Poinsettia Cupcakes
Quick and easy poinsettia cupcakes, homemade with simple ingredients and decorated with buttercream icing. These are the best Christmas holiday cupcakes.
Servings: 24 Cupcakes
Calories: 311kcal
Ingredients
- 24 Yellow cupcakes
- 4 cups Buttercream icing Red, green, yellow
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