Easter Lily Cupcakes
Difficulty Level: Experienced
These simple, yet elegant Easter cupcakes adorned with a beautiful Easter Lily will impress your guests. Remember to give the royal icing lilies plenty of time to dry and handle them carefully. The petals are quite delicate and can easily break if you you are not careful.
Bakery/Cake Goods Needed:
- Your favorite batch of vanilla cupcakes
- Your favorite butter cream frosting
- Royal Icing*
- Wilton # 67 tube
- Coupler Ring
- Icing Bags
- Floral Stamens
- Food Coloring
(we used Wilton’s Paste Food Color in Lavender and Moss Green) - Aluminum foil
- Lily Nail Set
- Wilton 1M Star Tip
- Icing Bag
- Green or White Cupcake Liners
Step 1: Prep the medium size lily nail set by placing a small squares of foil into the opening of the nail cup and pressing into place with the opposite piece of the lily nail set.
Step 2: Fill a grease-free icing bag fitted with the #67 Leaf Tube and pipe six long leaves starting at the inside bottom of the lily nail pulling the icing up to the top. Dip your fingers into powdered sugar and pinch the ends of the leaves to a point.
Step 3: Cut the yellow flower stamens in half and place 3 of them into the center of the lily. Set aside flowers to harden and dry completely. (Flowers may need to dry up to 48 hours.)
Icing the Cupcakes:
Step 1: Reserve 1 cup of butter cream and set aside. Tint the remaining butter cream lavender. Fill the icing bag with lavender butter cream and fit the opening with a Wilton #1M Star metal tip.
Step 2: Starting from the outside edge of the cupcake, use a circular motion and squeeze the icing out to cover the cupcake.
Decorating the Easter Lily Cupcakes:
Step 1: Tint the reserved frosting moss green. Fill the icing bag fitted with the #67 Leaf tip with moss green icing.
Step 2: Place a lily on top of each cupcake and add moss green leaf details.
Return to the Easter Cupcakes page
from this Easter Lily Cupcakes page
Return to Easter Cupcake Decorating Ideas.