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The production process is extremely easy, you just require to adhere to the techniques that we have actually written on this page. The complying with are the phases of exactly how to prepare FLORAL FROSTING CUPCAKES.

These floral frosting cupcakes are the perfect way to welcome spring! We had a grand ol’ time experimenting with frosting tips and buttercream to turn cupcakes into flowers! Who doesn’t love cupcakes and flowers?!! These are the perfect example of a little Sugar AND Charm. You don’t have to be a professional baker or cake decorator extraordinaire to make these either, which is always a huge plus! The multi-colored hydrangeas turned out to be my favorite and they are ridiculously easy to create… like they might even make you laugh because they’re so easy. You will be so proud of yourself. Check out our short video to see how to frost the hydrangea cupcakes! We also made carnations and mums. One thing to note, you have to use a homemade buttercream frosting to make these. It’s the only one that’s thick enough to hold the floral design. SO, don’t try it with store-bought frosting! Enjoy!


  • 2 sticks butter, room temperature
  • 1 cup vegetable shortening, room temperature
  • 8 cups sifted powdered sugar
  • 6 tbsp whole millk


  1. Whip the butter and shortening until they’re smooth.
  2. Add in the sugar, 2 cups at a time and continue to beat.
  3. Add in the milk in between alternating with the sugar.
  4. Beat on high until the frosting is fluffy. You want it to be thick, but not too thick where it won’t pipe smoothly.
  5. Divide the frosting up into 4 bowls to add food coloring to each of them. We used a tiny bit of gel food coloring to get the desired colors we wanted.
  6. Hydrangeas
  7. For the hydrangeas, put the Wilton 1M tip into a piping bag. It’s a large star tip.
  8. Then add in 3 colors of frosting on each side of the bag. We did light pink, creamy orange and white. This will give it more depth and make the flower multi-colored.
  9. Hold the tip down to the cupcake and pipe large petals all around until the top of the cupcake is covered.
  10. Carnations
  11. Add the buttercream frosting to the bag fitted with the Wilton 100 ruffled tip.
  12. With the tip sideways (not face down), start in the center of the cupcake and pipe around… the frosting will be sticking up like a ribbon
  13. ………………………….

For full instructions please see : sugarandcharm.com

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