Blossom-Topped Cupcakes

So since I never bake just because I thought it was a good idea last night.  After all this is the year I try to do something new everyday, of course if time permits :)


Cupcakes! Aren't these just the cutest? I love those butterflies. Yum, yum, yum! Danni, my roomie and I made these cupcakes last night--mini and extra large ones. She ate four. I ate 6. *Blush face*


Here's the recipe! 

Makes16 cupcakes

• Active time:40 min.
• Start to finish:1 hr. 20 min.
• For cupcakes

• 16 (2 1/2-inch) paper muffin-cup liners
• 2 cups cake flour (not self-rising)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/4 cup whole milk
• 1 teaspoon vanilla

For frosting

• 2 (8-oz.) packages cream cheese, softened
• 1 cup confectioners sugar
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon rosewater (optional)
• Garnish:

• nontoxic and organic (pesticide-free) small roses, pansies, and scented geranium leaves and blackberries dusted with confectioners sugar
  
  
  Make cupcakes:

• Preheat oven to 350°F and line 16 (1/3-cup) muffin cups with paper muffin-cup liners.
• Sift together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in milk and vanilla until just combined (batter will separate). Add flour mixture in 3 batches, beating until just combined after each addition.
• Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 20 minutes. Cool cupcakes in pan on a rack 5 minutes and remove from pan.
  
  
  Make frosting:

• Beat cream cheese with an electric mixer until smooth. Add confectioners sugar and beat on low speed until incorporated. Add lemon juice and rosewater and beat until smooth.
• Frost cupcakes and garnish.

Cooks’ notes:

• You can make cupcakes 1 day ahead (leave them unfrosted) and keep them in an airtight container at room temperature.
• Frosting may be made 2 days ahead and chilled, covered (beat until smooth before using)