Page 26 - May 2025

Dandelion Cupcakes

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: For the frosting (optional):
1 cup dandelion petals (just the yellow ½ cup unsalted butter (or vegan

parts, green sepals removed) butter), softened
1½ cups all-purpose flour 1½ cups powdered sugar

½ cup sugar 1–2 Tbsp milk or cream
1½ tsp baking powder ½ tsp vanilla extract

¼ tsp salt A few extra dandelion petals for
2 eggs garnish

½ cup milk (or a dairy-free alternative)
⅓ cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract

Zest of 1 lemon (optional but
recommended)

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.

26 - My Indigo Sun