Blossom-Topped Cupcakes Recipe

Name: Blossom-Topped Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 (2 1/2-inch) paper muffin-cup liners; 2 cups cake flour (not self-rising); 1 teaspoon baking powder; 1/2 teaspoon salt; 2 sticks unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1/4 cup whole milk; 1 teaspoon vanilla; 2 (8-ounce) packages cream cheese, softened; 1 cup confectioners sugar; 1 teaspoon fresh lemon juice; 1/4 teaspoon rosewater (optional); Garnish: nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar

Servings: persons

16 (2 1/2-inch) paper muffin-cup liners
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/4 cup whole milk
1 teaspoon vanilla
2 (8-ounce) packages cream cheese, softened
1 cup confectioners sugar
1 teaspoon fresh lemon juice
1/4 teaspoon rosewater (optional)
Garnish: nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar

1
Preheat oven to 350F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.
2
Sift together flour, baking powder, and salt.
3
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy.
4
Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate).
5
Add flour mixture in 3 batches, beating until just combined after each addition.
6
Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes.
7
Cool cupcakes in pan on a rack 5 minutes and remove from pan.
8
Beat cream cheese with an electric mixer until smooth.
9
Add confectioners sugar and beat on low speed until incorporated.
10
Add lemon juice and rosewater and beat until smooth.
11
Frost cupcakes and garnish.

1436

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 (2 1/2-inch) paper muffin-cup liners, 2 cups cake flour (not self-rising), 1 teaspoon baking powder, 1/2 teaspoon salt, and more.

Yes, Blossom-Topped Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blossom-Topped Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions