Flower Cupcakes
Beautiful, bakery-style flower cupcakes made with buttercream frosting and simple piping techniques. Perfect for parties, weddings, or Mother’s Day.
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Servings: 12 cupcakes
Calories: 290kcal
Cost: $8–$10
Equipment
- 1 Cupcake tin 12-cup capacity
- 12 Paper cupcake liners Any color or design
- 1 Electric hand mixer Or stand mixer
- 3 Mixing bowls For frosting colors
- 1 set Piping bags Disposable or reusable
- 1 set Flower piping tips Russian tips or petal tips
- 1 Cooling rack To cool cupcakes completely
- 1 Turntable For smooth rotation while decorating
- 1 Small offset spatula For frosting control
Ingredients
- 2 cups All-purpose flour For cupcake base
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter Room temperature
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Whole milk
- 1 batch Buttercream frosting Base for piping
- Gel food coloring For flower colors
- Heavy cream Optional, for frosting texture
Instructions
- Preheat oven to 350°F and line cupcake tins with liners.
- Cream butter and sugar until fluffy; add eggs and vanilla.
- Combine dry ingredients and alternate with milk.
- Fill liners and bake for 18–20 minutes; cool completely.
- Prepare buttercream and divide into color batches.
- Fill piping bags and practice on parchment paper.
- Pipe flowers by rotating cupcake slowly.
- Add details like leaves and extra petals.
- Chill cupcakes briefly to set frosting.
Notes
For best results, use a turntable and flower piping tips. Practice piping on parchment before decorating the cupcakes directly.
Nutrition
Serving: 90g | Calories: 290kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 120mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 27g | Vitamin A: 450IU | Calcium: 35mg | Iron: 1mg