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Vanilla Baby Bloom Cupcakes

Light and delightful vanilla cupcakes topped with smooth buttercream and decorated with edible flowers, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Party Food, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Sifted
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs Room temperature
  • 1 cup milk Room temperature
  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 0.5 tsp salt
Decoration Ingredients
  • 1 batch Buttercream frosting For decoration
  • as needed Edible flowers For decoration

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, mix the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow cupcakes to cool completely before frosting.
Decoration
  1. Decorate with buttercream frosting and arrange edible flowers on top.

Notes

Store cupcakes in an airtight box at room temperature for up to 2 days, or refrigerate in hot weather. For long-term storage, freeze the cake part only or fully decorated cupcakes.