Baby In Bloom Cupcakes (Printable)
Light vanilla cupcakes with handmade floral buttercream decorations. Adorable pink, yellow, and green blooms make these perfect for spring and baby showers.
# 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 such as pansies or violets, optional
15 - Nonpareils or pastel sprinkles, optional
# Directions:
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 such as roses, daisies, and blossoms along with leaves onto cooled cupcakes.
11 - Garnish with edible flowers or sprinkles as desired.
# Expert Tips:
01 -
- The buttercream pipes like an absolute dream and holds those delicate flower shapes for days
- These vanilla cupcakes are incredibly moist without being too dense or sweet
- You will feel like a professional pastry chef with minimal actual effort
02 -
- Room temperature ingredients are not optional, cold butter will ruin your entire batter texture
- Overmixing after adding flour creates tough cupcakes, stop as soon as you see no dry streaks
- Chill piped cupcakes for 15 minutes to help the buttercream hold its shape in warm weather
03 -
- Practice piping on a plate or parchment paper first until you get the motion down
- Rotate the cupcake with your non dominant hand while piping for even pressure distribution