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spring cupcakes with flowers recipe

Spring Cupcakes with Buttercream Flowers

Avatar photoGrace Ovendale
These spring cupcakes are beautifully decorated with buttercream flowers, perfect for any celebration.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 320 kcal

Equipment

  • 1 muffin tin lined with cupcake liners
  • 1 electric mixer
  • 1 Mixing bowls various sizes

Ingredients
  

Cupcake Base

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

Buttercream Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Gel food coloring assorted colors

Instructions
 

Preparation

  • Preheat your oven to 350°F. Line a muffin tin with cupcake liners.
  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Baking

  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before decorating.

Decorating

  • In a bowl, beat the butter until creamy. Gradually add powdered sugar, beating until well combined. Add the cream and vanilla, and beat on high until fluffy. Divide into bowls and tint with food coloring.
  • Using piping bags fitted with flower tips, decorate each cupcake with buttercream flowers of your choice.

Serving

  • Serve the cupcakes at room temperature for the best flavor and texture.

Storage

  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Notes

Pro Tips: Use gel food coloring for vibrant colors.
Ingredient Substitutions: Use almond extract for a nutty flavor.
How to Serve: Pair with tea or coffee.
Storage & Freshness: Store in an airtight container.
Make-Ahead Tips: Make cupcakes a day ahead and decorate before serving.
Keyword buttercream flowers, floral cupcakes, spring cupcakes