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Rosebud Cupcakes

Chocolate cupcakes get dressed up in their Easter best with vanilla-scented buttercream frosting and mini rosebuds that are a cinch to create with icing tubes.


24 servings

Total Time

Cook Time


  • at room temp.
  • 3 c. confectioners’ sugar
  • 1 tsp. vanilla extract
  • Blue concentrated food coloring
  • 24 chocolate cupcakes
  • fitted with rose tips
  • fitted with leaf tip
  • Sprinkles


On medium speed, beat butter 2 min. or until fluffy. On low speed, gradually beat in sugar, then vanilla until blended. On medium-high speed, beat until frosting is light and fluffy. Tint blue with food coloring; transfer to pastry bag fitted with star tip.

Pipe or spread blue frosting over cupcakes. Using pink icing, pipe on rosebuds. Add green icing leaves. Garnish with sprinkles.

This recipe originally appeared in our print magazine.

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