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These hydrangea cupcakes are almost too pretty to eat! This recipe begins with a yummy vanilla cupcake, filled with lemon curd, then topped with gorgeous flower petals that can add a touch of elegance to any party or event.
Easy Hydrangea Cupcakes Recipe
I love making pretty cupcakes for parties, but don’t always have time to do the extra fancy frosting details or intricate designs. These hydrangea cupcakes don’t require a lot of fancy handiwork, so don’t be intimidated by the design!
Hydrangea cupcakes are a perfect dessert for Valentine’s Day, Mother’s Day, bridal showers, or even weddings. The petal colors can be customized to match party themes, and they are so pretty, they look like they are from a professional bakery.
Ingredients You Will Need
- 1½ cups all-purpose flour: Provides the structure for the cupcakes.
- ½ cup sugar: Sweetens the cupcakes and helps them stay moist.
- 2 teaspoons baking powder: Acts as a leavening agent, which help the cupcakes rise and become light and fluffy.
- ¼ teaspoon baking soda: Works with the baking powder and helps the cupcakes rise during the baking process.
- ¼ teaspoon sea salt: Enhances flavor and balances the sweetness.
- ½ cup sour cream: Adds moisture, richness, and a slight tanginess that complements the lemon curd.
- ½ cup avocado oil (or other vegetable oil): Adds moisture without making the cupcake greasy.
- 3 large eggs (room temperature): Helps bind the ingredients and gives the cupcakes structure.
- 2 teaspoons vanilla extract: Enhances the overall flavor of the cupcakes.
Filling
- 1 cup prepared Lemon Curd: Adds a zesty, tangy flavor that contrasts beautifully with the sweet cake and frosting.
Buttercream Frosting
- Gel food coloring: Adds vibrant color to the frosting without altering its texture.
- ¾ cup unsalted butter (room temperature): Creates a creamy, rich base for the frosting, ensuring it’s smooth and spreadable.
- 3 cups icing sugar: Sweetens and thickens the frosting, giving it structure.
- ¼ teaspoon salt: Balances the sweetness and enhances the flavor.
- 2 tablespoons milk: Thins the frosting slightly to achieve the desired consistency.
- 2 teaspoons vanilla extract: Adds a warm, sweet flavor to the frosting.
Step 1: Preheat your oven to 350 degrees F and line a muffin tin with paper liners.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate large bowl, combine the sour cream, oil, eggs, and vanilla.
Step 3: Combine the sour cream and egg mixture with the flour mixture and mix on medium speed until smooth and creamy, about 30 seconds to one minute. Be careful to not overmix.
Step 4: Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool on a wire rack before filling with lemon curd or frosting.
Step 5: If filling with lemon curd, once cupcakes have cooled, use a spoon or melon baller, to scoop a small hole out of the top of each cupcake. Fill a small piping bag with the prepared Lemon Curd and fill the cupcake before frosting.
How to Make Buttercream Frosting
Step 1: Beat the room temperature butter at high speed for 2 minutes, then add half of the powdered sugar. Starting on low speed and increasing to high, beat until combined.
Step 2: Add the remaining sugar and salt and beat on high until smooth. Add the milk and vanilla and beat on high for 3- 4 minutes until fluffy and smooth.
Step 3: Separate the frosting into two bowls. Add one to two drops of pink food coloring into one bowl and stir to achieve a soft pink color.
Step 4: Place a large scoop of the pink frosting on a large piece of plastic wrap, keeping it in a line. Scoop the white frosting directly beside the pink frosting. Tightly roll the plastic wrap around the frosting and twist one end to close. This will allow both colors to merge when you pipe.
Step 5: Insert the frosting into a large frosting bag with a 2D tip (or large closed star tip), with the open end going in first. Twist the end of the bag as you hold it.
How to Make Buttercream Hydrangeas
Step 1: Hold the piping bag upright and apply even pressure as you pipe little star shaped dollops close together on top of each cupcake. Continue piping in a circular pattern, covering the entire surface until it looks like a hydrangea bloom. Give a little twist at the end before lifting your piping tip to start another flower.
Step 2: For a final touch, you can add edible pearls or a light sprinkle of powdered sugar to mimic dew on the petals.
Tips for Perfect Hydrangea Cupcakes
- Use Gel Food Coloring: Use gel food coloring for vibrant, bright colors. Liquid food coloring can thin out your frosting.
- Practice Your Piping: If you’re new to piping, practice on a sheet of parchment paper until you feel comfortable creating the floral design.
- Cupcake Flavor Variations: While a vanilla or lemon cupcake base is perfect for these delicate cupcakes, feel free to experiment with other flavors like chocolate cupcakes, red velvet, or strawberry. You can also add a teaspoon of flavored extract to the vanilla buttercream for a fun frosting flavor.
Hydrangea Cupcakes Variations
- Change the Colors: Keep the cupcakes vanilla but add food coloring to change the cupcake colors to match the flowers.
- Create a Floral Cupcake Garden: Decorate cupcakes with other flower designs like roses, daisies, or carnations.
- Make a Bouquet: Make half of the cupcakes into mini cupcakes, and frost with a variety of colors. Then arrange them around the regular cupcakes into a beautiful pull apart bouquet for your dessert table.
FAQ’S
Cupcakes will stay fresh in the fridge for up to 6 days in an airtight container. Unfrosted cupcakes can be frozen for up to 3 months when wrapped in parchment paper, and then stored in a freezer-safe bag or container. Bring to room temperature before filling with lemon curd and frosting.
The frosting can be made in advance and refrigerated. Before using, remove from the refrigerator and allow it to come to room temperature. Beat the frosting to a fluffy and smooth texture.
Frosted cupcakes can be made up to 4 days in advance if stored in a well sealed container in the fridge. (Personally, I would try and wait to frost them until at the most 24-48 hours ahead of time.) These cupcakes are best enjoyed at room temperature so be sure to remove them from the fridge at least an hour before serving.
Not at all. If you do add it, you can buy lemon curd pre-made at your local grocery store, or make it from scratch. But these cupcakes are delicious on their own, without the lemon filling.
More Dessert Recipes
Hydrangea Cupcakes
Equipment
- Mixing Bowl
- Mixer
- Muffin Pan
- Paper Liners
Ingredients
Cupcake Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
Optional Filling: Lemon Curd
Buttercream Ingredients
- 1 drop gel food coloring
- 3/4 cup unsalted butter
- 3 cups powdered sugar
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
Cupcake Directions
- Preheat your oven to 350 degrees F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate large bowl, combine the sour cream, oil, eggs, and vanilla.
- Combine the sour cream and egg mixture with the flour mixture and mix on medium speed until smooth and creamy, about 30 seconds to one minute. Be careful to not overmix.
- Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool on a wire rack before filling with lemon curd or frosting.
- Once cooled, use a spoon or melon baller, scoop a small hole out of the top of each cupcake. Fill a small piping bag with the prepared Lemon Curd and fill the cupcake before frosting.
Buttercream Frosting Directions
- Beat the room temperature butter at high speed for 2 minutes, then add half of the powdered sugar. Starting on low speed and increasing to high, beat until combined.
- Add the remaining sugar and salt and beat on high until smooth. Add the milk and vanilla and beat on high for 3- 4 minutes until fluffy and smooth.
- Separate the frosting into two bowls. Add one to two drops of pink food coloring into one bowl and stir to achieve a soft pink color.
- Place a large scoop of the pink frosting on a large piece of plastic wrap, keeping it in a line. Scoop the white frosting directly beside the pink frosting. Tightly roll the plastic wrap around the frosting and twist one end to close. This will allow both colors to merge when you pipe.
- Insert the frosting into a large frosting bag with a 2D tip (or large closed star tip), with the open end going in first. Twist the end of the bag as you hold it.
How to Make Hydrangea Flowers with Buttercream
- Hold the piping bag upright and apply even pressure as you pipe little star shaped dollops close together on top of each cupcake. Continue piping in a circular pattern, covering the entire surface until it looks like a hydrangea bloom. Give a little twist at the end before lifting your piping tip to start another flower.
- You can add edible pearls or a light sprinkle of powdered sugar to mimic dew on the petals.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
