Bring egg whites, sour cream, and vanilla Greek yogurt to room temperature before mixing to ensure even incorporation and maximize volume for fluffy, tender cupcakes.

Use the canola oil along with salted butter to create optimal moisture and crumb structure—the oil keeps cupcakes tender while butter adds richness and flavor.

Mix just until combined after adding dry ingredients to prevent developing too much gluten, which would result in dense, tough cupcakes instead of the desired light texture.

The vanilla Greek yogurt in your frosting adds tanginess and stability—chill the frosting for 15-20 minutes before piping to prevent it from sliding off warm cupcakes.

Apply Wilton Edible Rose Wafers to frosting immediately after piping while it's still slightly soft, and place them on the highest point of the swirl for a professional wedding-cake appearance.