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Perfect Mini Spring Flower Cupcakes Easy Homemade Buttercream Frosting Recipe

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These mini cupcakes are light, fluffy, and topped with creamy homemade buttercream frosting, perfect for spring gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) whole milk
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–3 tablespoons (30-45ml) heavy cream or whole milk (for frosting)
  • Food coloring (optional)
  • Edible flower decorations or sprinkles (optional)
  • Green piping gel or colored buttercream for leaves

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease mini muffin tin or line with mini cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
  6. Spoon batter into mini muffin cups, filling each about 2/3 full.
  7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean and cupcakes spring back lightly when touched.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For frosting, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low to combine.
  10. Add vanilla and heavy cream or milk. Beat on high for 3-4 minutes until fluffy and spreadable. Adjust consistency as needed.
  11. Divide frosting into bowls and tint with food coloring if desired.
  12. Pipe spring flower designs on each cupcake using piping bags fitted with small tips. Add green leaves with a leaf tip or piping gel.
  13. Decorate with edible flowers or sprinkles. Chill briefly if frosting gets too soft, then serve.

Notes

Do not overmix the batter to keep cupcakes light and fluffy. Use room temperature eggs and butter for best results. Practice piping on parchment paper if new to decorating. Store frosted cupcakes in the refrigerator and bring to room temperature before serving.

Nutrition

Keywords: mini cupcakes, spring cupcakes, buttercream frosting, easy cupcakes, homemade frosting, party treats, bite-sized desserts

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