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Pressed Flower Cupcakes

Pressed Flower Cupcakes

These stunning Pressed Flower Cupcakes are a delightful blend of flavors and beauty, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • food coloring optional, for coloring frosting
  • 1/4 cup edible pressed flowers such as pansies, violets, or marigolds

Equipment

  • Mixing bowls
  • Hand Mixer
  • measuring cups
  • Cupcake Liners
  • Oven

Method
 

Baking Instructions
  1. Preheat the oven and prepare cupcake liners.
  2. In a bowl, combine flour, sugar, baking powder, and salt.
  3. In another bowl, cream together softened butter and granulated sugar.
  4. Add eggs and vanilla extract, mixing until smooth.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until combined.
  6. Fill cupcake liners with the batter and bake until golden.
  7. Allow to cool before frosting.
Frosting Instructions
  1. For frosting, beat softened butter with powdered sugar until creamy.
  2. Add heavy cream and vanilla extract, mixing until smooth and fluffy.
  3. Optionally, color frosting with food coloring.
  4. Frost cooled cupcakes and top with edible pressed flowers.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15g

Notes

Feel free to customize your cupcakes by swapping flavors or adding ingredients like chocolate chips or nuts.

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