Description
Stunning Hydrangea Cupcakes: A Show-Stopping Floral Dessert
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream or milk
- Food coloring: light purple, blue, pink (gel colors preferred)
Instructions
- Preheat oven to 350°F. Line a cupcake pan with paper liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla.
- Mix in sour cream and milk, then gradually add dry ingredients. Mix until just combined.
- Fill liners about 2/3 full. Bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
- Beat butter until creamy. Add powdered sugar gradually. Add vanilla and cream, then beat until light and fluffy. Divide and tint with gel colors.
- Add alternating lines of colored frosting onto plastic wrap, roll, snip the end, and place into a piping bag fitted with a large star tip.
- Hold bag vertically and pipe stars/rosettes close together to form hydrangea petals. Fill gaps with smaller stars.
Notes
- Perfect for spring gatherings and garden parties.
- Use gel food colors for vibrant shades.
- Ensure cupcakes are completely cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg