Wedding Day Cupcakes

I am a huge fan of Cupcake Wars.  It's wear I get to see just how creative people can be with small cakes.  Weddings have become more and more non-traditional; making couples think more outside of the box. Although wedding day cupcakes aren't totally unique, there are some wedding cupcakes and their displays that can make you forget you didn't have a wedding cake. If you're toying between wedding day cupcakes and a wedding cake, I have rounded up a few that may inspire you to delve into the small treats. Enjoy!

Cupcake1Image Courtesy of

Cupcake2 Image Courtesy of Cotton & Crumbs


Cupcake4 Image Courtesy of Beautiful-Wedding-Cupcakes

Cupcake5 Image Courtesy of

Cupcake6 Image Courtesy of

Cupcake10Image Courtesy of The Pastry Studio

Cupcake11 Images Courtesy of Shore Shotz Photography

Cupcake12 Image Courtesy of Heavenly Cupcakes

Cupcake13 Image Courtesy of

Cupcake14Image Courtesy of


Root Beer Float Cupcakes

It's the weekend and it's time to have a little fun.  I'll never pass up on a great dessert and this one has two of my favorite things combined; cupcakes and root beer floats, which I loved so much growing up in Michigan. I've always been an avid baker and when I saw these cupcakes with the Faygo "pop"  in the background, I knew I had to have the recipe.  So, I'll be trying these cupcakes out this weekend and indulging in a little food fun.  If you'd like to try these cupcakes out as well, the recipe is below. Enjoy! RootbeerFloatCupcake

Image and Recipe via:

Root Beer Float Cupcakes:
  • 1 Cup Rootbeer Soda (non-diet)
  • 1 Teaspoon Apple Cider Vinegar
  • ¾ Cup Sugar
  • ⅓ Cup Canola Oil (Didn’t have canola I used corn oil)
  • ½ Teaspoon Vanilla Extract
  • 2 Teaspoons Root Beer Extract *(if you use root beer concentrate then only use ½ teaspoon)(Candy’s Note: I did not follow this for me it wasn’t enough I used nearly 3 TSP)
  • 1⅓ Cups Flour
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • Pinch of Salt
  1. Preheat your oven to 350
  2. Combine root beer soda and vinegar and let stand for a few minutes.
  3. Add in the sugar and oil, whisking until slightly frothy.
  4. Mix in your extracts, and slowly add the flour, along with the baking powder, baking soda, and salt.  Careful not to over mix.
  5. Fill cupcake liners approximately ¾ full.
  6. (At first I thought I had a lot more batter than 12 cupcakes, but then I noticed the batter would settle, so I went back and added a little batter to each liner, which made 12 cupcakes)
  7. Bake for about 18 – 22 minutes.
Vanilla Frosting:
  • 8 oz of cream cheese softened
  • 1/4 cup of butter softened
  • 4 cups of powdered sugar
  • 1 1/2 teaspoon Vanilla bean paste
  1. Beat cream cheese and butter until well blended
  2. Add powdered sugar; mix until nice and creamy.