Succulent Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 3 silicone spatulas
- 1 Whisk
- 1 set measuring cups
- 1 set measuring spoons
- 1 wire cooling rack
- 2 piping bags
- 3 small piping tips (leaf tip, small round tip, small star tip)
- 1 offset spatula or butter knife
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 1 cup unsalted butter softened
- 3 1/2 cup powdered sugar sifted
- 2 teaspoon vanilla extract
- 2 tablespoon heavy cream or milk
- 1/8 teaspoon fine salt
- 1 4–6 drops green gel food coloring assorted shades
- 1 2–3 drops pink gel food coloring
- 1 2–3 drops purple gel food coloring
- 1 2–3 drops yellow gel food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with 12 paper liners.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt, then set aside.
- In a large bowl beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a small bowl whisk together the milk and sour cream until smooth.
- Add one-third of the dry ingredients to the butter mixture and mix on low just until combined.
- Add half of the milk mixture and mix on low, then repeat alternating dry ingredients and milk mixture, ending with dry ingredients, mixing only until just combined.
- Divide the batter evenly among the 12 cupcake 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 pan from the oven and let the cupcakes cool in the tin for 5 minutes.
- Transfer the cupcakes to a wire rack and cool completely for at least 25 minutes before frosting.
- To make the buttercream, beat the softened butter in a large bowl on medium-high speed until creamy and pale, about 2 minutes.
- Gradually add the powdered sugar, 1/2 cup at a time, mixing on low until incorporated, then increasing to medium speed until smooth.
- Add vanilla extract, salt, and 1 tablespoon of heavy cream or milk, then beat on medium-high until fluffy, adding more cream as needed for a pipeable consistency.
- Divide the frosting into 4–5 small bowls to create different succulent colors.
- Tint each portion of frosting with gel food coloring to get various greens and a few accent colors like pink, purple, and yellow, mixing well.
- Fit piping bags with a leaf tip, small round tip, and small star tip, then fill each bag with a different color frosting.
- If desired, spread a thin layer of plain frosting on top of each cooled cupcake with an offset spatula to create a base.
- Pipe small rosettes, stars, and rounded mounds in clusters to resemble different succulent shapes on each cupcake.
- Use the leaf tip to add small pointed leaves around the clusters to complete the succulent look.
- Chill the decorated cupcakes in the refrigerator for 15–20 minutes to help the frosting set before serving.
Notes
For best results, use gel food coloring rather than liquid so the buttercream stays thick enough to hold succulent shapes, and avoid overfilling the piping bags so you can control the details more precisely. If your frosting becomes too soft while you’re working, pop the piping bags in the fridge for a few minutes to firm up, and keep the cupcakes cool in a not-too-warm kitchen so the decorations don’t droop. Varying the shades of green, mixing in a few muted tones (add a tiny bit of brown to soften bright colors), and clustering different shapes together will give your cupcakes a realistic, “potted arrangement” effect.
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