Wild Flower Vanilla Cupcakes (Printable version)
Light vanilla cupcakes with creamy buttercream and fresh edible wildflowers
# Ingredient list:
→ Cupcake Batter
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1/4 teaspoon fine salt
08 - 1 teaspoon pure vanilla extract
→ Buttercream Frosting
09 - 3/4 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
→ Decoration
14 - 1-2 cups edible wildflowers such as violets, pansies, nasturtiums, or calendula petals, rinsed and patted dry
# Directions:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, cream together the butter and sugar until light and fluffy.
03 - Beat in the eggs one at a time, then mix in the vanilla extract.
04 - In a separate bowl, whisk together the flour, baking powder, and salt.
05 - Add the dry ingredients to the wet mixture in three additions, alternating with the milk, and mix until just combined.
06 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
07 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat the butter until creamy. Gradually add powdered sugar, then milk, vanilla, and salt. Beat until light and fluffy.
10 - Once cupcakes are completely cool, frost with buttercream using a piping bag or spatula.
11 - Decorate generously with edible wildflowers just before serving.
# Expert Tips:
01 -
- The buttercream balances perfectly with vanilla cupcakes that never turn dry or dense
- Edible flowers make these look professionally decorated without any special skills
02 -
- Never use flowers from florists or nurseries since they contain harmful pesticides
- Completely cool cupcakes before frosting or the buttercream will melt into a sad puddle
03 -
- Freeze unfrosted cupcakes for up to three months if you want to prep ahead
- Add lemon zest to either batter or frosting for a bright citrus twist