Sunflower Cupcakes

Sunflower cupcakes, who would like some? I don’t know if you’ve seen already the new profile pictures of me on my About me page. The talentend photographer Chen took pictures of me in a sunflower field. Feel free to check out her Instagram. I figured, if I pose in a sunflower field, I might as well make some sunflower cupcakes on the blog.

I was honestly surprised when I learned that not everybody associates sunflowers with fall as I do. Yes, I do know that these are called “sun” flowers for a reason. Sunflowers do require quite a bit of sun. But I also learned that sunflowers can also be harvested in fall/autumn and may serve as decoration for pumpkins and the like. At least here in Munich, Germany sunflowers are readily available for sale in October. So when Chen handed her photos over in October, I figured, if I am seen in a sunflower field, how about making sunflower cupcakes?

Photo: Chen Reissl from Loveberry Photography

Inspired by Sally’s Baking Addiction

Sunflower Cupcakes

Serves: 12 cupcakes

These sunflower cupcakes are easier than you may think, give them a try!


  • Chocolate Cupcakes (you can choose any flavor, for example vanilla cupcakes, apple cupcakes or cinnamon cupcakes)
  • 2 eggs
  • 50 grams of regular sugar
  • 50 grams of brown sugar
  • 75 grams of vegetable oil
  • 2 teaspoons of vanilla extract, see here how to make your own
  • 95 grams of all-purpose flour
  • 35 grams of unsweetened cocoa
  • 3/4 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • 120 grams of buttermilk

  • Frosting
  • 30 grams of all-purpose flour
  • 80 grams of regular sugar
  • 190 grams of milk
  • 150 grams of butter at room temperature
  • 150 grams of cream cheese
  • Yellow and red food coloring (optional: green food coloring)
  • Chocolate sprinkles



In this reel you can see how I make a sunflower-cupcake. For the cupcakes preheat the oven to 180 degrees Celsius. Line a muffin pan with cupcake liners.


Whisk the eggs, sugars, oil and vanilla in a large bowl together. Add flour, cocoa powder, baking powder, baking soda, and salt. Only whisk just a little. Add the buttermilk and only whisk until combined. Do not overmix. Bake for about 20minutes. Toothpick should come out clean.


For the frosting heat flour, sugar and milk in a small saucepan while constantly stirring. Be sure not to burn. Heat on medium heat and whisk until it thickens. Take off heat and stir for another minute or so, then set aside. Beat the butter separately in a large bowl until light and fluffy for a few minutes. Add the flour mix by the spoonful. Once everything looks fluffy, add the cream cheese. Beat until fully incorporated. If the frosting is too thick, add a bit of milk to thin out. Here in Germany I get the perfect consistency and usually don't need to add anything to thin it out. Optional: take two tablespoons of frosting aside if you want to pipe leaves. Otherwise tint the entire frosting yellow with a little tint of red. Sunflowers tend to be a bit more in the range of orange, that's why we are adding a bit of red. Transfer to a piping bag with a leaf tip. I don't have a leaf tip and just cut a small triangle at the cut-off tip of a piping bag. Cover cupcake with a thin layer of yellow frosting (this will serve as a glue for the chocolate shavings) and only pipe leaves around the outer edges. We will do two rows of leaves (see pictures). Once done, fill the center with chocolate shavings. Optional, pipe some leaves with the greed food coloring. The cupcakes will keep for a few days if chilled.

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