With Mother’s Day just on the horizon, it’s time to start planning the menu! Let’s skip the meal for now and head straight to dessert. What better way to celebrate mom than with some delicious, sugary-sweet tulip cupcakes.

Ingredients

Cupcakes

2 1/2 c. all-purpose flour spooned and leveled
1 3/4 tsp. baking powder
1 tsp. kosher salt
14 tbsp. ( 1 3/4 sticks) unsalted butter, at room temperature
1 3/4 c. sugar
4 large eggs
2 tsp. pure vanilla extract
3/4 c. whole buttermilk

Cream Cheese Buttercream

Tulip cookies, made with store-bought dough, optional
Cream Cheese Buttercream
1/2 c. (1 stick) unsalted butter, at room temperature
8 oz. (1 package) cream cheese, at room temperature
1/2 tsp. kosher salt
3 1/2 c. confectioners’ sugar
2 tsp. pure vanilla extract

tulip cupcakes

Directions

  1. Preheat oven to 350°F. Line 18 standard muffin cups with tulip cupcake liners.
  2. Make the cupcakes: Whisk together flour, baking powder, and salt in a bowl. Beat butter and sugar on medium speed with an electric mixer until light and fluffy, 2 to 4 minutes. Reduce mixer speed to low and add eggs, one at a time, beating just until blended after each addition. Beat in vanilla. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until incorporated.
  3. Transfer batter to lined cups (about 1/4 cup each). Bake, rotating pans once until a toothpick inserted into centers comes out clean, 24 to 26 minutes. Cool in pans on a wire rack for 15 minutes; transfer to a rack to cool completely.
  4. Frost cupcakes with Cream Cheese Buttercream and decorate with tulip cookies, if desired.
  5. Make the buttercream: Beat butter, cream cheese, and salt on medium speed with an electric mixer until creamy, 2 to 3 minutes. Gradually beat in confectioners’ sugar and pure vanilla extract until smooth. Makes 3 cups.

If you don’t feel like baking up your own treats, head on over to any of our locations and pick up some of our very own! Or contact us via our website to place your order!