Sakura Blossom Cupcakes

 Makes: 12 cupcakes

⏱ Prep time: 20 mins | Baking time: 18–20 mins

Ingredients

For the cupcakes:

• 125g butter (softened)

• 3/4 cup sugar

• 2 eggs

• 1 1/2 cups plain flour

• 1 1/2 tsp baking powder

• 1/2 cup milk

• 1 tsp vanilla essence

• Optional: a few drops of pink food colouring

For the frosting:

• 100g butter (softened)

• 2 cups icing sugar

• 1–2 Tbsp milk

• Pink food colouring

• Optional: cherry or strawberry essence (1/2 tsp)

For decoration:

• Pink sprinkles

• Mini sugar flowers (or cut-out fondant blossoms)

• Edible pearls or glitter (optional)

Instructions

1. Preheat & Prep

Preheat oven to 180°C (160°C fan bake). Line a 12-cup muffin tray with cupcake liners.

2. Cream Butter & Sugar

In a large bowl, beat butter and sugar together until light and fluffy.

3. Add Eggs

Beat in eggs one at a time. Add vanilla and a drop of food colouring if using.

4. Mix Dry Ingredients

In a separate bowl, combine flour and baking powder.

5. Combine & Mix

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.

6. Fill & Bake

Spoon mixture into cupcake cases (about 2/3 full).Bake for 18–20 minutes or until lightly golden and springy to the touch.Cool completely on a wire rack.

Make the Frosting

1. Beat butter until soft.

2. Slowly add icing sugar, one cup at a time.

3. Add a splash of milk, essence (if using), and pink food colouring.

4. Mix until light and fluffy.

Decorate

1. Pipe or spread pink frosting onto cooled cupcakes.

2. Add sugar blossoms, sprinkles, and edible pearls to create your sakura effect.

3. Let the kids design their own blossom look!