Simple Wedding Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
Vanilla is a nothing but perfection, especially in a cupcake! My absolute favorite cake is soft, creamy wedding cake! Sometimes, simplicity goes a long way!
  • Cake:
  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ¾ C vegetable oil
  • 3 large egg whites
  • 1 tsp vanilla extract
  • 1 tsp. almond extract
  • 1½ cups whole milk
  • Frosting:
  • 1 Cup unsalted butter
  • 1 cup unflavored Crisco
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 5 cups powdered sugar
  1. Preheat your oven to 350 F,
  2. Combine the dry ingredients in a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment.
  3. Whisk together the wet ingredients in a smaller mixing bowl.
  4. Place cupcake liners in a cupcake pan and fill ¾ of each with cake batter.
  5. Bake for 20 minutes or until pick comes out clean in the center.
  6. Let cool completely on wire rack before frosting.
  7. For the frosting:
  8. Cream the butter and Crisco in Kitchen-aid mixer until smooth. Turn mixer to low and add in extract. Slowly add in powdered sugar, ½ cup at a time, until all is blended in with the butter mixture. Add in all other ingredients, mixing completely and turn on medium/high to ensure the frosting is creamy, whipped and smooth. (you may need to scrape down the sides of the bowl as you go) I use a Kitchen-aid scraper paddle! Well worth the money!
Recipe by Black Apron Affair at