Easter Flower Cupcake

Total Time:
27 min
15 min
12 min

1 cupcake

  • 1 vanilla cupcake, recipe follows
  • 2 to for 4 tablespoons White Fluff Frosting, recipe follows
  • Pink and yellow sanding sugar
  • 5 pink candied Jordan almonds
  • 1 red jujube
  • 1 piece green fruit-by-the-foot
  • Vanilla Cupcakes:
  • 2 2/3 cups sugar
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup milk
  • 2/3 cup water
  • 2 1/2 teaspoons pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/3 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • Fluff Frosting:
  • 1/4 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 10 tablespoons unsalted butter, softened
  • 5 cups confectioners' sugar
  • 1/2 cup marshmallow fluff
  • Pinch fine salt

Frost the cupcake. Top with pink sanding sugar. Place Jordan almonds on top in a flower petal pattern. Press a jujube candy in the center of the flower. Cut the fruit-by-the- foot to make the flower stem, press onto the cake.

Vanilla Cupcakes:

Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside.

Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend.

Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes.

Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting.

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 25 minutes

Inactive Prep Time: 30 minutes

Ease of preparation: easy

Fluff Frosting:

Whisk the milk and vanilla extract together in a small bowl.

Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Frost cupcake immediately.

Yield: 3 3/4 cups

Copyright 2009 Television Food Network, G.P. All rights reserved

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    I made these last Easter and they turned out BEAUTIFULLY. The vanilla cupcake recipe was very easy and very good. The decorations turned out so pretty. I read the reviews, and I used Starburst jelly beans instead of the Jordan almonds, and I bought the tropical pack of Twizzlers and cut up the green licorice for the stems. The kids loved the candy toppings.
    These were delicious and full of vanilla flavor. I made these for Easter and used a jellybean in the middle instead of a jujubee and skipped the fruit by the foot stem. The icing was a little too sweet. They were easy to decorate but time consuming. I would make these again.
    very good and easy!!!
    I just made these today for Easter. They are so simple to make and they look adorable. I couldn't find green fruit by the foot so I bought a package of colored twizzlers. This actually worked better because I used the green to make the stems and then I also used the other colors as the center of the flowers. Have fun making these!
    this cupcake recipe when put in the oven it sunk in the middle. It may have been because of the high altitude but if so directions for the altitude should have been provided. And when we attmpeted to eat the cupcake they hardened and became a crumblie dry mess. It was as if it was vanilla jiffy cornbread. And as if it wasn't bad enough that the cupcakes in and of themselves were hardened and dry, the frosting was waaay to sweet, almost over-powereing. In the end we ended up making a different recipe for the cupcakes but kept the frosting and design. If they werent so adorable looking and i wasnt a good baker i would of given up right away but the overall taste of the new recipe was almost decent
    I didn't have any whole milk on hand, so I used a different icing recipe and a different decoration, but that cupcakes were fabulous. The recipe was practically foolproof -I messed up with the egg-white-egg-yolk part, used a mixer instead of a food processor and only used all purpose flower and it still turned out great.
    These cupcakes turned out good. They're easy to make and everyone at work was surprised by their appearance and flavor. One thing I have to say is that for the frosting the recipe calls for 5 cups of confectioner's sugar but it yields 3 3/4 cups of frosting. Well when making this recipe I poured all 5 cups of the sugar and then noticed that it wasn't enough butter, so I had to take some of the sugar out plus add like 2 more tbsp of the butter to sort of replace the one that I took out. I think I ended up using around 2-2 1/2 cups of the confectioner's sugar, I'm not sure because I didn't measure. Next time I will try with just 2 cups and then add if needed, at least for me the frosting turned out great, whatever the amount of sugar I left in the mixing bowl. I couldn't find the almonds so I decorated with Robbin Eggs.
    I made these cupcakes and they turned out so cute! Great for any spring party or Easter event!!! I did substitute pink and yellow jelly beans in for the jujube's and candied almonds. Enjoy!
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