Description
Delightful vanilla cupcakes adorned with colorful buttercream and edible flowers, perfect for any celebration.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Buttercream frosting (for decorating)
- Food coloring (various colors)
- Edible flowers (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely.
- Once cooled, frost the cupcakes with buttercream frosting.
- Use food coloring to tint portions of the frosting and pipe flowers on top of each cupcake.
- Decorate with edible flowers for an elegant touch.
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage, but let them come to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cupcakes, floral, dessert, baking, edible flowers