Baby in Bloom Cupcakes Buttercream (Printable Version)

Vanilla cupcakes decorated with colorful buttercream flowers, ideal for festive spring occasions.

# What You'll Need:

→ For the Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup whole milk, room temperature
06 - 1 1/2 teaspoons pure vanilla extract
07 - 1 1/2 teaspoons baking powder
08 - 1/4 teaspoon salt

→ For the Buttercream Flowers

09 - 1 cup unsalted butter, softened
10 - 3 1/2 cups powdered sugar, sifted
11 - 2 to 3 tablespoons whole milk or cream
12 - 1 1/2 teaspoons pure vanilla extract
13 - Food coloring in pink, yellow, green, and purple as desired

# Steps to Follow:

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 together until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add half of the flour mixture and mix until just combined. Add milk, then the remaining flour mixture, mixing until smooth.
06 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before decorating.
08 - Beat butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing well.
09 - Add vanilla and 2 tablespoons milk; beat until smooth and fluffy. Add more milk as needed for piping consistency.
10 - Divide buttercream into bowls and tint with food coloring as desired.
11 - Fit piping bags with flower and leaf piping tips. Fill with colored buttercream.
12 - Pipe various flowers and leaves on cooled cupcakes, using different colors and techniques for a blooming effect.

# Additional Tips::

01 -
  • The vanilla is tender and simple enough that the flowers become the real star of the show.
  • You can make the cupcakes a day ahead and decorate them fresh, which means less day-of stress.
  • Even if your piping isn't perfect, imperfect flowers look charming and organic on top.
02 -
  • Room temperature ingredients are the secret weapon—cold eggs and milk will cause the batter to split and bake unevenly, no matter what you do.
  • Overmixing the batter develops gluten and makes cupcakes tough and dense; stop mixing as soon as you don't see streaks of flour anymore.
  • Completely cooled cupcakes are essential for frosting; any warmth will make the buttercream slide right off or become greasy-looking.
03 -
  • Invest in quality piping tips—they make an enormous difference in how defined your flowers look, and they're durable enough to use for years.
  • Keep your piping bag at the right temperature by holding it toward the middle and avoiding body heat; if the frosting gets too warm, refrigerate the bag for 10 minutes before continuing.
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