Succulent Cupcakes

By Makinze GoreUpdated: Mar 5, 2019

Approved by the Delish Test Kitchen

Be the first to review!

preview for Succulent Cupcakes Make The Cutest Garden

Delish editors handpick every product we feature. We may earn commission from the links on this page.

Yields:

Prep Time:

20 mins

Total Time:

1 hr 45 mins

Jump to recipe

These cupcakes look so intricate, but the truth is that they are beyond easy to make! You can make whatever colors you love and have the most colorful garden! Once you master this technique, you can also turn it into a sunflower cupcake!

Advertisement - Continue Reading Below

Ingredients

1
box vanilla cake mix, plus ingredients called for on box
1 cup
(2 sticks) butter, softened
4 cups
powdered sugar
1 tsp.
pure vanilla extract
1/4 cup
heavy cream
Pinch of kosher salt
Green, brown, blue, yellow, and violet food coloring

Directions

1. Step 1Make cupcakes: Preheat oven to 350° and line two muffin tins with 18 liners. Prepare vanilla cake batter according to package instructions and fill cupcake liners 3/4 full with batter. Bake until slightly golden on top and a toothpick inserted into middle of a cupcake comes out clean, about 20 minutes. Let cool.
2. Step 2Meanwhile make frosting: In a large bowl using a hand mixer (or in bowl of a stand mixer using the paddle attachment), beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined.
3. Step 3Divide buttercream into three bowls. To make forest green, use 5 drops green and 4 drops brown. To make teal, use 3 drops blue and 1 drop yellow. To make purple, use 3 drops violet. Transfer buttercream into three piping bags fitted with the leaf tip.
4. Step 4Peel off cupcake liners and place cupcakes into flower pot cupcake molds, then pipe leaves around edge of cupcake, slightly overlapping each other. Move in one layer and pipe another circle of leaves, letting them slightly fall over the first layer. Continue until cupcake is frosted.