Pink Floral Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 electric mixer or hand whisk
- 1 Rubber spatula
- 1 wire cooling rack
- 1 standard ice cream scoop or spoon
- 2 piping bags
- 2 piping tips (1 large star, 1 small round or petal)
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fine sieve
Ingredients
- 1 1/2 cup all-purpose flour
- 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
- 2 tablespoon sour cream room temperature
- 1 cup unsalted butter softened
- 3 1/2 cup powdered sugar sifted
- 1 2–3 tablespoons heavy cream or milk
- 1 1/2 teaspoon vanilla extract
- 1 1–2 drops pink gel food coloring
- 1 1–2 drops green gel food coloring
- 1 pinch fine salt
- 2 tablespoon edible pearls or sprinkles
- 1 tablespoon edible dried rose petals crushed
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with 12 paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
- In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Add half of the flour mixture to the wet ingredients and mix on low just until combined.
- Stir the milk and sour cream together, then add to the batter and mix on low until just incorporated.
- Add the remaining flour mixture and mix on low, then finish folding gently with a spatula until the batter is smooth with no dry streaks.
- 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 tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and cool completely, about 25 minutes.
- While the cupcakes cool, beat the softened butter for the frosting in a large bowl until creamy and pale, about 2 minutes.
- Gradually add the sifted powdered sugar, 1/2 cup at a time, mixing on low until combined, then on medium until fluffy.
- Add the vanilla extract, pinch of salt, and 2 tablespoons of cream or milk, then beat until smooth and spreadable, adding an extra tablespoon of cream if needed.
- Divide about one-quarter of the frosting into a separate bowl and tint lightly with green gel food coloring for leaves.
- Tint the remaining frosting with pink gel food coloring, adding a drop at a time until you reach the desired floral shade.
- Fit one piping bag with a large star tip and fill it with the pink frosting.
- Fit the second piping bag with a small round or petal tip and fill it with the green frosting.
- Once the cupcakes are completely cool, pipe pink rosettes on top by starting in the center and swirling outward in a spiral.
- Pipe small green leaves or vines around the pink rosettes to create a floral design.
- Sprinkle edible pearls or crushed rose petals over the frosted cupcakes if using.
- Let the frosted cupcakes rest at room temperature for 10–15 minutes to allow the buttercream to set slightly before serving.
Notes
For best results, ensure all refrigerated ingredients are truly at room temperature before mixing to get a smooth, even crumb and prevent curdling of the batter. Use gel food coloring rather than liquid so the frosting consistency stays firm enough for defined flowers, and always start with a tiny amount since colors deepen as they sit. If the buttercream feels too soft to pipe, chill it for 5–10 minutes, then rebeat briefly; if it’s too stiff, add milk or cream a teaspoon at a time. Let cupcakes cool completely to avoid melting the frosting, and store them covered at cool room temperature for a day or refrigerated up to three days, bringing them back to room temperature before serving for the best texture and flavor.
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