Mother’s Day Cupcakes: the perfect homemade treat to make for Mom

Mother's Day is just around the corner. This year, make this holiday extra special by baking these delicious Mother's Day cupcakes for Mom. These fluffy, tasty vanilla-flavored cupcakes are topped with rich buttercream decorated in the shape of a rose.

They're a fantastic dessert to serve after Mother's Day brunch, lunch, or dinner. The best part is these Mother's Day cupcakes are incredibly easy to customize. Switch up the flavor of the cupcakes or buttercream to make a tasty homemade treat to show your mother how much you care.

Tips for Making Mother's Day Cupcakes

Use room-temperature ingredients to make your cupcakes. The ingredients will blend easier and prevent you from overmixing the batter.

You can use other types of milk like reduced-fat milk, oat milk, nut milk, soy milk, or coconut milk instead of regular whole milk.

Try customizing your Mother's Day cupcakes with different flavors. Chocolate, strawberry, lemon, orange, and almond are all delicious flavors Mom might love.

How to Store Mother's Day Cupcakes

Keep your cupcakes in an airtight container at room temperature for up to one day or in the fridge for up to four days. You can freeze unfrosted cupcakes for up to two months.

How to Make Mother's Day Cupcakes

For the cupcakes

Step 1

Step 1

Preheat your oven to 350F. Line a muffin tin with cupcake liners.

Preheat your oven to 350F. Line a muffin tin with cupcake liners.

Step 2

Step 2

Combine flour, baking powder, and salt in a bowl.

Combine flour, baking powder, and salt in a bowl.

Step 3

Step 3

Beat butter and sugar together in a second bowl until fluffy.

Beat butter and sugar together in a second bowl until fluffy.

Step 4

Step 4

Mix in the eggs one at a time.

Mix in the eggs one at a time.

Step 5

Step 5

Beat in the vanilla, mixing until smooth.

Beat in the vanilla, mixing until smooth.

Step 6

Step 6

Slowly beat 1/3 of the flour mixture.

Slowly beat 1/3 of the flour mixture.

Step 7

Step 7

Pour in 1/3 of the milk, then alternate between the flour mixture and milk. Mix the batter until smooth.

Pour in 1/3 of the milk, then alternate between the flour mixture and milk. Mix the batter until smooth.

Step 8

Step 8

Pour the batter into each cupcake liner so it's 2/3 full. Bake for 18 to 20 minutes.

Pour the batter into each cupcake liner so it's 2/3 full. Bake for 18 to 20 minutes.

Step 9

Step 9

Your cupcakes have finished baking when a toothpick inserted into the center comes out free from crumbs, or the tops of the cupcakes are springy to the touch. Remove the tin from the oven and leave the cupcakes to cool for 5 to 10 minutes. Take them out of the tin, and set them on a cooling rack. Leave to completely cool.

Your cupcakes have finished baking when a toothpick inserted into the center comes out free from crumbs, or the tops of the cupcakes are springy to the touch. Remove the tin from the oven and leave the cupcakes to cool for 5 to 10 minutes. Take them out of the tin, and set them on a cooling rack. Leave to completely cool.

For the buttercream

Step 10

Step 10

Cream the butter in a large bowl. Beat in vanilla until combined. Gradually beat in the powdered sugar. Mix in the milk and food coloring until combined. If your buttercream is too thick, add more milk. If it's too thin, add more powdered sugar. When done, transfer the buttercream to a piping bag.

Cream the butter in a large bowl. Beat in vanilla until combined. Gradually beat in the powdered sugar. Mix in the milk and food coloring until combined. If your buttercream is too thick, add more milk. If it's too thin, add more powdered sugar. When done, transfer the buttercream to a piping bag.

Assembling Mother's Day Cupcakes

Step 11

Step 11

Pipe a little icing in the center of the cupcake. Keeping the tip of the piping bag on the cupcake, continue piping counter-clockwise until you reach the cupcake's outer rim and it's like a rose.

Pipe a little icing in the center of the cupcake. Keeping the tip of the piping bag on the cupcake, continue piping counter-clockwise until you reach the cupcake's outer rim and it's like a rose.

Step 12

Step 12

Repeat with remaining cupcakes, then garnish with pink sanding sugar and sugar hearts. Serve and enjoy!

Repeat with remaining cupcakes, then garnish with pink sanding sugar and sugar hearts. Serve and enjoy!