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Hydrangea Cupcakes

When I was a kid, my mom would keep me out of her hair by making up a batch of icing and sitting me down with some decorating practice sheets. She was an amazing decorator, the one that everyone came to for cakes for their special occasion.

Disclaimer:  I received product from Nielsen-Massey to use in creation of this post.  This post contains Amazon Affiliate links.  I earn a small commission at no cost to you with the purchase of the product. All opinions are my own.
This month's Nielsen Massey's #BetterYourBake tip is decorating with  Buttercream Flowers and features how to pipe roses and hydrangeas. For the flowers I used vanilla buttercream. It comes together so easily, and I colored 2/3rds blue and 1/3rd yellow.

I used a 2D decorating tip in a disposable pastry bag. My tip to you is to twist the bottom of the pastry bag above the tip and put a small clip there so icing doesn't squeeze out of the bottom while you're filling the bag.

I carefully spread the blue around the outside of the bag like in the video, and then put the yellow in the center. I did a few test flowers on some parchment, it took 4 or 5 before the color mix was right. Then I moved onto the cupcakes. It's like magic, watching the little blossoms appear!

Other posts featuring Nielsen Massey #BetterYourBake tips that you may enjoy:
Honey Vanilla Pancakes (Tip #1: How to separate eggs & whisk)
Brown Butter Chocolate Snickerdoodles (Tip #2: How to brown butter)
Mini Chocolate Eclairs with Vanilla Pastry Cream (Tip #4: How to fill a pastry bag)
Lemony Madeleines (Tip #5: How to prep & use a baking mold)

Hydrangea Cupcakes

Hydrangea Cupcakes
Author: Jolene's Recipe Journal


  • 24 cupcakes
  • For the frosting
  • 3/4 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • Pinch of salt
  • 2 1/2 tablespoons milk
  • 1 tablespoon Nielsen Massey Pure Vanilla Bean Paste
  • Food gel colors, I used blue and yellow


  1. In your stand mixer using the whisk attachment, beat butter until smooth. Add in powdered sugar and salt. Whisk on low speed until combined, scrape down sides of bowl if necessary. Add milk and vanilla. Beat on high for 2 to 3 minutes or until light and fluffy.  Add more milk or powdered sugar to reach desired consistency.
  2. Divide into two bowls, with 2/3rds in one bowl and the remaining 1/3 in the other.  Tint the larger amount blue, and the smaller amount yellow. 
  3. Prepare pastry bag.  Drop in tip and secure with coupler.  Fold the top of the bag down and spread the blue frosting onto the sides with a small spatula, covering it evenly.   Place yellow frosting in the center. 
  4. Roll top of bag back up and closed, then push the icing down slightly.  Twist the bag closed and test pipe a few flowers onto parchment or a baking sheet.  When the desired look is achieved, pipe flowers onto cupcakes, starting around the outer edge and working toward the center.
  5. Repeat with remaining cupcakes.  Store cupcakes in the refrigerator until serving.
cupcakes, buttercream,
Dessert, Mother's Day



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