Sunflower Cupcakes with a How to Video
Sunflowers, colored leaves and acorns are among my favorite cookies to make in the fall. The colors are stunning and that crisp fall air makes me happy from the top of my head to the tip of my toes. So I was thinking, if sunflower cookies can make me that happy how would sunflower cupcakes make me feel.
They made me feel pretty darn good and they’re a lot quicker to make than the cookie version. I have seen people make these by piping the gorgeous sunflower leaves and then adding brown icing to the center of the flower. Then they proceed to dip the flower into chocolate jimmies for that classic sunflower look but when I tried, I ended up with chocolate jimmies all over my petals. That’s not the look I was going for so I asked myself how would I decorate them if they were cookies. The answer is simple. A project like this calls for royal icing transfers. So how do you make a royal icing trasfers with buttercream frosting? It’s easy. Let me show you how.
Supply List for Sunflower Cupcakes:
Cupcakes any flavor you like
Buttercream Colors-Made with AmeriColor Soft Gel Paste
Yellow Buttercream Frosting -Mix a little Lemon Yellow with a touch of Gold
Tip# 352 also known as the Leaf Tip
Large Round Tip # 2A
Parchment Paper Squares
Paper to use as a template
Double Sided Sticky Tape
2 Circle Cookie Cutters-(Mine were 2″ and 1 1/4″)
Pen or Pencil
- Bake your cupcakes and make a batch of buttercream frosting.
- Set the cupcakes aside to cool.
- While they cool, tint some frosting yellow and some frosting brown.
- Place the yellow frosting in a decorating bag fitted with a coupler and a #352 decorating tip.
- Place the 2A tip inside a piping bag with the tip cut off. You don’t need a coupler for the 2A tip.
- Place a bag tie or rubber band around the top of the bag so the icing doesn’t come out of the top as you make the flowers.
- Next, trace the 1 1/4″ circle cookie cutter onto a piece of paper and cut it out. If you want, use red or a different color of paper to make the shape so it will be easy to see through the parchment paper square.
- Once the template is cut out, use a piece of double sided sticky tape to secure it to the flower nail.
- Place a second piece of double sided sticky tape on top of the circle and attach a parchment paper square.
- With the brown icing, pipe the center of the sunflower the same width as the circle template. Try to build it up a little so it isn’t flat.
- Dip the chocolate icing center into some chocolate jimmies while the icing is wet. If you wait a minute the jimmies may not stick.
- Remove the parchment paper from the nail and set aside.
- Continue until you have one center for every cupcake.
- Once all of the centers are made, place them on a baking sheet or tray and put the into the freezer for about 15 minutes or so. You want them to freeze enough so you can remove them from the parchment paper and add them to the sunflowers without distorting their shape.
TIP: Only remove a few centers at a time so they don’t thaw out to quickly. If they do get soft you can place them back in the freezer for a few minutes.
Templates make life easier so why not use them to make your cupcakes.
- Use the 2″ circle cookie cutter to press into the center of the cupcakes. You don’t need to press very deep because you are using the imprint as a guideline as to where the petals should be piped.
- Repeat with the 1 1/4″ cookie cutter. Now you can see where the flower rows need to be and where your going to place the center of the sunflower. Easy!
- With the yellow frosting and the #352 tip start to make the sunflower petals.
- Place the tip close to the top of the cupcakes and apply gentle pressure to the decorating bag.
- Slowly move the bag away from the cupcake while you continue the gentle pressure. If you stop applying pressure your petals will be long and thin which is alright if thats the look your trying to achieve.
- Once the petals are the length you want, stop applying pressure and give a quick little jerk to make the point of the petal. It may take a little practice but I know you can do it.
- Repeat for the center row. Remember, use your circle imprint as your guide so there won’t be any naked cupcake showing.
- Grab a few of the flower centers from the freezer and get ready to see a beautiful sunflower cupcake.
- Place a little yellow icing in the center of the sunflower cupcake.
- Peel the center away from the parchment paper.
- Add the center and gently press down.
See! You did it and I knew you could make beautiful sunflowers.
I know the directions seem overwhelming sometimes so I made a little video to show you how fast and simple it is to make these sunflower cupcakes .
Sunflower Cupcakes Video:
Quick and simple just the way we like it and there aren’t any chocolate jimmies on the petals. Perfect!
I think you should make these simple sunflower cupcakes so you can share with everyone you know to help them feel the beauty of fall from the top of their heads to the tip of their toes. They will love you for it which will make you feel happy from the top of your head to the tip of your toes!
More Sunflower Treats:
Easy Sunflower Cookies
Decorated Thumbprint Cookies – Simple Sunflower
Decorated Sunflower Cookies by Sweet Sugarbelle
Sunflower Cookies by SweetAmbs
You are so smart to make a template and place it under the squares of parchment so that all of your sunflower centers are the same size! I’m storing this great idea into my mental cookie file…right behind your “ironing” tip. 🙂 Love it! Thanks for sharing and brightening my rainy, gray morning with your cheerful sunflower cupcakes!
These are so cute and they look delicious, Lisa! Thanks for linking to my sunflower cookies 🙂
Hi Lisa! I love this recipe and I am going to try it out! Did you use a standard cupcake pan or a slightly larger one?
I used a standard sized cupcake pan, but you can use a larger one if you prefer. 😉