How to Make Flower Cupcakes [Roses, Zinnias, and Hydrangeas]

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Did you ever wonder how to make floral cupcakes? These rose, zinnia, and hydrangea flower cupcakes are almost too pretty to eat.

flower cupcakes

I made these flower cupcakes and wanted to showcase how easy it is to change the way you can decorate something using different piping tips. These days you can buy baking supplies in craft stores and even some grocery stores, but unless you know what to do with them, you probably wouldn’t buy them.

I did this on an afternoon when I just felt like playing around and seeing what I could do. Flowers are something that make me really happy, so I thought that it would be fun to try making a flower cupcake garden.

I do not consider myself to be a good cake decorator, but I was very happy with how these turned out. I used the same frosting for each cupcake, just tinted it a different color. Changing out the tip allowed me to make roses, zinnias, and hydrangeas. 

They are easy to make, extremely pretty and can be served for any occasion whether it is treating your mother on Mothers day with a sweet treat or being creative with them for a gender reveal party.

swiss buttercream recipe

What is the best buttercream for piping flowers //

I personally love using Swiss meringue buttercream because it has a much smoother texture. However you can also use American buttercream or Italian meringue buttercream

What is the difference between American and Swiss Meringue buttercream

Swiss Meringue buttercream is smoother and less sweet than American buttercream. It also has a very pale off-white color which makes it much easier to add color especially if you are trying to create a garden of colorful cupcakes.

piping bag tips

What all you need to make flower cupcakes // 

For Swiss Meringue Buttercream:

Tips Used:

How to make flower cupcakes

Step 1: Place the egg whites and sugar in the bowl of the mixer.

swiss buttercream recipe

Step 2: Place the bowl over a pan of simmering water.

swiss buttercream recipe

Step 3: Whisk constantly until the sugar is completely dissolved. You don’t want the eggs to scramble. Dip your fingers in and rub them together, if you can’t feel the grains of sugar, it is ready.

swiss buttercream recipe

Step 4: Attach the bowl to the mixer fitted with the whisk attachment. Whip on high until peaks form and the eggs cool down, about 5 minutes.

swiss buttercream recipe

Step 5: Add the chunks of butter, one piece at a time.

swiss buttercream recipe

Step 6: When all of the butter is incorporated it will be pretty thick, you can switch out the whisk for the paddle if you want to make it really smooth, but I like it like this for piping.

swiss buttercream recipe

Step 7: Add the powdered sugar and extracts, and beat until combined.

swiss buttercream recipe

Step 8: Divide into three bowls. Color as desired. Transfer to piping bags fitted with a coupler and Wilton 4B star tip, Wilton 2D drop flower tip (take a wooden spoon and use the end to open it up a little), and 104 Wilton petal tip.

swiss buttercream recipe

Step 9: To make the roses use the Wilton 2D drop flower tip. Start in the middle, and in one stroke, wrap the frosting around until the cupcake is covered.

Add a mint leaf.

rose cupcakes

Step 10: To make the zinnias use the Wilton petal tip. Point the tip with the loop at the bottom. Hold the cupcake in one hand and use an up and down motion to create the petals, rotating the cupcake as you go. Pipe all the way around. Fill in the middle using the same motion.

rose cupcakes

Step 11: Dot with sugar pearls. To make the hydrangea, use the Wilton 4B star tip. Pipe the frosting straight onto the cupcake starting on the outside edge and lift up, until the cupcake is covered. I added layers by piping in between and adding a little height.

zinnia cupcakes

Step 12: Sprinkle with white nonpareils. Enjoy your flower cupcake garden. The buttercream recipe is adapted from Joshua Russell of Craftsy. There you have it, how to make cupcakes that look like flowers.

flower cupcakes

Top tips to make flower cupcakes

  • When dissolving the sugar into the egg whites, you don’t overheat as it will lead the eggs to scramble. I like dipping your fingers in and rub them together, if you can’t feel the grains of sugar, it is ready.
  • Using a standing mixer is more efficient to whip egg whites.
  • Add the butter one piece at a time in the whipped egg whites.
  • I like my buttercream to be quite thick as it pipes better.
  • Do not add too much color into the buttercream, the cupcakes look better and more realistic with less vibrant color.

How long does buttercream stay fresh

Make sure to store buttercream in the fridge in an airtight container. If stored properly the frosting can last in the fridge for up to 2 weeks. If you want to consume it over a long period of time you can freeze it for up to a month.

How to make-ahead

You can make the buttercream and cupcakes and a few days ahead, store them in the fridge in airtight containers.

Remove both from the refrigerator 1 hour before you’re ready to pipe. Use an electric stand mixer to rewhip the buttercream to achieve back a soft consistency.

Storage instructions

You can keep the piped flower cupcakes for up to three days in the refrigerator.

As per the above, you can also store separately the buttercream and the cupcakes and pipe right before serving.

More Cupcake Recipes

Flower Cupcakes – Roses, Zinnias, and Hydrangeas

bakedbree
Flower Cupcakes – Roses, Zinnias, and Hydrangeas – Learn to make beautiful flower cupcakes, rose cupcakes, zinnia cupcakes, and hydrangea cupcakes using three piping tips. Step-by-step instructions and photos.
4.67 from 3 votes
Course cupcakes
Servings 24 cupcakes
Calories 276 kcal

Ingredients
  

  • Vanilla cupcakes
  • 8 egg whites
  • 1 cup sugar
  • 3 cups unsalted butter cut into pieces room temperature
  • 1 cup powdered sugar
  • Pinch salt
  • 2 Tablespoons vanilla
  • 1 teaspoon almond extract
  • Pink yellow, and lavender gel food coloring
  • Mint leaves
  • Sugar pearls
  • White non pareils

Instructions
 

  • Place the egg whites and sugar in the bowl of the mixer.
  • Place the bowl over a pan of simmering water.
  • Whisk constantly until the sugar is completely dissolved. You don’t want the eggs to scramble. Dip your fingers in and rub them together, if you can’t feel the grains of sugar, it is ready.
  • Attach the bowl to the mixer fitted with the whisk attachment. Whip on high until peaks form and the eggs cool down, about 5 minutes.
  • Add the chunks of butter, one piece at a time.
  • When all of the butter is incorporated it will be pretty thick, you can switch out the whisk for the paddle if you want to make it really smooth, but I like it like this for piping.
  • Add the powdered sugar and extracts, and beat until combined.
  • Divide into three bowls. Color as desired. Transfer to piping bags fitted with a coupler and Wilton tips #4B, #2D (Take a wooden spoon and use the end to open it up a little), and #104.
  • To make the roses use the #2D tip. Start in the middle, and in one stroke, wrap the frosting around until the cupcake is covered. Add a mint leaf.
  • To make the zinnias use the #104 tip. Point the tip with the loop at the bottom. Use and up and down motion to create the petals. Fill in the middle using the same motion.
  • Dot with sugar pearls. To make the hydrangea, use the #4B tip. Pipe the frosting straight onto the cupcake starting on the outside edge and lift up, until the cupcake is covered. I added layers by piping in between and adding a little height.
  • Sprinkle with white non-pareils. Enjoy your flower cupcake garden.

Nutrition

Serving: 1gCalories: 276kcalCarbohydrates: 15gProtein: 2gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 8gCholesterol: 63mgSodium: 36mgSugar: 15g
Tried this recipe?Let us know how it was!

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