Ingredients
— The Vanilla Bean Cupcakes —
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
2 large eggs, room temperature
2 teaspoons vanilla bean paste (or pure vanilla extract)
½ cup whole milk, room temperature
— The Floral Buttercream —
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
2–3 tablespoons heavy cream
1 teaspoon vanilla extract
Pink, Peach, and Leaf Green gel food coloring (or colors of choice)
— Equipment —
Piping bags
Piping tips (Wilton 1M for rosettes, 2D for drop flowers, and 352 for leaves)
Instructions
1. **Preheat:** Preheat oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners (pastel colors work best).
2. **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt.
3. **Cream Butter & Sugar:** In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed for 3–4 minutes until light and fluffy.
4. **Add Wet Ingredients:** Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean paste. (The mixture might look slightly curdled; that’s okay).
5. **Combine:** Reduce speed to low. Add half of the flour mixture, then the milk, then the remaining flour mixture. Mix just until combined. Do not overmix.
6. **Bake:** Divide the batter evenly among the cupcake liners (filling them about 2/3 full). Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool:** Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.
8. **Make Buttercream:** Beat the butter on high speed for 5 minutes until pale and creamy. Gradually add the powdered sugar, one cup at a time. Add the vanilla and heavy cream. Whip on high for another 3–4 minutes until fluffy.
9. **Color:** Divide the buttercream into bowls. Tint one bowl pink, one peach (or your theme colors), and a small amount green for leaves.
10. **Decorate:** Fit piping bags with your tips. Use the 1M tip to pipe large rosettes (start in the center and spiral out) and the 2D tip for small drop flowers. Use the leaf tip to fill in gaps with green leaves. Arrange the cupcakes together on a platter to resemble a flower garden.
Notes
Vanilla Bean Paste: Using paste instead of extract gives the cupcakes those beautiful little black specks and a richer flavor, but extract works fine too.
Room Temperature: Ensure your butter, eggs, and milk are at room temperature. This creates a smooth emulsion and a fluffier cupcake.
Two-Tone Flowers: For a realistic look, stripe the inside of your piping bag with a little bit of dark pink gel before filling it with light pink frosting. This gives the flower petals depth.
Make Ahead: The cupcakes can be baked 1 day in advance and stored in an airtight container. Frosting can be made a week ahead and stored in the fridge (rewhip before using).
- Prep Time: 30
- Cook Time: 20
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian