Name: Sunflower Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/4 cups all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, room temperature; 3/4 cup granulated sugar; 2 large eggs, room temperature; 2 tsp pure vanilla extract; 1/2 cup whole milk; 1 cup unsalted butter, room temperature; 3 1/2 cups powdered sugar, sifted; 1 tbsp heavy cream or milk; 2 tsp vanilla extract; Pinch of salt; Yellow gel food coloring; Green gel food coloring (optional, for leaves); Chocolate sprinkles or crushed Oreos (for the sunflower center)

Let’s be honest—some days just call for cupcakes. And not just any cupcakes. I’m talking about those eye-popping, sunflower-topped beauties that scream “I made these and I’m fabulous.”

Whether you’re planning a backyard garden party, a baby shower, or just feel like flexing your piping skills, these sunflower cupcakes are going to steal the show (and maybe your neighbor’s heart).

The buttercream is rich. The vanilla base? Fluffy and flavorful. And that golden bloom on top? Total showstopper. Don’t worry if your cake-decorating skills are a little…uh…rusty.

I’ve got you. We’re walking through this step-by-step, so even if you’ve never touched a piping bag before, you’ll be good to go.

Recipe Snapshot

Category	Details
Yield	12 cupcakes
Serving Size	1 cupcake
Prep Time	30 minutes
Cook Time	20 minutes
Total Time	50 minutes
Calories per Serving	~380
Primary Cooking Method	Baking
Occasion	Parties, Spring Celebrations
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Sunflower Cupcakes

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

cupcake

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

So what’s the deal with sunflower cupcakes? Basically, they’re cupcakes decked out in piped buttercream petals that look just like a sunflower—yes, with a chocolatey center and all.

They’re cute, they’re fun, and they make people think you’re way more skilled than you probably are (wink).

Ingredients

For the Vanilla Cupcakes
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup whole milk
For the Buttercream
1 cup unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
1 tbsp heavy cream or milk
2 tsp vanilla extract
Pinch of salt
Yellow gel food coloring
Green gel food coloring (optional, for leaves)
Chocolate sprinkles or crushed Oreos (for the sunflower center)

Directions

Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners. You know the drill—get those oven mitts ready.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Smells boring now, but this is where the magic starts.
Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy—about 3-4 minutes. This step makes all the difference, so don’t rush it.
Add Eggs and Vanilla
Beat in the eggs, one at a time. Then stir in the vanilla. Your batter should smell like heaven at this point.
Combine and Mix
Alternate adding the dry mixture and milk into the wet ingredients, starting and ending with the dry. Mix just until combined—no overmixing here!
Bake
Divide the batter evenly into your cupcake liners and bake for 18–20 minutes or until a toothpick comes out clean. Let them cool completely before decorating. I mean it. Completely. Or your buttercream will melt and it won’t be pretty.
Make the Buttercream
Beat the butter on high until creamy (2 minutes). Gradually add powdered sugar, alternating with heavy cream, vanilla, and a pinch of salt. Beat on high for 3 more minutes until fluffy.
Color and Prep the Frosting
Scoop out about 1/3 of the buttercream and tint it yellow using gel food coloring. Use another small scoop and color it green if you want leaves. The rest? Keep it natural for filling or blending.
Decorate Like a Boss
Fit a piping bag with a leaf tip (like Wilton #352) and fill it with the yellow buttercream. Pipe petals in two layers around the top edge of each cupcake. For the center, drop in some chocolate sprinkles or crushed Oreos. If you made green frosting, go ahead and add a couple of leaves for flair.

Extra Tips

Use gel food coloring for vibrant petals that don’t mess with frosting consistency.
Practice piping on parchment paper before decorating the cupcakes.
Chill cupcakes for 10 minutes before piping to keep the frosting from slipping.
Use a flower nail or turntable to help with even petal spacing.
Don’t skip the salt in the buttercream—it balances the sweetness beautifully.
Add a few chocolate chips to the center before sprinkles for extra texture.

Nutritional Information

Serving: 1 cupcake
Calories: 380 kcal
Carbohydrates: 55 g
Protein: 3 g
Fat: 13 g
Saturated Fat: 4 g
Polyunsaturated Fat: 8 g
Cholesterol: 39 mg
Sodium: 228 mg
Fiber: 1 g
Sugar: 46 g

Equipment List

12-cup muffin pan
Cupcake liners
Mixing bowls
Hand or stand mixer
Rubber spatula
Measuring cups and spoons
Piping bags
Leaf piping tip (Wilton #352 or similar)
Toothpick (for testing doneness)
Cooling rack

Make-Ahead Tips

You can totally prep parts of these sunflower cupcakes ahead of time—because who has the energy to do everything in one go?

Bake Ahead: Bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. Just keep them away from heat and sunlight unless you want surprise steam cakes.
Make the Buttercream: Whip up the buttercream and stash it in the fridge for up to a week. When you’re ready to use it, let it sit at room temp and give it a quick re-whip for maximum fluff.
Pre-fill Piping Bags: Get your decorating game prepped by filling piping bags with colored buttercream the night before. Store them upright in a glass in the fridge—super handy for a next-day session.

Storage Instructions

Made too many sunflower cupcakes? Lucky you. Here’s how to keep them fresh and fabulous.

Room Temperature: If you plan to eat them within 1–2 days, store the cupcakes in an airtight container at room temperature. Keep them away from heat or sunlight—no one wants a melty flower situation.

Refrigerator: For longer storage (up to 5 days), pop them in the fridge. Just make sure they’re in a sealed container so they don’t dry out or absorb fridge funk. Let them sit at room temp for 30 minutes before serving to soften the buttercream.

Freezer: Want to really plan ahead? Unfrosted cupcakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and then in a zip-top bag. Thaw overnight in the fridge. For buttercream, freeze it separately in an airtight container and re-whip after thawing.

Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand! Here are a few easy swaps to keep things rolling:

Unsweetened Cocoa Powder: Dutch processed or dark cocoa powder works too if you want a deeper flavor.
All Purpose Flour: Use gluten-free flour blend or cake flour if needed. Just don’t skip flour altogether—we’re not making clouds here.
Vegetable Oil: No vegetable oil? Canola or sunflower oil gets the job done.
Vinegar: White vinegar or apple cider vinegar both work. It reacts with the baking soda to lift those cupcakes like magic.
Unsalted Butter: Got salted butter? Cool—just skip the added salt in the buttercream. Vegan butter can work too.
Heavy Cream: Whole milk or dairy-free options like soy, almond, or oat milk are great swaps for buttercream consistency.

These tweaks let you keep your baking dreams alive, even if your pantry looks like a post-apocalyptic snack aisle.

FAQs

Can I Create A Honeycomb Effect For My Flower Cupcakes?
Totally! Drizzle melted white chocolate in a zigzag pattern over the baked cupcakes before adding sunflower frosting. You can even go the extra mile by using a silicone honeycomb mold and laying it gently on top for texture—just chill it a few minutes to set.

How Should I Present My Gorgeous Cupcakes?
I usually use a small flower pot or teacup as a base and place a single cupcake inside. Or you can arrange your homemade cupcakes on a platter or cake stand to resemble a field of sunflowers. Want to go full Pinterest? Add a few fake leaves and some edible glitter for that magical garden vibe.

Can I Use Boxed Cake Mix Instead of Homemade Batter?
Absolutely. If you’re tight on time or ingredients, a good quality boxed mix can step in and still taste amazing. Just make sure to doctor it up a bit—add an extra egg or swap water for milk for a richer crumb.

What If I Don’t Have a Piping Bag?
No biggie. Use a zip-top bag with the corner snipped off. It won’t be as precise as a leaf tip, but it gets the job done, especially for beginners.

Final Thoughts

If you’ve made it this far, I hope your kitchen smells like vanilla dreams and your frosting skills are now next-level. Sunflower cupcakes aren’t just a treat—they’re a vibe. Bright, cheerful, and way easier than they look.

Next time you want to bake something that gets a “whoa, you made that?” reaction, whip these up. Play some music, grab your piping bag, and turn your afternoon into a sunflower-studded masterpiece. And hey, don’t forget to share your creations—I love seeing your bakes!