We love an inventive dish and are super excited to share a cool twist on classic cupcakes. Succulent cupcakes are a combination of two of our favorite things, pretty plants, and delicious dessert. This recipe calls for boxed cake mix for the cupcakes, and a simple homemade buttercream frosting to craft our succulents. Read on for our easy tutorial to step up your sweets game!
Bake cupcakes according to box instructions. Be sure to line cupcake tin with individual liners for each cupcake. We prefer a neutral white or clear liner for this project. Let cool completely.
Place butter in bowl of mixer, then beat with whisk attachment on medium-high for 2-3 minutes. Add vanilla paste.
Update mixer speed to low, then add pinch of salt, water, and sugar gradually. Using spatula, scrape sides of bowl and refold into the middle. Whip for 5 minutes on medium-high. If too thick, add more water slowly until it reaches your preferred consistency.
Separate frosting into small bowls, three for varying shades of green, one plain white, one for brown, one for pink/mauve, and one for yellow. Add food coloring as instructions dictate.
Now that our base cupcake and frostings are ready, it's time to hone in on the type of succulent we want to create, in this case, a spiked variety.
Repeat this process with green and pink frosting, green and brown, etc for more color variations on additional cupcakes.
After completing the first four steps listed above, it's time to tackle another type of plant, the desert rose.
Pro tip: Leave a small sliver of cupcake untouched so it's still easy to pick up. Repeat this rose with other shades of green, pink, and yellow for more fun options.
For our final type of plant cupcake, follow the steps above for the base, before we build our barrel cactus.
Change it up with some other color variations for even more succulent surprises! You can even make mini cupcakes with succulent toppers for an extra cute dessert.