Sunflower Cupcakes

Much more delicious than an actual bouquet of flowers!


  • Cupcakes:
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/3 tablespoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup vegetable oil
  • 1/2 cup warm water
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • Buttercream:
  • 1 cup unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups confectioner's sugar
  • Yellow food coloring
  • Mini chocolate chips


  1. Whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, vegetable oil and warm water and whisk to combine. Then add the egg and vanilla extract and whisk until the batter is smooth. Line a cupcake pan with cupcake liners and fill each cup 2/3 of the way full with batter. Bake at 350F for 20-25 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
  2. While the cupcakes are cooling, make the buttercream. Place the butter in a bowl and whip with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner's sugar one cup at a time, mixing well with each addition. Then whip for 3-5 minutes, until fluffy. Dye the buttercream a golden yellow color.

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