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Mother's Day cupcake bouquet will make you Mom's favorite

Adriana Velez is Food Editor for SheKnows. She spent her formative years in Brooklyn, which pretty much explains everything about her. She now lives somewhere else and has discovered life after kale and kombucha. She's written for Civil ...

Flowers you can eat? Mama says yes

Moms love flowers, sure. But anyone can hand over a bouquet. If you really want to wow her, make this bouquet of cupcake flowers. This visually impressive feat is easier to pull off than you'd think, and we're here to show you how it's done.

Now who's Mom's favorite?

More: 16 seriously indulgent Mother's Day cocktails

Mother's Day cupcake bouquet recipe

Yields 24


  • 1 box strawberry cake
  • 3 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 tubs vanilla frosting
  • Food coloring


  • Foam ball
  • Vessel
  • Toothpicks


  1. Mix together the box cake, eggs, oil and water.
  2. Pour the batter into 2 lined cupcake pans, and bake for 15 – 18 minutes at 350 degrees.
  3. Let cool completely before frosting.
  4. For white flowers, use the frosting as is. Otherwise, color your frosting with your preferred color.
  5. Use the piping tip associated with the flower you would like to make (we're doing hydrangeas, so we're using a 2D tip), and make each cupcake into a flower.
  6. Trim the lower portion of your foam ball so it sits flat on your vessel (pot/platter/basket).
  7. Place a toothpick in the bottom center of the finished cupcake. You can use more toothpicks to secure the cupcakes if necessary.
  8. Place a few leaves into the foam bowl. Voilà!

Before you go, check out our slideshow below.

Flowers you can eat? Mama says yes
Image: SheKnows
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