How To Make Sunflower Cupcakes
Welcome the summer season with a batch of these sweet sunflower cupcakes, topped with vanilla buttercream frosting for petals, for a bright sweet treat!
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for about 2 minutes until creamy.
Add 5 cups of confectioners’ sugar, heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.
Add another tablespoon of cream if the frosting is too thick. Add a pinch of salt if the frosting is too sweet.
Spoon ¾ cup of frosting into a separate bowl. Stir in green food coloring.
Tint the remaining frosting with yellow and orange food coloring to obtain desired sunflower color.
Fill a piping bag with leaf tip plus yellow frosting. If there is a second leaf tip, fill the 2nd bag with a leaf tip plus green frosting.
Pipe or spread a circle of frosting in the center of the cupcake. Dip into chocolate sprinkles. Start on the outer edge of the cupcake. Pipe yellow petals all the way around, lifting the piping tip in an upwards direction.
Pipe a second layer closer to the center/on top of the first layer. Pipe a third layer of petals right against the center of the sunflower. Pipe any additional petals to fill any gaps, then pipe a couple of green leaves on the edges.
Serve chilled, and enjoy!
- Refrigerate the cupcakes until ready to serve. Cupcakes are fine at room temperature for a few hours, as long as they have been refrigerated for a couple of hours after frosting/assembling.
- Cover leftover cupcakes and store them in the refrigerator for up to 5 days.
- Calories: 430.51kcal
- Fat: 16.32g
- Saturated Fat: 9.77g
- Trans Fat: 0.53g
- Monounsaturated Fat: 4.65g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 71.86g
- Fiber: 1.85g
- Sugar: 42.12g
- Protein: 2.07g
- Cholesterol: 40.68mg
- Sodium: 248.64mg
- Calcium: 22.67mg
- Potassium: 105.16mg
- Iron: 0.69mg
- Vitamin A: 128.37µg
- Vitamin C: 0.03mg
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