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Edible-Flowers Cupcakes

There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.

  • yield: Makes about 35




  • 3 1/3 cups all-purpose flour
  • 2 teaspoons salt
  • 1 pound (4 sticks) unsalted butter, softened
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large eggs, room temperature, lightly beaten
  • Basic Buttercream
  • Fresh edible flowers (see Helpful Hint below)

Cook's Note

Edible Flowers, prices vary based on availability, from Sid Wainer and Son, 888-743-9246 or


  1. Step 1

    Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

  2. Step 2

    Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add vanilla. Add eggs in 4 batches, beating well after each addition. Reduce speed to low, add flour mixture in 4 batches, and beat until completely incorporated.

  3. Step 3

    Divide batter among muffin cups, filling each 3/4 full. Tap tins on countertop once to distribute batter evenly. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; transfer cupcakes to racks, and let cool. Cupcakes will keep, covered, at room temperature, up to 2 days.

  4. Step 4

    Frost cupcakes with a generous layer of buttercream, and top each with a few edible flowers. Serve immediately.

Martha Stewart Living, February 2009

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Reviews (1)

  • mlp515 24 Jun, 2010

    I made these cupcakes and thought they were great! I did find that they needed a little more flour than the recipe called for (at least when I made them). Instead of topping them with the edible flowers, I used edible <a href="">cupcake decorations</a> from The cupcakes turned out great and my family and friends loved them!