Easy Flower Cupcakes Recipe

Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.

Combine 6 1/2 tablespoons butter sugar and vanilla sugar in a bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Add 1 teaspoon vanilla extract and beat until smooth.

Mix flour baking powder and salt in a separate bowl and add to the batter. Beat for another 5 minutes. Spoon batter into the prepared muffin cups filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed about 14 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool about 20 minutes. Cupcakes sink slightly after baking which is fine as it creates a flat surface for the flowers.

Combine 1/4 cup butter and cream cheese in a bowl and beat with an electric mixer until well combined. Add confectioner's sugar 1/4 cup at a time. Beat in 1/2 teaspoon vanilla extract after half the confectioners' sugar is incorporated. Set aside.

Pour colored sugar into different small bowls. Cut each large marshmallow into 5 slices. Dip marshmallow pieces with the cut side down into one of the colors so the sugar will stick to the marshmallow. Repeat with the other marshmallows and different colors.

Spread a layer of frosting over each cupcake. Arrange 5 marshmallow slices on each cupcake in the shape of flower petals. Place a candy-colored chocolate piece in the middle.