Wild Flower Cupcakes (Print Version)
Delicate vanilla cupcakes with light buttercream and fresh edible wildflowers for elegant spring desserts.
# What You Need:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 tsp baking powder
07 - 1/4 tsp fine salt
08 - 1 tsp pure vanilla extract
→ Buttercream Frosting
09 - 3/4 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tbsp whole milk
12 - 1 tsp pure vanilla extract
13 - Pinch of salt
→ Decoration
14 - 1-2 cups edible wildflowers (violets, pansies, nasturtiums, or calendula petals), rinsed and patted dry
# How To Make:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, cream together the butter and sugar until light and fluffy.
03 - Beat in the eggs, one at a time, then mix in the vanilla extract.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Add the dry ingredients to the wet mixture in three additions, alternating with the milk, and mix until just combined.
06 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until light and fluffy.
10 - Once cupcakes are completely cool, frost with buttercream using a piping bag or spatula.
11 - Decorate generously with edible wildflowers just before serving.
# Expert Tips:
01 -
- These cupcakes turn an ordinary gathering into something magical without requiring professional decorating skills
- The floral decoration looks impressive but takes literally seconds to arrange
02 -
- Never use flowers from a florist or nursery because they are treated with chemicals not safe for eating
- Frosting warm cupcakes creates melting disasters, so patience during cooling is nonnegotiable
03 -
- Pick flowers in the morning after dew has evaporated but before the sun gets too intense
- Gently rinse flowers and pat them completely dry with paper towels to prevent soggy spots on your frosting