Easy Flower Cupcakes

You won’t believe how simple it is to make these Easy Flower Cupcakes that come out looking like you bought them from a high-end bakery.

These Easy Flower Cupcakes are perfect for Mother’s Day. They’re also great for Weddings, Birthdays, Valentine’s day, baby showers, and so much more. They are not only beautiful but they’re delicious, too – best of all, they’re easy to make!

I will include instructions on making two types of flowers that are super easy to pipe. One with mini roses (pictured above) and one with a larger flower similar to chrysanthemums or mums (shown below).

The Easy Flower Cupcakes recipe at the bottom of the post includes a basic cupcake recipe. It can be made using vanilla extract or citrus zest for a fruity variation. I use my easy buttercream frosting, but you can use any recipe you like best for both the frosting and the cupcakes.

Practice Makes Perfect

To keep these cupcakes achievable for all skill levels, I didn’t practice using the piping tips before shooting the video or photos. I just piped and adjusted my method as I worked. Even the worst results still looked beautiful. In the image below the flowers aren’t as defined as in the photo at the top of the post, but they’re pretty all the same.

That said – The first flowers anyone pipes never look perfect. If you’re new to piping, try practicing before adding any color. Practice piping onto some parchment paper so you can scrape the frosting back into the bowl when you’re done. Then let the frosting firm up in the fridge before piping it onto your cupcakes. If you need more information on using a piping bag, this video by Wilton is perfect.

Easy Flower Cupcakes

Simple cupcakes flavored with citrus zest or vanilla topped with beautiful, frosting flowers.

5 from 10 votes

PREP21minutes minutes

COOK20minutes minutes

TOTAL1hour hour 11minutes minutes

cooling:30minutes minutes

Serves:

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Ingredients

• ▢2 cups flour
• ▢½ teaspoon salt
• ▢½ teaspoon baking soda
• ▢1 cup canola oil
• ▢¾ cup buttermilk
• ▢4 eggs
• ▢2 tablespoon citrus zest or 2 teaspoons of vanilla extract
• ▢2 cups sugar
• ▢3 cups frosting*
• ▢Food coloring

US Customary – Metric

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Instructions

• Preheat the oven to 350°F/175°C and Line muffin pans with cupcake liners (this recipe makes 15-18 cupcakes).
• In a medium mixing bowl, mix the dry ingredients.
• Add the wet ingredients with the zest or vanilla in a separate bowl and mix well to combine.
• Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
• Fill the liners two-thirds full with the batter. Bake for 18-21 minutes, or until a cake tester comes out clean. Allow the cupcakes to cool completely before frosting.
• Prepare the frosting and mix it with the food coloring as desired. You will only need about a half cup of frosting for the green leaves. I halved the remaining frosting making pink and white flowers)
• Once cooled, pipe the flowers onto the cupcakes (see the post and video for step-by-step instructions).

Nutrition Information:

Calories: 509 (25%)| Carbohydrates: 71g (24%)| Protein: 4g (8%)| Fat: 24g (37%)| Saturated Fat: 3g (19%)| Polyunsaturated Fat: 8g| Monounsaturated Fat: 12g| Trans Fat: 1g| Cholesterol: 45mg (15%)| Sodium: 227mg (10%)| Potassium: 67mg (2%)| Fiber: 1g (4%)| Sugar: 56g (62%)| Vitamin A: 83IU (2%)| Vitamin C: 1mg (1%)| Calcium: 25mg (3%)| Iron: 1mg (6%)