Pink Buttercream Swirl Cupcakes + Fondant Flowers

A few days ago I kicked off my new, twice monthly, Instagram live tutorial series. To sum it up, every other week I will be getting together with all of you on Instagram and sharing a step by step live demo on whatever creation I’ve picked for that week. Sometimes it might be cookies, sometimes a cake, others times talking about topics you guys have requested. If you weren’t there, I’ll bring you up to speed really quick. We made these Striped Heart Cookies + Fondant Flowers together. I showed the viewers just how easy it was to make these simple fondant flowers and a hack on how to make fondant stripes. I also spoke a little bit about why I love to create fondant elements for all of my treats. As I was cleaning up for the amazing live demo, I realized I had so many fondant flowers left, and they were begging to be on top of some cupcakes. An hour later, these Pink Buttercream Swirl Cupcakes were done!

pink swirl cupcakes with fondant flowers

Does this not prove how versatile fondant elements can be? These simple fondant flowers went from cookies to cupcakes and you better believe they would sit on a cake just as well! As for these cupcakes. I love love love to create a simple swirl on my sweet creations. Buttercream, cookie dough, fondant, I don’t even care I just LOVE the effect. So this swirl is nothing new here but again I’ve got a point to prove! Look how we created a totally different, totally beautiful, and totally simple cupcake with my signature swirl and left over flowers?

Seriously I just LOVE how beautiful these are. Perfect for Valentine’s day! Below I’m not going to focus too much on making the easy fondant flowers because you can get that info here or even here. So I’ll take you through the steps of how I pulled the two looks together instead.

step by step photos of how to create swirl cupcakes


  • cupcakes
  • pink, coral, and dark pink buttercream
  • fondant flowers
  • sprinkles
  • edible gold leaf (optional)




Step 1: Bake your cupcakes, any cupcake will do. I used my favorite white cupcake which I simply dyed pink, I also used these pink greaseproof cupcake liners.

Step 2: Make your frosting. You can use any frosting that holds a little shape. I like to use my standard buttercream for the swirls, however, I substitute the shortening for more butter because I do not need these to crust. Separate the buttercream into three smaller bowls and dye pink, dark pink, and coral or whatever colors you would like!


Step 3: The key to making the beautiful swirl effect is getting it into the piping bag properly. Lay out the large sheets of plastic wrap. With a small spatula or spoon, spoon a “line” of frosting down the plastic sheets splitting the color between the two sheets. Next, spoon a line of the next color of frosting right next to the first, and then finish with the third. You will end with a long line of three colors of frosting right next to each other on both plastic sheets. Gently close the plastic sheet around the frosting, pressing out any extra air and smoothing it out a bit. Twist up both ends and tie one in in a know leaving the other twisted. The reason you made two of these is because one would be far too much to put in the piping bag.

Step 4: Trim the end of your piping bag and place the tip snug inside. Trim the unties end of your first pouch of frosting and stick that right down inside the bag. Close the open end of the piping bag by twisting and securing. You will need to squeeze out a bit of frosting to get things going but then you should be ready to frost.

Step 5: Start the swirl in the center. Apply a gentle, but even amount of pressure as you let the frosting lay onto the top of the cupcake, starting in the center, then working your way around to the outside. Halfway through you will need to pull out your empty plastic frosting pouch, and insert your second one. Add sprinkles while the frosting is fresh. Chill cupcakes for 15 minutes before adding the edible gold leaf if you would like.

DECORATOR’S TIP: For a really clean look wash your 2A tip in-between switching frosting pouches.

Step 6: Adhere fondant flowers with leftover buttercream! Remember to be gentle or you will flatten your swirls.

pink swirl cupcakes on pink background

Didn’t believe me about the swirl obsession? Here’s a few more swirl inspired treats!

Cotton Candy Cake

Cotton Candy Cupcakes

Grinch Cupcakes

Spring Swirl Cookies

Pink Halloween Swirl Cookies

Heads up! To keep those legal gurus of the world happy, I need to inform you that some of the links in this post are affiliate links. In short – I may earn a small commission from the use of said link with no cost to you! But don’t worry I only link to stuff I use, love, and know you will too!

Image of Toni Miller in front of a sprinkle shelf.


 I’m Toni, the baker, the blogger,  and cookie cutter maker  behind The Sprinkle Factory and I hope you find a sprinkle of inspiration here at The Factory.

menu sprinkle 4
menu sprinkle 5