Flower Pot Cupcakes Recipe
Description
Flower pot cupcakes are a fun and delicious way to surprise your family, friends, and guests. Instead of a traditional cupcake, these cupcakes are shaped like flower pots and decorated with flowers and other decorations to resemble a real flower pot. They are a great way to show your creativity and baking skills at the same time. Plus, they are a great way to get into the spirit of spring or summer.
Prep Time
These flower pot cupcakes require a moderate amount of time and effort to prepare. In total, it will take about an hour and a half, including baking time. The cupcakes will need to cool for about an hour before decorating and assembling, so make sure to plan accordingly.
Cook Time
The cupcakes need to bake for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Be sure to keep an eye on the cupcakes while they're baking, as they may need a few extra minutes in the oven.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- Food coloring of your choice
- Decorations of your choice (flowers, sprinkles, etc.)
Instructions
1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, use a hand mixer to beat together the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs, one at a time, and mix until combined. Add in the vanilla extract and mix until combined. With the mixer on low, add in the dry ingredients in thirds, alternating with the buttermilk. Mix until just combined.
4. Divide the batter among the prepared muffin tin, filling each cup about two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
5. To decorate the cupcakes, use a small spoon to scoop out a hole in the middle of each cupcake. Fill the hole with food coloring to create a “flower pot” look. Decorate with flowers or sprinkles and enjoy!
Equipment
- 12-cup muffin tin
- Cupcake liners
- Medium bowl
- Hand mixer
- Large bowl
- Small spoon
Notes
These cupcakes can be stored in an airtight container for up to 3 days.
Nutrition: Per Serving
Calories: 220
Fat: 9 g
Carbohydrates: 30 g
Protein: 3 g
Recipe Tips
- Make sure the butter is softened before you start making the cupcakes. Softened butter is easier to mix and will result in a smoother batter.
- For best results, use a high-quality pure vanilla extract. Artificial vanilla extract will not give the same flavor.
- Be sure to let the cupcakes cool completely before decorating and assembling. If the cupcakes are still warm, the decorations won’t stick as well.
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