Dandelion cupcakes are a fun and unique way to use wild-foraged dandelion flowers — they add a mild honey-like flavor and a beautiful golden hue. Here’s a simple and tasty Dandelion Cupcake recipe.
For the cupcakes:
Zest of 1 lemon (optional but recommended)
1 cup dandelion petals (just the yellow parts, green sepals removed)
1½ cups all-purpose flour
½ cup sugar
1½ tsp baking powder
¼ tsp salt
2 eggs
½ cup milk (or a dairy-free alternative)
⅓ cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract
For the frosting (optional):
- ½ cup unsalted butter (or vegan butter), softened
- 1½ cups powdered sugar
- 1–2 Tbsp milk or cream
- ½ tsp vanilla extract
- A few extra dandelion petals for garnish
- Prepare the Dandelions:
Pick fresh dandelions from a pesticide-free area. Rinse and gently pat dry. Pluck the yellow petals from the green base (you want about 1 cup of petals).
- Preheat Oven:
Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Make the Batter:
In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk eggs, milk, oil, vanilla, and lemon zest. Stir wet ingredients into dry until just combined. Gently fold in the dandelion petals.
- Bake:
Fill cupcake liners about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
- Frosting (optional):
Beat butter until fluffy. Add powdered sugar a bit at a time. Mix in vanilla and milk until smooth and creamy. Frost cooled cupcakes and garnish with a few petals.
Stephanie Westbrook
