Hydrangea Cupcakes Finished | The Squeaky Mixer

Hydrangea Cupcakes

These cupcakes are perfect for spring, perfect for Mother’s Day, perfect for any random Tuesday. Simply put these cupcakes are just – perfect 🙂

Hydrangea Cupcakes Finished | The Squeaky Mixer

Hydrangea Cupcakes Ingredients

The ingredients for these cupcakes are simple, basic, and odds are you already have most of the ingredients on hand 🙂

If you don’t have buttermilk, you can use whole milk. If you want to mix things up, you can also substitute the vanilla extract for almond extract or whatever other flavor you wish!

Hydrangea Cupcakes Ingredients | The Squeaky Mixer

Hydrangea Cupcakes Piping

I used a large star tip to create the hydrangea petals. This is the easiest way to get the ruffled petal look. Simply dollop little star tip spots of buttercream on top of the entire cupcake until the entire surface is covered.

Hydrangea Cupcakes In Pan | The Squeaky Mixer
Hydrangea Cupcakes Baked | The Squeaky Mixer

With the help of my local Harris Teeter, these cupcakes were made possible. Check the Harris Teeter Website to find a location near you!

I hope enjoy these cookies as much as I did! As always please share your creations with me on social media, it makes my heart so warm to see you guys using my recipes 🙂

@thesqueakymixer

I made these Hydrangea cupcakes and they did not disappoint 😋 Find the full recipe for these on my website, link in bio! 🤎 Shop @Harris Teeter for all of your ingredients and beautiful flowers! 🤎 #bakingtiktok #fyp #contentcreator #baking #bakingszn #recipe #baking #thesqueakymixer #cupcakes #hydrangeas

♬ original sound – The Squeaky Mixer

Hydrangea Cupcakes

Recipe by Maddison Koutrouba – thesqueakymixer.com
0.0 from 0 votes
Servings

12-15

servings
Cooking time

15

minutes
Total time

1

hour 

24

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 1 1/4 cups flour

  • 1 1/4 tsp. Baking powder

  • 1/4 tsp. Salt

  • 1/2 cup unsalted butter, softened

  • 1 cup sugar

  • 2 eggs

  • 2 1/2 tsp. Vanilla

  • 1/2 cup buttermilk

  • Vanilla Buttercream
  • 1/2 cup unsalted butter, softened

  • 2 cups confectioner’s sugar

  • 3 -5 Tbsp. heavy whipping cream

  • 2 tsp. Vanilla extract

Directions

  • Preheat the oven to 350 degrees F and line a cupcake pan with cupcake liners. Set aside.
  • In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate larger bowl, whisk together the butter and sugar until light and fluffy, about 2 minutes.
  • Add the eggs and vanilla extract to the butter mixture. Whisk until everything is evenly incorporated.
  • Alternating between the flour mixture and the buttermilk, add a little at a time to the butter mixture starting and ending with the dry ingredients mixing between each addition.
  • Mix until the batter is smooth. Use a silicone spatula to scrape down the sides of the bowl to ensure that everything is evenly distributed.
  • Scoop and fill the prepared cupcake pans filling each one about ¾ of the way full.
  • Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean and the tops are a very light golden color.
  • Allow the cupcakes to cool completely on a wire rack.
  • To make the buttercream, cream together the butter confectioner’s sugar until smooth. Slowly add in the heavy cream 1 Tbsp at a time.
  • Once the mixture is nice and smooth and creamy, add in the vanilla and salt.
  • Divide the buttercream into separate bowls according to how many colors you need to replicate your flowers .Add a small amount of food dye for each color you need. A little goes a long way so start with a small amount and add more if needed.
  • Transfer the buttercream to piping bags fit with a large star tip. For replicating hydrangea cupcakes, scoop the white buttercream and colored buttercream together alternating between each color added to the piping bag.
  • Once the cupcakes are completely cooled, piped individual dollops of buttercream with your star tip starting on the outside working your way inward of the cupcake covering the entire top.
  • Repeat this process for each cupcake. Feel free to add green leaves on these as well.
  • Enjoy!

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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