Hydrangea cupcakes

If the saying, "April showers bring May flowers" is true, then you should be ready to make these pretty little cakes.  I saw these Hydrangea cupcakes on Pinterest and thought they were so adorable I had to give them a try.  I'm still not over my love for lemon, so I added lemon curd to the white cake batter.  The white cake recipe I used was from King Arthur Flour, but I used less baking powder since the recommended amount caused over leavening and sunken cakes.  I also decreased the amount of milk and substituted the remaining liquid amount with lemon curd.  I still need to practice the icing technique so I can get these as beautiful as God makes Hydrangeas.  If you make these, I would love to see your bouquet of your flowers.

For a printer friendly recipe, click here.

White Cupcake with Lemon Curd  (makes 20-24 cupcakes)


  • 330 grams of cake flour
  • 1 and 2/3 cup of granulated sugar (superfine preferred) 
  • 1 and 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup unsalted, softened butter
  • 4 large egg whites plus 1 large whole egg
  • 3/4 cup whole milk
  • 1/4 cup lemon curd (I promise to post this recipe another day)
  • 2 teaspoons fresh lemon juice plus pinch of lemon zest 


  • Preheat oven to 325 F (if using dark cake pans) or 350 F (silver pans) .  I recommend using an oven thermometer to check accuracy.
  • Measure and mix dry ingredients in a large bowl to blend and aerate.  
  • Add softened butter to dry ingredients, mix with blender until forms a paste. 
  • Gradually add egg whites, gently beating.  Then add whole egg, gently beat.
  • In a small bowl, whisk together milk, lemon curd, lemon juice and zest.  Add this mixture (about 1/3 at a time) into the large bowl.  It is best to use a spatula at this point to avoid overmixing.  DO NOT OVER MIX.  The batter and resultant cakes will get hard.
  • Scoop (3 tablespoon size) batter into cupcake liners. 
  • Bake 17-20 minutes, allow to cool, then frost.  

White Icing  (for 12-16 cupcakes)


  • 1 stick of unsalted butter
  • 1/4 cup milk
  • 4 cups of powdered sugar
  • 1 tablespoon fresh lemon juice


  • Using a hand mixer, cream the butter in medium-large bowl
  • Gradually add in sugar and milk
  • Add more sugar to thicken or more milk to thin

Hydrangea Icing Flowers

  • Decide what colors you want your flowers,  then divide white icing into small bowls.  I chose to make white/lavender and blue/lavender flowers, therefore 1 part of icing remains white, 1 part  dye light blue, 1 part dye lavender color.  
  • Place two colors into a pastry bag; one color on the right, the other on the left. 
  • Use Wilton's tip # 2D (large drop flower) 
  • Start decorating the cupcake near the center and work your way around to the edge.