Flower Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 3 piping bags
- 3 piping tips (petal, leaf, and round or star tip)
Ingredients
- 1 1/2 cup all-purpose flour sifted
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/2 cup unsalted butter for frosting; softened
- 2 cup powdered sugar for frosting; sifted
- 1 1–2 tbsp heavy cream or milk for frosting
- 1 teaspoon vanilla extract for frosting
- 1 pinch fine salt for frosting
- 1 Gel food coloring assorted pastel colors
- 1 Optional: 2 tbsp rainbow sprinkles for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together the all-purpose flour, baking powder, and salt, then set aside.
- In a large bowl beat the softened butter and granulated sugar with an electric 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 the vanilla extract.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until combined.
- 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.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, beat the softened butter for frosting until creamy, then gradually add the powdered sugar, mixing on low until combined.
- Add the vanilla extract, salt, and 1 tablespoon of cream or milk to the frosting, then beat on medium-high until light and fluffy, adding a little more liquid if needed for a pipeable consistency.
- Divide the frosting into separate bowls and tint each portion with different gel food coloring to create flower petal and leaf colors.
- Fit piping bags with the desired tips, fill them with the colored frostings, and twist the tops closed.
- Once cupcakes are completely cool, pipe a small base of frosting in the center with the round or star tip.
- Pipe petals around the base using the petal tip, working from the outer edge inward, rotating the cupcake as you go.
- Use the leaf tip to add leaves around the flower or between petals for a more realistic effect.
- If desired, add a few sprinkles to the center of each flower for extra texture and color.
- Let the decorated cupcakes rest at room temperature for about 15–20 minutes so the frosting can set slightly before serving.
Notes
For best results, make sure all cold ingredients are at room temperature before mixing so the batter emulsifies smoothly and the cupcakes bake with a tender crumb; avoid overmixing once you add the flour to prevent toughness, and always cool cupcakes fully before decorating so the frosting doesn’t melt or slide off. Using gel food coloring rather than liquid helps keep the frosting thick and vibrant, and practicing a few petals on parchment before piping directly onto cupcakes will improve your flower shapes. If your frosting becomes too soft while piping, chill the piping bags for 5–10 minutes, and store finished cupcakes in a cool spot or the refrigerator (then bring to room temperature before serving) to preserve the floral details.
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