Individual Floral Cupcakes

introduction

These Individual Floral Cupcakes are small vanilla cupcakes topped with buttercream and pretty edible flowers. They look fresh and taste light. They work for parties, gifts, or a simple dessert. If you like trying other cupcake ideas, see this carrot cupcakes with cream cheese filling for a different flavor.

why make this recipe

You make this recipe because it is easy and pretty. The cake is simple and the flowers make a big visual impact. You can make many cupcakes fast and they suit weddings, showers, or tea time. The base recipe uses pantry ingredients you likely have.

how to make Individual Floral Cupcakes

Follow the steps below. Work in a clear order: mix, bake, cool, frost, and decorate.

1. Preheat the oven and line the pan.
2. Cream butter and sugar until light.
3. Add eggs, milk, and vanilla; mix well.
4. Mix dry ingredients and add to the wet mix slowly.
5. Fill liners and bake 18–20 minutes.
6. Cool the cupcakes fully before frosting.
7. Pipe or spread buttercream and place edible flowers on top.

Ingredients :

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Buttercream frosting
• Edible flowers for decoration

Directions :

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
5. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cupcakes to cool completely before frosting.
7. Decorate with buttercream frosting and top with edible flowers before serving.

how to serve Individual Floral Cupcakes

Serve at room temperature. Place cupcakes on a pretty platter and add a few extra flowers around them. These cupcakes work well with tea, coffee, or a light dessert wine. Serve within a few hours of decorating for the best look.

how to store Individual Floral Cupcakes

Keep cupcakes in an airtight container in the fridge for up to 3 days. Bring them to room temperature before serving for best texture. Do not store cupcakes with fresh flowers for long; add flowers just before serving if you plan to store them.

tips to make Individual Floral Cupcakes

• Measure flour by spooning it into the cup and leveling it.
• Do not overmix the batter; stop when the flour just blends in.
• Let cupcakes cool fully to keep the frosting smooth.
• Use clean, pesticide-free edible flowers like pansies or violets.
• Pipe frosting with a round or star tip for a neat look.

variation (if any)

• Add a teaspoon of lemon zest to the batter for a citrus note.
• Swap half of the milk for sour cream for a denser crumb.
• Use colored buttercream and match flower colors for a theme.

FAQs

Q: Can I use dried flowers?
A: No. Use only edible fresh or properly dried edible flowers. Decorative non-edible flowers can be toxic.

Q: Can I freeze the cupcakes?
A: Yes. Freeze unfrosted cupcakes in a sealed bag for up to 2 months. Thaw and then frost before serving.

Q: How do I make edible flowers last longer?
A: Store flowers chilled and add them to cupcakes just before serving. Do not spray them with water.

Q: Can I make this recipe dairy-free?
A: Yes. Use dairy-free butter and a plant milk substitute and choose a dairy-free frosting recipe.

Q: How many cupcakes does this recipe make?
A: This recipe makes about 12 standard cupcakes, depending on how full you fill the liners.

Individual Floral Cupcakes

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicate vanilla cupcakes topped with buttercream and charming edible flowers, perfect for any occasion.

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Ingredients

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• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Buttercream frosting
• Edible flowers for decoration

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Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
5. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cupcakes to cool completely before frosting.
7. Decorate with buttercream frosting and top with edible flowers before serving.

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Notes

Use clean, pesticide-free edible flowers like pansies or violets for decoration.

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Nutrition

• Serving Size: 1 cupcake
• Calories: 280
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg