Hydrangea Cupcakes

Hydrangea bushes are in full bloom all over my neighborhood right now.  I love all varieties of hydrangeas, but my favorite is this traditional shaped, blue-purple color.  I picked a few this weekend and brought them inside as inspiration for cupcakes.  I’ve seen cupcakes that resembled hydrangea flowers before, but I’ve never given it a try.  It was much easier than I’d imagined and I was very happy with the results!

Hydrangea Cupcakes

~ Directions ~

I made a batch of my favorite chocolate cupcakes and delicious vanilla cream cheese frosting.  Then I colored half of the frosting blue, and half purple (mixing a few shades of blues and purples to get a good color match to the real hydrangeas).  When making the frosting, use very little cream (less than 1 tablespoon), because the coloring will add some liquid, and you need the frosting to be pretty stiff to hold a nice shape.

If you’d like to match other hydrangeas, you could certainly use other color options, like light blue and medium blue, or two shades of pink.  But I do think that frosting these with two colors (instead of just one) really added to the effect.

I filled my piping bag with the two colors of frosting, side by side.  Once your bag is filled (1/2 to 2/3 full), you may want to just squeeze some frosting into a bowl, until you see both colors coming out.

Then, using a Wilton 2D tip (a large closed star tip), I piped large, loose star shapes around the edge of the cupcake, and then filled in the center.  If the frosting starts getting too soft (no longer holds a nice shape), then put the whole bag of frosting in the fridge for 15-20 minutes to let the frosting to firm up a bit.

Now I want to plan a pretty tea party just so I can make these again!

 

How to Make Hydrangea Cupcakes

chocolate cupcakes with colored frosting

Hydrangea Cupcakes

Classic chocolate cupcakes topped with hydrangea colored frosting.
Prep Time 30 mins
Cook Time 22 mins
Total Time 52 mins
Course Dessert
Cuisine American
Servings 24
Calories 302 kcal

Ingredients
 

Perfectly Chocolate Cupcakes

  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa best quality available
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract best quality available
  • 1 cup boiling water

Vanilla Cream Cheese Frosting

  • ½ cup unsalted butter 1 stick/8 Tablespoons, set at room temp about 10 minutes, but should still be cool
  • 8 oz cream cheese directly from fridge
  • 1 teaspoon vanilla extract always use pure vanilla extract if possible
  • 4 cups powdered confectioners sugar
  • 1 to 4 tablespoons heavy cream heavy whipping cream (or milk- although I do like the richness that cream adds)

Instructions
 

Perfectly Chocolate Cupcakes

  • Line muffin tin with paper liners. Heat oven to 350*F.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  • Stir in boiling water (the batter will be thin, don’t worry, this is right).
  • Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
  • Bake cupcakes for approximately 18-22 minutes.
  • Cool completely on wire rack before frosting.

Vanilla Cream Cheese Frosting

  • Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined and smooth, about 30 seconds.
  • Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
  • Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)
  • Beat until fluffy, about 1 minute.
  • Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Nutrition

Calories: 302kcalCarbohydrates: 46gProtein: 3gFat: 13gSaturated Fat: 9gCholesterol: 36mgSodium: 234mgPotassium: 82mgFiber: 1gSugar: 37gVitamin A: 291IUCalcium: 43mgIron: 1mg
Keyword hydrangea cupcakes
Tried this recipe?Let us know how it was!

301 comments

  1. What tips do you use to make the husky cupcakes and what do you make the tongues out of. Thank you so very much for the information.

  2. Absolutely beautiful job

  3. Beautiful!! Can’t wait to make!! 🙂

  4. These cupcakes are beautiful 

  5. May I ask what the tip name is for the Hydrangea cupcakes…they are just lovely!

  6. They are too pretty to eat. Georgeous!!

  7. Question: what frosting tip did you do for the frosting?

  8. I made these and couldn’t believe how easy the flowers were to pipe on the cupcakes and I’m not a baker! I used Wilton sky blue and plain purple and they looked just like Glory’s. I did find that I had to practice piping the flowers and I found if I made larger petals they looked better. I’m making these for my daughter’s Graduation party, can’t wait to hear all the compliments. Thanks Glory! Oh and the chocolate cupcakes were wonderful!

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