Flower cupcakes make the perfect dessert for a party or shower. Learn to make homemade vanilla cupcakes and buttercream roses with this easy recipe.
Preheat the oven to 350°F/180°C and line a muffin pan with 12 cupcake liners. Set aside while you make the batter.
In a large bowl, using an electric hand mixer, cream together the butter and sugar at medium speed until lighter in color and smooth.
Then add the eggs, one at a time, mixing after each until it’s well-incorporated. Add the vanilla extract and yogurt, and continue to mix until incorporated. Set the bowl aside.
In a separate medium bowl, whisk together the flour, baking soda, and salt. Pour one-third of the dry ingredients into the wet ingredients and combine using the electric mixer.
Then add the rest of the dry ingredients. Mix just until everything is combined. Fill the cupcake liners halfway to ⅔ full with batter.
Add the salt, vanilla, and heavy cream, and continue blending to get a smooth frosting. Separate the icing into separate bowls and tint with gel food coloring as desired.
Hold the icing bag so that you are on the side of the blob but mostly above it, and position the tip so that the widest part is down. Pipe a circle around the center blob.
With the widest part still down, pipe petals by creating overlapping strips of frosting around the piped circle, slightly lifting in the center to create an arched shape.
Buttercream Rose (Closed Start Tip): Start in the center of the cupcake and pipe a continuous spiral until you’ve covered the whole cupcake. Add leaves if desired using a leaf tip.
Hold the piping bag so that the thicker part of the tip is pointing downward and touching the top of the cupcake. Angle the tip about 45 degrees up.