Pink and Coral Spring Cupcakes

Pink and Coral Spring Cupcakes

Whether you’re celebrating Mother’s Day, Easter or a spring wedding shower, these Pink and Coral Spring Cupcakes are a lovely way to sweeten your celebration. Decorated using simple piping techniques, these cupcakes feature pink rosettes and coral drop flowers for a blooming display almost too pretty to eat. Try them with your favorite vanilla or chocolate recipe, or use your favorite cake mix to save time!
  • Prep1 hr 15 min
  • Total Time2 hr 30 min
  • Skill LevelBeginner


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  1. Bake cupcakes. Prepare cake batter following recipe instructions. Bake and cool cupcakes in white cupcake liners.
  2. Tint frosting. Using Pink icing color, tint 2 cups frosting pink. Tint 2 cups frosting coral using color combination provided. Reserve remaining frosting white.
    • Combine Pink and Lemon Yellow icing colors to get coral color shown.
  3. Tint fondant. Tint 3 oz. fondant light green using color combination provided. Roll fondant 1/8 in. thick.
    • Combine Lemon Yellow and a touch of Royal Blue icing colors to get light green color shown.
  4. Using smooth side of smallest 3 leaf cutters, cut out leaves. Let dry, about 1 hour.
  5. Decorate cupcakes. Prepare decorating bag with tip 1M and pink frosting. Prepare second decorating bag with tip 2D and coral frosting. Prepare third decorating bag with tip 3 and white frosting.
  6. Using 1M bag, pipe rosette on some cupcakes. Insert 2 larger leaves into sides of rosette.
  7. Using 2D bag, pipe drop flowers on some cupcakes; add centers with white sugar pearls. Insert smallest leaves into sides of flowers.
  8. Using 1M bag, pipe small rosettes on some cupcakes. Using 2D bag, add a few drop flowers; add centers with white sugar pearls. Using tip 3 bag, pipe dots to fill in any empty spaces. Position 2 smallest leaves into sides of flowers.


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