Baby In Bloom Cupcakes (Tutorial)

Cupcakes have a way of making any occasion feel special, but these baby in bloom cupcakes take it to another level. Topped with delicate buttercream flowers—roses, chrysanthemums, and daisies—they look like they belong in a pastry shop window.

Each bloom is carefully piped to create a realistic bouquet effect, making these cupcakes almost too stunning to eat.

The base is a soft, vanilla-scented cupcake with just the right amount of sweetness, while the buttercream is smooth, creamy, and sturdy enough to hold intricate floral details.

Soft pastel shades of blush, ivory, and peach give them an elegant touch, making them perfect for baby showers, weddings, birthdays, or any celebration where beauty matters just as much as taste.

If you’ve ever wanted to create bakery-style floral cupcakes, this recipe breaks it down step by step.

With the right piping tips, a little patience, and some simple techniques, you’ll be decorating like a pro in no time. And once you see the final result, you’ll know it was all worth it.

Table of Contents

Baby In Bloom Cupcakes Recipe

Ingredients

Vanilla Cupcakes

1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup (120ml) whole milk, room temperature

Silky Buttercream For Floral Piping

1 cup (226g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
2 tbsp heavy cream (adjust as needed)
1 tsp vanilla extract
Gel food coloring:
- Soft pink & blush peach (for roses)
- Ivory & butter yellow (for chrysanthemums and daisies)
- Muted green (for leaves)
- Warm yellow (for flower centers)

Tools You’ll Need

Muffin tin + cupcake liners
Hand or stand mixer
Piping bags
Piping tips:
- Wilton 104 (rose petals)
- Wilton 81 or 79 (chrysanthemums)
- Wilton 352 (leaves)
- Wilton 2 (flower centers)
Flower nail (optional for precision)
Parchment squares (if using a flower nail)
Small spatula

Instructions

Step 1: Bake The Vanilla Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
Divide batter evenly among cupcake liners, filling each about ⅔ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Step 2: Prepare The Buttercream

In a large mixing bowl, beat butter on medium speed until smooth and creamy (about 5 minutes).
Gradually add sifted powdered sugar, mixing well after each addition.
Add vanilla extract and heavy cream. Beat for another 3-5 minutes until fluffy and silky.
Adjust the consistency: If too thick, add a few drops of cream. If too soft, chill for 5 minutes before piping.
Divide buttercream into separate bowls and color each batch with gel food coloring: soft pink, peach, ivory, muted green, and yellow.

Step 3: Piping The Flowers

For Roses (Wilton 104 Tip):

Fill a piping bag with soft pink or blush peach buttercream and fit it with a rose tip (Wilton 104).
Hold the piping bag at a 45° angle, with the wider end of the tip touching the cupcake.
Pipe a small cone in the center.
Slowly pipe overlapping petal layers, working from the inside out.

For Chrysanthemums (Wilton 81 Or 79 Tip):

Use ivory or butter yellow buttercream.
Hold the piping bag straight up and pipe tiny curved petals starting from the outside and moving inward in layers.
The petals should be slightly lifted to create a full bloom.

For Daisies (Wilton 104 Tip):

Pipe elongated, slightly curved petals around a small yellow buttercream dot in the center.
Use a small round tip (Wilton 2) for the daisy centers.

For Leaves (Wilton 352 Tip):

Use muted green buttercream.
Hold the piping bag at a 45° angle and pipe short, pointed leaves around flowers.

Step 4: Assemble & Finish

Arrange flowers strategically on each cupcake to mimic a floral bouquet.
Refrigerate for 10-15 minutes to help set the buttercream.
Serve at room temperature for the best texture and flavor.

Tips For Making Baby In Bloom Cupcakes

Making floral cupcakes may seem tricky, but with the right techniques, it’s completely doable! Follow these tips to get smooth buttercream, perfectly piped flowers, and bakery-level results:

Use gel food coloring: Liquid food coloring can thin out your buttercream, making it hard to pipe flowers with sharp edges. Gel colors give rich shades without changing the consistency.
Chill buttercream if needed: If your frosting feels too soft, refrigerate it for 5-10 minutes before piping. This helps flowers hold their shape better.
Practice piping on parchment paper: Before decorating the cupcakes, test your flowers on a sheet of parchment paper. This way, you can refine your technique without ruining the actual desserts.
Use the right piping tips: Roses need a petal tip (Wilton 104), chrysanthemums require a curved petal tip (Wilton 81 or 79), and leaves look best with a leaf tip (Wilton 352). Using the correct tools makes all the difference.
Keep cupcakes at room temperature before serving: Buttercream flowers can become too firm if refrigerated. For the softest texture and best taste, let them sit out for about 30 minutes before serving.

How To Store Baby In Bloom Cupcakes?

Storing these floral cupcakes correctly helps keep them fresh and beautiful for longer. Here’s how to do it based on how long you need to store them:

Short-term (1 day): If serving within a few hours, keep the cupcakes in an airtight container at room temperature. Make sure they are in a cool, dry place away from direct sunlight.
Up to 3 days: Place the cupcakes in an airtight container and store them in the refrigerator. Before serving, bring them to room temperature for about 30 minutes so the buttercream softens.
Up to 3 months (freezing): To freeze, place cupcakes on a baking tray and freeze for 1-2 hours until the buttercream is firm. Then, wrap each cupcake individually in plastic wrap and store them in an airtight container. When ready to eat, thaw them overnight in the fridge and let them sit at room temperature for about 30 minutes before serving.

Extra tip: Avoid storing cupcakes in a container that’s too small, as it can smudge the delicate buttercream flowers.

How Far In Advance Can Cupcakes Be Made For A Party?

If you’re preparing for an event, timing is everything! Here’s how far in advance you can make each part of the cupcakes:

Cupcakes (2-3 days in advance): Bake the cupcakes and store them in an airtight container at room temperature for up to 2 days. If making them 3 days ahead, refrigerate them.
Buttercream (1 week in advance): Prepare the buttercream and store it in an airtight container in the refrigerator. Before using, let it soften at room temperature and re-whip it to bring back its smooth texture.
Fully decorated cupcakes (1 day in advance): You can decorate the cupcakes the night before the party and store them in a cupcake box or airtight container in the fridge. Let them come to room temperature before serving for the best taste and texture.

For longer storage: If you need to prepare even earlier, bake and freeze the cupcakes up to 3 months ahead and decorate them closer to the event.