Name: Hydrangea Cupcakes with Pink and White Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 53 min
Cuisine: American
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; 1 drop gel food coloring; 3/4 cup unsalted butter, room temperature; 3 cups powdered sugar; 1/4 teaspoon salt; 2 tablespoons milk; 2 teaspoons vanilla extract; 1-2 drops pink gel food coloring; Prepared Lemon Curd for filling; Optional: edible pearls or powdered sugar for decoration

Jump to Recipe· 3.9 from 158 reviews

If you have a soft spot for desserts that look as stunning as they taste, you are going to be head over heels for this Hydrangea Cupcakes with Pink and White Buttercream Frosting Recipe. These cupcakes are a feast for the eyes and the palate, combining a tender, moist crumb with a beautifully piped buttercream that mimics the delicate petals of a hydrangea flower. Whether you’re celebrating a special occasion or simply want to treat yourself and friends to a pretty and delicious bite, these cupcakes bring a touch of elegance and a burst of pastel charm to any table.

Ingredients You’ll Need

A top view of multiple clear glass bowls and white dishes laid out on a white marbled texture. There are eleven containers, each holding different baking ingredients: one large bowl with white powdered sugar, one medium bowl with white flour, a smaller bowl with granulated sugar, another smaller bowl with oil, a bowl with yellow melted butter, a bowl with white yogurt, a bowl with a small amount of white baking powder, a bowl with a little milk, one with dark vanilla extract, a white plate holding a block of pale yellow butter, a small black bottle with a red cap, and a white egg holder containing three brown eggs. The arrangement shows a clean and bright setup for baking photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the first step to making these hydrangea cupcakes a success. Each one plays a vital role in creating the perfect balance of flavor, texture, and that charming look.

All purpose flour (1 1/2 cups): The foundation of the cupcake, offering structure and softness.
Granulated sugar (1/2 cup): Adds sweetness and helps create a tender crumb.
Baking powder (2 teaspoons): Gives the cupcakes their gentle rise and light texture.
Baking soda (1/4 teaspoon): Balances acidity for perfect leavening.
Sea salt (1/4 teaspoon): Enhances the sweetness and flavors.
Sour cream (1/2 cup): Adds moisture and a subtle tang, keeping cupcakes soft.
Large eggs (3): Bind the ingredients and contribute richness.
Vanilla extract (2 teaspoons): Lifts the taste with a warm, sweet aroma.
Gel food coloring (1 drop): For that pastel pink tone in the buttercream, key for the hydrangea look.
Unsalted butter (3/4 cup): Gives richness and creaminess to the frosting.
Powdered sugar (3 cups): Sweetens and thickens the buttercream beautifully.
Milk (2 tablespoons): Helps achieve the perfect frosting consistency.

How to Make Hydrangea Cupcakes with Pink and White Buttercream Frosting Recipe

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350 degrees F and lining a 12-cup muffin tin with paper liners. In one large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and sea salt — this dry mix sets the stage for your cupcakes. In another bowl, blend the sour cream, eggs, and vanilla extract for a creamy, tangy mix. Combine the wet and dry ingredients gently on medium speed just until smooth; this keeps the cupcakes tender without overworking the batter.

Step 2: Bake and Cool the Cupcakes

Divide the batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack—this step is vital before adding filling or frosting to prevent melting.

Step 3: Make the Buttercream Frosting

Beat the unsalted butter at high speed until fluffy, then add half the powdered sugar gradually. Increase the speed and mix in the remaining sugar along with the salt. Pour in the milk and vanilla extract, beating until your buttercream is smooth and light. This buttery frosting is what will transform your cupcakes into hydrangea blossoms.

Step 4: Color and Prepare the Frosting for Piping

Separate the buttercream into two bowls. Tint one bowl softly with gel food coloring to achieve the perfect pale pink shade, leaving the other bowl white. Lay strips of each color side by side on plastic wrap and carefully roll it up, twisting the ends to seal. This trick lets the two colors swirl together when piped, giving the petals a natural, shaded look.

Step 5: Pipe the Hydrangea Flowers

Insert the rolled-up frosting into a piping bag fitted with a star tip. Hold the bag upright and pipe small star-shaped dollops in tight clusters on top of each cupcake, swirling in a circle to create a full hydrangea bloom. Add a little twist before lifting the tip to start a new flower. For extra charm, sprinkle edible pearls or dust with powdered sugar to mimic morning dew on petals.

How to Serve Hydrangea Cupcakes with Pink and White Buttercream Frosting Recipe

The image shows several yellow cupcakes on a black cooling rack with a white marbled surface underneath. Each cupcake has a soft, smooth yellow layer in the center, which looks like custard or cream. Some cupcakes are fully topped with light pink frosting shaped into many small, soft, wavy petals, creating a fluffy flower-like texture that covers the whole top. One cupcake has a half decoration of these pink petals on one side, revealing the smooth yellow center on the other half. A white piping bag is visible in the lower right corner with a silver tip, indicating the frosting is being applied. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cupcakes speak for themselves but a touch of garnish makes them simply irresistible. Try adding edible pearls, tiny sugar flowers, or a delicate sprinkle of powdered sugar to mimic dew drops, highlighting the floral aesthetic with the perfect finishing touch.

Side Dishes

Pair your hydrangea cupcakes with light, refreshing beverages like chilled jasmine tea or a sparkling lemonade. These sides complement the rich buttercream without overwhelming the delicate taste of the cupcakes, perfect for spring or summer gatherings.

Creative Ways to Present

Arrange your cupcakes on a tiered cake stand surrounded by fresh hydrangea blossoms or pastel-colored napkins for a visually stunning display. You can also package them individually in cellophane with a matching ribbon to gift to friends or brighten up party favors.

Make Ahead and Storage

Storing Leftovers

Place leftover cupcakes in an airtight container and refrigerate. They will stay fresh for up to three days. Bring them to room temperature before enjoying to let the buttercream regain its perfect softness.

Freezing

You can freeze cupcakes without frosting wrapped tightly in plastic wrap and stored in a freezer-safe container for up to two months. For best results, pipe the frosting fresh after thawing to maintain that gorgeous hydrangea look.

Reheating

Rather than reheating, allow refrigerated cupcakes to come to room temperature naturally for about 30 minutes. This helps the buttercream soften nicely without losing its delicate structure or flavor.

FAQs

Can I use a different food coloring for these Hydrangea Cupcakes with Pink and White Buttercream Frosting Recipe?

Absolutely! While pink creates the signature look, feel free to experiment with soft blues, purples, or even pale greens to mimic different hydrangea varieties. Just remember to use gel food coloring for vibrant results without altering the frosting texture.

Is it necessary to use sour cream in the cupcake batter?

Sour cream helps keep the cupcakes moist and tender while adding a subtle tang that balances the sweetness. If you don’t have sour cream, plain Greek yogurt is a good substitute with a similar effect.

Can I make these cupcakes vegan?

To make a vegan version, swap the eggs with flaxseed meal or an egg replacer, use dairy-free butter and milk alternatives, and choose a vegan sour cream substitute. The texture might differ slightly but the flavor and visual appeal can still shine!

How do I prevent the frosting colors from blending too much?

Working quickly and keeping the two frostings separated on the plastic wrap helps maintain a clear distinction. Also, using a piping bag with a thicker star tip allows for more controlled piping of the two colors to keep that hydrangea petal effect crisp.

Can I prepare the Hydrangea Cupcakes with Pink and White Buttercream Frosting Recipe ahead of time for a party?

Yes, the cupcakes themselves can be baked up to two days in advance and stored in the refrigerator. You can also make the buttercream and color it a day ahead. Assemble and pipe the hydrangea flowers the day of your event to keep them fresh and stunning.

Final Thoughts

Making these Hydrangea Cupcakes with Pink and White Buttercream Frosting Recipe is such a joy from start to finish. Not only do you get a treat that tastes divine, but the process of piping those little petals is truly calming and rewarding. I promise once you try them, this recipe will become a go-to for celebrations and special moments with friends and family. So grab your piping bag and let’s bring a little garden magic into your kitchen!