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. 

Ingredients

• 1 2/3 cups All-purpose flour
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1 cup Granulated sugar
• 1/2 cup Butter, Unsalted, melted
• 1/4 cup Vanilla Yogurt, or Sour Cream
• 3/4 cup Buttermilk
• 1 Tablespoon Vanilla Extract, Clear 
• 1/4 teaspoon Almond Extract, Optional
• 2 Egg Whites

Procedure

1. Preheat oven to 350°F.
2. In a mixing bowl, whisk together flour, baking powder, baking soda. Keep aside.
3. In another mixing bowl, add sugar, melted butter, sour cream, buttermilk, vanilla extract, almond extracts and mix until smooth. 
4. Add the dry mixture into this wet mixture and mix until just combined. Don’t over-mix! This batter will be thick. 
5. In another mixing bowl, beat the egg whites for about 3 minutes until soft peaks form.
6. Fold this egg white mixture into the cupcake batter. Don’t over-mix!
7. Fill cupcake liners half full with batter with a #16 scoop (1/4 cup) and bake at 350°F for 20 minutes or until an inserted toothpick in the center comes out clean. 
8. Allow the cupcakes to cool down and then decorate with buttercream.