RECIPE: Mother's Day cupcake flower pot


RECIPE: Mother's Day cupcake flower pot
By: Pastry Chef Melissa Baker

Items needed:

  • flower pot
  • Styrofoam ball (that fits into flower pot)
  • Toothpicks
  • Mini cupcakes (24 more or less depending on the size of you Styrofoam ball)
  • Frosting
  • A star tip- 2D preferably and piping bags (can find at Wal-Mart, Joann’s, Michael’s)


Vanilla Cupcake Recipe


  • 2 each Large Eggs
  • 2/3 cup Granulated Sugar
  • 1 ½ sticks Unsalted Butter (melted)
  • 1 teaspoon Vanilla extract
  • ½ cup Milk
  • 1 ½ cups  All Purpose Flour
  • ¼ teaspoon Salt
  • 1 ½ teaspoons Baking Powder



  • Preheat oven to 350 degrees F
  • Line a mini muffin tin with mini cupcake liners.
  • On a stand mixer with whip attachment or with a hand mixer, beat eggs, sugar, melted butter, vanilla, and milk together until smooth.
  • Add in flour, salt, and baking powder, mix till combine, but do not over mix.
  • Scoop batter into muffin molds about 2/3 of the way up liner.
  • Bake for 10-15 minutes or until a toothpick inserted comes out clean.
  • Take out and place on cooling rack. Cool completely before placing on Styrofoam and icing.


Vanilla Frosting Recipe


  • 1 cup (2 sticks) Unsalted butter, softened
  • 8 cups Confectionery Sugar
  • ½ cup Milk
  • 2 teaspoons Vanilla extract
  • As Needed Food coloring (optional)


  • Place the butter in stand up mixer with paddle attachment or hand mixer.
  • Add 4 cups of the sugar and then the milk and vanilla. Beat until smooth and creamy.
  • Gradually add the remaining sugar s, 1 cup at a time, until icing is thick enough to pipe.
  • Divide icing and color it as you wish.
  • Place in piping bag with your tip.
  • Ice cupcakes.