Floral Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand or stand mixer
- 3 silicone spatulas
- 2 wire whisks
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 fine-mesh sieve (for dry ingredients)
- 1 Rubber spatula
- 1 wire cooling rack
- 3 piping bags
- 3 piping tips (petal, leaf, and small round)
Ingredients
- 190 gram all-purpose flour sifted
- 8 gram baking powder
- 2 gram fine sea salt
- 150 gram granulated sugar
- 115 gram unsalted butter softened
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 180 milliliter whole milk room temperature
- 10 milliliter edible rose water or orange blossom water optional, for floral flavor
- 230 gram unsalted butter softened
- 360 gram powdered sugar sifted
- 1 30–45 ml heavy cream or milk
- 5 milliliter vanilla extract
- 1 2–3 ml edible floral extract lavender or rose; to taste
- 1 pinch fine sea salt
- 1 Gel food coloring assorted pastel colors
- 10 gram edible dried flower petals rose, cornflower, marigold; optional
- 5 gram edible pearl sprinkles optional
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together flour, baking powder, and salt, then set aside.
- In a large bowl beat the softened butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in vanilla and floral water if using.
- Add the dry ingredients to the wet in two additions, alternating with the milk, beginning and ending with the dry, mixing on low just until combined.
- Scrape down the sides of the bowl and gently fold the batter with a spatula to ensure it is smooth and even.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and cool completely for at least 25 minutes before decorating.
- While the cupcakes cool, beat the softened butter for the buttercream in a large bowl until creamy and pale, about 2 minutes.
- Gradually add the powdered sugar, mixing on low at first, then increasing speed once it is mostly incorporated.
- Add vanilla, floral extract, salt, and 30 ml of cream, then beat on medium-high for 2–3 minutes until light and fluffy, adding more cream a teaspoon at a time if needed for a pipeable consistency.
- Divide the buttercream into separate bowls and tint each portion with a small amount of gel food coloring to create pastel flower colors and green for leaves.
- Fit piping bags with desired tips, fill with colored buttercream, and twist the tops closed.
- Pipe rosettes, petals, and leaves on top of each cooled cupcake to resemble small blossoms and floral arrangements.
- Sprinkle with edible dried flower petals and pearl sprinkles if using, then let the cupcakes rest for 10–15 minutes to allow the frosting to slightly set before serving.
Notes
For best results, avoid overmixing the batter once the flour is added so the cupcakes stay tender, and always start with room-temperature ingredients for an even, smooth batter and frosting. Use gel food colors rather than liquid to keep your buttercream thick enough for clean floral details, and practice piping on parchment paper first to get comfortable with pressure and angle. If your buttercream feels too soft and flowers won’t hold shape, chill it for 10–15 minutes, then briefly rewhip. Store decorated cupcakes in a cool place or lightly covered in the fridge and bring them back to room temperature before serving so the floral flavors and texture shine.
Tried this recipe?Let us know how it was!