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    Oh My Veggies » Vegetarian Recipes » Dessert Recipes

    Sunflower Cupcakes

    Published: Jun 23, 2019 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    These Sunflower Cupcakes will bloom any time of  year. Moist chocolate cupcakes are decorated with bright yellow buttercream icing- making these cute, summer cupcakes  every bit as delicious as they are adorable. And even better - with a few simple substitutions they can be made 100% vegan too.

    sunflower cupcakes decorated and ready to eat

    Jump to:
    • How to Make Sunflower Cupcakes
    • Recipe
    • Comments

    Sunflowers have always been my favorite flower. They're just so cheery and bright! Plus you can eat the seeds, so what's not to love?

    These cute cupcakes are decorated to look like blooming sunflowers, and they're just perfect for summer celebrations. Pool party? Cookout? I've got you covered.

    And of course, I've gone ahead and made a plant-based version too using some of my favorite easy vegan substitutions. (Be sure to grab the full vegan baking substitution cheat sheet here!) 

    These sunflower cupcakes are:

    • Full of chocolatey goodness. Yummmm.
    • Way easier to make than they look - I promise.
    • Topped with a decadent buttercream frosting.
    • Easy to vegan-ize with a few simple substitutions.
    • Guaranteed to put a smile on your face!

    Let's get baking.

    sunflower cupcake fully decorated

    How to Make Sunflower Cupcakes

    Making these cute sunflower cupcakes boils down to three steps:

    1. Make the chocolate cupcakes.
    2. Make the buttercream frosting.
    3. Decorate the sunflower cupcakes.

    Making the Chocolate Cupcakes

    Start off by preparing some simple chocolate cupcakes. This is pretty basic recipe - when it comes to baking, those are usually the best kind.

    Mix together all of your dry ingredients in a large bowl - this will be cocoa powder, flour, baking soda, and salt.

    Meanwhile, in a separate bowl, cream together the butter and sugar until it's light and fluffy. Then, slowly add the eggs, yogurt, and vanilla extract. Whisk until everything is well combined.

    Next, combine the wet and dry ingredients in an electric mixer on low speed until you achieve a smooth chocolate cupcake batter.

    To make a vegan sunflower cupcakes: Substitute flax eggs and dairy-free yogurt. A flax egg is simply 1 tbsp of ground flaxseed whisked together with 3 tbsp of water. It has a consistency that's very similar to that of traditional eggs and helps to hold the batter together. (For more vegan baking substitution tips, grab this cheat sheet.)

    Line a cupcake tin with liners, and fill each ⅔ of the way full, to leave room for the cupcake to rise.

    Bake about 20 to 25 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean. Transfer onto a cooling rack allow the cupcakes to cool completely before decorating.

    chocolate cupcakes in green cupcake liners

    Make the Buttercream Frosting

    While the cupcakes are cooling down, make the buttercream frosting.

    This is a good, classic buttercream icing recipe. It’s light, fluffy and creamy, but not overly sweet.

    ingredients for sunflower cupcakes on counter

    Beat butter, icing sugar and milk on medium speed. Slowly increase the speed to high.

    For a vegan version, you can substitute vegan margarine or coconut milk for the butter, and almond milk for the traditional milk.

    buttercream icing in mixer

    Once the buttercream has formed light peaks, add the bright yellow gel food coloring. Mix until the frosting is completely tinted.

    yellow gel coloring for icing

    Can you make buttercream frosting in advance?

    You can make buttercream frosting in advance, one or two days early at the most and keep it well covered in the fridge.

    The frosting will thicken in the fridge. Make sure to take it out of the fridge one or two hours before using to bring it to room temperature.

    Whip lightly with a wire whisk or electric mixer for a few seconds until you get it back to a light and fluffy texture. You can add a few drops of milk to loosen the frosting or a spoonful of icing sugar to thicken it.

    How to Decorate Sunflower Cupcakes

    Scoop the buttercream into a frosting bag with Wilton tip #35 attached.

    Begin piping the petals. Make sure you’re working with the tip sideways- this will ensure you get the right shape for the petals.

    piping petals for Sunflower cupcakes

    Frost out the sunflower petals around the circumference of each cupcake. To do this, squeeze piping bag to form a base and then quickly pull away.

    piping tips of petals for Sunflower cupcakes

    Remember, the tip has to be pointing sideways in order to achieve the gorgeous sunflower leaves.

    Follow by adding a second row, just below your first row of petals.

    piping rows of petals for sunflower cupcakes

    Refrigerate the sunflower cupcakes for 15 minutes to make sure the buttercream is well set. Serve and enjoy!

    cute sunflower cupcakes for summerFor more cute, summer-worthy cupcakes, check out these lavender cupcakes or these adorable caramelized white chocolate and strawberry cupcakes.

    Happy baking!

    Recipe

    Sunflower Cupcakes

    These Sunflower Cupcakes will bloom any time of  year. Moist chocolate cupcakes are decorated with bright yellow buttercream icing- making these cute, summer cupcakes  every bit as delicious as they are adorable. And even better - with a few simple substitutions they can be made 100% vegan too. 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Decorating Time: 20 minutes minutes
    Total Time: 55 minutes minutes
    Course: Dessert
    Cuisine: Dessert
    Keyword: cute cupcakes, Delicious Everyday, how to make sunflower cupcakes, summer cupcakes, sunflower cupcake recipe, sunflower cupcakes
    Servings: 12 cupcakes
    Calories: 378kcal
    Author: Oh My Veggies

    Equipment

    • Wilton icing tip #35
    • Frosting Bag
    • Cupcake Tin
    • Cupcake Liners
    • Stand Mixer

    Ingredients

    For cupcakes:

    • ¾ cup cocoa powder
    • ¾ cup  all-purpose flour
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ¾ cup butter, room temperature or vegan margarine
    • 1 cup sugar
    • 3 eggs or flax eggs
    • 1 tsp vanilla extract
    • ½ cup plain yogurt, or dairy-free coconut yogurt

    For decorating:

    • 1 stick butter, softened or vegan margarine
    • 2 cups icing sugar
    • 3 tbsp milk or almond milk
    • ¼ tsp yellow gel food coloring
    US Customary - Metric

    Instructions

    To make the cupcakes:

    • Preheat oven to 350 degrees.
    • Line 12-cup standard muffin tin with paper liners.
    • In a medium bowl, mix together cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
    • In a separate mixing bowl, cream together the butter and sugar until it’s light and fluffy.
    • Add the eggs, yogurt, and vanilla extract, and whisk until combined.
    • Using an electric mixer on low speed, combine the wet and dry ingredients into a smooth batter.
    • Pour batter into cupcake liners, filling each ⅔ full.
    • Bake until a toothpick inserted in centers comes out clean, about 20 to 25 minutes.
    • Allow the cupcakes to cool completely before decorating.

    To Make the Buttercream Frosting:

    • Ensure your cupcakes are cool to the touch before decorating.
    • Make your buttercream by beating butter, icing sugar and milk on medium speed. Gradually increase to high.
    • Once the buttercream has formed, add your gel food coloring and mix until completely tinted.
    • To Decorate the Cupcakes:
    • Scoop the buttercream into a frosting bag with Wilton tip #35 attached.
    • To frost these cupcakes, make sure you’re working with the tip sideways: this will ensure you get the right shape for the petals.
    • Frost out petals around the circumference of each cupcake. To do this, squeeze piping bag to form a base and then quickly pull away. Remember, the tip has to be pointing sideways in order to achieve the look. 
    • Follow by adding a second row, just below your first row of petals.
    • Refrigerate for 15 minutes to make sure the buttercream is set. Serve and enjoy!

    Nutrition

    Calories: 378kcalCarbohydrates: 47gProtein: 4gFat: 21gSaturated Fat: 13gCholesterol: 93mgSodium: 293mgPotassium: 151mgFiber: 2gSugar: 37gVitamin A: 665IUCalcium: 45mgIron: 1.3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Easy Vegan Lasagna
    Spicy Mango Pizza with Black Beans and Zucchini »

    Delicious Everyday, Dessert Recipes, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Lisa Adriane says

      November 30, -0001 at 12:00 am

      What a cute idea, turned out magnificently!CheersLisaLisaAdriane.net

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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