1990s Recipes + Menus

Blossom-Topped Cupcakes

Makes16 cupcakes
  • Active time:40 min.
  • Start to finish:1 hr. 20 min.
September 1999
For a finishing touch, we took a full-blown, flower-decorated wedding cake to its playful—and miniature—extreme: cupcakes.

For cupcakes

  • 16 (2 1/2-inch) paper muffin-cup liners
  • 2 cups cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon vanilla
For frosting
  • 2 (8-oz.) packages cream cheese, softened
  • 1 cup confectioners sugar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon rosewater (optional)
  • Garnish:

    nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar

Make cupcakes:

  • Preheat oven to 350°F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.
  • Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate). Add flour mixture in 3 batches, beating until just combined after each addition.
  • Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cupcakes in pan on a rack 5 minutes and remove from pan.

Make frosting:

  • Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and rosewater and beat until smooth.
  • Frost cupcakes and garnish.
Cooks’ notes:
  • You can make cupcakes 1 day ahead (leave them unfrosted) and keep them in an airtight container at room temperature.
  • Frosting may be made 2 days ahead and chilled, covered (beat until smooth before using).
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