Golden Mini Pancakes with Pistachio Cream Recipe
These Floral Rustic Cupcakes are an elegant choice for weddings, baby showers, and garden parties. Made with a soft vanilla cupcake base, topped with buttery swirls of frosting, and adorned with fresh edible flowers, these cupcakes bring a natural and romantic touch to any special occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: Wedding, Celebration
- Diet: Vegetarian
Ingredients
Scale
Cupcakes:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Buttercream Frosting:
- 1 cup butter, softened
- 3 cups powdered sugar
- 2 tbsp milk
- Fresh edible flowers (for decoration)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Prepare the batter: In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla extract.
- Combine ingredients: Alternately mix in dry ingredients and milk, stirring until smooth.
- Bake: Fill cupcake liners ¾ full and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Make the frosting: Beat butter until smooth. Gradually add powdered sugar and milk, mixing until light and fluffy.
- Pipe the frosting: Use a piping bag with a star tip to create delicate swirls on top of each cupcake.
- Decorate: Gently place fresh edible flowers on top for a natural, rustic finish.
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Floral Rustic Cupcakes, Wedding Cupcakes, Celebration Dessert, Edible Flowers, Vanilla Cupcakes