Cupcake Wedding Cakes

Stylish, Original and Oh So Budget Friendly!

Cupcake wedding cakes are a fun, whimsical and budget friendly alternative to the “traditional” wedding cake. Also known as Individual Wedding Cakes, they are everywhere, including on Martha Stewart’s website, as well as in the latest bridal magazines

Cupcake Wedding Cakes

cupcake wedding cakes gerber daisies

There are many reasons why cupcake wedding cakes are a fantastic option for the smart savvy bride on a budget, including eliminating that silly cake cutting fee. Most reception places charge a cake cutting fee, which ranges anywhere from $1.00 per guest, to a flat fee of a few hundred dollars. Add this to the cost of your cake (“average” of $10.50 per person), and you’ve got a whopping bill of around $1,300 for 100 guests, just for cake. Cake!



If you are having your wedding in the Greater Atlanta area, you must, MUST check out the cupcake wedding cakes from The Little Cake Bakery. They bake up the most delectable cupcakes you will ever put in your mouth. They serve wonderful and unique flavors such as Key Lime and Peanut Butter Cup as well as the traditional favorites like chocolate, vanilla and red velvet. I can eat 4 in one sitting and I’m not shy about saying or doing so! You won’t be able to help yourself, I promise.

(Can’t you taste them now?!)
cupcake wedding cakes
cupcake wedding cakes
For you Do It Yourselfers, here is a cupcake wedding cake recipe from New York’s famous Magnolia’s:Makes about 2 dozen cupcake wedding cakes (depending on the size of your cupcake papers and muffin tins) so obviously adjust the recipe according to how many guests you are having.* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup (2 sticks) unsalted butter, softened
* 1 cup granulated sugar
* 1 cup firmly packed light brown sugar
* 4 large eggs, at room temperature
* 6 ounces unsweetened chocolate, melted (see Note)
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* ICINGS: Vanilla Buttercream (recipe follows) or Chocolate Buttercream are the traditional options but you can get as creative as you like with your cupcake wedding cake icing, or even have several different flavors of icing.Note: To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5–10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool to lukewarm 5–10 minutes.

1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers. Set aside.
3. In a small bowl, sift together the flour and baking soda. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Note: If you would like to make a layer cake instead of cupcake wedding cakes, divide the batter between two 9-inch round cake pans and bake the layers for 30–40 minutes.

cupcake wedding cakes magnolia

Magnolia’s Vanilla Buttercream is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcake wedding cakes

* 1 cup (2 sticks) unsalted butter, softened
* 6 to 8 cups confectioners’ sugar
* 1/2 cup milk
* 2 teaspoons vanilla extract

1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk and vanilla.
3. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
4. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
*If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note: If you are icing a 3-layer cake, use the following recipe proportions:
* 1 1/2 cups (3 sticks) unsalted butter
* 8 to 10 cups confectioners’ sugar
* 3/4 cup milk
* 1 tablespoon vanilla extract

cupcake wedding cakes - sunflower

Take a look at this scrum-didili-umptious masterpiece. What an incredible idea for cupcake wedding cakes! Especially for an outdoor reception! And they are an easier DIY wedding project than you would think – I promise! Check out Easy Cake Ideas for the complete, easy directions.

Below are instructions on how to create the cupcake wedding cake stands, ideas for decoration, and tips on how to transport your cupcake wedding cakes from Theresa Happe at Cake Decorating Corner. 

Once you take a look at the recipe and figure out what you will need, visit SugarCraft.com and Wilton.com for various affordable cupcake wedding cake supplies. 


The do-it-your-selfer can save tons of money and have great success using these cupcake wedding cake ideas:

  • You can make a beautiful cupcake wedding cake tower with no cake decorating experience.
  • Save on time and money.
  • Mistakes don’t effect a whole cake. If you’re unhappy with a particular cupcake, don’t use it. Make extra cupcakes for this purpose.
  • If you are bringing cupcakes in to a catering hall, you save on the cake-cutting fee.
  • You can offer a variety of cake flavors to your guests.
  • You can make a small cupcake tower for each table and save the thousands of dollars spent on floral centerpieces.
  • You can offer your guests a second helping, if you like!

The cupcake tower consists of one of more different designs on the cupcakes, displayed on stacked cake boards. Even the simplest designs are enhanced by adding votives, fresh or silk flowers, or tulle alongside the cupcakes on each tier.

In advance, you will need to decide on the design of your cupcake stand and the decorations you will put on the cupcakes.



cupcake wedding cakes different flavors



Assembling the Cupcake Wedding Cake Stands:

Even though you can vary the size of your cake boards, the higher the tier, the smaller the cake board. To serve 150 – 200 people, you will need 2 cupcake stands. For each one, create a 4-tier stand with cake boards, starting with 16″, then 12″, 9″ and finally 6″. The boards can be square or you can cut out a shape, if you like, by purchasing large pieces of foamcore.Your local craft store will have most of the things you need. Cover each board with non-stick foil, which comes in different colors. The edge of each cake board can be trimmed with ribbon to match the color scheme. Use either craft glue or hat pins to secure it.

In between the boards, there are a number of things you can do to enhance the display. You can purchase clear vases (wide enough and sturdy enough to support the tiers above) and fill the vases with flower petals, glass marbles, seashells,etc. Very inexpensively, you can also use flower pots in between the cake boards. Just spray paint them and tie a pretty ribbon around them. Check the sturdiness of your cupcake stand before the big day to prevent mishaps.

You can offer 2 flavors of cake to your guests by placing each flavor on its own stand. Let your guests know with a hand-written sign you place on the table in front of each one. You don’t have to fit all the cupcakes on the stands. Placing them on the cake table around the cupcake stands enhances the display.

Decorating the Cupcake Wedding Cake Stands:

Decorations should be placed towards the center of each cake board so guests can easily retrieve a cupcake without disturbing the arrangement. Extend the decorations out on to the cake table and intermingle them with the cupcakes.

cupcake wedding cakes

 

Cupcake Wedding Cake Ideas:

If you know how to decorate cakes, you can make royal icing flowers. They will keep in an airtight container for up to 2 weeks. These decorations can also be purchased. Or try adding molded chocolate decoration in hearts, seashells, or flowers. Craft stores carry chocolate in all different colors.

You can easily make the cupcakes more elaborate by adding silver non-pariels, pearl beads, ribbon, small plastic wedding bells, or other wedding decorations sold for making favors.

 

cupcakes wedding cakes pink icing

Cupcake Wedding Cake Decorating Ideas:

Consider incorporating your wedding colors and theme into the cupcake decorations and the cake stand. Add a special touch to the cupcakes by icing them with a pastry bag fitted with a cake decorating tip. Once the icing hardens, the decorations won’t stick. If you work with someone else, have your helper add the decorations after each cupcake is iced. If you are working alone, you will need to keep icing handy to add fresh icing on top of the cupcake before adding the decorations.

Transporting the Cupcakes:

Any sturdy boxes will work fine for transporting the cupcakes. Separate them with balls of tissue paper to prevent them from falling over and bumping into one another.

Use your imagination to create unique cupcake wedding cake ideas that will be the hit of the wedding!