11 Elegant Pearl Decorated Bridal Cupcakes for Classy Parties

Written by Sandra P. Hays in Dessert

You’re planning a classy bridal shower or an intimate wedding dessert table and you want cupcakes that feel luxurious without fuss. These pearl decorated bridal cupcakes give you that refined look—tiny edible pearls, soft pastel frostings, and elegant textures that read like wedding cake, but in single-serve form.

Inside you’ll find 11 complete recipes for pearl decorated bridal cupcakes that suit vintage tea parties, modern minimal weddings, and classic receptions. Each recipe includes exact ingredients, step-by-step instructions, prep and bake times, plus serving and storage tips. You’ll get flavors from lemon-lavender to dark chocolate ganache, all finished with edible pearls and simple styling ideas.

Pick a flavor that matches your palette, follow the straightforward steps, and you’ll have polished cupcakes ready to impress. Save this collection for inspiration, and pin a few favorites for your planning mood board.

1. Classic Vanilla Pearl Decorated Bridal Cupcakes

These Classic Vanilla Pearl Decorated Bridal Cupcakes are timeless and crowd-pleasing. The cupcakes are tender and moist with a buttery vanilla crumb. Buttercream is silky and holds perfect peaks for pearl-adorned swirls.

They fit bridal showers or minimalist weddings where subtlety matters. You’ll love the delicate sheen of edible pearls against creamy ivory frosting. Expect sweet vanilla aroma and a melt-in-your-mouth texture.

Prep time: 20 minutes. Bake time: 16–18 minutes. Makes 12 cupcakes.

Ingredients

  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup (120ml) sour cream, room temperature
  • 1 1/2 cups (340g) unsalted butter, softened for frosting (room temperature)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tbsp heavy cream
  • 1 tsp vanilla extract for frosting
  • Edible pearl dragees, white and ivory, about 100 pieces

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin pan with 12 paper liners.
  2. Whisk flour, baking powder, and salt in a bowl. Set aside.
  3. In a stand mixer, beat 1/2 cup butter and sugar on medium until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating 20 seconds after each. Mix in vanilla.
  5. Alternate adding dry mixture and milk, beginning and ending with dry. Mix until just combined.
  6. Fold in sour cream gently. Batter should be smooth and slightly thick.
  7. Fill liners 2/3 full. Bake 16–18 minutes, or until a toothpick comes out with a few moist crumbs and edges are lightly golden.
  8. Cool in pan 5 minutes, then transfer to a wire rack to cool completely, about 45 minutes.
  9. For frosting, beat 1 1/2 cups butter until creamy, about 2 minutes. Gradually add powdered sugar, then vanilla and heavy cream until smooth and pipeable.
  10. Pipe swirls using a 1M tip. Place 3–5 pearl dragees atop each swirl.
  11. Chill 15 minutes for pearls to set before serving.

How to Serve It

  • Arrange cupcakes on a simple white platter or tiered stand for an elegant display.
  • Garnish with tiny fondant flowers or a sprinkle of pearl dust near each cluster of pearls.
  • Pair with Earl Grey tea, Champagne, or a light prosecco.
  • Store in an airtight container in the fridge for 3 days. Bring to room temperature before serving.
  • Make the cupcakes one day ahead and frost the same day for freshest texture.
  • For spring weddings, add a single edible lavender bud next to the pearls.

2. Lemon-Lavender Pearl Cupcakes

These lemon-lavender pearl cupcakes pair bright citrus with a floral hint. The cake is zesty and tender, while lavender-scented buttercream adds a gentle perfume. Tiny pearls add bridal polish without overpowering the flavor.

They suit outdoor showers and spring receptions. If you like citrus with subtle floral notes, you'll enjoy how the pearls catch the light.

Prep time: 25 minutes. Bake time: 18–20 minutes. Makes 12 cupcakes.

Ingredients

  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • Zest of 2 lemons
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups (340g) unsalted butter, softened for frosting (room temperature)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tbsp heavy cream
  • 1 tbsp dried culinary lavender (infused into cream)
  • Pearl dragees, pale mauve and ivory

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 cupcake cups.
  2. Whisk flour, baking powder, salt, and lemon zest. Set aside.
  3. Beat butter and sugar until pale and fluffy, about 3 minutes.
  4. Add eggs one at a time, then vanilla.
  5. Mix in half the dry ingredients, then buttermilk + lemon juice, then remaining dry ingredients. Stop when just combined.
  6. Fill liners 2/3 full. Bake 18–20 minutes, until a toothpick has a few crumbs.
  7. Cool in pan 5 minutes, then transfer to a rack to cool completely.
  8. For frosting, warm 2–3 tbsp heavy cream and steep dried lavender 10 minutes. Strain and cool.
  9. Beat 1 1/2 cups butter, add powdered sugar gradually, then lavender-infused cream until smooth.
  10. Pipe rosettes with a Wilton 1M tip. Press 3–6 pearl dragees onto each rosette.
  11. Chill 10–15 minutes to set before serving.

How to Serve It

  • Plate on a wooden board with fresh lavender sprigs for a fragrant display.
  • Sprinkle a tiny pinch of crushed freeze-dried lavender on the frosting near pearls.
  • Pair with lemon tea, champagne, or a floral cocktail.
  • Keep refrigerated up to 3 days. Bring to room temp before serving.
  • Make cupcake bases a day ahead; frost the day of for best lavender aroma.
  • Great for spring or garden-themed bridal parties.

3. Champagne and Raspberry Pearl Cupcakes

These champagne and raspberry pearl cupcakes feel celebratory and refined. The cake is light with champagne notes, and a raspberry compote center adds bright, tart contrast. Champagne buttercream adds a subtle sparkle.

Perfect for toasting brides-to-be or bridal brunches. You'll notice the juicy raspberry pop and silky frosting accented by pearls.

Prep time: 30 minutes. Bake time: 16–18 minutes. Makes 12 cupcakes.

Ingredients

  • 1 1/4 cups (160g) cake flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) champagne or sparkling wine
  • 1/4 cup (60ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • For raspberry compote: 1 cup (120g) raspberries (fresh or frozen), 2 tbsp sugar, 1 tbsp lemon juice
  • For frosting: 1 1/2 cups (340g) unsalted butter, softened, 4 cups (480g) powdered sugar, 3–4 tbsp champagne, 2–3 tbsp heavy cream
  • Silver and pearl dragees for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 cupcake cups.
  2. Mix flour, baking powder, and salt. Set aside.
  3. Beat butter and sugar until creamy, about 3 minutes. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and champagne + milk, beginning and ending with dry.
  5. Fill liners 2/3 full. Bake 16–18 minutes until a toothpick has moist crumbs.
  6. Cool in pan 5 minutes, then transfer to rack to cool.
  7. For compote, combine raspberries, sugar, lemon juice in a saucepan. Cook on medium 5–7 minutes until thickened. Cool.
  8. Core the center of each cupcake with a small spoon and fill with 1 tsp raspberry compote.
  9. For frosting, beat butter, add powdered sugar, then champagne and cream until silky.
  10. Pipe swirls and top with 3–5 silver pearls. Chill 15 minutes to set.

How to Serve It

  • Serve on a mirrored tray with champagne flutes for a luxe look.
  • Garnish with a fresh raspberry and tiny mint leaf near the pearls.
  • Pair with rosé, champagne cocktails, or lemon tarts.
  • Refrigerate up to 3 days. Bring to room temperature 30 minutes before serving.
  • Make compote 2 days ahead and reheat slightly before filling.
  • Ideal for evening showers or rehearsal dinners.

4. Rosewater Pearl Decorated Bridal Cupcakes

These Rosewater Pearl Decorated Bridal Cupcakes have romantic floral notes and a delicate blush tone. The cake is subtly flavored with vanilla; rosewater-scented frosting adds perfume. Pearls add a bridal shimmer.

They’re perfect for vintage or romantic weddings. If you love floral flavors, this cupcake will smell fragrant and taste soft and sweet.

Prep time: 25 minutes. Bake time: 16–18 minutes. Makes 12 cupcakes.

Ingredients

  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp rosewater (for batter)
  • For frosting: 1 1/2 cups (340g) unsalted butter, softened, 4 cups (480g) powdered sugar, 1–1 1/2 tsp rosewater, 2–3 tbsp heavy cream
  • A few drops pink gel food coloring (optional)
  • Edible pearl dragees and tiny sugar rosebuds

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 muffin cups.
  2. Whisk flour, baking powder, and salt. Set aside.
  3. Beat butter and sugar until pale and airy, about 3 minutes.
  4. Add eggs, one at a time, then vanilla and rosewater.
  5. Alternate dry ingredients and milk, mixing until just combined.
  6. Fill liners 2/3 full and bake 16–18 minutes. Toothpick should come out clean or with few crumbs.
  7. Cool cupcakes 5 minutes in pan, then transfer to a rack to cool completely.
  8. For frosting, beat butter, add powdered sugar, then rosewater and heavy cream until smooth. Add pink gel for tint.
  9. Pipe generous swirls, place 3–5 pearls and a sugar rosebud on each.
  10. Chill 10–15 minutes before arranging on display.

How to Serve It

  • Display on a white cake stand with scattered rose petals.
  • Add a light dusting of pearl luster dust for shimmer near pearls.
  • Pair with rosé, chamomile tea, or petite meringues.
  • Store refrigerated up to 3 days; bring to room temp before serving.
  • Frost the day of for the best rose aroma.
  • Ideal for afternoon bridal teas and garden showers.

5. Salted Caramel Pearl Cupcakes with Chocolate Drizzle

These salted caramel pearl cupcakes balance rich caramel and dark chocolate. The cake is moist and slightly brown-sugared. Salted caramel buttercream and a chocolate drizzle make them decadent, while pearls add elegance.

Great for evening receptions and winter weddings. If you like a sweet-salty contrast, this flavor combination feels grown-up and satisfying.

Prep time: 30 minutes. Bake time: 18–20 minutes. Makes 12 cupcakes.

Ingredients

  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • For caramel buttercream: 1 cup (240g) prepared salted caramel sauce, 1 1/2 cups (340g) unsalted butter, softened, 3–4 cups (360–480g) powdered sugar, 2–3 tbsp heavy cream
  • For drizzle: 1/2 cup (85g) dark chocolate chips, 1 tbsp coconut oil
  • Flaky sea salt and pearl dragees for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 cupcake cups.
  2. Whisk flour, baking powder, and salt.
  3. In a bowl, mix brown sugar, granulated sugar, oil, and eggs until smooth.
  4. Add milk and vanilla, then fold in dry ingredients until combined.
  5. Fill liners 2/3 full. Bake 18–20 minutes until a toothpick comes out clean.
  6. Cool 5 minutes, then transfer to rack to cool completely.
  7. For buttercream, beat butter until creamy. Gradually add powdered sugar and salted caramel, then heavy cream until pipeable.
  8. For drizzle, melt dark chocolate with coconut oil until shiny. Cool slightly.
  9. Pipe buttercream, drizzle chocolate over each, sprinkle a pinch of flaky sea salt, and add 3–5 pearl dragees.
  10. Chill 10–15 minutes for set.

How to Serve It

  • Arrange on a dark slate tray to accentuate caramel color and pearls.
  • Serve with salted caramel latte or rich espresso.
  • Store in fridge up to 4 days; warm briefly to soften.
  • Make caramel and bases a day ahead; frost same day.
  • Add a caramel sauce drizzle tableside for extra gloss.
  • Works well for fall or winter bridal events.

6. Almond Amaretto Pearl Cupcakes

These almond amaretto pearl cupcakes offer a nutty, boozy whisper. The cake uses almond flour and extract for rich flavor, while a touch of amaretto in the frosting adds warmth. Pearls add bridal polish.

They pair well with coffee or dessert wines. You’ll notice a tender crumb and nutty aroma with every bite.

Prep time: 25 minutes. Bake time: 18–20 minutes. Makes 12 cupcakes.

Ingredients

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (56g) almond flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 tsp almond extract
  • For frosting: 1 1/2 cups (340g) unsalted butter, softened, 4 cups (480g) powdered sugar, 2 tbsp amaretto liqueur, 2–3 tbsp heavy cream
  • Toasted sliced almonds and pearl dragees for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 liners.
  2. Whisk all-purpose flour, almond flour, baking powder, and salt.
  3. Cream butter and sugar until light, about 3 minutes.
  4. Add eggs one at a time, then almond extract.
  5. Alternate adding dry ingredients and milk, mixing until just combined.
  6. Fill liners 2/3 full. Bake 18–20 minutes or until toothpick comes out clean.
  7. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
  8. For frosting, beat butter, add powdered sugar, then amaretto and heavy cream until smooth.
  9. Pipe swirls, sprinkle with toasted almond slices, and press 3–4 pearls into each.
  10. Chill 10 minutes before serving.

How to Serve It

  • Plate on a wooden board with espresso cups for a cozy presentation.
  • Garnish with extra toasted almonds and a light dusting of powdered sugar.
  • Pair with amaretto liqueur, cappuccino, or almond biscotti.
  • Keep refrigerated up to 4 days. Bring to room temp 20–30 minutes before serving.
  • Cakes can be made a day ahead; frost on event day.
  • Lovely for late-afternoon bridal showers or rehearsal dinners.

7. Pearl Decorated Bridal Cupcakes: Chocolate Truffle Elegance

These Pearl Decorated Bridal Cupcakes: Chocolate Truffle Elegance are rich and indulgent. A dense chocolate cupcake, glossy ganache, and a piped chocolate buttercream create a luxe bite. Pearls provide striking contrast.

They’re ideal for couples who love chocolate with a refined finish. Expect deep cocoa flavor and a silky mouthfeel accentuated by pearly shine.

Prep time: 30 minutes. Bake time: 18–20 minutes. Makes 12 cupcakes.

Ingredients

  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (45g) Dutch-process cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 tsp vanilla extract
  • For ganache: 3/4 cup (180ml) heavy cream, 6 oz (170g) dark chocolate, chopped
  • For chocolate buttercream: 1 1/2 cups (340g) unsalted butter, softened, 4 cups (480g) powdered sugar, 1/2 cup (45g) cocoa powder, 2–3 tbsp heavy cream
  • Pearl dragees in ivory and dark chocolate-coated pearls

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 liners.
  2. Whisk flour, cocoa, baking powder, baking soda, and salt.
  3. Mix oil, sugar, eggs, and vanilla until combined.
  4. Alternate adding dry ingredients and buttermilk, mixing until smooth.
  5. Fill liners 2/3 full. Bake 18–20 minutes, toothpick should return with moist crumbs.
  6. Cool in pan 5 minutes, then transfer to wire rack.
  7. For ganache, heat heavy cream until simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Cool slightly.
  8. Core center of each cupcake and spoon 1 tsp ganache into each.
  9. For buttercream, beat butter, add powdered sugar and cocoa, then cream until pipeable.
  10. Pipe swirls, top with 2–5 pearls, and chill 10–15 minutes for set.

How to Serve It

  • Serve on matte black or white platters to highlight contrast.
  • Pair with port, espresso, or a milk stout for a grown-up pairing.
  • Store refrigerated up to 4 days; bring to room temperature before eating.
  • Fill cupcakes and make ganache a day ahead; frost on serving day.
  • Add a light dusting of cocoa powder around pearls for drama.
  • Great for evening receptions and winter events.

8. Coconut & White Chocolate Pearl Cupcakes

These coconut and white chocolate pearl cupcakes taste bright and creamy. The cake is tender with coconut undertones, and white chocolate buttercream adds smooth sweetness. Pearls lift the look to a bridal-ready finish.

They’re perfect for beach showers or summer weddings. You’ll get coconut aroma, silky white chocolate, and delicate pearls in each bite.

Prep time: 25 minutes. Bake time: 16–18 minutes. Makes 12 cupcakes.

Ingredients

  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) coconut milk, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (50g) sweetened shredded coconut
  • For frosting: 6 oz (170g) white chocolate, melted and cooled, 1 1/2 cups (340g) unsalted butter, softened, 3–4 cups (360–480g) powdered sugar, 2–3 tbsp heavy cream
  • Shredded coconut and pearl dragees for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 cupcake cups.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until pale, about 3 minutes.
  4. Add eggs one at a time, then vanilla.
  5. Alternate adding dry ingredients and coconut milk, fold in shredded coconut.
  6. Fill liners 2/3 full. Bake 16–18 minutes until a toothpick comes out clean.
  7. Cool 5 minutes, then transfer to rack to cool completely.
  8. For frosting, beat butter, add powdered sugar, then fold in cooled melted white chocolate and heavy cream until smooth.
  9. Pipe swirls, press shredded coconut around edges, and top with 3–5 pearls.
  10. Chill 10 minutes before serving.

How to Serve It

  • Serve on wicker trays with tropical leaves for a beach vibe.
  • Pair with coconut water cocktails, pineapple mimosas, or iced tea.
  • Store in fridge up to 3 days; coconut may firm up—bring to room temp before serving.
  • Make cupcakes a day ahead; frost day of.
  • Add a toasted coconut rim for added texture.
  • Suits destination bridal showers and summer parties.

9. Matcha and White Chocolate Pearl Cupcakes

Matcha and white chocolate pearl cupcakes are elegant and subtly flavored. The cake offers earthy matcha notes balanced by sweet white chocolate frosting. Pearls add bridal softness and contrast.

They fit minimalist or modern bridal events. You’ll notice a grassy aroma, smooth frosting, and delicate visual pop from the pearls.

Prep time: 30 minutes. Bake time: 16–18 minutes. Makes 12 cupcakes.

Ingredients

  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp ceremonial matcha powder, sifted
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • For frosting: 6 oz (170g) white chocolate, melted and cooled, 1 1/2 cups (340g) unsalted butter, softened, 3–4 cups (360–480g) powdered sugar, 2–3 tbsp heavy cream
  • Edible pearl dragees

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 liners.
  2. Whisk flour, baking powder, salt, and sifted matcha until combined.
  3. Cream butter and sugar until fluffy, about 3 minutes.
  4. Add eggs one at a time, then vanilla.
  5. Alternate adding dry ingredients and milk until smooth.
  6. Fill liners 2/3 full. Bake 16–18 minutes until toothpick has few crumbs.
  7. Cool in pan 5 minutes, then transfer to rack to cool completely.
  8. For frosting, beat butter, add powdered sugar, then add cooled melted white chocolate and heavy cream until silky.
  9. Pipe swirls and add 3–5 pearls to each cupcake.
  10. Chill 10 minutes before serving.

How to Serve It

  • Plate on minimalist ceramic dishes with a small bamboo whisk or matcha bowl near the display.
  • Pair with green tea, jasmine tea, or a light sake.
  • Store refrigerated up to 3 days; bring to room temp before serving.
  • Make matcha cupcakes a day ahead and frost the day of.
  • Add a tiny gold leaf near pearls for a luxe touch.
  • Great for modern, Asian-inspired bridal celebrations.

10. Orange Blossom & Honey Pearl Cupcakes

Orange blossom and honey pearl cupcakes are fragrant and gently sweet. The cake is tender with citrus notes; honey-orange blossom buttercream adds floral sweetness. Pearls give a polished bridal finish.

Perfect for morning showers and brunch receptions. You’ll enjoy a light citrus aroma with honeyed richness.

Prep time: 25 minutes. Bake time: 16–18 minutes. Makes 12 cupcakes.

Ingredients

  • 1 1/4 cups (160g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • Zest of 1 orange
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature
  • 2 tbsp fresh orange juice
  • 1/2 tsp orange blossom water
  • For frosting: 1 1/2 cups (340g) unsalted butter, softened, 3–4 cups (360–480g) powdered sugar, 3 tbsp honey, 1 tsp orange blossom water, 2–3 tbsp heavy cream
  • Edible orange blossom petals (optional) and pearl dragees

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 liners.
  2. Whisk flour, baking powder, salt, and orange zest.
  3. Cream butter and sugar until light, about 3 minutes.
  4. Add eggs one at a time, then orange juice and orange blossom water.
  5. Alternate dry ingredients and buttermilk, mixing until combined.
  6. Fill liners 2/3 full and bake 16–18 minutes until toothpick comes out clean.
  7. Cool 5 minutes, then transfer to rack to cool completely.
  8. For frosting, beat butter, add powdered sugar, then honey, orange blossom water, and cream until smooth.
  9. Pipe swirls and top with 3–5 pearls and scatter a few orange blossom petals.
  10. Chill 10 minutes before serving.

How to Serve It

  • Display on a wooden board with fresh orange slices and a small honey dipper.
  • Pair with orange tea, prosecco, or honey-laced cocktails.
  • Store refrigerated up to 3 days; allow to reach room temp before serving.
  • Make bases a day ahead; frost on event day for best aroma.
  • Lovely for spring and summer bridal brunches.

11. Pistachio Rose Pearl Cupcakes

Pistachio rose pearl cupcakes blend nutty richness with floral grace. The cake uses ground pistachios for texture and flavor. Rose-scented buttercream adds perfume and pale pink color, while pearls add bridal charm.

They suit vintage or botanical weddings. Expect a tender crumb, nutty aroma, and delicate floral finish.

Prep time: 30 minutes. Bake time: 18–20 minutes. Makes 12 cupcakes.

Ingredients

  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (60g) finely ground pistachios (unsalted)
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, softened (room temperature)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • For frosting: 1 1/2 cups (340g) unsalted butter, softened, 4 cups (480g) powdered sugar, 1–1 1/2 tsp rosewater, 2–3 tbsp heavy cream
  • Finely chopped pistachios and pearl dragees for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line 12 cupcake cups.
  2. Whisk flour, ground pistachios, baking powder, and salt.
  3. Cream butter and sugar until light, about 3 minutes.
  4. Add eggs one at a time, then vanilla.
  5. Alternate adding dry ingredients and milk, mixing until just combined.
  6. Fill liners 2/3 full and bake 18–20 minutes until a toothpick has a few moist crumbs.
  7. Cool 5 minutes, then transfer to rack to cool completely.
  8. For frosting, beat butter, add powdered sugar, then rosewater and cream until smooth. Tint lightly pink if desired.
  9. Pipe swirls and sprinkle with finely chopped pistachios and 3–5 pearl dragees.
  10. Chill 10–15 minutes before serving to set.

How to Serve It

  • Serve on a marble slab with loose pistachio crumbs and delicate rose petals.
  • Pair with green tea, rosé, or cardamom-infused coffee.
  • Store refrigerated up to 4 days; bring to room temp before serving.
  • Make pistachio crumbs and cupcakes a day ahead; frost on the day.
  • Ideal for botanical or vintage bridal showers.

These 11 pearl decorated bridal cupcakes cover a range of flavors and styles so you can match your party’s vibe. From classic vanilla and champagne-raspberry to matcha and pistachio rose, there's a bridal cupcake for every taste and aesthetic. Pin your favorites and try one recipe at a time—you'll find the pearls instantly make simple cupcakes feel special.

Which flavor are you tempted to bake first? Save this list for your planning board and share it with friends helping you plan the shower or wedding. Try a batch this week and tell someone you love about the recipe you choose.

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