Easy Flower Cupcake Bouquet

5 from 2 ratings

Learn how to make easy flower cupcake bouquet with frosting. This pull apart floral cupcake cake is great for Mother's Day, Valentine's Day parties.

Prep Time10

Cook Time20

Decorating time30

Total Time1

Course: Cupcakes, Dessert

Cuisine: American

Servings: Cupcakes

Calories: 295kcal

Bake cupcakes and allow them to cool down completely.
Hold the piping bag at a 45 degree angle along the edge of the cupcake.
Squeeze the bag until icing comes out and pipe inwards to the center.
Continue piping petals all around the cupcake.
Stick a few edible pearls or round candies in the center.
Arrange the cupcakes in a round bouquet cluster formation.
Cut up some leftover cupcakes into smaller pieces and place them in the gaps between the cupcakes.
Fill a piping bag with green icing and attach a leaf tip (Tip 352) and pipe leaves to fill these gaps.
Tie the real stems with a ribbon and place it below the cupcakes OR you can use green frosting with a round tip to pipe stems under the flower cluster. Enjoy.

In this video tutorial, I decided to pipe green stems instead of using real stems. Both ideas work well.
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
If you don't have Pillsbury's piping bag, you can use the star tip (Tip 21) and leaf tip (Tip 366) to make these cupcakes.