Easy white wedding cupcakes recipe from scratch with white buttercream frosting. These soft and moist white cupcakes are decorated to look like buttercream flowers, using decorating tips.

How to Frost Wedding Cupcakes

You can use various decorating tips and instructions for each tip will be discussed below.

Tip 68:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull away, in the direction of the arrows.
4. Continue doing this until you have one row of petals.
5. Work your way inwards and make another row of petals and continue this until your entire cupcake is covered in frosting petals.

Tip 233:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull away, in the direction of the arrows.
4. Continue doing this until your entire cupcake is covered in these “string-like” petals.
5. Stick a few edible silver pearls in the center.

Tip 103:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Use a round tip to make dome of frosting in the center of the cupcake.
3. Hold the piping bag (with Tip 103) at a 45 degree angle around the dome and start piping petals, as shown by the arrows.
4. Continue doing this and work your way outwards from the center until your entire cupcake is covered in “rose-like”petals.

Tip 103:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the center of the cupcake.
3. Squeeze the piping bag until frosting comes out start moving your hand in an oval, as shown by the direction of the arrows, to create a petal.
4. Continue doing this until your entire cupcake is covered in petals.
5. Stick a few edible silver pearls in the center.

Tip 17:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 90 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and move your hand around in a circle in the direction of the arrows until you have a little rosette.
4. Continue doing this until the entire cupcake is covered in rosettes.
5. Pipe more rosettes on top until you have a dome of rosettes.

Tip 12:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 90 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull inwards towards the center, in the direction of the arrows.
4. Continue doing this until your cupcake is covered in petals.
5. Stick a few edible silver pearls in the center.

Tip 102:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and move your hand up and down quickly in the direction of the arrows until you have a row of ruffles.
4. Move inwards and pipe another row of ruffles.
5. Continue doing this until your entire cupcake is covered in ruffles.
6. Stick a few edible silver pearls in the center.

Tip 22:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 90 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull inwards towards the center, in the direction of the arrows.
4. Continue doing this until your cupcake is covered in petals.
5. Stick a few edible silver pearls in the center.

Tip 79:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 45 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and pull away, in the direction of the arrows.
4. Continue doing this until you have one row of petals.
5. Work your way inwards and make another row of petals and continue this until your entire cupcake is covered in frosting petals.

Tip 17:

1. Use a spatula to spread a thin layer of white frosting on top of the cupcake.
2. Hold the piping bag at a 90 degree angle on the outer edge.
3. Squeeze the piping bag until frosting comes out and move your hand inwards in the direction of the arrows until you have a row of “shells.”
4. Move inwards and pipe another row of shells.
5. Continue doing this until your entire cupcake is covered in buttercream shells.
6. Stick an edible silver pearl in the center.