A tray of lemon cupcakes with creamy lemon buttercream and simple floral piping, decorated with pastel sprinkles.
Baby in Bloom cupcakes are light, bright, and perfect for showers and celebrations. These Baby in Bloom cupcakes are soft lemon cupcakes topped with creamy lemon buttercream and simple floral piping that looks fancy but is totally doable. They’re a party favorite, and everyone always asks for the recipe.
Introduction
Lemon cupcakes feel fresh and happy, and they pair perfectly with a creamy buttercream. The secret to big lemon flavor is using both lemon zest and lemon juice. Zest brings that lemony smell and taste without adding extra liquid.
For the floral look, you don’t need complicated tools. A simple star tip creates a pretty bloom effect fast.
Why You’ll Love This Baby in Bloom Cupcakes
- Perfect for parties: Beautiful cupcakes for showers and brunches.
- Bright and flavorful: Lemon zest makes the flavor pop.
- Easy decorating: Simple piping gives a floral look.
- Make-ahead friendly: Bake ahead and frost later.
- Crowd favorite: Sweet, soft, and kid-friendly.
Ingredients for Baby in Bloom Cupcakes
Image: Ingredients including flour, sugar, butter, eggs, lemons, milk, powdered sugar, and piping tips.
Lemon Cupcakes
- All-purpose flour (1 1/2 cups): Structure.
- Baking powder (1 1/2 tsp): Lift.
- Salt (1/4 tsp): Balance.
- Butter (1/2 cup, softened): Rich flavor.
- Sugar (1 cup): Sweetness.
- Eggs (2): Structure.
- Lemon zest (2 Tbsp): Bright flavor.
- Lemon juice (3 Tbsp): Tang.
- Milk (1/2 cup): Moist crumb.
- Vanilla extract (1 tsp): Rounds flavor.
Lemon Buttercream
- Butter (1 cup, softened)
- Powdered sugar (3 1/2 cups)
- Lemon juice (2 Tbsp)
- Lemon zest (1 tsp)
- Milk (1–2 Tbsp)
How to Make Baby in Bloom Cupcakes
Image: Four-panel collage showing batter in liners, baked cupcakes, buttercream being whipped, and floral piping on cupcakes.
Baby in Bloom Cupcakes Recipe Step-by-Step
- 1. Heat oven to 350°F and line a pan.
- 2. Whisk dry ingredients.
- 3. Beat butter and sugar until fluffy, then add eggs, zest, juice, and vanilla.
- 4. Mix in dry ingredients and milk until just combined.
- 5. Bake 18–20 minutes. Cool completely.
- 6. Beat buttercream until fluffy, then pipe floral swirls and add sprinkles.
Tips for Perfect Baby in Bloom Cupcakes
- Zest first: Zest before juicing.
- Cool completely: Warm cupcakes melt frosting.
- Frosting too thick: Add milk 1 tsp at a time.
Storing
- Fridge: Store frosted cupcakes 3 days.
- Freeze: Freeze unfrosted cupcakes up to 2 months.
Reader Review
These were so pretty and tasted amazing. The lemon flavor was perfect and the frosting was super creamy.
Final Notes
If you bake these Baby in Bloom cupcakes, leave a rating and tell me—what colors did you decorate with?
Recipe Card: Baby in Bloom Cupcakes
Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 18–20 minutes
Ingredients
Cupcakes: flour 1 1/2 cups, baking powder 1 1/2 tsp, salt 1/4 tsp, butter 1/2 cup, sugar 1 cup, eggs 2, lemon zest 2 Tbsp, lemon juice 3 Tbsp, milk 1/2 cup, vanilla 1 tsp
Frosting: butter 1 cup, powdered sugar 3 1/2 cups, lemon juice 2 Tbsp, lemon zest 1 tsp, milk 1–2 Tbsp
Instructions
Bake cupcakes at 350°F for 18–20 minutes. Cool. Beat frosting and decorate.