Boho Wildflower Cupcakes
These cupcakes feature a soft, artistic look inspired by wildflowers, making them visually unique for creative bakers and party hosts.
Equipment
- Muffin Tin
- Mixing Bowls
- Electric mixer
- Piping bags and tips
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1 tsp vanilla extract
For the Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 to 3 heavy cream tablespoons
- 1 tsp vanilla extract
- 1 pinch salt
- As needed gel food coloring (beige, blush pink, sage green)
Instructions
- Preheat your oven to 180°C and line a muffin tin with paper liners.
- In one bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the butter and sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients mixture and the milk to the wet ingredients. Mix until the batter is just combined. Do not overmix.
- Fill the cupcake liners about 2/3 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the tin and let them cool completely before frosting.
- For the buttercream, beat the softened butter until smooth. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt. Beat until the frosting is light and fluffy.
- Divide the frosting and tint the portions with beige, blush pink, and sage green gel food coloring to create neutral tones.
- Pipe soft floral designs onto the cooled cupcakes using petal and round tips to achieve a boho wildflower look.
Notes
The wildflower style makes these cupcakes visually unique. By Clara Bennett, Lead Plate Designer at Recipes by Betty.