These floral frosting cupcakes are the perfect way to welcome spring! We had a grand ol’ time experimenting with frosting tips and buttercream to turn cupcakes into flowers! Who doesn’t love cupcakes and flowers?!! These are the perfect example of a little Sugar AND Charm. You don’t have to be a professional baker or cake decorator extraordinaire to make these either, which is always a huge plus! The multi-colored hydrangeas turned out to be my favorite and they are ridiculously easy to create… like they might even make you laugh because they’re so easy. You will be so proud of yourself. Check out our short video to see how to frost the hydrangea cupcakes! We also made carnations and mums. One thing to note, you have to use a homemade buttercream frosting to make these. It’s the only one that’s thick enough to hold the floral design. SO, don’t try it with store-bought frosting! Enjoy!
Frosting bags, food coloring (we used light orange, pink, yellow and white) and frosting tips. We used Wilton 1M for the hydrangeas, Wilton 102 for the mums and Wilton 100 ruffled tip for the carnations. Buttercream recipe below!
For the hydrangeas, put the Wilton 1M tip into a piping bag. It’s a large star tip. Then add in 3 colors of frosting on each side of the bag. We did light pink, creamy orange and white. This will give it more depth and make the flower multi-colored. Hold the tip down to the cupcake and pipe large petals all around until the top of the cupcake is covered.
Add the buttercream frosting to the bag fitted with the Wilton 100 ruffled tip. With the tip sideways (not face down), start in the center of the cupcake and pipe around… the frosting will be sticking up like a ribbon.
Add the Wilton 102 tip to a a piping bag and then add any color frosting you want! For this, start on the outer edge and work your way in. The piping tool should be facing the cupcake and you can go up and down, while spinning the cupcake. Work your way into the center, overlapping the petals.