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Candy Meadow Cupcakes with Sweets on Top

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Soft vanilla cupcakes filled with fruity candies and topped with pastel buttercream that mimics a blooming candy meadow. Perfect for festive celebrations and joyful occasions.

Ingredients

Scale

Cupcakes:

  • 1½ cups all-purpose flour

  • ¾ cup granulated sugar

  • ½ cup unsalted butter, room temp

  • 2 large eggs

  • ½ cup milk

  • 1½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • 1½ tsp vanilla extract

Buttercream:

  • 1 cup unsalted butter, room temp

  • 3½ cups powdered sugar

  • 2–3 tbsp milk

  • 1 tsp vanilla extract

  • Gel food coloring (green, pink, yellow, purple)

Filling & Topping:

  • ½ cup mini jelly beans or candy eggs

  • Gummy flowers, edible pearls, or marshmallows

Instructions

  • Preheat oven to 350°F. Line muffin tin with 12 liners.

  • Cream butter and sugar. Add eggs and vanilla.

  • Mix dry ingredients in a bowl; add to wet ingredients alternating with milk.

  • Fill liners ⅔ full and bake 18–22 mins. Cool completely.

  • Core centers and fill with mini candies. Replace tops.

  • Make buttercream and divide into bowls. Tint with gel colors.

  • Pipe green “grass” using a grass tip. Decorate with candy flowers and sprinkles.

Notes

  • For a chocolate version, replace ¼ cup flour with cocoa powder.

  • Store in the fridge up to 3 days.

  • Use candy or jam fillings for variation.

Find it online: https://flavorlyzo.com/candy-meadow-cupcakes-with-sweets-on-top/