Cupcake bouquets are so simple and look way more intimidating than they really are. They’re a wonderful addition to any bridal or baby shower, Mother’s Day, brunch, wedding, or any event this season!! Assuming everyone loves flowers… and cupcakes… and a lot of buttercream.

  1.  Prep Time: 25 minutes
  2.  Cook Time: 0 minutes
  3.  Total Time: 25 minutes

Ingredients Of Flower Bouquet Cupcakes 

  • 1 and 1/2 cps unsalted butter
  • 6 cups confectioners sugar
  • 1/3 cup heavy cream
  • 2 teaspoons pure vanilla extract
  • salt, to taste
  • food coloring
  • 1 batch baked & cooled cupcakes (vanilla, lemon, chocolate etc)
  • optional for garnish: green sprinkles, white sugar pearls

How To Make Flower Bouquet Cupcakes 

  1. Using a hand mixer or stand mixer fitted with a paddle, beat the butter at medium speed until creamy, about 2 minutes.
  2. Add the icing sugar, heavy cream and vanilla extract. Mix at low temperature until it begins to collect, then increase at high speed and beat for 3 full minutes.
  3. Add another tablespoon of cream if the frosting is too thick. Add a pinch of salt if the frosting is too sweet. (I add 1/8 teaspoon of salt.) Pour 3/4 cup frosting into another bowl. Stir in a drop of green food coloring.
  4. Add to a piping bag fitted with the 352-sheet piping tip (see note). It will be for stems and leaves. Put aside. Distribute the remaining frosting evenly based on the number of colors you use.
  5. Tint frosting your desired colors. Install a piping bag with a 1M piping tip or a 2D piping tip. Add spoonfuls of frosting to the bag, alternating colors. Your pastry bag will be mottled in different colors.
  6. Turn the open end and close the frosting to the tip. Squeeze a little frosting on a plate until you start to see more than one color.
  7. Hydrangeas: You can watch me hydrangea pipe in the video above. Place the tip of the piping on the edge of a cupcake. Using constant and medium pressure, start passing stars around the edges, then fill the center. For a little flair, add a few pearls of white sugar to the hydrangeas!
  8. Roses: You can watch me pipe roses in the video above. Place the tip of the piping above the center of the cupcake. Using constant and medium pressure, pass a tight spiral around the cupcake. Reduce the pressure at the end. If the end looks a little messy, add sheets using the 352-sheet piping tip.
  9. Assemble the bouquet: You can watch me assemble and decorate the bouquet in the video above. Place the cupcakes in a circular shape on a serving dish or a tray suitable for food. Use additional cupcakes as a decoration around the bouquet or serve separately.
  10. Pipe leaves around all edges of the cupcakes to fill in the gaps. Pipe the stems emerging from the bottom of the bouquet. If desired, garnish the stems with green glitter. Using the 1M piping tip or the 2D piping tip and any colored frosting, draw an arc over the top of the rods.
  11. Bouquet is ready to serve.


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