When it comes to Mother’s Day gifts, we often find ourselves torn between two classic gifts: a beautiful bouquet of flowers, or a present that’s just as sweet and a little more edible? Then this year, we realized— we should just do both!

Yes, we’re talking make some edible flowers for Mom, and in the cutest way possible: cupcakes, of course. Thankfully, we have cake decorating master My Cupcake Addiction to show us the way, and she has a trick to take this treat to the next level: she’s making them inside real flowerpots!

This idea is so cute and clever. These little flowerpot cupcakes are perfect for Mother’s Day, and generally the perfect spring cupcake to share with friends and family. Keep reading to get our recap of My Cupcake Addiction’s method, then keep on scrolling to watch the video and see the final product for yourself!

Flowerpot Cupcakes

Ingredients

• Your favorite cupcake recipe (My Cupcake Addiction recommends chocolate, but you can use whatever flavor you like best!)
• Your favorite buttercream recipe
• Pink, blue and purple food coloring (optional)
• Green candy “straps”

Tools

• Tiny terracotta pots, 1 per cupcake
• Piping bag
• Wilton 2D piping tip
• Leaf piping tip
• Scissors

Directions

1. Line each of your tiny terracotta pots with a cupcake liner. Place the pots in the cups of a cupcake/muffin pan or on a baking sheet to hold them steady.
2. Prepare your cupcake batter and scoop into the lined terracotta pots. Bake according to your recipe, noting that the terracotta pots will make them bake a little faster than usual, because they conduct heat better than a typical cupcake pan. Your cupcakes are done when they spring back after being touched in the middle.
3. While the cupcakes bake, prepare your buttercream frosting. Adjust your recipe as needed to make the frosting a little firmer than usual, decreasing the milk and increasing the powdered sugar as you see fit.
4. Remove the cupcakes from the oven and allow to cool completely in the terracotta pots.
5. Color half of your buttercream frosting pink. Color another quarter blue, and the final quarter purple. Put the pink frosting into a piping bag and fit with the Wilton 2D tip. Put both the purple and the blue frosting into another piping bag, and fit with the leaf tip.
6. Use the scissors to cut the green candy straps into tiny leaf shapes.
7. Take the blue-and-purple frosting, and begin to pipe little dots in concentric circles around the top of half of the cupcakes, twisting as you do so to make each dot – or blot, spot, or whatever you want to call them! – look like a hydrangea bud and leaf. Work toward the center to fill in the tops
8. Repeat the twisting piping method on the remaining half of the cupcakes with the pink frosting. The finished dots should resemble roses and/or carnations!
9. Top with the green candy leaves as you like.

These cupcakes are definitely ones you need to see being made, especially that twisting piping action, so make sure you watch My Cupcake Addiction’s video below to see how they turn out and learn how to make them yourself.

How cute and clever are these cupcakes?! We love that you can really use whatever cupcake recipe, buttercream recipe, and frosting colors you want with these. The real trick is the flower-making, twisting piping trick, and of course, those adorable terracotta pots!

Do you think you’ll give these cupcakes a try for Mother’s Day? Are there any changes you’d make to this technique? What other edible flowers or other treats do you like to give as gifts?