Succulent Cupcakes Recipe
Succulent cupcakes are more than desserts—they're edible art. Perfect for parties, weddings, or creative baking fun!
Equipment
- 4 piping bags
- Piping tips (#199, #352, #1, #4B, #102, #16)
- Decorating coupler set
- Flower nail
- Parchment or wax paper (2x2 inches)
Ingredients
Vanilla Cupcake Base
- 1 cup granulated sugar
- 1/4 cup unsalted butter softened
- 1 large egg
- 1/4 cup full-fat sour cream
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup whole milk
- 2 tsp vanilla extract
Buttercream Succulent Frosting
- 1 1/2 cups salted butter softened
- 3 cups powdered sugar sifted if clumpy
- 2 tsp pure vanilla extract
- Wilton Moss Green gel food coloring
- Wilton Peach gel food coloring
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Beat butter and sugar until light and fluffy. Add egg and sour cream, mix well.
- In a separate bowl, combine flour, baking powder, and salt.
- Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry. Stir in vanilla.
- Divide batter among liners and bake for 18–20 minutes. Cool completely.
- Beat butter for frosting, gradually add sugar and vanilla. Beat until fluffy.
- Divide and tint frosting: dark green, light green, peach, and white.
- Fill piping bags fitted with appropriate tips. Pipe succulents onto parchment, chill to set.
- Spread base frosting on cupcakes. Transfer chilled succulents and finish with piped leaves.
Video
Notes
For gluten-free or vegan options, see variations. Chill piped succulents before transferring.
Nutrition Facts (per serving)
- Calories: 264 kcal
- Total Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 44 g
- Sugars: 36 g
- Fiber: 0 g
- Protein: 0 g
- Sodium: 98 mg