Best May Flowers Cupcakes Recipes

Flower Cupcakes image

Provided by Ina Garten

Categories dessert

Time 45m

Yield 22 to 24 cupcakes

Number Of Ingredients 13

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1 1/4 teaspoons pure vanilla extract

Steps:

Heat the oven to 350 degrees F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.

Chocolate-Mayo Cupcakes image

Provided by Martha Stewart

Time 45m

Yield Makes 18

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour
2/3 cup unsweetened Dutch-process cocoa powder
1 1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs
1 cup hot strong-brewed coffee
1 teaspoon pure vanilla extract
3/4 cup mayonnaise
1/2 cup mayonnaise
1/2 cup unsweetened Dutch-process cocoa powder
2 cups confectioners' sugar
2 tablespoons whole milk

Steps:

Cupcakes:Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Whisk in eggs, coffee, vanilla, and mayonnaise until smooth.
Divide batter among muffin cups fitted with paper liners (about three-quarters full). Bake until tops spring back when lightly pressed, 15 to 17 minutes. Let cool completely in tins; remove.
Frosting:Whisk together mayonnaise and cocoa. Whisk in confectioners' sugar and milk until smooth. Divide evenly among cupcakes.

Flowerpot Cupcakes image

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 5

1 package devil's food cake mix (regular size)
16 pieces Fruit by the Foot
24 large green gumdrops
48 large assorted gumdrops
48 pretzel sticks

Steps:

Prepare cake mix batter according to package directions for cupcakes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., Cut three 9-in. pieces from each fruit roll piece (save small pieces for another use). With a small pastry brush, lightly brush water on one end of a fruit strip. Wrap around bottom of cupcake; press ends together. Repeat with remaining cupcakes. Lightly brush water on one side of remaining fruit strips; fold in half lengthwise. Brush one end with water; wrap around cupcake top, slightly overlapping bottom fruit strip., Press each gumdrop into a 1-1/4-in. circle. With scissors, cut each green gumdrop into four leaf shapes; set aside. Cut one end of each remaining gumdrop into a tulip shape. Gently press a pretzel into each tulip-shaped gumdrop. Gently press gumdrop leaves onto pretzels. Press two flowers into the top of each cupcake.

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