Floral cupcakes

5 from 8 votes
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Organic floral cupcakes with buttercream frosting to show off your piping skills and make beautiful looking flower cupcakes.

These cupcakes are the perfect present for any occasion – birthday party, an anniversary celebration, graduation, or just surprising your loved ones. This recipe is slightly more healthy than regular recipes. I used ground almonds and also made the cupcakes less sweet by using brown sugar in the batter and a little less sugar for the buttercream.

frosted floral cupcakes organic eggs flowers buttercream

frosted floral cupcakes organic eggs flowers buttercream

Needed for the cupcakes

ingredients for cupcakes

  • Unsalted butter, natural yogurt
  • Eggs – I used Clarence Court Leghorn Whites eggs
  • Vanilla extract, orange zest
  • Self-raising flour, brown sugar, ground almond, baking powder

Needed for the frosting

Ingredients for making cupcakes

  • Unsalted butter
  • Sifted icing sugar
  • Vanilla extract
  • Milk, if necessary to loosen the mixture
  • your favorite natural colorings

Making the cupcakes

Heat oven to 180ºC/160ºC fan-assisted. Line 1-2 muffin tins with 15 muffin cases.

Melt the butter in a small saucepan or in the microwave (check on it every 10 seconds if using the microwave) and let it cool a little.

Transfer the melted butter to a bowl and add the yogurt, eggs, and vanilla.

Melted butter in a bowl and yogurt in a bowl

Mixing butter and eggs in a bowl

Beat until combined.

mixed cupcake batter in a bowl

Sift the flour, sugar, ground almond, and baking powder into a large bowl.

Flour and sugar in bowl

Add the zest.

Ingredients for making cupcakes

Stir to combine them and make a well in the center.

Mixed flour and sugar in a bowl

Pour in the wet ingredients into the center of the dry ingredients.

Mixing flour with butter and eggs in a bowl

Mix well until lump-free.

Mixed cupcakes batter in a bowl

Spoon the mixture into the muffin cases. Each case should not be more than 2/3 full.

Adding cupcake batter to mould

Cupcakes ready to bake

Bake in the oven for 25-30 mins or until a knife or toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.

Baked cupcakes cooling off

Making the frosting

Start by beating the butter in your mixer (I used my Smeg) until it’s fluffy (about 5 minutes, starting with lower power). Then add half the icing sugar and combine well, and then add the rest of the sugar and combine well again.

Beating butter in a mixer

If the mixture becomes too thick, you can add 1-2 tBsp of milk to loosen it.

Butter frosting in a large bowl

Divide the buttercream into bowls and add the colors of your choice to each bowl.

separating buttercream in 3 bowls

I like to start by adding just a couple drops and building up from there so my colors don’t get too crazy. Mix the colors well into the buttercream.

buttercream with different colors in different bowl

Note: I used my homemade natural food coloring. If you are curious about how to make it yourself, you can check my Instagram Highlights.

Place each color of buttercream into a piping bag, twisted at the top, with a nozzle of your choice. You are ready to pipe now!

buttercream in piping bags

Onto each cupcake, you can pipe simple rosette shapes or more complicated flower designs depending on your nozzles.

frosted floral cupcakes organic eggs flowers buttercream

If you have any questions, feel free to ask them in the comments. I’d also really appreciate a recipe rating and any feedback, and feel free to tag me in your recreations on Instagram @Alphafoodie.

Floral Cupcakes

5 from 8 votes
By: Samira
Floral cupcakes with buttercream frosting to show off your piping skills and make beautiful looking flower cupcakes.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 15 cupcakes

Ingredients 
 

For the cupcakes:

  • 8.8 oz unsalted butter
  • 1 cup natural yogurt
  • 5 eggs
  • 2 tsp vanilla extract
  • 1/2 orange zest
  • 1.5 cups self-raising flour
  • 3/4 cup brown sugar
  • 1.5 cups ground almonds
  • ½ tsp baking powder

For the frosting:

  • 8.8 oz unsalted butter
  • 17.6 oz sifted icing sugar
  • 1/4 tsp vanilla extract
  • 1-2 tBsp milk if necessary to loosen the mixture
  • your favourite natural colourings

Instructions 

Making the Cupcakes

  • Heat oven to 180ºC/160ºC fan-assistant. Line 1-2 muffin tins with 15 muffin cases.
  • Melt the butter in a small saucepan or in the microwave (check on it every 10 seconds if using the microwave) and let it cool a little.
  • Transfer the melted butter to a bowl and add the yogurt, eggs and vanilla. Beat until combined.
  • Sift the flour, sugar, ground almond and baking powder into a large bowl. Add the zest. Stir to combine them and make a well in the centre.
  • Pour in the wet ingredients into the centre of the dry ingredients. Mix well until lump-free.
  • Spoon the mixture into the muffin cases. Each case should not be more than 2/3 full.
  • Bake in the oven for 25-30 mins or until a knife or toothpick inserted into the centre comes out clean. Transfer to a wire rack to cool completely.

Making the Frosting

  • Start by beating the butter in your mixer (I used my Smeg) until it’s fluffy (about 5 minutes, starting with lower power). Then add half the icing sugar and combine well, and then add the rest of the sugar and combine well again. If the mixture becomes too thick, you can add 1-2 tBsp of milk to loosen it.
  • Divide the buttercream into bowls and add the colours of your choice to each bowl. I like to start by adding just a couple drops and building up from there so my colours don’t get too crazy. Mix the colours well into the buttercream.
  • Place each colour of buttercream into a piping bag, twisted at the top, with a nozzle of your choice. You are ready to pipe now!
  • Onto each cupcake, you can pipe simple rosette shapes or more complicated flower designs depending on your nozzles.
Course: Dessert
Cuisine: American
Freezer friendly: 2 Months
Shelf life: 3 Days

Nutrition

Serving: 1Cupcake, Calories: 552kcal, Carbohydrates: 57g, Protein: 7g, Fat: 35g, Saturated Fat: 18g, Cholesterol: 128mg, Sodium: 53mg, Potassium: 81mg, Fiber: 2g, Sugar: 45g, Vitamin A: 927IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

5 from 8 votes (8 ratings without comment)

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