Best 11 Sunflower Cupcake Cake Recipes

SUNFLOWER CUPCAKE CAKE

Steps:

• Preheat oven to 350 degrees. Sift flours, baking powder, baking soda, and 1 1/2 teaspoons salt into a bowl.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time. Reduce speed to low, and gradually add flour mixture, alternating with buttermilk, beginning and ending with flour. Beat in vanilla.
• Butter a 5-inch tart pan with a removable bottom, dust with all-purpose flour, and tap out excess. Line mini-muffin tins with mini baking cups (you'll need 75 cupcakes total).
• Fill tart pan halfway with batter (about 1/2 cup), then fill each baking cup halfway with batter (a generous tablespoon each). Bake until tops spring back when lightly touched, about 12 minutes for the cupcakes and 14 minutes for the cake. Transfer pans to wire racks, and let cake and cupcakes cool completely.
• Transfer 1/4 cup buttercream to a bowl, and stir in cocoa powder. Divide remaining buttercream among 3 bowls, and tint each batch a different shade of yellow or orange with gel-paste food coloring. Frost tops of cupcakes using the 3 colors. Frost top of cake with chocolate buttercream. Arrange berries over top of cake to cover and create "seeds." Arrange cupcakes around cake to create "petals," forming a sunflower shape.

PEEP SUNFLOWER CAKE

Steps:

• Arrange 3 cupcakes vertically at the bottom of a large platter to form a stem. Arrange 2 cupcakes to the left and 2 cupcakes to the right of the stem to create leaves. Arrange the remaining 17 cupcakes at the top of the stem in a large circle.
• Combine the butter, confectioners' sugar, vanilla, salt and 4 tablespoons of the milk in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Increase the speed to medium high and mix until smooth and spreadable. If the frosting is too thick to spread, add 1 to 2 tablespoons of the remaining milk and mix until spreadable.
• Transfer 2 cups of the frosting to a medium bowl. Add about 12 drops of leaf green gel food coloring and mix to combine.
• Add a heaping 1/4 teaspoon of the lemon yellow gel food coloring to the bowl of remaining white frosting and beat until combined. Use an ice cream scoop or large spoon to scoop a large dollop of the yellow frosting onto each of the 17 cupcakes that make up the flower. Use a small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners).
• Wash and dry the ice cream scoop (or large spoon) and offset spatula. Use the ice cream scoop or large spoon to scoop a large dollop of the green frosting onto each of the 7 cupcakes that make up the stem and leaves. Use the small offset spatula to smooth over the tops and sides of the cupcakes (but not the liners). Scrape the remaining green frosting into a small pastry bag fitted with a 1/4-inch plain round tip (number 802).?
• Pipe the outline of each leaf with the green frosting, then pipe a line of green frosting inside each leaf from the point to the stem. Pipe additional lines from side to side to create veins in the leaves. Use the offset spatula to square off the bottom of the stem.
• Arrange the marshmallow chicks facing outward in a circle around the perimeter of the flower, pressing to adhere. Fill the center with the chocolate wafer crumbs and press to adhere to the frosting.

SUNFLOWER CUPCAKES

Steps:

• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 5 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)
• Spoon 3/4 cup of frosting into a separate bowl. Stir in green food coloring. This will be for the leaves.
• Tint the remaining frosting with yellow and orange food coloring to obtain desired sunflower color. See my note below for what I used.
• Fill piping bag with leaf tip + yellow frosting. If you have a second leaf tip, fill a 2nd bag with leaf tip + green frosting.
• Pipe or spread a circle of frosting in the center of the cupcake. My cupcake centers are about 1.25 inches in diameter. Dip into chocolate sprinkles.
• See video above for a visual of this step. (It's hard to explain perfectly!) Start on the outer edge of the cupcake. Pipe yellow petals all the way around, lifting the piping tip in an upwards direction. Pipe a second layer closer to the center/on top of the first layer. Pipe a third layer of petals right against the center of the sunflower. Pipe any additional petals to fill any gaps, then pipe a couple green leafs on the edges.
• Refrigerate cupcakes until ready to serve. Cupcakes are fine at room temperature for a few hours, as long as they have been refrigerated for a couple hours after frosting/assembling. (The time in the refrigerator helps the petals hold their shape before serving.)
• Cover leftover cupcakes and store in the refrigerator for up to 5 days.

SUNFLOWER CUPCAKES

Steps:

• Starting at edge of an unfrosted cupcake, pipe 3 to 4 circles of petals with buttercream, working inward and overlapping, leaving center empty. Fill center with chocolate-covered sunflower seeds.

SUNFLOWER CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• By slowly moving end of round handle of wooden spoon back and forth, make deep, 3/4-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
• In medium bowl, beat lemon curd and cream cheese with electric mixer on medium speed until blended. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake; squeeze bag to fill cupcake.
• Stir 4 drops food color into frosting until pale yellow. Frost cupcakes.
• Place unopened icing tube in tall drinking glass filled with hot tap water for 15 minutes. Remove from water; wipe dry. Knead tube gently with hands to soften. Using leaf tip on icing tube, pipe 2 concentric circles of leaves, starting with outside edge of cupcake and working toward center; leave quarter-size area in center with just frosting. Carefully spoon 1 teaspoon chocolate chips onto center of each cupcake; press into frosting. Arrange on tray using sour candy straws for stems and leaves. Refrigerate until ready to serve. Loosely cover and refrigerate any remaining cupcakes.

EASY BUTTERCREAM FOR SUNFLOWER CUPCAKE CAKE

Steps:

• Beat butter and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add sugar, 1 cup at a time, beating well after each addition. Raise speed to high, and beat until well combined, 10 to 20 seconds more. Transfer to a bowl, and cover with plastic wrap until ready to use.

SUNFLOWER CUPCAKES BOUQUET

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 58 mini muffin cups. Make cake batter as directed on box. Fill muffin cups 3/4 full (about 1 heaping tablespoon each).
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into medium bowl. Stir in powdered sugar and desired food color, mixing to blend completely. Fit an open star tip (#18) on a pastry bag, and fill with frosting. On each cupcake, pipe 6 lines from the center of the cupcake, out to the edge, making an evenly spaced "spoke-like pattern" on each. With the same tip, start in the center and make a loop by going down one side of each spoke, turning at the edge of the cupcake and following the next spoke back into the center. Repeat ending with 6 loops. Place black gummy raspberry in center of each cupcake.
• Place 2 sheets of tissue paper inside pail. Cut dry oasis to fit inside pail. Thread wooden skewer through green licorice. Thread spearmint leaf on skewer and then cupcake. Repeat to make 6 additional flowers. Arrange flowers in pail. Place remaining cupcakes on platter. Store loosely covered.

MARTHA'S SUNFLOWER CUPCAKES

Steps:

• Cupcakes:Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 cupcake liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until fluffy. Beat in vanilla seeds. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
• Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
• Buttercream:Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips.
• Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Continue whisking until mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
• Reduce speed to medium-low and add butter a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment and beat on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula; continue beating until frosting is completely smooth. Keep buttercream at room temperature if using same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
• Reserve 1/2 cup buttercream. Tint remaining buttercream yellow, adding food color a drop at a time until desired color is reached. If necessary, use reserved buttercream to lighten color.
• Transfer buttercream to a pastry bag fitted with a small leaf tip (such as Wilton #70). Pipe a row of slightly overlapping petals around the edge of a cupcake. Pipe a second row of petals, overlapping previous petals. Repeat piping process, overlapping petals slightly and creating 2 to 3 more rows of petals. Pipe a small amount of frosting in center of cupcake; cover with sunflower seeds. Repeat with remaining cupcakes. Decorated cupcakes can be refrigerated in an airtight container up to 6 hours; bring to room temperature before serving.

SUNFLOWER CAKE

Steps:

• Using a palette knife, frost 1 of the 9-inch cakes with the chocolate frosting. Frost the sides first, building extra frosting at the top of the sides. Then, frost the top. Since this part of the cake is supposed to look like the center of a sunflower, the frosting should not be smooth, but should swirl into peaks. To create this swirled, peaked effect, lightly run the palette knife through the frosting and gently pull up. Using a spatula place the cake in the center of a platter that is at least 20-inches by 20-inches or you can use a piece of cardboard that is covered with foil.
• To create the petals: Using a serrated knife, cut the second 9-inch cake in half. Then, cut each of the halves in half again. You should have 4 triangles. Cut each of these 4 triangles in half again to create 8 triangular pieces. Using a paring knife, trim each of the eight petals to curve slightly inward so they hug the outside of the center of the cake. Be careful not to trim off too much. Start at the corner of the curved edge, and trim a slightly rounded arc that ends at the opposite corner of the rounded edge. Using the yellow frosting and a small spatula or palette knife, frost the top and 2 sides. There is no need to frost the curved edge. Once the pieces are frosted, place them around the cake. Looking at the cake as though it was a clock, place the petals at 12, 3, 6 and 9. Place the remaining four petals in between 12 and 3, in between 3 and 6, in between 6 and 9 and in between 9 and 12.

SUNFLOWER POTLUCK CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture alternately with water, beating well after each addition. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , Freeze one layer for future use. Set aside 1 tablespoon frosting. Frost top and sides of remaining cake. , Place cake in the center of a large round tray (about 18 in.) Arrange chocolate chips on top of cake. Place sponge cakes around cake. Mix reserved frosting with milk; drizzle over sponge cakes. Decorate with bees if desired.

MINI SUNFLOWER CAKES

Steps:

• Heat oven to 325°F. Grease and lightly flour cups of sunflower mini pan, or spray pan with baking spray with flour.
• Make cake batter as directed on box, adding food color to batter. Pour batter into pan, filling each cup about three-fourths full.
• Bake 18 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pan to cooling rack, placing sunflower side up. Spoon about 1 tablespoon of the chocolate chips onto center of each cake. After chips melt slightly, spread chocolate with knife. Cool completely, about 30 minutes. Store loosely covered.