Urban Foraging — Recipe for Wildflower Cupcakes


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Nom. These cupcakes are as sweet as they look.

Nom nom nom. These cupcakes are as sweet as they look.

What better way to wrap up Earth Day celebrations than with festive cupcakes made from foraged wildflowers? Inspired by Nona Brooklyn’s guide to foraging Brooklyn flowers, we took to our (tiny) kitchen for a fun baking challenge that incorporates wildflowers in the mix. Baking extraordinaire, Lillie Auld of Butter Me Up Brooklyn guides us in this easy recipe that will leave you craving more of that light lemony floral taste. Check out the video below.

When foraging for violets in Brooklyn, you want to look for the Common Blue Violet found in partially shaded areas. Stay away from the side of the road where flowers are directly affected by traffic pollution. This weed-like flower is mainly found in the eastern United States and Canada so if you’re elsewhere, consider visiting a local flower shop for your violets. Always make sure to rinse thoroughly and eat only the sweet petals.

Lillie Auld of Butter Me Up Brooklyn is a master of the whisk.

Lillie Auld of Butter Me Up Brooklyn is a master of the whisk.

Lemon Buttermilk Cupcakes with Foraged Violets

2 1/4 cups cake flour
1 tbs baking powder
1/2 tsp salt
1 1/4 cup buttermilk
4 egg whites
1 1/2 cup sugar
8 tbs butter (room temperature)
1/2 tsp vanilla
zest of 1 lemon
2 tbs violet flowers petals

Preheat oven to 350 degrees. Prep cupcake pan with liners or a light butter and flour dusting.
Prep your wild flowers. Pick violet flower petals only, rinse well in two changes of water and spread out on sheets of paper towels. Pat to dry. In one large bowl, whisk cake flour, baking powder and salt. Set aside. In another medium bowl, whisk egg whites and buttermilk. In the bowl of a standing mixer, combine half the sugar and zest using the back of a wooden spoon to release oils. Add remaining sugar and combine for 2-3 minutes. Add butter and cream. Then mix in vanilla and flowers petals, beat well. Alternate adding wet and dry ingredients into the standing mixer bowl until combined. Scoop into liners until halfway filled. Bake for 15-18 minutes or until tester comes out clean.

A tangy sweet frosting compliments these cupcakes perfectly.

A tangy sweet frosting compliments these cupcakes perfectly.

Butter Cream Buttermilk Frosting

8 tbs butter (room temperature)
1 lb powdered sugar
4 tbs buttermilk
1/2 tsp vanilla

While cupcakes are baking or cooling down, add 8 tbs of softened butter to your mixing bowl. Break it down and slowly add the powdered sugar until it begins to come together. Add the buttermilk, one tablespoon at a time. Add the vanilla and stir until frosting is spreadable. You can incorporate food coloring to give your frosting color. Frost cupcakes when they are cool to the touch.

These tiny specks of violet petals give these treat a subtle floral flavor.

Tiny specks of violet petals give these treats a subtle floral flavor.

Share with loved ones. We think these beauties are ideal for a Mother’s Day treat! Your mama will be expecting flowers as it is.

  • Vanessa Londono

    We can’t help but agree! Let us know if you make wildflower cupcakes.

  • I love, love cupcakes! They’re the cutest desserts in the world!