Baby In Bloom Cupcakes (Printable)
Delicate vanilla cupcakes with luscious floral buttercream, decorated with pastel pink, yellow, and green blooms for spring celebrations.
# What's Needed:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - 1/2 cup whole milk
→ Floral Buttercream
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2-3 tablespoons whole milk or heavy cream
12 - 1 teaspoon pure vanilla extract
13 - Pink, yellow, and green gel food coloring
→ Decoration
14 - Edible flowers (pansies or violets), optional
15 - Nonpareils or pastel sprinkles, optional
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix until just combined.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, then vanilla and milk or cream, beating until fluffy.
09 - Divide buttercream into three bowls. Tint one pink, one yellow, and leave one white or tint green for leaves.
10 - Fit piping bags with small star or petal tips. Pipe flowers and leaves onto cooled cupcakes.
11 - Garnish with edible flowers or sprinkles as desired.
# Tips for Success:
01 -
- The buttercream creates those professional bakery flowers even if you have never touched a piping bag before
- These cupcakes stay impossibly moist for days, making them perfect for making ahead of celebration day
02 -
- Room temperature ingredients incorporate better and prevent curdling, so take everything out of the fridge at least 30 minutes before starting
- Overmixing the flour mixture makes tough cupcakes, so stop mixing as soon as you no longer see dry flour
03 -
- Add a teaspoon of rosewater or orange blossom water to the buttercream for an incredibly sophisticated floral flavor
- Use a flower nail and a small square of parchment to practice piping roses before moving to the cupcakes