Blue flower cupcakes serve as ideal spring dessert By: Gabriella gerig '23

Blue flower cupcakes are the perfect dessert for beginners. They are not only beautiful to look at, but delicious as well. The sweet vanilla buttercream complements the yellow cake. These cupcakes are a great way to be creative and work with different baking mediums. Using fondant is a wonderful way to spice up your desserts and can be purchased ready-made in many craft stores.

All of the ingredients required are shown above. The recipes are courtesy of The Good Housekeeping Test Kitchen and Sally's Baking Addiction.



  1. 1 ½ cups all-purpose flour
  2. 1 ½ teaspoons baking powder
  3. ¼ teaspoon kosher salt
  4. ¾ cup granulated sugar
  5. ½ cup (one stick) unsalted butter, at room temperature
  6. 2 large eggs, at room temperature
  7. 1 teaspoon pure vanilla extract
  8. ¾ cup whole milk
  9. Food coloring
  10. Cornstarch
  11. White and yellow fondant

Vanilla Buttercream

  1. 1 cup unsalted butter, softened to room temperature
  2. 4 to 5 cups confectioners' sugar
  3. ¼ cup whole milk, at room temperature
  4. 2 teaspoons pure vanilla extract


Preheat the oven to 350 degrees fahrenheit. Line a twelve-cup cupcake pan with paper liners.
Pour one and a half cups of flour, one and a half teaspoons of baking powder and one fourth teaspoon of salt into a medium bowl.
Whisk all three ingredients together and put aside.
In another large bowl, beat the granulated sugar and the butter until light and airy.
Add in the eggs one at a time, mixing in between each until fully incorporated. After, mix in the vanilla.
Rotate between adding the flour mixture and the milk into the batter. Add both the flour mixture and the milk in three intervals. The batter should be soft but slightly liquidly.
Fill each cupcake well with batter, about one fourth cup each, and put in the oven. The recipe recommends 18 to 22 minutes. I recommend 22 minutes of bake time. Use a toothpick to check that the center comes out clean before taking it out and let cool.

Vanilla Buttercream

While the cupcakes are chilling, start on the vanilla buttercream icing. Beat the softened room temperature butter until creamy. Add four and a half cups of confectioners' sugar, one fourth cup of whole milk and two teaspoons of pure vanilla extract. You can add more milk if the consistency is too thick or more flour if it is too thin.
Dye the buttercream and frost the cupcakes. If you have any leftover icing, cover tightly and store in the refrigerator.
Dust a surface with cornstarch to prevent the fondant from sticking. Roll a small piece of fondant out. Use a circular shape (melon baller) to cut out thin circles. Pinch one end of each circle to create a petal shape. Roll little balls of yellow fondant into spheres.
Organize the fondant in the shape of a flower on top of the cupcakes. This dessert makes a great treat for any spring occasion, especially with Mother's Day right around the corner.

All photos by Gabriella Gerig '23.