Baby in Bloom Cupcakes Buttercream (Print Version)

Tender vanilla cupcakes topped with colorful buttercream flowers, perfect for festive gatherings.

# Ingredient List:

→ 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

# 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.
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 2/3 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 proper 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.

# Helpful Hints:

01 -
  • The vanilla cake is impossibly soft and stays moist for days—no dry cupcakes here, just pure comfort.
  • Piping buttercream flowers sounds intimidating but feels incredible once you realize how forgiving the process actually is.
  • These cupcakes photograph beautifully, which means your effort gets noticed and celebrated.
02 -
  • Practice piping on parchment paper first—it removes the pressure and lets you find your confidence before decorating the actual cupcakes.
  • Room temperature ingredients are non-negotiable; cold eggs or butter will create a grainy, broken-looking batter that bakes unevenly.
03 -
  • Invest in a good quality piping bag and metal tips—they make the difference between struggling and flowing smoothly through the decorating process.
  • If your buttercream is too soft to pipe, refrigerate it for 10-15 minutes until it firms up without becoming stiff.
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