Hello, lovelies! Aylin Kaya here, ready to share my love for the season of renewal with you. Growing up in Turkey, spring was always a magical time of the year for me. As a child, I used to collect wildflowers and make crowns to celebrate May Day with my family. Now, living in the United States, I still honor this tradition with my own family, and these Flower Cupcakes are a delicious addition to the festivities. The edible flowers remind me of the beautiful meadows of my homeland, and the sweet aroma of vanilla brings back memories of my grandmother’s kitchen. I hope this recipe brings you as much joy as it brings me.
Aylin is a passionate gardener and an amateur photographer from a multicultural family. She was born in Turkey, grew up in Germany, and spent most of her adult life in the United States. Aylin loves to travel and explore new cuisines, and she finds inspiration for her photography in nature and everyday life.
Aylin Kaya currently resides in the United States and grew up in Turkey.
Did you know that the tradition of May Day and flower wreaths dates back to ancient Rome? The Floralia, a festival dedicated to the goddess of flowers, Flora, was celebrated every year from April 28 to May 3. People adorned their homes and public spaces with flowers, and even wore floral wreaths on their heads. This festival was also a time for theatre performances, music, and dancing. The Floralia was eventually replaced by May Day, a holiday that has been celebrated by many cultures around the world since the Middle Ages. Now, we continue this beautiful tradition with these Flower Cupcakes, a modern twist on an ancient custom!
In today’s world, where we are constantly bombarded with stress and anxiety, taking a moment to celebrate the beauty of nature is more important than ever. Spring represents a fresh start, a time to let go of the old and embrace the new. These Flower Cupcakes are not only a treat for the palate, but also a feast for the eyes. Decorating them with edible flowers is a fun and creative way to connect with nature and express your artistic side. So, gather your family and friends, put on some music, and let’s celebrate the arrival of spring with these gorgeous Flower Cupcakes!
What you need
Spring has officially sprung and what better way to celebrate than with these beautiful Flower Cupcakes! These cupcakes are not only stunning to look at, but also incredibly delicious. Made with all-purpose flour, granulated sugar, baking powder, and other pantry staples, the cupcakes themselves come together quickly and easily. What really makes them special, though, are the vanilla extract and edible flowers – they add an extra layer of flavor and a touch of elegance to the cupcakes. Once the cupcakes are cooled, they get topped with buttercream frosting and decorated with an assortment of fresh and vibrant edible flowers. Piping the frosting onto the cupcakes is a fun and creative way to add some personality to your cupcakes, and it’s a great project to do with kids. These Flower Cupcakes are sure to impress your guests and brighten up any spring gathering.
Ingredients:
- All-purpose flour – The base ingredient for the cupcakes. Can be swapped with gluten-free flour if needed.
- Granulated sugar – Adds sweetness and texture to the cupcakes.
- Baking powder – Helps the cupcakes rise and gives them a fluffy texture.
- Salt – Enhances the flavor of the cupcakes.
- Unsalted butter – Adds richness and moisture to the cupcakes.
- Eggs – Helps bind the ingredients together and adds structure to the cupcakes.
- Milk – Adds moisture and softness to the cupcakes. Can be swapped with almond milk or other vegan milk if needed.
- Vanilla extract – Adds flavor and aroma to the cupcakes.
- Edible flowers – The decorative element of the Flower Cupcakes. Use a variety of fresh and clean flowers to add a pop of color to your cupcakes. Popular edible flowers include roses, violets, lavender, and daisies.
- Buttercream frosting – The final decorative touch to the cupcakes. Can also be used to pipe the flowers onto the cupcakes. Can be swapped with cream cheese frosting or other dairy-free frosting if needed.
Utensils:
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Spatula
- Piping bag – Optional, but recommended for frosting the cupcakes with precision.
- Piping tip – Optional, but recommended for creating the flower shapes when piping the frosting.
Edible flowers
One of my favorite ingredients to use for decorating desserts, edible flowers not only add a pop of color to any dish, but also bring a unique flavor profile to the table. Different flowers have different flavors, with some being more mild and others more bold. For example, roses are sweet and perfumed, while lavender is floral and slightly bitter. When using edible flowers, make sure they are safe to eat and haven’t been treated with pesticides or other chemicals. Not only do they make these Flower Cupcakes look lovely, but they also add a delicate and delightful flavor that complements the sweetness of the cupcake and frosting. Plus, using edible flowers in cooking and baking is a creative way to connect with nature and experiment with new flavors.
Vanilla extract
Vanilla extract is a classic ingredient in many desserts and baked goods, and for good reason. Not only does it bring a sweet and comforting aroma to the kitchen, but it also adds a warm and sweet flavor to the dish. Vanilla extract is made from soaking vanilla beans in alcohol, which extracts the flavor compounds from the pods. You can use store-bought vanilla extract, but making your own at home is easy and fun. To make your own vanilla extract, simply split a few vanilla beans and place them in a jar with high-proof alcohol, such as vodka or rum, and let it rest for several weeks. The longer it sits, the more flavor it will develop. Adding vanilla extract to these Flower Cupcakes not only enhances their sweetness, but also creates a warm and comforting aroma that reminds me of childhood baking memories.
What to serve it with?
These Flower Cupcakes are perfect for any springtime occasion, from outdoor picnics to indoor gatherings. One of my favorite ways to serve them is with a cup of chamomile tea. This particular tea reminds me of my grandmother, who used to brew it for me when I was feeling under the weather. Chamomile tea has a delicate and soothing flavor that pairs well with the sweetness of the cupcakes. It also has a calming effect that helps me relax and enjoy the moment. So, the next time you make these Flower Cupcakes, brew a pot of chamomile tea and let its warmth and aroma take you on a journey of nostalgia and comfort.
Summary
I hope you enjoyed this recipe as much as I enjoyed sharing it with you. Spring is a wonderful time of the year, full of possibilities and new beginnings. Let’s embrace it with open hearts and open mouths, savoring the delights of the season. Before you go, I’d love to hear from you: What’s your favorite flower to decorate cupcakes with? Let me know in the comments below! And if you tried this recipe, don’t forget to share your creations on social media and tag me @AylinKaya! Until next time, happy baking and happy spring!
Here’s the recipe:
Spring Has Sprung: Celebrate May Day with Flower Cupcakes
Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- spatula
- Piping bag
- Piping tip
Ingredients
- 1 and 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter
- 2 Eggs
- 1/2 cup Milk
- 2 teaspoons Vanilla extract
- Assorted Edible flowers
- 2 cups Buttercream frosting
Instructions
- Preheat the oven - Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix the dry ingredients - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix the wet ingredients - In another mixing bowl, beat the unsalted butter until creamy. Add the eggs one at a time, whisking well after each addition. Mix in the milk and vanilla extract.
- Combine the wet and dry mixtures - Gradually add the dry ingredients to the wet mixture while whisking, until the batter is smooth and well combined. - Be careful not to over-mix the batter, as this can result in tough cupcakes. Mix until the dry ingredients are fully incorporated, but no more.
- Bake the cupcakes - Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack. - To ensure even baking, rotate the muffin tin halfway through baking.
- Frost the cupcakes - Fill a piping bag fitted with a piping tip with buttercream frosting. Pipe the frosting onto the cupcakes in a swirl or flower shape. Decorate the cupcakes with assorted edible flowers, pressing them gently into the frosting. - For a more precise piping, hold the piping bag perpendicular to the cupcake and apply even pressure as you swirl/pipe the frosting.
