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Hydrangea in Bloom Cupcakes

Simple vanilla buttermilk cupcakes come together with lemon buttercream pipped as hydrangeas in these Hydrangea in Bloom Cupcakes. Perfect for a special occasion, like your flower loving mom’s birthday, or just because!
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 24
Calories 235 kcal
Author Michelle


Buttermilk Vanilla Cupcakes:

  • 2 cups pastry flour
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup unsalted butter room temperature
  • 2 cups sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla extract

Lemon Buttercream Icing:

  • 2 cups unsalted butter room temperature
  • 4 cups icing sugar sifted
  • 1/2 cup milk
  • 2-5 drops yellow food colouring
  • 2 tbsp. lemon juice


Buttermilk Vanilla Cupcakes:

  1. Preheat oven to 350F and line muffin tin with liners.
  2. In a large bowl, sift together: pastry flour, all-purpose flour, baking powder, baking soda and salt. Set aside.
  3. In a bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until flight and fluffy.
  4. To the creamed butter and sugar, add eggs one at a time making sure they are well incorporated before the next addition.
  5. In a liquid measuring cup, combine the buttermilk with the vanilla.
  6. On a low setting, add the dry and liquid ingredients to the butter/sugar/egg mixture starting and ending with dry ingredients (ie. add 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry).
  7. Fill muffin tin 2/3 to 3/4 of the way full with batter.
  8. Bake in preheated oven until a wooden stick inserted in the center of a cupcake comes out clean, about 20 - 25 minutes. Perfect time to make the icing!

Lemon Buttercream Icing:

  1. In a bowl of a stand mixer with a paddle attachment, cream the butter until light and fluffy.
  2. Meanwhile, sift the icing sugar.
  3. On low, add the sugar in small batches.
  4. Next, add the milk, food colouring and lemon juice. The buttercream may curdle and look like cottage cheese, don't panic!
  5. After the liquids has been added, turn the mixer on high and beat for 10 - 15 minutes.

Cupcake Assembly:

  1. Once cupcakes have completely cooled. Fill a piping bag fitted with a star tip full of icing and pipe away!
Nutrition Facts
Hydrangea in Bloom Cupcakes
Amount Per Serving (1 g)
Calories 235 Calories from Fat 40
% Daily Value*
Fat 4.4g7%
Saturated Fat 2.4g15%
Cholesterol 40mg13%
Sodium 103mg4%
Carbohydrates 47.4g16%
Fiber 0.9g4%
Sugar 37.1g41%
Protein 3.1g6%
* Percent Daily Values are based on a 2000 calorie diet.