Flower Cupcakes

Flower Cupcakes

Decorating cupcakes with bakery-quality fondant roses and buttercream blooms is easier than you think. Let our recipe show you how.


24 cupcakes



  • 1 Golden Yellow Cake or Favorite Chocolate Cupcakes recipe


  • 1 (1 lb.) box C&H® Confectioners Sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 to 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup fondant
  • assorted food coloring gels



Prepare cupcakes according to recipe instructions. Before decorating cupcakes, make sure they have completely cooled; remove from muffin tins.


Prepare a double batch of buttercream frosting for this recipe.

In a large bowl, with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed for 1 to 2 minutes, until creamy. If desired, add more milk until frosting is spreading consistency.

Use one batch of frosting for base frosting color; yellow, as pictured, or color of your choice. Place base frosting into a large pastry bag with an open star tip. Frost cupcakes using pastry bag in a circular motion to cover tops.

Divide the remaining batch of frosting evenly into separate bowls. Color one bowl of frosting green for the leaves with 1 to 2 drops of food coloring. Leave second bowl of frosting white for accent flowers. Place each frosting color into pastry bags; green with a leaf tip and white with an open star tip. Use photo as a guide for piping leaves and white rosettes onto cupcakes, or use your creativity.

To make fondant roses, roll fondant into a 1/2-inch ball, dusting your hands with confectioners’' sugar to avoid sticking. Shape ball into a small cylinder shape, then flatten to create a strip of fondant. Starting at one end, roll the fondant strip tightly to form a rosebud. Place bud in center of leaves and rosettes. Pipe with additional leaves to hold in place.


Find the recipes for Golden Yellow Cake, Favorite Chocolate Cupcakes, and Easy Fondant below.