Baby in Bloom Vanilla Cupcakes (Printable)
Delicate vanilla cupcakes topped with luscious floral buttercream featuring pastel pink, yellow, and green blooms.
# 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
# How-To Steps:
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 evenly 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 - For the buttercream, 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 such as roses, daisies, or blossoms and leaves onto cooled cupcakes.
11 - Garnish with edible flowers or sprinkles as desired to complete the decoration.
# Expert Advice:
01 -
- The vanilla cupcakes are incredibly moist without being dense or heavy
- That floral buttercream looks like you spent hours on it when it took maybe twenty minutes
- People will literally gasp when they see the tray, guaranteed
02 -
- Room temperature ingredients are the difference between light cupcakes and dense ones
- Over mixing the flour makes them tough, stop as soon as you see no dry streaks
- Buttercream melts in heat, keep these cool until the moment you serve them
03 -
- Add a teaspoon of rosewater or orange blossom water to the buttercream for something special
- Use a flower nail to practice your piping technique before decorating each cupcake