Baby Bloom Floral Cupcakes (Print Version)

Vanilla cupcakes decorated with pastel floral buttercream, perfect for festive occasions and springtime delights.

# What You’ll Need:

→ For the Cupcakes

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

→ For the Pastel Buttercream

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

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, beating thoroughly after each addition. Mix in vanilla extract.
05 - Add half of the flour mixture to the butter mixture and stir until just combined. Pour in the milk and blend. Add remaining flour mixture and mix until smooth.
06 - Distribute batter evenly among prepared cupcake liners, filling each approximately two-thirds full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean. Cool completely on a wire rack before decorating.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, beating until smooth and fluffy.
09 - Mix in vanilla extract and 2 tablespoons milk. Add additional milk as needed to achieve desired piping consistency.
10 - Divide buttercream into separate bowls and tint each portion with small amounts of food coloring to create pastel shades.
11 - Fit piping bags with flower tips and fill with colored buttercream. Pipe floral designs including roses, blossoms, and leaves onto cooled cupcakes. Refrigerate briefly to set buttercream.

# Additional Tips::

01 -
  • The vanilla base is forgiving enough for beginners but elegant enough to impress anyone at your table.
  • Pastel buttercream flowers are genuinely easier to pipe than they look once you get the rhythm down.
  • These cupcakes stay moist for days and actually taste better the next morning when flavors mellow.
02 -
  • Room temperature ingredients are not a suggestion—cold eggs and butter refuse to emulsify properly and you'll end up with a grainy, separated mess that bakes into dense cupcakes.
  • Gel food coloring is genuinely non-negotiable for pastel buttercream because liquid coloring thins your frosting and turns delicate shades into watery puddles.
03 -
  • If your buttercream breaks or separates while mixing (looks curdled), add an ice cube or two and beat again—the temperature shift often fixes the emulsion instantly.
  • Practice piping flowers on a piece of parchment paper first with your exact piping tip; this removes the pressure of perfection when you move to actual cupcakes.
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