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Hydrangea Cupcakes Recipe

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4 from 39 reviews

  • Author: Amina
  • Total Time: 53 minutes
  • Yield: 12 servings

Description

Delight in these charming Hydrangea Cupcakes, featuring a moist vanilla cupcake base filled with tangy lemon curd and topped with beautifully piped two-tone buttercream frosting that resembles a delicate hydrangea flower. Perfect for special occasions or gatherings, these cupcakes offer a delightful balance of creamy, sweet, and citrus flavors wrapped in stunning floral presentation.

Ingredients

Cupcakes

  • 1 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 drop gel food coloring

Buttercream Frosting

  • 3/4 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 to 2 drops pink gel food coloring

Additional

  • Lemon curd for filling
  • Edible pearls or powdered sugar for garnish (optional)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until fully combined and aerated.
  3. Combine wet ingredients: In a separate large bowl, whisk together the sour cream, eggs, vanilla extract, and a drop of gel food coloring until smooth.
  4. Make the batter: Gradually combine the wet mixture into the dry ingredients and mix on medium speed until the batter is smooth and creamy. Avoid overmixing to keep cupcakes tender.
  5. Fill cupcake liners and bake: Evenly divide the batter among the liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and prepare for filling: Transfer cupcakes to a wire rack to cool completely. Using a spoon or melon baller, scoop out a small hole in the center of each cupcake to make space for the lemon curd filling.
  7. Fill cupcakes: Use a piping bag to fill each hollow with lemon curd, ensuring an even amount in each cupcake.
  8. Make buttercream frosting: Beat the softened butter on high speed for 2 minutes until creamy. Gradually add half the powdered sugar and beat on low to high speed until combined.
  9. Add remaining sugar and flavors: Add the rest of the powdered sugar and salt, beat on high until smooth. Incorporate milk and vanilla extract, then beat for 3–4 minutes until fluffy.
  10. Color the frosting: Divide the frosting into two bowls. Add 1–2 drops of pink gel food coloring into one bowl and stir until soft pink.
  11. Prepare dual-color piping bag: On a large piece of plastic wrap, place the pink frosting in a line, then add white frosting directly beside it. Roll up the plastic wrap tightly and twist one end to seal. This creates a two-tone effect when piped.
  12. Fill piping bag: Insert the rolled-up frosting into a large piping bag fitted with a 2D or large closed star tip, with the wrapped end going in first. Twist the open end to secure the frosting.
  13. Pipe hydrangea flowers: Hold the bag upright and pipe small star-shaped dollops close together in a circular pattern over each cupcake, mimicking hydrangea petals. Continue until the surface is fully covered. Twist the tip gently when finishing each flower before lifting away.
  14. Optional decorating: Garnish with edible pearls or a light dusting of powdered sugar to simulate dew drops on the petals.

Notes

  • Do not overmix the batter to keep cupcakes tender and moist.
  • Use gel food coloring for vibrant colors without altering frosting consistency.
  • If lemon curd is unavailable, substitute with another favorite filling like jam or custard.
  • Ensure butter is at room temperature for smooth buttercream.
  • Practice piping small star dollops on parchment paper first to perfect technique.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/hydrangea-cupcakes-recipe/