Description

Hydrangea Cupcakes are stunning floral treats that look as elegant as they taste. Fluffy vanilla cupcakes are topped with a beautifully piped buttercream in pastel shades to mimic blooming hydrangea flowers. These cupcakes are perfect for spring, bridal showers, garden parties, or any event where you want to impress with both flavor and beauty. Keywords: hydrangea cupcakes, floral cupcakes, buttercream flowers, spring cupcakes, decorative cupcakes

Ingredients

Units Scale

For the Vanilla Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup whole milk
For the Buttercream Frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
2–3 tbsp heavy cream or milk
2 tsp vanilla extract
Gel food coloring (e.g., lavender, blue, pink)
Optional: edible pearls or sprinkles

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Instructions

Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk. Mix just until combined.
Fill liners 2/3 full. Bake 18–20 minutes. Cool completely.
Make the Buttercream:
Beat butter until smooth.
Gradually add powdered sugar, then vanilla and cream.
Divide frosting into bowls and tint with food coloring.
Fill a piping bag fitted with a star or petal tip using multiple colors side-by-side.
Pipe floral clusters on top of cooled cupcakes to resemble hydrangeas.

Notes

Use gel food coloring for vibrant pastel shades without thinning the frosting.
Practice piping on parchment before decorating cupcakes.
Cupcakes can be made a day ahead; decorate the same day for best appearance.

Nutrition

Calories: 330
Sugar: 30g
Sodium: 105mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 2g
Cholesterol: 60mg