Wedding Cake Cupcakes with Coffee Creamer

Wedding Cake Cupcakes with Coffee Creamer

Jul 18, 2025

Ingredients:

For the Cake:

  • 1 2/3 cups all purpose flour
  • 1 cup sugar 
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 3 egg whites
  • 1 tablespoon pure vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup Cold Stone Sweet Cream Coffee Creamer, warm

For the Buttercream:

  • 1/2 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1-2 teaspoons pure vanilla extract
  • 1/4 cup Cold Stone Sweet Cream Coffee Creamer
  • 2 tablespoons whole milk
  • jimmies sprinkles or pearl sprinkles (optional)

Directions:

For the Cake:

  1. Preheat oven to 350F. Line your cupcake pans with 16-18 liners and set aside. 
  2. Add the flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and whisk together. Set aside. 
  3. Separate your eggs. Set aside. 
  4. In a separate medium mixing bowl, whisk together the butter, vanilla, sour cream and coffee creamer. Then whisk in the egg whites. Make sure the mixture is not still too warm from the creamer and melted butter before adding in the egg whites. Otherwise it may scramble them.
  5. Add the wet ingredients to the dry ingredients. Whisk together until just incorporated, you don't want to over-mix. 
  6. Divide the batter evenly among your prepared cupcake liners, filling 2/3 the way full. 
  7. Bake one pan at a time for 18 minutes each or until a toothpick inserted comes out clean. 
  8. Allow the cupcakes to cool completely before frosting. 

For the Buttercream:

  1. For the Buttercream:
  2. In a medium mixing bowl, cream the butter on high with an electric mixer until pale and fluffy (about 5 minutes). 
  3. Cream in the powdered sugar until smooth. 
  4. Mix in the vanilla. 
  5. Mix in the milk. Mix in the creamer , starting with two tablespoons. Add in more until you reach your desired consistency. Make sure that it is pipe-able. 
  6. Transfer the frosting to a piping bag fitted with a star attatchment or one with the tip cut off. Pipe your desired amount onto the top of each cupcake. Add some sprinkles, if desired. 

*Substitute the coffee creamer with any of your favorite flavors. If you can get lucky enough to find one that is wedding cake flavored, its the best for this recipe!

Makes: 16-18 Cupcakes