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Sunflower Cupcakes with Piped Flower Design Recipe

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4.2 from 75 reviews

  • Author: Ava
  • Total Time: 20 minutes plus chilling time
  • Yield: 12–14 cupcakes
  • Diet: Vegetarian

Description

Create stunning sunflower cupcakes using a simple and creamy buttercream frosting tinted with vibrant yellow, orange, and green gel colors. This recipe guides you through a straightforward piping technique with a leaf tip to craft beautiful, multi-layered sunflower petals, perfect for any occasion.

Ingredients

Buttercream Frosting

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 5 cups (600g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream, plus 1 Tbsp more if needed
  • 2 teaspoons pure vanilla extract
  • Salt, to taste (about 1/8 teaspoon)
  • Yellow, orange, & green gel food coloring (AmeriColor gel recommended)

Decoration

  • Chocolate sprinkles
  • 12–14 baked and cooled cupcakes

Instructions

  1. Make the Buttercream: Using a handheld or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy, about 2 minutes. With the mixer running on low speed, gradually add 5 cups of confectioners’ sugar, heavy cream, and vanilla extract. Increase the speed to high and beat for 3 full minutes until fluffy. If the frosting is too thick, add an additional tablespoon of heavy cream. Add a pinch of salt (approximately 1/8 tsp) to balance sweetness if desired.
  2. Prepare Colored Frosting: Spoon 3/4 cup of the buttercream into a separate bowl and mix in green food coloring to create the leaf frosting. Tint the remaining frosting yellow and orange by combining gel food colors to achieve the desired sunflower petal shade.
  3. Fill Piping Bags: Fit one piping bag with a leaf tip and fill it with the yellow-orange tinted frosting for the petals. If using a second leaf tip, fill another piping bag with the green frosting for leaves.
  4. Decorate Cupcakes: Pipe or spread a circle of frosting about 1.25 inches in diameter in the center of each cooled cupcake. Dip this center frosting circle into chocolate sprinkles to mimic the sunflower seeds.
  5. Pipe Sunflower Petals: Starting at the outer edge of the cupcake, pipe yellow petals around the perimeter by lifting the piping tip upwards to form the petal shape. Pipe a second layer of petals closer to the center and a third layer directly against the center spot. Add additional petals to fill gaps for a full, natural look. Finally, pipe a couple of green leaves around the edges to complete the sunflower design.
  6. Chill and Store: Refrigerate the decorated cupcakes until ready to serve. They can remain at room temperature for a few hours if refrigerated for a couple of hours prior to serving to help the petals hold their shape. Store leftover cupcakes covered in the refrigerator for up to 5 days.

Notes

  • Use AmeriColor gel food coloring for vibrant colors that won’t thin out your frosting.
  • If you don’t have a second leaf tip, green frosting can be piped with the same tip used for petals or applied with a small offset spatula.
  • Chocolate sprinkles add texture and look like sunflower seeds in the center.
  • Allow cupcakes to cool completely before frosting to prevent melting or sliding.
  • Refrigerating after decorating is key to help the frosting petals hold their shape and look fresh when served.
  • Prep Time: 20 minutes
  • Cook Time: Portion of baking time for cupcakes not included (assumed already baked and cooled)
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sunflower-cupcakes-with-piped-flower-design-recipe/