Hydrangea cupcakes are a sweet and stylish way to celebrate the warmth of spring and summer parties. These charming treats not only look stunning but also add a delightful touch to any dessert table. Whether you’re hosting a birthday bash, a bridal shower, or a casual get-together, these 15 hydrangea cupcake ideas will inspire you to create beautiful and tasty confections. Each recipe comes with a handy “Tools and Supplies” section, making it easy to whip up your floral-inspired masterpieces!
Vanilla Coconut Hydrangea Cupcakes
Vanilla Coconut Hydrangea Cupcakes are a delightful treat perfect for spring and summer parties. These cupcakes blend a rich vanilla flavor with a hint of tropical coconut, making them light and refreshing. They’re easy to make, which is great for both novice and experienced bakers.
The fluffy texture and sweet taste are enhanced by a smooth buttercream frosting, adorned with charming edible flowers for that hydrangea touch. These cupcakes not only taste amazing but also look fantastic on any dessert table!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 2 cups powdered sugar
- 1 cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Edible flowers for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter, eggs, vanilla extract, and coconut milk. Beat until the mixture is smooth and well combined.
- Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth.
- Once the cupcakes are cool, pipe the frosting on top and decorate with edible flowers.
Chocolate Raspberry Hydrangea Cupcakes
Chocolate Raspberry Hydrangea Cupcakes are the perfect treat for spring and summer gatherings. These delightful cupcakes feature a rich chocolate base paired with a burst of fresh raspberry flavor, making each bite a delicious experience. The hydrangea-inspired frosting adds a beautiful touch, making them not just tasty but visually stunning as well.
This recipe is simple enough for bakers of all levels. With a few key ingredients and a bit of creativity, you can impress your guests with these delightful cupcakes at your next party!
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup fresh raspberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup raspberry puree
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, milk, oil, and vanilla extract, mixing until well combined. Gradually pour in the boiling water, stirring until smooth.
- Fold in the fresh raspberries, then pour the batter into the cupcake liners, filling each about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and beat until combined. Mix in the raspberry puree and vanilla until smooth.
- Frost the cooled cupcakes, creating a hydrangea-inspired swirl. Top each cupcake with a fresh raspberry for garnish.
Lemon Basil Hydrangea Cupcakes
These Lemon Basil Hydrangea Cupcakes are a delightful twist on the traditional cupcake, perfect for spring and summer gatherings. The bright lemon flavor pairs wonderfully with the subtle aroma of fresh basil, creating a refreshing treat that’s sure to impress your guests.
Simple to make, these cupcakes are ideal for both novice and experienced bakers. With a light texture and vibrant frosting, they not only taste great but also look stunning on any dessert table, making them a fantastic addition to your Hydrangea Cupcake Ideas Perfect for Spring and Summer Parties.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh basil, finely chopped
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, buttermilk, lemon zest, and lemon juice, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, then fold in the chopped basil.
- Divide the batter evenly among the prepared cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool before frosting with your favorite lemon-flavored buttercream.
Tools and Supplies
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Blueberry Bliss Hydrangea Cupcakes
Blueberry Bliss Hydrangea Cupcakes are a delightful treat that combines the sweetness of blueberries with a light and fluffy vanilla cupcake base. The luscious blue frosting mimics the beautiful blooms of hydrangeas, making these cupcakes not just tasty but also visually stunning. Perfectly suited for spring and summer parties, they are easy to whip up and sure to impress your guests.
With a burst of blueberry flavor in every bite, these cupcakes offer a refreshing taste that pairs well with warm weather. Whether you’re hosting a garden party or a casual get-together, these cupcakes will surely add a touch of charm to your dessert table.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Gently fold in the fresh blueberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Tools and Supplies
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Spatula
- Toothpick for testing
Mint Chocolate Hydrangea Cupcakes
Mint Chocolate Hydrangea Cupcakes are a delightful treat, perfect for spring and summer gatherings. The combination of rich chocolate and refreshing mint creates a flavor that’s both satisfying and invigorating. With a simple recipe that even beginner bakers can handle, these cupcakes are sure to impress your guests.
The hydrangea design adds a touch of elegance, making these cupcakes not only delicious but also visually stunning. Ideal for parties, they bring a pop of color and a sprinkle of fun to any dessert table.
Tools and Supplies
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cupcake pans
- Cupcake liners
- Piping bags with star tip
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chocolate chips
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons mint extract
- Green food coloring (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line cupcake pans with liners.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix vegetable oil, eggs, vanilla extract, and buttermilk until smooth. Add to the dry ingredients and stir until just combined. Fold in chocolate chips.
- Fill the Cups: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the Cupcakes: Let the cupcakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Stir in mint extract and add green food coloring if desired.
- Frost the Cupcakes: Once the cupcakes are cool, use a piping bag fitted with a star tip to pipe the mint frosting in a swirl on top of each cupcake, creating a hydrangea flower effect.
- Serve: Enjoy these mint chocolate hydrangea cupcakes at your next spring or summer gathering!
Pink Strawberry Hydrangea Cupcakes
These Pink Strawberry Hydrangea Cupcakes are perfect for adding a touch of sweetness to your spring and summer gatherings. Bursting with fresh strawberry flavor, these cupcakes are moist and topped with a light, fluffy pink frosting that looks just like blooming flowers. They are simple to make and will impress your guests with their charming appearance and delightful taste.
With easy-to-follow steps, you’ll enjoy baking these cupcakes as much as you will eating them. Whether it’s a birthday party or a garden gathering, these cupcakes serve as a lovely treat that captures the essence of the season.
Tools and Supplies
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cupcake tin
- Paper cupcake liners
- Spatula
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, pureed
- 2 cups powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 2 tablespoons milk (for frosting)
- Strawberry slices, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, combine flour, sugar, baking powder, and salt. Add softened butter, eggs, milk, and vanilla. Beat until smooth.
- Stir in pureed strawberries until well mixed. Fill cupcake liners about ¾ full with batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a cooling rack.
- While the cupcakes cool, make the frosting by beating together the softened butter and powdered sugar. Gradually mix in milk until you reach desired consistency. Add in a few drops of pink food coloring if you want a deeper color.
- Once the cupcakes are cool, frost them generously with the pink strawberry frosting and top each one with a slice of fresh strawberry.
Lavender and Honey Hydrangea Cupcakes
Lavender and honey hydrangea cupcakes are a delightful treat for spring and summer gatherings. These cupcakes combine the fragrant essence of lavender with the natural sweetness of honey, creating a flavor that is both refreshing and comforting. With a light, fluffy texture and a beautifully decorated floral design, they not only taste amazing but also look stunning on any dessert table.
This recipe is straightforward and perfect for bakers of any skill level. The lavender-infused frosting adds a unique touch, making these cupcakes a lovely addition to your spring and summer parties. Everyone will be impressed by both the look and flavor!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons dried culinary lavender
- 1/3 cup honey
- 1 cup unsweetened whipped cream
- 2 cups powdered sugar
- 2-3 tablespoons milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and honey. Gradually mix in the dry ingredients, alternating with milk, until just combined. Gently fold in the dried lavender.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely. Meanwhile, prepare the frosting by beating the whipped cream and powdered sugar together until smooth. Add milk as needed to achieve a spreadable consistency.
- Frost the cooled cupcakes and decorate them with more dried lavender or edible flowers for a beautiful hydrangea look.
Peach Melba Hydrangea Cupcakes
Peach Melba Hydrangea Cupcakes are a delightful combination of flavors that capture the essence of spring and summer. The light and fluffy vanilla cupcake is topped with a luscious peach-flavored buttercream frosting, creating a sweet and fruity treat that’s perfect for any gathering. With a hint of raspberry on top, these cupcakes not only taste amazing but look stunning, making them ideal for festive occasions.
This recipe is easy to follow, so even novice bakers can create these beautiful cupcakes. The vibrant peach and raspberry colors bring a cheerful vibe, making them a hit at any party. They are sure to impress your friends and family while adding a touch of elegance to your dessert table!
Tools and Supplies
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Cupcake liners
- Cupcake tin
- Piping bag with star tip
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup peach puree
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 1 teaspoon peach extract
- Raspberries for decoration
- Food coloring (optional, for peach frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in vanilla extract and peach puree until combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy, then gradually add powdered sugar. Mix in peach extract and food coloring if desired, until smooth and fluffy.
- Using a piping bag fitted with a star tip, frost the cooled cupcakes with the peach buttercream. Top each cupcake with a raspberry for a decorative finish.
Carrot Cake Hydrangea Cupcakes
Carrot cake is a beloved classic, especially when paired with a light and fluffy cream cheese frosting. These Carrot Cake Hydrangea Cupcakes are perfect for spring and summer parties, bringing a delightful blend of spices and sweetness. Topped with beautifully crafted hydrangea decorations, they not only taste great but also look stunning on any dessert table.
Making these cupcakes is straightforward, ideal for both seasoned bakers and beginners. The moistness of the carrot cake combined with the rich frosting makes for a delightful treat that your guests will love. Plus, they are easy to customize with different floral decorations!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, mix granulated sugar, brown sugar, vegetable oil, and vanilla. Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in grated carrots, crushed pineapple, and walnuts.
- Fill the cupcake liners about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
- For the frosting, beat cream cheese and powdered sugar until smooth. Add vanilla and mix well.
- Once the cupcakes are cool, frost them generously and decorate with hydrangea designs using edible flowers or fondant.
Cherry Almond Hydrangea Cupcakes
Cherry Almond Hydrangea Cupcakes are a delightful treat, perfect for any spring or summer gathering. These cupcakes blend the sweet, fruity flavor of cherries with the nutty essence of almond, creating a deliciously balanced bite. The soft texture of the cupcake pairs beautifully with a light and fluffy cherry almond frosting, making these treats not just tasty but also visually stunning.
Making these cupcakes is straightforward and enjoyable! With simple ingredients and steps, you’ll find yourself whipping up a batch in no time. Whether you’re hosting a party or just indulging yourself, these cupcakes are sure to impress.
Tools and Supplies
- Mixing bowls
- Electric mixer
- Cupcake tin
- Cupcake liners
- Pastry bag and tips
- Measuring cups and spoons
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 cup cherry pie filling (plus extra for garnish)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Red food coloring (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
- In a bowl, combine flour, baking powder, and salt. In another bowl, mix the softened butter and sugar until creamy. Add the eggs, almond extract, and milk, and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just blended. Gently fold in the cherry pie filling.
- Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack.
- For the frosting, whip heavy cream until soft peaks form. Gradually add powdered sugar, continuing to whip until stiff peaks form. Mix in vanilla extract and a few drops of red food coloring for a pink hue, if desired.
- Using a pastry bag with a decorative tip, pipe the frosting onto the cooled cupcakes. Top with additional cherry pie filling and serve.
Tropical Passionfruit Hydrangea Cupcakes
These Tropical Passionfruit Hydrangea Cupcakes are a delightful treat that captures the essence of spring and summer. The cupcakes are bursting with a tangy passionfruit flavor, perfectly balanced by a light and fluffy vanilla base. Topped with vibrant yellow frosting, they not only taste amazing but also look incredibly inviting, making them a perfect addition to any spring or summer party.
Making these cupcakes is simple and fun, even for beginner bakers! The combination of the sweet and tart passionfruit creates a refreshing taste that will transport your guests to a tropical paradise. Let’s get started on this delicious recipe!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup passionfruit puree (fresh or canned)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups yellow buttercream frosting
- Fresh passionfruit slices for garnish
Tools and Supplies
- Mixing bowls
- Electric mixer
- Cupcake liners
- Cupcake tin
- Measuring cups and spoons
- Spatula
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter mixture, alternating with the buttermilk and passionfruit puree. Mix until just combined.
- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely. Once cooled, pipe the yellow buttercream frosting on top of each cupcake and garnish with a slice of fresh passionfruit.
Cinnamon Roll Hydrangea Cupcakes
Cinnamon Roll Hydrangea Cupcakes bring a delightful twist to classic treats. These cupcakes combine the warm, comforting flavors of cinnamon rolls with the fun appeal of cupcakes, making them perfect for spring and summer parties. Each bite is a sweet, soft explosion of cinnamon flavor, topped with a creamy frosting that feels like a hug in dessert form.
This recipe is simple enough for beginners and offers room for creativity. You can decorate them to resemble hydrangeas, adding a floral touch that’s visually stunning and perfect for any seasonal gathering. Let’s dive into making these delicious cupcakes!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar, packed
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt. In another bowl, cream the butter until fluffy, then add eggs and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk until fully combined.
- In a small bowl, combine brown sugar and cinnamon. Fold this mixture into the cupcake batter gently.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean.
- While the cupcakes cool, prepare the frosting by beating together cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Once cooled, frost the cupcakes generously, using a piping bag for a decorative touch. Optionally, sprinkle with a dash of cinnamon for extra flair.
Tools and Supplies
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Hand mixer or stand mixer
- Piping bag (optional)
- Measuring cups and spoons
Matcha Green Tea Hydrangea Cupcakes
Matcha green tea hydrangea cupcakes are a delightful treat perfect for adding a touch of elegance to any spring or summer gathering. With their vibrant green hue and rich, earthy flavor, these cupcakes offer a unique twist on the classic dessert. The matcha adds a subtle bitterness that beautifully balances the sweetness of the frosting, making each bite a refreshing experience.
These cupcakes are surprisingly easy to make, even for beginners. The combination of fluffy vanilla cake and creamy matcha frosting topped with delicate edible flowers will impress your guests. They’re not just a feast for the taste buds; they look stunning, too—ideal for celebrations!
Tools and Supplies
- Mixing bowls
- Electric mixer
- Cupcake liners
- Muffin tin
- Spatula
- Measuring cups and spoons
- Cooling rack
- Decorating bags and tips
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons matcha green tea powder
- 4 cups powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Edible flowers (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined. Gently fold in the matcha powder.
- Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely on a cooling rack.
- For the frosting, beat together softened butter and powdered sugar until smooth. Mix in vanilla extract and additional matcha powder if desired.
- Frost the cooled cupcakes using a piping bag fitted with a star tip. Garnish with edible flowers and a sprinkle of matcha powder.
Maple Walnut Hydrangea Cupcakes
Maple Walnut Hydrangea Cupcakes are a delightful treat perfect for spring and summer gatherings. With a rich maple flavor complemented by crunchy walnuts, these cupcakes offer a warm, comforting taste that feels just like home. They are simple to make, making them an ideal choice for both novice bakers and seasoned pros looking to whip up something special without too much fuss.
The combination of sweet maple frosting and the nutty crunch of walnuts creates a perfect balance, while the hydrangea-inspired decoration adds a lovely touch. These cupcakes are sure to impress your guests and make your dessert table stand out!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup buttermilk
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the maple syrup and buttermilk until combined. Gradually add the dry ingredients, mixing until just combined. Gently fold in chopped walnuts.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting with maple buttercream. Decorate with additional walnuts and an edible flower for a hydrangea effect.
Tools and Supplies
- Mixing bowls
- Whisk
- Cupcake pan
- Cupcake liners
- Electric mixer
- Spatula
- Toothpicks
S’mores Hydrangea Cupcakes
S’mores Hydrangea Cupcakes bring the classic campfire treat to a delightful cupcake form. These treats combine the rich flavors of chocolate, graham crackers, and marshmallows, topped with a beautiful hydrangea-inspired frosting that makes them perfect for any spring or summer gathering. The taste is a perfect blend of sweet and slightly smoky, reminiscent of roasting marshmallows over an open flame.
This recipe is simple enough for bakers of all skill levels and is sure to impress your friends and family. The combination of flavors and the vibrant presentation makes these cupcakes a must-try for any outdoor party or celebration.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup mini marshmallows
- 3/4 cup graham cracker crumbs
- 1 cup chocolate frosting
- 1/2 cup crushed graham crackers (for topping)
- Mini marshmallows (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, cream the butter until smooth. Add the eggs, vanilla extract, and buttermilk and mix until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in mini marshmallows and graham cracker crumbs.
- Pour Batter: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Frost: Once cooled, pipe chocolate frosting on top, creating a hydrangea effect. Sprinkle crushed graham crackers and top with mini marshmallows for garnish.
