white wedding cake cupcakes with blackberry buttercream

white wedding cake cupcakes with blackberry buttercream

my closest girlfriends and i threw a little baby shower for our dear friend this last weekend. the nursery colors are white, grey, and pale violet and so we decided to use the same theme for the shower. i was assigned the task (ok, so i begged for it) of the main dessert for the party. i went back and forth between petit fours, a tiered cake, and cupcakes. cupcakes won out, as they usually do for their ease at parties (walk to the buffet, choose the cupcake with the most frosting, stuff into mouth, re-do lip gloss, walk around, greet guests, walk back to the buffet, choose another cupcake, and so on). i made this gorgeous buttercream for it’s color and since my due-in-three-weeks friend was craving vanilla, white wedding cake was made. it truly is a miracle that i ended up with 36 cupcakes, as the recipe said, because way too much of the batter had to be continually checked. you know, for flavor quality control.

oh wait, now i remember i only got 34 cupcakes out of the oven..

white wedding cake cupcakes

recipe from recipe girl, makes about 36 cupcakes


1 box white cake mix (i used duncan hines super moist white cake)

1 cup all purpose flour

1 cup granulated sugar

3/4 tsp salt

1 1/3 cups water

2 tbsp vegetable oil

1 tsp vanilla

1 cup sour cream

4 egg whites


1. preheat the oven to 325. place cupcake liners in cupcake/muffin pans (you’ll need about 34-36).

2. in a large bowl, whisk together cake mix, flour, sugar, and salt. add remaining ingredients and beat until well incorporated.

3. pour batter into prepared cupcake/muffin tins and fill about 3/4 full max (when you overfill, they’re a little tough to decorate). bake about 18 minutes, or until a toothpick inserted in the center comes out clean (these are truly white cupcakes – they will not golden at all during baking). let cool at least 20 minutes or so, then frost with the blackberry buttercream..

blackberry buttercream
recipe adapted from kitchen trial & error

2 sticks butter, at room temperature
6 cups powdered sugar
1/4 cup strained blackberry puree (*see note below*)
1 tsp vanilla


1. beat butter on medium speed until fluffy, about 2 minutes. one cup at a time, add 3 cups powdered sugar and beat until smooth. add blackberry puree and vanilla and beat until well incorporated. one cup at a time, add the remaining 3 cups powdered sugar and beat until completely blended, about another minute or so.

2. now frost those cupcakes. and lick the beaters.**on making the blackberry puree – you’ll need about 3/4 of a pint of blackberries. just put into a small food processor or blender and blend until pureed. strain mixture through a fine sieve.


One Comment Add yours

  1. Lindsey Perrin says:

    This cupcake recipe can’t be beat! So easy and delicious! People won’t know these aren’t from a bakery-that is, if you don’t eat them all!! πŸ™‚


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