Don’t let the pictures scare you! With our instructions, you, too, can make these Mother’s Day Cupcakes. They’re so beautiful, that from a distance you might mistake them for a real bouquet of flowers. They’re almost too pretty to eat.
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But even more important than how they look is how they taste. And boy oh boy are they soft and delicious with our simple tips to elevate boxed cake mix.
Though mum will love them for Mother’s Day brunch, or afternoon tea, or as a sweet surprise, they aren’t just for Mother’s Day. Bring them to any springtime celebration. You can easily make them in advance, they travel well, and look AMAZING sitting on the table like edible decor.
If you’re in the mood for more sweet spring ideas, you’ve got to see our strawberry crunch cupcakes, lemon blueberry bars, and easy lemon mousse cups. Or for another flowery treat that’s perfect for Mother’s Day, check out these cookies.
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Why You’ll Love This Recipe…
- Whether you use boxed cake mix or your favorite vanilla cake recipe, these Mother’s Day Flower Cupcakes are so simple to make! They’ll be soft and fluffy like they came right from a bakery.
- They taste absolutely AMAZING, with a rich, finger-licking American buttercream frosting that melts in your mouth. So save some calories, because you’re gonna want more than one… just sayin’.
- You’ll have so much fun decorating these cupcakes with buttercream frosting flowers. And trust me, they’re not as hard as they look!
- Mother’s Day is just the beginning! When everyone sees how beautiful they are, you’re gonna get orders for bridal showers, birthdays, and even next Easter.
Ingredients
- White Cupcakes (Homemade or Boxed)
- Vanilla Frosting (Homemade or Store-bought)
- Pink Gel Food Coloring
- Violet Gel Food Coloring
- Green Gel Food Coloring
See the recipe card for quantities.
How to Make Easter Cupcakes
Make the cupcakes according to the package instructions.
Allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Divide the vanilla frosting into four bowls. In the first bowl, add the pink food coloring. Then add the violet food coloring to the second bowl. Add the green food coloring to the third bowl. Finally, add the remaining white frosting to the fourth bowl.
Transfer the pink frosting to a piping bag fitted with a flower tip or 1M.
Place the violet frosting in a piping bag fitted with a star tip. Transfer the green frosting to a piping bag fitted with a leaf tip #352. Add the remaining white frosting to a bowl and set aside.
Start by piping a flower on the cupcake with the pink frosting. Then pipe a flower using the violet frosting.
Continue alternating the color frosting to make a bunch of flowers and create a bouquet.
Finally, pipe a few leaves using the green frosting. Continue until all cookies are decorated. Enjoy!
Top Tip
I always pull the cupcakes from the oven a few minutes before what box tells me. This ensures a cupcake that’s done yet fluffy, moist, and delicious.
Mix just enough. Overmixing can make the cake dense. And we want light and fluffy.
Because I once made an incredibly dense cake, I always taste test my baked goods. Even just a bite or a small piece to make sure it’s moist and delicious.
Storage
Store these and any other cupcakes in an airtight container for up to 2 days, or refrigerate for up to 5 days if you use our frosting recipe, or any frosting that includes dairy.
Other Spring & Mother’s Day Treats
FAQs
Sure thing! We often bake cupcakes 1 or 2 days in advance. Simply store them in an airtight container. Then, all you have to do is frost them on the day you serve.
Certainly! We do this all the time. Place unfrosted cupcakes in a freezer bag or airtight container and freeze for up to 3 months.
Yes. It’ll save you lots of time, plus we show you how to jazz up boxed cake mix in the recipe card for that homemade-from-scratch taste.
Mother’s Day Cupcakes
Save This Recipe for Later
I’ll email this recipe to you before you lose it forever. We’ve all done it.
Ingredients
- 16 White Cupcakes Homemade or Boxed
- 2 Cups Vanilla Frosting Homemade or Store Bought
- Pink Gel Food Coloring
- Violet Gel Food Coloring
- Green Gel Food Coloring
Instructions
- Make the cupcakes according to the package instructions.
- Allow the cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Divide the vanilla frosting into four bowls. In the first bowl, add the pink food coloring. In the second bowl, add the violet food coloring. In the third, add the green food coloring. Add the remaining white frosting to the fourth bowl.
- Transfer the pink frosting to a piping bag fitted with a flower tip or 1M. Transfer the violet frosting to a piping bag fitted with a star tip. Transfer the green frosting to a piping bag fitted with a leaf tip #352. Add the remaining white frosting to a bowl and set aside.
- Start by spreading some white frosting on top of the cupcake. We found it easier for the flowers to stick to the cupcake if we did this first.
- For the pink frosting, begin in the center. Hold the bag upright and begin to squeeze the frosting. Move your hand in a circular motion until you get the desired flower size, then gently pull away.
- For the violet frosting, hold the bag straight up, with the tip slightly touching the cupcake. Start squeezing to allow the frosting to build up and form a star. Lift straight up to finish the flower.
- To pipe green leaves, start by holding the bag at a slight upward angle from the flower. Make sure the tip is vertical and looks like an open beak. Squeeze firmly to begin forming the leaf base. As you are squeezing, slowly pull the tip up to get the length you want.
- Continue alternating the color frostings to make a bunch of flowers and create a bouquet. Continue until all cupcakes are decorated. Enjoy!
Notes
- Store in an air-tight container for up to 4 days.
- Check out this site for temperatures for all baked goods. This helped ensure the cupcakes were moist and super soft.
- You can start with any color you want. Have fun here and have fun with the colors.
Nutrition
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