Easy Flower Cupcakes Perfect for Easter and Mother’s Day
These lovely and easy flower cupcakes are a perfect idea for birthdays, Mother’s Day, and Easter. These flowers are created with delicious homemade buttercream and a flower piping tip.
You won’t believe how easy it is to make these floral cupcakes yourself. They’ll look like you purchased them from a high-end bakery. Delicious!
Flower Cupcakes
Easy Flower Cupcakes
Floral cupcakes are the perfect way to welcome spring.
You can use your favorite cupcake recipe or make a vanilla boxed cake mix. This recipe is good for 12 cupcakes.
Before decorating, make sure cupcakes are cool to the touch. Otherwise, the buttercream will slide/melt right off.
Cupcake Decorating Ideas
Using an electric mixer, beat together softened butter, sugar
Increase speed to high and once the buttercream starts to take form, add gel food coloring. Mix until your buttercream is completely tinted.
Scoop your purple buttercream into a piping bag with Wilton icing tip #74 attached. How can find this icing tip at any hobby store or anywhere cake baking supplies are sold.
Frost each cupcake with buttercream flowers. To achieve this look, frost a small dollop, about ½ an inch in diameter in a circular motion. Start in the center and surround it with 5-6 other flowers, along the circumference of your cupcake.
To make the fondant leaves, roll out a small sphere from your green fondant, about ¼ of an inch in size.
Flatten sphere then point it on one end. Place 3-4 randomly on each cupcake.
Flower Cupcake Ideas
PIN THESE FLORAL CUPCAKES TO SAVE
Make these beautiful floral cupcakes up for your next spring gathering or birthday party. I mean who doesn’t love flowers and cupcakes?! These beauties will have the whole crowd in awe.
Funfetti Cake Mix Cookies
Easy Flower Cupcakes
Ingredients
- 12 Vanilla Cupcakes
- 1 stick butter, softened
- 2 cups confectioners’ sugar
- 2-3 tbsp. milk
- 1/4 tsp. violet gel food coloring
- 1-2 oz green fondant
Instructions
- Before decorating, make sure cupcakes are cool to the touch. Otherwise, the buttercream will slide/melt right off.
- Using an electric mixer, beat together softened butter, sugar and milk on medium speed.
- Increase speed to high.
- Once the buttercream starts to take form, add gel food coloring. Mix until completely tinted.
- Scoop purple buttercream into a piping bag with Wilton icing tip #74 attached.
- Frost each cupcake with buttercream flowers. To achieve this look, frost a small dollop, about ½ an inch in diameter in a circular motion. Start in the center and surround it with 5-6 other flowers, along the circumference of your cupcake.
- To make fondant leaves, roll out a small sphere from your green fondant, about ¼ of an inch in size.
- Flatten sphere then point it on one end. Place 3-4 randomly on each cupcake.
- Enjoy!
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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