Cherry Blossom Cupcakes Recipe🌸

[lizasoberan]

Hi everyone! I recently tried these cherry blossom cupcakes for a friend’s party, and they were a total hit! They’re light, floral, and have this subtle sweetness that’s just perfect. Thought I’d share the recipe here for anyone who loves experimenting with flavors. Let me know if you try them!

Ingredients:
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 tbsp cherry blossom extract (you can use sakura essence if you have it!)

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2-3 tbsp milk
• 1 tsp cherry blossom extract
• A few drops of pink food coloring (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line your cupcake tray with liners.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, then mix in vanilla and cherry blossom extract.
4. Gradually add the dry ingredients, alternating with milk, until just combined.
5. Divide the batter evenly into the liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let them cool completely.
6. For the frosting, beat the butter until creamy, then slowly mix in powdered sugar. Add milk, cherry blossom extract, and food coloring, then whip until fluffy.
7. Frost your cupcakes however you like—piping swirls or spreading with a spatula—and garnish with edible flowers or sprinkles if you’re feeling fancy!
   

These are perfect for spring gatherings or whenever you want a touch of elegance. What do you guys think? Do you have other cherry blossom-inspired recipes?