Indulge in the magic of a traditional wedding cake, perfectly miniaturized into these delightful Wedding Cake Cupcakes. With their signature delicate almond flavor and luscious homemade buttercream frosting, these cupcakes are guaranteed to elevate any celebration, making every moment sweeter and more memorable.

Exquisite Wedding Cake Cupcakes: A Timeless Classic for Any Celebration

There are some flavors that instantly transport you back to cherished memories. For me, it’s the distinct taste of my own wedding cake from over 25 years ago – a beautiful white cake with a subtle almond essence, crowned with the most divine, melt-in-your-mouth buttercream frosting. This recipe for Wedding Cake Cupcakes is a heartfelt tribute to that unforgettable day, designed to bring that same special feeling to your home. Whether you’re planning a grand wedding celebration on a budget, seeking elegant desserts for a bridal shower, or simply craving a sophisticated and incredibly delicious treat “just because,” these cupcakes are your perfect solution. They are not only surprisingly affordable to make but also straightforward, proving that extraordinary flavor doesn’t have to come with extraordinary effort. Don’t reserve these gems just for nuptials; their classic appeal makes them ideal for birthdays, anniversaries, holiday gatherings, or any occasion that calls for a touch of sweetness and elegance.

A few exquisitely frosted Wedding Cupcakes adorned with elegant garnishes, ready for a celebration.

Unveiling the Secret: What Makes These Wedding Cupcakes So Special?

These aren’t just any cupcakes; they are meticulously crafted to capture the essence of a classic wedding cake. The secret lies in a few key elements that distinguish them from your everyday baked goods, transforming them into a celebratory masterpiece. Beyond their pristine white appearance, it’s the thoughtful combination of ingredients and techniques that gives them their unique character and makes them truly unforgettable. Let’s explore what sets these confections apart and answers your most pressing questions.

Frequently Asked Questions About Our Wedding Cake Cupcakes:

What truly sets these Wedding Cupcakes apart from regular cupcakes?

The defining characteristic that gives these cupcakes their “wedding cake” style isn’t merely their elegant white hue. The true magic lies in the generous use of almond extract. This specific flavoring is the cornerstone of traditional wedding cake recipes, imparting a sophisticated and recognizable taste that evokes celebration and elegance. While many cupcakes might focus on vanilla or chocolate, the almond note here is paramount, creating an authentic and beloved flavor profile. This makes them perfectly suited for special occasions, offering a unique and cherished taste experience.

Will the almond flavor be overpowering? How strong is it?

Absolutely not! The almond flavoring in these cupcakes is meticulously balanced to be “just right.” If you’ve ever had the pleasure of tasting a classic wedding cake, you’ll immediately recognize and appreciate this nuanced flavor. It’s neither overwhelmingly strong nor aggressively artificial. Instead, it’s a delicate, fragrant undertone that enhances the overall sweetness and richness, leaving a memorable impression without dominating the palate. It’s subtle enough to pique curiosity and special enough to make guests ask for the recipe, making them a delightful surprise for any dessert table.

Can I use whole eggs instead of just egg whites in the cupcake batter?

You certainly can, with a slight change to the final appearance. To achieve that signature pristine white wedding cake color, we primarily use egg whites. This ensures a bright, clean white crumb. However, if you prefer a slightly richer texture and don’t mind a warmer, more yellow cake color, you can substitute the 8 large egg whites with 4 large whole eggs. The yolks will naturally tint the batter, resulting in a beautiful golden crumb that is equally delicious, just visually different from the traditional white cake. Both options yield a wonderfully moist cupcake.

What’s the ideal amount of batter to add to each cupcake liner?

Achieving perfectly domed and evenly baked cupcakes requires careful attention to filling the liners. It’s crucial to avoid both overfilling, which can lead to messy overflows and uneven baking, and underfilling, which results in smaller, less impressive cupcakes. For optimal results, I highly recommend using approximately 3 tablespoons of batter for each muffin well. A spring-loaded 1-tablespoon cookie scoop is an invaluable tool for this task, ensuring consistent portions, making the process much faster, cleaner, and ultimately contributing to professional-looking results.

What kind of garnishes can I add to these beautiful cupcakes?

While these Wedding Cake Cupcakes are absolutely stunning and delicious with just their homemade buttercream frosting, you can effortlessly elevate their visual appeal and add extra flair with various garnishes. Consider delicate white chocolate curls, as elegantly demonstrated in our photos below, for a touch of sophistication that mimics fancy wedding cakes. Vibrant sprinkles can add a festive pop of color, making them perfect for birthdays or themed parties. A simple white chocolate drizzle can also create a beautiful, artistic finish. Don’t be afraid to get creative and match your garnishes to your specific occasion or personal preference!

Why is sifting the flour and powdered sugar such a critical step?

Sifting the flour and powdered sugar is a non-negotiable step in this recipe, essential for achieving the light, airy texture that defines these cupcakes and their frosting. Sifting breaks up any lumps, aerates the ingredients, and ensures they combine smoothly and evenly into the batter and frosting. This prevents dense spots and guarantees a wonderfully tender, delicate crumb for the cupcakes and a silky-smooth, fluffy consistency for the buttercream – truly what you desire for a perfect wedding cake experience. Skipping this step often results in a heavier, less desirable texture.

Can I adapt this cupcake recipe to bake a full-sized cake instead?

Yes, this versatile recipe can certainly be scaled up to make a beautiful cake! You can comfortably bake two 9×9-inch round cakes with this recipe, perfect for a modest celebration. For baking, I suggest setting your oven to 350°F (175°C) and baking for approximately 28-32 minutes. Always monitor them closely and use the toothpick test for doneness, as oven temperatures can vary. While you could attempt a 9×13-inch cake, you would need to be very careful not to overfill the pan and monitor baking time even more closely, which is why I generally recommend using two round cake pans for a more consistent and manageable bake, ensuring optimal rise and texture.

Which piping tip did you use to achieve that beautiful frosting swirl?

For that elegant, classic swirl on top of these Wedding Cake Cupcakes, I used a Wilton 4B piping tip. This particular star tip is renowned for creating a lovely, defined pattern that holds its shape beautifully. It adds a professional and polished touch to your homemade creations, making them look as if they came from a high-end bakery. Investing in a good quality piping tip can significantly elevate the presentation of your cupcakes.

What are the best methods for storing Wedding Cake Cupcakes to maintain freshness?

Proper storage is key to keeping these delectable cupcakes fresh and moist. At room temperature, when stored in an airtight container, they will remain wonderfully fresh for up to 3 days. This is ideal for quick consumption or casual events. If you need to extend their shelf life, you can refrigerate them for up to a week; ensure they are in an airtight container to prevent drying out and absorbing odors. For longer-term storage, these cupcakes freeze exceptionally well for up to 3 months. Simply thaw them at room temperature for a few hours when you’re ready to enjoy them again, and they’ll taste almost as fresh as the day they were baked.

A charming row of freshly baked and exquisitely frosted Wedding Cupcakes, showcasing their uniform beauty.

Essential Ingredients for Your Perfect Wedding Cake Cupcakes

Crafting these heavenly Wedding Cake Cupcakes requires a selection of fresh, high-quality ingredients, each playing a vital role in achieving that signature flavor and exquisite texture. While the full measurements are detailed in the recipe card below, here’s a closer look at the key components and why they are indispensable for cupcake perfection:

For the Cupcakes:

All-Purpose Flour: The foundation of our delicate cake. For the best results, always sift your all-purpose flour. This step is crucial for an airy, lump-free batter, which directly contributes to a tender, light crumb. If you opt to use self-rising flour, you’ll still need to sift it, and remember to omit the baking powder and salt from the recipe, as self-rising flour already contains these leavening agents.
Baking Powder: Our primary leavening agent, responsible for the cupcakes’ light and fluffy rise. Ensure your baking powder is fresh and active. That old container that’s been sitting in your pantry for a few years may have lost its potency, resulting in flat, dense cupcakes. A quick freshness test: add a teaspoon to hot water; if it bubbles vigorously, it’s good to go!
Salt: A small but mighty ingredient that balances the sweetness and enhances all the other flavors in the cupcake, creating a more complex and satisfying taste.
Granulated Sugar: Provides essential sweetness and contributes to the moist texture and delicate structure of the cake. This recipe has been developed using standard granulated sugar, and for optimal results, we do not recommend substituting with sugar alternatives, as they can significantly alter the cake’s texture and moisture content.
Vegetable Oil: Unlike butter, which can sometimes make cakes denser, vegetable oil ensures a supremely moist and tender crumb that stays soft for days. It’s a key ingredient for achieving that desirable light and airy texture in our white cake, ensuring it doesn’t dry out quickly.
Large Egg Whites (Room Temperature): These are indispensable for achieving the pure white color characteristic of a traditional wedding cake, giving them their pristine appearance. Using only the whites prevents the yellow tint that yolks would impart. Allowing eggs to come to room temperature before separating makes the process easier and helps them emulsify more effectively into the batter, ensuring a smooth and uniform mixture.
Almond Extract: This is the star flavor of our wedding cake cupcakes, providing that distinct, elegant, and nostalgic taste that’s synonymous with celebratory cakes. It is absolutely essential and should not be skipped or reduced, as it defines the “wedding cake” experience. Paired with vanilla, it creates a perfectly balanced and irresistible aroma.
Vanilla Extract: A classic enhancer that beautifully complements the almond extract, adding depth, warmth, and a familiar sweetness to the overall flavor profile. Use pure vanilla extract for the best taste, as artificial versions can have a less refined flavor.
Real Buttermilk (Do Not Substitute): This is the ultimate secret ingredient for achieving an incredibly moist, tender, and subtly tangy cupcake. The acidity in real buttermilk reacts with the baking powder to create a tender crumb and helps keep the cupcakes wonderfully soft. We strongly advise against substituting it with regular milk or a homemade “fake” buttermilk (milk with lemon juice/vinegar). Neither will provide the same rich thickness, creamy consistency, or magical tenderizing effect that real buttermilk offers, which is crucial for the perfect texture.

For the Luxurious Buttercream Frosting:

Salted Butter (Room Temperature): The base of our rich and creamy buttercream. Using salted butter adds a subtle counterpoint to the sweetness, enhancing the overall flavor and preventing the frosting from being overly sugary. Ensure it’s at perfect room temperature for effortless whipping into a smooth, airy consistency. This will make creaming much easier and result in a silkier frosting.
Powdered Sugar (Sifted): Essential for a smooth, lump-free, and delightfully sweet frosting. Sifting is non-negotiable here; it prevents gritty textures and ensures your buttercream is silky, luxurious, and easy to pipe.
Heavy Cream: This is the ingredient that transforms good frosting into the best frosting ever. Heavy cream whips into a light, fluffy, and incredibly decadent buttercream, providing superior richness and a beautiful piping consistency compared to milk, which can result in a thinner, less stable frosting that doesn’t hold its shape as well.
Almond Extract: Just like in the cupcakes, almond extract in the frosting reinforces the signature wedding cake flavor, creating a cohesive and harmonious taste experience that truly feels special.
Vanilla Extract: Balances and enhances the almond, adding a classic warmth and familiar sweetness to the rich buttercream, ensuring a well-rounded and appealing flavor.

A curated display of all the fresh, high-quality ingredients laid out for making Wedding Cake Cupcakes, including flour, oil, heavy cream, buttermilk, almond extract, vanilla extract, butter, baking powder, salt, powdered sugar, and granulated sugar.

Step-by-Step Guide: Crafting Your Perfect Wedding Cake Cupcakes

Creating these exquisite Wedding Cake Cupcakes is a rewarding experience. Follow these detailed instructions to ensure every batch turns out perfectly moist, flavorful, and beautifully frosted.

Prepare Your Oven and Pans: Begin by preheating your oven to 350°F (175°C). Line two standard 12-cup cupcake pans with paper liners. This recipe yields approximately 24 cupcakes, so two pans are ideal for simultaneous baking. If you only have one pan, you’ll simply bake the cupcakes in batches, ensuring your first batch is fully cooled before using the pan again. This initial preparation ensures you’re ready to go once your batter is mixed, avoiding last-minute rushes.
Combine Dry Ingredients: In a medium-sized bowl, thoroughly whisk together the sifted all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are well combined and evenly distributed, which is vital for a consistent rise and uniform texture in your cupcakes. Set this mixture aside, ensuring it’s ready to be incorporated into the wet ingredients.
Cream Sugar and Oil: In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, combine the granulated sugar and vegetable oil. Beat on medium speed until the mixture is light, creamy, and well-combined, typically for about 2-3 minutes. This step helps to dissolve the sugar slightly and incorporate air, both contributing significantly to a tender and moist crumb in the final cupcake.
Incorporate Egg Whites Gradually: Begin adding the room temperature egg whites into the sugar and oil mixture, about a quarter of the total amount at a time. Beat thoroughly on medium speed after each addition until fully combined and no streaks of egg white remain. Continue this process until all the egg whites have been incorporated and the mixture is smooth and well-emulsified. This gradual addition prevents the mixture from separating and ensures a stable, uniform batter, which is key for a consistent cupcake texture.
Add Flavor Extracts: Next, pour in the almond extract and vanilla extract. Mix on medium speed until these fragrant essences are fully blended into the batter. The extracts are crucial for developing the signature wedding cake flavor, so ensure they are evenly distributed throughout the mixture to guarantee every bite is flavorful.
Alternate Dry and Wet Ingredients: Add half of the whisked flour mixture to the wet ingredients and mix on low speed until just combined. Be careful not to overmix, as this can develop gluten and lead to tough cupcakes. Then, add half of the real buttermilk and mix until incorporated. Repeat this process with the remaining flour mixture and buttermilk, alternating between the two until a smooth batter forms. Scrape down the sides of the bowl as needed to ensure everything is fully combined. Remember, mix only until no streaks of flour remain to maintain a tender crumb.
Fill Cupcake Liners: With a light hand, add approximately 3 tablespoons of the prepared cupcake batter into each lined muffin well. Using a spring-loaded cookie scoop makes this step incredibly easy and helps ensure uniform cupcake sizes, which is important for even baking and a professional presentation. You might have a tiny bit of batter leftover, depending on how precisely you fill each liner; avoid overfilling any one cup.
Bake to Perfection: Carefully place the filled cupcake pans into your preheated oven. Bake for 15-20 minutes. The cupcakes are done when a wooden toothpick inserted into the center of a cupcake comes out clean, indicating no wet batter remains. Avoid opening the oven door too frequently during baking to prevent them from deflating and ensure an even bake.
Cooling Process: Once baked, remove the cupcake pans from the oven and allow the cupcakes to cool in the pans for about 5 minutes. This brief resting period helps them set and prevents them from sticking to the liners. After 5 minutes, carefully transfer the cupcakes from the pans to a wire cooling rack. It is absolutely essential that the cupcakes cool completely before you attempt to frost them; otherwise, your beautiful buttercream will melt and slide off, ruining your hard work.

Crafting the Fluffy Homemade Buttercream Frosting:

While your cupcakes are cooling, it’s the perfect time to prepare the star of the show – the rich, fluffy, and utterly delicious homemade buttercream frosting. This frosting is the ideal complement to our almond-flavored cupcakes, adding a layer of creamy indulgence.

Whip the Butter: In a large mixing bowl, add the room temperature salted butter. Using an electric hand mixer or a stand mixer with the paddle attachment, whip the butter on medium-high speed until it becomes incredibly smooth, light, and notably pale in color. This process typically takes about 3-5 minutes and is crucial for incorporating air, which results in an airy and fluffy frosting, not dense or heavy.
Gradually Add Powdered Sugar: With the mixer on low speed to prevent a cloud of sugar, begin slowly adding the sifted powdered sugar, about a cup at a time, until it’s fully incorporated into the butter. The mixture will become very thick at this stage. Continue scraping down the sides of the bowl to ensure all the sugar is blended in evenly and no lumps remain. Patience here prevents a sugar dust explosion in your kitchen!
Introduce Liquid and Extracts: Pour in the heavy cream, almond extract, and vanilla extract. Mix on low speed until all these ingredients are just combined. Avoid overmixing initially to prevent splashing, then increase speed slightly to ensure full integration of flavors and liquid into the thick sugar-butter mixture.
Whip for Fluffy Perfection: Increase the mixer speed to medium-high and whip the frosting for a full 3 minutes. This final whipping step is what transforms the thick mixture into a light, airy, and wonderfully fluffy buttercream, perfect for piping and spreading. It will become noticeably lighter in texture and color, achieving that desired smooth, cloud-like consistency.
Frost and Enjoy: Once your cupcakes are completely cool and your buttercream is light and fluffy, it’s time for the most enjoyable part! Transfer the frosting to a piping bag with your chosen tip (like a Wilton 4B for that classic swirl) or simply use an offset spatula to spread it generously onto each cupcake. Add your desired garnishes if using, and then serve these exquisite Wedding Cake Cupcakes immediately to delight your guests or treat yourself to a little piece of heaven!

Expert Tips for Wedding Cake Cupcake Success

Achieving bakery-quality wedding cake cupcakes at home is entirely possible with a few key techniques. These tips will help ensure your cupcakes are consistently delicious and beautiful:

Room Temperature Ingredients Are Key: This cannot be stressed enough. Ensure your butter, eggs, and especially buttermilk are at room temperature before you begin. Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a lighter, fluffier frosting. Cold ingredients can cause the batter to curdle and the frosting to be lumpy.
Do Not Overmix the Batter: Overmixing is a common pitfall in baking. Once you’ve added the flour, mix only until the ingredients are just combined and no streaks of dry flour remain. Overmixing develops gluten, which can lead to tough, dense, and chewy cupcakes, far from the light and tender texture we’re aiming for.
Sift, Sift, Sift: As highlighted in our FAQ, sifting both the flour and powdered sugar is a non-negotiable step. It removes lumps, aerates the dry ingredients, and ensures a consistently smooth batter and silky frosting. This simple step makes a significant difference in the final texture.
Use a Cookie Scoop for Uniformity: For professional-looking cupcakes that bake evenly, using a spring-loaded cookie scoop (about 3 tablespoons in size) to portion your batter is invaluable. This guarantees uniformly sized cupcakes, ensuring each one bakes consistently and looks perfect on your serving platter.
Cool Completely Before Frosting: Patience is a virtue, especially when it comes to frosting cupcakes. Attempting to frost warm cupcakes is a recipe for disaster; your beautiful buttercream will melt and slide off, leaving you with a sticky mess. Always ensure your cupcakes are completely cool to the touch before you begin frosting.
Invest in Quality Extracts: The almond and vanilla extracts are the heart of the wedding cake flavor. Investing in good quality, pure extracts (rather than artificial ones) will make a noticeable difference in the depth and authenticity of your cupcakes’ taste profile.

Storage and Make-Ahead Options for Your Cupcakes

These wedding cake cupcakes are fantastic for making ahead, especially if you’re preparing for an event or simply want to enjoy them over several days. Proper storage ensures they remain fresh, moist, and delicious:

Room Temperature Storage: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. This is perfect if you plan to frost them closer to your event. Once frosted, for optimal freshness and texture, these cupcakes are best enjoyed within 1-2 days at room temperature. Always keep them covered to prevent them from drying out.
Refrigeration: If you need to extend their shelf life, frosted cupcakes can be refrigerated in an airtight container for up to a week. The chill helps to preserve the frosting and cake. For the best flavor and texture, allow refrigerated cupcakes to come to room temperature for about 30 minutes before serving. This softens the butter in the frosting and enhances the cake’s tenderness.
Freezing for Longer Term: Both frosted and unfrosted cupcakes freeze exceptionally well for up to 3 months. For unfrosted cupcakes, wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw them at room temperature. If freezing frosted cupcakes, first place them on a baking sheet in the freezer until the frosting is solid (about 1-2 hours), then wrap each individually in plastic wrap and foil. This method protects your beautiful frosting. Thaw wrapped cupcakes in the refrigerator overnight, then bring to room temperature before serving. Note that the frosting texture might be slightly altered upon thawing, becoming a little softer.

Beyond the Wedding: Perfect for Every Celebration

While named “Wedding Cake Cupcakes” due to their traditional flavor profile, their elegant taste and beautiful appearance make them incredibly versatile and suitable for a wide array of occasions. Don’t let the name limit your indulgence! Imagine these delightful treats gracing the dessert table at:

Bridal Showers & Engagement Parties: A charming and thematic prelude to the big day, offering a taste of what’s to come.
Anniversaries: Recreate that special wedding cake memory for milestone celebrations, bringing back nostalgic sweetness.
Birthdays: Offer a sophisticated and unique alternative to traditional birthday cake, perfect for adults or anyone who appreciates classic flavors.
Baby Showers & Gender Reveals: Delicate, sweet, and often white or pastel, they are ideal for welcoming new arrivals or celebrating expectant parents.
Holiday Gatherings: A festive and impressive dessert that can be easily customized with holiday-themed garnishes.
Graduation Parties: Celebrate achievements with an elegant and memorable treat.
Casual Indulgence: Sometimes, you just deserve a truly delicious, perfectly crafted cupcake. No special occasion needed to enjoy this little piece of heaven!

Craving More Delicious Cupcake Recipes?

If you’ve enjoyed baking these delightful Wedding Cake Cupcakes and are looking to expand your baking repertoire, explore some of our other fantastic cupcake creations. From classic flavors to unique twists, there’s a cupcake recipe for every craving and occasion:

Irresistible Chocolate Cupcakes
Delightful Banana Pudding Cupcakes
Zesty Homemade Lemon Cupcakes
Elegant Champagne Cupcakes
Joyful Funfetti Cupcakes
Unique Biscoff Cupcakes
Nostalgic Copycat Hostess Cupcakes
Decadent Bailey’s Cupcakes
Fun Coca Cola Cupcakes
Festive Green Velvet Cupcakes
Sweet Cherry Chocolate Chip Cupcakes

Wedding Cake Cupcakes Recipe

Close up looking at a perfectly frosted Wedding Cupcake, highlighting its delicate texture and elegant appeal.

Wedding Cake Cupcakes

Fluffy and tender homemade white cupcakes with a delicate hint of almond flavoring, generously topped with a rich, homemade buttercream frosting. A celebration in every bite!

Rating: 5 out of 5 stars (based on 5 reviews)

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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 24 servings
Author: Brandie Skibinski

Ingredients

For the Cupcakes:

2 ½ cups all-purpose flour, sifted
1 Tablespoon baking powder
½ teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
8 large egg whites (room temperature)
1 ½ teaspoons almond extract
1 teaspoon vanilla extract
1 cup real buttermilk (do not substitute)

For the Frosting:

1 cup salted butter (room temperature)
4 cups powdered sugar, sifted
3 – 4 Tablespoons heavy cream
1 ½ teaspoons almond extract
1 ½ teaspoons vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Line cupcake pans with liners then set aside. You’ll need two cupcake pans for this recipe. If you only have one, just bake one at a time.
In a bowl, whisk together the flour, baking powder, and salt then set aside.
In a large bowl with an electric hand mixer (or a stand mixer fitted with the paddle attachment), mix together the sugar and oil until combined.
Add a small amount of egg white at a time (about 1/4th) then beat on medium speed until combined. Continue this process until you’ve used all the egg whites.
Next, add in the almond extract and vanilla extract and mix on medium speed until combined.
Add half of the flour mixture and mix until combined. Then add ½ of the buttermilk and mix until combined.
Repeat with the remaining flour mixture and buttermilk (alternating each) until smooth. Scrape down the sides as needed.
Add 3 Tablespoons of the cupcake batter to each liner. This is easiest if you use a spring-loaded cookie scoop. Note: you may have a little batter left over.
Place the cupcakes in the oven and bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the center.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then carefully remove them from the cupcake pan and place them on a cooling rack to finish cooling completely before frosting.
Once the cupcakes are completely cool, make the frosting.
Add the butter to a large bowl and using an electric hand mixer (or in the body of a stand mixer with the paddle attachment), whip until smooth.
Slowly add in the powdered sugar, a little at a time, until fully mixed in. The mixture will be thick.
Add in the heavy cream, almond extract and vanilla extract and mix in until combined.
Turn the mixer on to medium-high speed and whip for 3 minutes until light and fluffy.
Frost the cupcakes and enjoy!

Notes

For additional details on substitutions, common questions, and expert tips, please refer to the comprehensive FAQ and ingredient sections above.

Course: Dessert

Cuisine: American

Nutrition Facts (Estimated per serving)

Nutritional Disclaimer: “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?

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