Summer Luau Cupcakes with Fondant Flowers

I know many of us are gearing up for fall, and I’m looking forward to lots of fall baking…. but I have a few more desserts to share from last weeks’ Luau party before I dive fully into fall!   So let’s relish in just a couple more bright summery treats….

For these colorful cupcakes I used my favorite Vanilla Cupcake Recipe and Chocolate Cupcake Recipe, along with my Vanilla Cream Cheese Frosting.

I used pretty, colorful liners from Confectionery House (I have a full post HERE on my favorite cupcake liners, and liners that keep their color after baking).

I decorated the cupcakes with the Fondant Flowers I shared how to make last week.

The large/standard sized cupcakes I frosted using a Wilton 1M tip.  I have a full post on How to Frost Cupcakes if you are new to cupcake decorating.

For the mini cupcakes, I used a large round tip (with about a 5/8″ opening) and simply held the piping tip above the center of the cupcake (about 1/2 inch from the surface of the cupcake), gave a good squeeze, then stopped squeezing and pulled straight up.  Then I added a little fondant flower on top of the frosting tip.

By preparing fondant flowers ahead of time to match the occasion, then using pretty, colorful liners, this simple style could be adapted to fit most any color scheme or occasion.

Happy Cupcake Decorating!


  1. I love this idea so inspired for an order I have for this up coming week
    This colors are spare so bright and invited and the cupcakes are perfectly and professionally piped! Amazing job ❤️❤️❤️

  2. Lovely decorating tips! You simply have a wonderful blog.
    Can you please tell me where you get the bright colored baking cups? They bake so well!
    Thank you!

  3. Great work. So pretty and lovely. I love all the colors. Decoration is clean and perfect.

  4. These are so pretty and cheerful! You picked some great colors, great work Glory!
    Love you!

  5. So pretty and so colourful. I like your mini frosted *clouds* too. What tip did you use for those? (if you don’t mind me asking)

    • Hi Paula, I used a large round tip (as I mentioned in the post), with about a 5/8″ opening (the tip I have doesn’t have any brand marking on it). Just hold the bag upright just above the surface of the cupcake, and squeeze (while holding the tip still), and the frosting will keep spreading into a larger and larger “pool”, until you stop squeezing. It works great with mini cupcakes, I haven’t tried it much with standard sized. Happy frosting! P.S. I had a reader recently asking about making large, delicate royal icing transfers and I directed her to your site =)

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