CakeWhiz

Poinsettia Cupcakes {With Buttercream}

Quick and easy poinsettia cupcakes, homemade with simple ingredients and decorated with buttercream icing. These are the best Christmas holiday cupcakes.

Last December, I made these EASY poinsettia cupcakes. They are decorated fully with icing and no fondant is necessary. They are simple enough for beginners.

Easy Poinsettia Cupcakes With Buttercream Icing on Yellow Plate

Anyways, moving onto these cupcakes…

  • Use gel colors for coloring icing.
  • Try different frosting flavors.
  • Try different cupcake flavors.
  • Use other colors of frosting to make Summer floral cupcakes.
  • Instead of piping yellow dots in the center, toss some small round sprinkles.

Storage of decorated cupcakes

Refrigerate– Leftovers can be stored in a sealed container for up to 3 days.

Freeze– Unfrosted cupcakes and frosting can be stored in sealed containers for up to 1 month. When you are ready to enjoy these cupcakes, thaw to room temperature and decorate, as per instructions below.

Easy Christmas Cupcakes on Yellow Plate- Overhead Shot

More Christmas Cupcakes

Collage Image With Step by Step Pictures on How to Make Poinsettia Cupcakes With Buttercream Icing
Easy Poinsettia Cupcakes With Buttercream Icing on Yellow Plate
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Poinsettia Cupcakes

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Quick and easy poinsettia cupcakes, homemade with simple ingredients and decorated with buttercream icing. These are the best Christmas holiday cupcakes.
Yield: 24 Cupcakes

Ingredients

Instructions 

  • Bake cupcakes and allow them to cool completely.
  • While cupcakes are baking and cooling, prepare the frosting and color it.
  • Fill a piping bag with green frosting and attach Tip# 104. Hold your bag at a 45 degree angle along the edge of the cupcake. Start moving your hand up and down while rotating your cupcake until you have a row of green ruffles.
  • Fill a piping bag with red frosting and attach Tip# 366. Hold your bag at a 45 degree angle along center of the cupcake. Squeeze your bag until icing comes out and pull away. Continue to do this until you have one row of petals. Move your bag inwards and hold your bag at a 45 degree angle again. Squeeze your bag until icing comes out and pull away.Continue to do this until you have another of petals.
  • Fill a piping bag with yellow icing and attach Tip# 3. Hold your bag at a 90 degree angle. Make little dots in the center of the flower. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 311kcal, Carbohydrates: 50g, Protein: 2g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 210mg, Potassium: 54mg, Fiber: 1g, Sugar: 39g, Vitamin A: 22IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 311
Author: Abeer Rizvi

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