Go Back

Stunning Pink Lily Vanilla Cupcakes

Delicious, moist vanilla cupcakes topped with silky pink buttercream, pink sprinkles, and breathtaking edible gum paste lilies.
Print Recipe
Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups cake flour sifted
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs large, room temperature
  • 2 tsp pure vanilla extract
  • 0.5 cup whole milk room temperature
  • 2 tbsp vegetable oil
Pink Buttercream
  • 1 cup unsalted butter room temperature
  • 3-4 cups powdered sugar sifted
  • 2 tbsp heavy cream or milk
  • 1 tsp clear vanilla extract
  • 1 drop pink gel food coloring
Decorations
  • 0.5 lb white gum paste
  • 1 dash pink petal dust
  • 2 tbsp dark pink nonpareils sprinkles
  • 12 edible pearl stamens optional

Equipment

  • Mixing bowls
  • Cupcake pan
  • Piping bag with 1M tip
  • Flower former or egg carton
  • Hand mixer or stand mixer

Method
 

  1. Knead gum paste, tint pale pink, and roll out very thin. Cut 5-6 lily petals per flower.
  2. Thin petal edges with a ball tool and let dry in a curved flower former overnight.
  3. Dust dry petals with dark pink petal dust and assemble with edible glue and stamens. Set aside.
  4. Preheat oven to 350°F (175°C) and line a 12-hole muffin tin with cupcake liners.
  5. Whisk together sifted cake flour, baking powder, and salt in a bowl.
  6. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla and oil.
  7. Alternate adding the flour mixture and milk, mixing on low just until combined.
  8. Fill liners 2/3 full and bake for 16-18 minutes. Cool completely on a wire rack.
  9. Whip butter for buttercream until pale, then gradually add powdered sugar, cream, and clear vanilla.
  10. Tint frosting with pink gel coloring, pipe swirls onto cooled cupcakes, and garnish with pink sprinkles.
  11. Place one dried gum paste lily in the center of each cupcake right before serving.

Notes

Gum paste flowers should not be refrigerated as humidity will melt them. Store decorated cupcakes at room temperature.