Cupcake towers for weddings Recipe

Name: Cupcake towers for weddings
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 48 cupcakes
Cuisine: American
Ingredients: 3 cups all-purpose flour; 3 cups granulated sugar; 2 1/2 cups unsalted butter, softened; 8 large eggs; 1 cup whole milk; 2 teaspoons vanilla extract; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsweetened cocoa powder; 1 batch vanilla buttercream (see notes); 1 batch chocolate buttercream (see notes); Edible pearls or flowers for decoration

American · Dessert · 65 min total

Cupcake towers for weddings recipe videos

A stunning tower of vanilla and chocolate cupcakes, elegantly decorated with buttercream rosettes, perfect for a wedding dessert table.

45
min prep

20
min cook

48
servings

320
kcal/serving

Ingredients

3 cups all-purpose flour
3 cups granulated sugar
2 1/2 cups unsalted butter, softened
8 large eggs
1 cup whole milk
2 teaspoons vanilla extract
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 batch vanilla buttercream (see notes)
1 batch chocolate buttercream (see notes)
Edible pearls or flowers for decoration

Instructions

Preheat oven to 350°F (175°C). Line 48 muffin cups with paper liners.
For vanilla batter: In a large bowl, cream 1 1/4 cups butter and 1 1/2 cups sugar until light and fluffy. Beat in 4 eggs one at a time, then 1 teaspoon vanilla.
In a separate bowl, whisk 1 1/2 cups flour, 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt. Add to butter mixture alternately with 1/2 cup milk, beginning and ending with flour. Mix until just combined.
Divide vanilla batter among 24 lined cups, filling each about 2/3 full.
For chocolate batter: In another bowl, cream remaining 1 1/4 cups butter and 1 1/2 cups sugar. Beat in remaining 4 eggs and 1 teaspoon vanilla.
Whisk remaining 1 1/2 cups flour, cocoa powder, remaining 1 1/4 teaspoons baking powder, and 1/4 teaspoon salt. Add to butter mixture alternately with remaining 1/2 cup milk. Mix until combined.
Divide chocolate batter among remaining 24 lined cups.
Bake for 18-20 minutes, until a toothpick inserted comes out clean. Cool in pans 5 minutes, then transfer to wire racks to cool completely.
Prepare vanilla and chocolate buttercreams (see tips). Fit piping bags with large star tips and fill with buttercream.
Pipe rosettes onto cooled cupcakes: for vanilla cupcakes, pipe vanilla buttercream; for chocolate, pipe chocolate buttercream. Decorate with edible pearls or flowers.
Assemble tower: Arrange cupcakes on a tiered stand, starting with largest tier at bottom. Secure with a dab of buttercream if needed.

Tips

For buttercream: Beat 1 cup softened butter until creamy, then gradually add 4 cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla. For chocolate, add 1/2 cup cocoa powder with sugar.
Cupcakes can be baked a day ahead and stored airtight. Decorate the day of serving.
To transport the tower, assemble on-site or use a sturdy carrier.

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