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Cactus Garden Cupcakes

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Do I really need to say anything about these cupcakes other than they’re simply gorgeous? The cactus is made of American buttercream frosting. That frosting is a little stiffer and better than most other frosting for decorations like these. And the awesome thing is, you can make your cute little cactus any colours you like!

Cactus Garden Cupcakes

Cactus Garden Cupcakes

Cactus Garden Cupcakes

Cactus garden frosting decoration, vanilla flavoured cupcakes.

Serves 15

5 from 2 votes
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Prep: 1 hour 30 minutes
Cook: 45 minutes
Total: 2 hours 15 minutes
Course: Dessert
Cuisine: American
Calories: 235kcal



  • 3 1/2 cups (430 g) all-purpose flour
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) cups whole milk
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 3 drops (3 drops ) pink food gel
  • 3 drops (3 drops ) white food gel


  • 2 batches (2 batches) American buttercream
  • 1 tsp (1 tsp) rose water
  • purple cactus – 6 drops purple food gel + 4 drops pink food gel
  • Pink frosting – 4 drops pink food gel
  • Teal green frosting – teal food gel
  • Green Food gel – Leaf green food gel

Learn How To Make it! [VIDEO]



  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.
  • Split the batter into two separate mixing bowls. Add white food gel to one and pink food gel to the other. Mix until well combined. Transfer each into a separate piping bag.
  • Pipe a bulb of the pink batter on the bottom, then add another bulb of white batter on top. Repeat that until you’ve filled each cupcake liner ¾ of the way.
  • Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  • To prepare your frosting, split the frosting half. Colour one half with the teal food gel. Split the other half into 4 bowls. Leave one white. Colour one purple, one pink and the fourth with leaf green food gel.
  • Line two baking trays with baking paper. Fit the end of a piping bag with a large round tip.
  • Pipe tall skinny bulbs of the teal frosting. Chill for 30 min.
  • Fit the end of a piping bag with a Wilton #32 piping tip and frost lines of the teal frosting on the outside of the long bulbs. Start from the bottom and work your way up. Do that all around each bulb of teal frosting. Fit the end of a piping bag with a Wilton #4 piping tip and frost little white frosting spikes around the large cactus. Fit the end of a piping bag with a small closed star tip and frost little frilly flowers on top of each cacti. Chill for 30 min.
  • Pipe a small bulb of frosting on your cupcakes and use a small offset spatula to carefully lift the large cacti off the baking paper and place on each cupcake.
  • Fit the end of a piping bag with a Wilton 6B piping tip and frost little bulbs of the green frosting in front of the large cacti.
  • Fit the end of a piping bag with a Loyal #97 curved leaf tip to frost the long leave of purple frosting on one side of the large cacti. Finish off by adding small bulbs of pink frosting on your green cacti bulbs.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 15g
Calories : 235kcal
Carbonhydrates: 23g
Protein: 4g
Fat: 14g
Saturated Fat: 10g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 41mg
Sodium: 187mg
Potassium : 40mg
Fiber: 1g
Sugar : 1g
Vitamin A: 225IU
Vitamin C: 0.1mg
Calcium: 66mg
Iron: 2mg
Nutrition Disclosure
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Nancy October 22, 2020 - 10:05 pm

5 stars
This looks amazing!

Nick Makrides April 30, 2021 - 11:40 am

Thankyou so much! 💜

Mona May 3, 2021 - 9:39 am

They look amazing, can these be stored in freezer? If yes, for how long?

Nick Makrides May 7, 2021 - 10:34 am

Thankyou! I wouldn’t reccomend freezing cupcakes, but if you must, freeze them in an airtight container (unfrotsted/decorated) for up to a week. Hope that helps! N x


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