Cherry blossom cupcakes

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Cherry blossom cupcakes
Cherry blossom cupcakes

I picked up some cherry blossom on my walk this morning and it inspired me to make these beautiful blossom cupcakes! This is my go-to cupcake recipe and I made my Swiss meringue buttercream which always works like a dream! 

If you can’t find cherry blossom, you can use any other small, pretty flower such as daisies or elderflower.


Makes 15 blossom cupcakes


  • 80g of salted butter
  • 200g of plain flour
  • 210g of caster sugar
  • 2 eggs
  • 180g ml of milk
  • 2 tsp of baking powder
  • 1 tsp of vanilla extract
  • 1 tbsp of cacao 

For the buttercream

  • 250g of caster sugar
  • 4 egg whites
  • 250g of unsalted butter


1* In a bowl, crumble the butter with your hands onto the flour, sugar and baking powder. 

2* in another bowl, mix the milk, eggs and vanilla extract. Add this mixture to the first with a spatula. 

3* Keep 2 tbsp of the batter and add the cacao to it (only if you want to marble the cake).

4* Lay 15 cupcake cases with paper and spread the batter, with adding a little bit of cacao batter in between. Cook for 20min at 170C fan oven. 

5* For the buttercream, place the sugar and the egg whites in the bowl of an electric mixer and place on top of a Bain Marie (pan with water). Heat up the pan on medium heat, and let it to warm up until the sugar has dissolved and the mixture is hot like a hot bath. Then bring back to the mixer, and whisk for 10 to 15min until shinny and at room temperature.

6* Slowly add the butter piece by piece, and whisk the buttercream until it is a smooth and soft consistency. 

7* Colour and pipe on top of your cupcakes. 

Et voilà! 

PS Here is a little close-up video of my cupcakes!

Cherry blossom cupcakes

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