These Sunflower Cupcakes will bloom any time of year. Moist chocolate cupcakes are decorated with bright yellow buttercream icing- making these cute, summer cupcakes every bit as delicious as they are adorable. And even better - with a few simple substitutions they can be made 100% vegan too.
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Line 12-cup standard muffin tin with paper liners.
In a medium bowl, mix together cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, cream together the butter and sugar until it’s light and fluffy.
Add the eggs, yogurt, and vanilla extract, and whisk until combined.
Using an electric mixer on low speed, combine the wet and dry ingredients into a smooth batter.
Pour batter into cupcake liners, filling each 2/3 full.
Bake until a toothpick inserted in centers comes out clean, about 20 to 25 minutes.
Allow the cupcakes to cool completely before decorating.
To Make the Buttercream Frosting:
Ensure your cupcakes are cool to the touch before decorating.
Make your buttercream by beating butter, icing sugar and milk on medium speed. Gradually increase to high.
Once the buttercream has formed, add your gel food coloring and mix until completely tinted.
To Decorate the Cupcakes:
Scoop the buttercream into a frosting bag with Wilton tip #35 attached.
To frost these cupcakes, make sure you’re working with the tip sideways: this will ensure you get the right shape for the petals.
Frost out petals around the circumference of each cupcake. To do this, squeeze piping bag to form a base and then quickly pull away. Remember, the tip has to be pointing sideways in order to achieve the look.
Follow by adding a second row, just below your first row of petals.
Refrigerate for 15 minutes to make sure the buttercream is set. Serve and enjoy!