Spring Flower Cupcakes Recipe

Name: Spring Flower Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1-1/4 cup All-purpose Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 whole Large Egg, Room Temperature; 1 cup Sugar; 1/2 cups Canola Oil; 1 teaspoon Vanilla Extract; 1/2 cups Buttermilk, Room Temperature; FOR THE BUTTERCREAM FROSTING:; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1/2 Tablespoons Vanilla Extract; 2 Tablespoons Heavy Cream; 2 drops Food Coloring Paste

Servings: persons

FOR THE CUPCAKES:
1-1/4 cup All-purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 whole Large Egg, Room Temperature
1 cup Sugar
1/2 cups Canola Oil
1 teaspoon Vanilla Extract
1/2 cups Buttermilk, Room Temperature
FOR THE BUTTERCREAM FROSTING:
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1/2 Tablespoons Vanilla Extract
2 Tablespoons Heavy Cream
2 drops Food Coloring Paste

1
Preheat oven to 350 F. Grease a 24-count mini muffin tin or line with muffin liners.
2
In a large bowl, sift flour, baking powder, baking soda and salt. Mix well.
3
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs and sugar until well combined. Gradually add oil and vanilla, mix until just blended.
4
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the buttermilk, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
5
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 8 to 10 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
6
To prepare the frosting, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Turn your mixer on the lowest speed and slowly add the powdered sugar until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract and cream (and food coloring, if using). Then beat for another 5 to 8 minutes until light and fluffy.
7
Transfer frosting to a large pastry bag fitted with your preferred tip and frost the cupcakes.

1498

kcal

Calories

107

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1-1/4 cup All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, and more.

Yes, Spring Flower 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.

Spring Flower Cupcakes

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