Baby In Bloom Cupcakes (Printer-friendly)
Delicate vanilla treats with luscious floral buttercream in pastel hues, ideal for spring celebrations and welcoming new arrivals.
# What You’ll Need:
→ For the 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
→ For the 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
→ For Decoration
14 - Edible flowers (pansies or violets), optional
15 - Nonpareils or pastel sprinkles, optional
# How-To Guide:
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 until well combined.
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 until fully incorporated.
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 and smooth.
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 (roses, daisies, blossoms) and leaves onto cooled cupcakes.
11 - Garnish with edible flowers or sprinkles as desired.
# Expert Advice:
01 -
- They look like you spent hours at a fancy bakery but come together in under an hour
- The vanilla cake is perfectly moist and not too sweet, letting the buttercream shine
- You can customize the flowers to match any baby shower or spring theme
02 -
- Overmixing the batter will make your cupcakes tough, so stop as soon as the flour streaks disappear
- Completely cool cupcakes before piping or the buttercream will melt right off
- Practice piping flowers on parchment paper first if you're new to decorating
03 -
- Add a pinch of salt to your buttercream to balance out all that sugar
- Make the cupcakes a day ahead and frost them the morning of for the freshest taste