Wild Flower 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 with paddle attachment
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 3 small piping bags
- 3 small round or petal piping tips
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
- 2 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/4 cup sour cream room temperature
- 1 cup unsalted butter softened; for frosting
- 3 cup powdered sugar sifted; for frosting
- 2 tablespoon heavy cream for frosting
- 1 teaspoon vanilla extract for frosting
- 1 Gel food coloring assorted pastel colors
- 1 tablespoon honey or simple syrup optional; for brushing
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 flour, baking powder, and salt until well combined.
- In a large mixing bowl beat the softened butter and granulated sugar with a mixer until pale and fluffy, about 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition and mixing in the vanilla extract.
- In a small bowl stir together the milk and sour cream until smooth.
- Add one-third of the dry ingredients to the butter mixture, mix on low just until combined, then add half the milk mixture and mix gently.
- Repeat with another third of the dry ingredients, the remaining milk mixture, and finish with the last third of the dry ingredients, mixing only until a smooth batter forms.
- 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.
- Transfer the pan to a wire rack and let the cupcakes cool in the tin for 5 minutes.
- Remove the cupcakes from the tin and let them cool completely on the wire rack, about 25 minutes.
- If desired brush the tops lightly with honey or simple syrup to keep them extra moist, then let them rest for 5 minutes.
- For the frosting beat the softened butter in a mixing bowl until creamy and smooth, about 2 minutes.
- Gradually add the sifted powdered sugar, mixing on low until incorporated, then increase speed to medium and beat until fluffy.
- Add the heavy cream and vanilla extract to the frosting and beat until light, smooth, and spreadable, adjusting with more cream or powdered sugar as needed.
- Divide the frosting into three small bowls and tint each portion with a different pastel gel food color for flower petals and centers.
- Fit piping bags with small round or petal tips and fill each bag with a different color of frosting.
- Pipe small clusters of petals on top of each cupcake, starting from the outside and working inward to create wildflower shapes.
- Add contrasting colored dots or tiny swirls in the centers to resemble flower middles and buds.
- Let the decorated cupcakes rest at cool room temperature for 10 minutes to set the frosting before serving.
Notes
For best results, start with all your dairy ingredients at room temperature so the batter emulsifies smoothly and the cupcakes bake evenly with a tender crumb; avoid overmixing once the flour goes in to prevent toughness, and rotate the pan halfway through baking if your oven has hot spots. Use gel colors rather than liquid to keep the frosting from thinning, and practice a few flower shapes on parchment before piping directly onto the cupcakes. If your kitchen is warm, chill the filled piping bags for 5–10 minutes to firm the frosting slightly, and store finished cupcakes in a cool spot, loosely covered, enjoying them within 1–2 days for the freshest, softest texture.
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