12 Stunning Baby in Bloom Cupcake Toppers That Steal the Show

Written by Sandra P. Hays in Uncategorized

You want your baby shower cupcakes to feel joyful, floral, and perfectly styled. These 12 Baby in Bloom Cupcake Toppers give you that garden-party vibe with easy recipes you can actually make at home. Whether you're piping buttercream roses, shaping fondant daisies, or toasting meringue petals, you'll find toppers that match sweet themes and gentle palettes.

This list shows a range of toppers and cupcake bases, from lemony sponge to matcha gems. Each recipe includes full ingredients, clear steps, and plating tips. You’ll get realistic bake times, storage notes, and easy troubleshooting for neat, photo-ready cupcakes. Pin your favorites and try one or a few—these Baby in Bloom Cupcake Toppers are great for showers, gender reveals, or any spring celebration where you want floral charm on every plate.

1. Lemon Blossom Baby in Bloom Cupcake Toppers

Bright lemon cake meets glossy buttercream petals. These toppers are light, tangy, and spring-bright. A soft lemon sponge balances sweet Swiss meringue buttercream piped into tiny blooms. They fit the Baby in Bloom Cupcake Toppers theme with citrus freshness and sunny color.

Prep time: 20 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) sour cream, room temperature
  • 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 1/3 cup (75 g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • For buttercream: 1 cup (225 g) unsalted butter, room temperature
  • 3 cups (360 g) powdered sugar
  • 2 tbsp fresh lemon juice
  • Yellow gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. In a separate bowl, whisk sugar and eggs until slightly pale, about 1 minute.
  4. Add sour cream, lemon juice, lemon zest, melted butter, and vanilla. Mix until combined.
  5. Fold wet mixture into dry ingredients until just combined. Batter should be slightly thick and smooth.
  6. Divide batter among liners, filling each 2/3 full. Tap the pan to remove air bubbles.
  7. Bake 16–18 minutes, until edges are light golden and a toothpick inserted in center comes out clean.
  8. Cool cupcakes in pan 5 minutes, then transfer to a rack to cool completely 30–45 minutes.
  9. For buttercream, beat butter until fluffy, add powdered sugar gradually, then lemon juice. Beat until smooth. Tint with yellow gel.
  10. Pipe small rosettes or petal clusters using a petal tip. Chill briefly for cleaner edges.

How to Serve It

Serve on a white platter with fresh lemon slices and tiny mint leaves for contrast. Garnish each cupcake with a micro mint sprig or edible lemon zest curls. Pair with iced tea or a light champagne cocktail. Store in an airtight container in the fridge up to 3 days. Make the buttercream a day ahead and chill; bring to room temperature before piping.

2. Vanilla Rosebud Baby in Bloom Cupcake Toppers

Classic vanilla sponge with delicate buttercream rosebuds. This sweet, floral option makes Baby in Bloom Cupcake Toppers feel timeless. The buttercream is silky and holds fine petal detail. People who love classic flavors and pretty presentation will enjoy this.

Prep time: 25 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/3 cup (75 g) unsalted butter, softened
  • 1 tsp vanilla extract
  • For buttercream: 1 cup (225 g) unsalted butter, room temperature
  • 3 cups (360 g) powdered sugar
  • 2 tbsp heavy cream
  • Pink gel food coloring
  • Fine edible glitter or pearl dust (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin with liners.
  2. Whisk flour, baking powder, and salt.
  3. Cream butter and sugar until light, about 2–3 minutes.
  4. Add eggs one at a time, scraping the bowl. Mix in vanilla.
  5. Alternate adding flour mixture and milk, beginning and ending with flour. Mix until smooth.
  6. Fill liners 2/3 full and bake 17–19 minutes until a toothpick comes out clean.
  7. Cool in pan 5 minutes, then on a rack 30–40 minutes.
  8. For buttercream, beat butter until light. Add powdered sugar slowly, then heavy cream. Beat until smooth.
  9. Tint a portion of buttercream pink. Fit a small petal tip and pipe tight rosebuds.
  10. Dust with edible glitter if desired.

How to Serve It

Plate on vintage china with matching napkins and tiny fresh rose petals (edible). Add a small tag or pick for a shower table. Pair with vanilla chai or sparkling water with a slice of strawberry. Store frosted cupcakes in the fridge up to 3 days. Assemble the rosebuds a few hours ahead, then chill.

3. Lavender Honey Baby in Bloom Cupcake Toppers

Fragrant lavender and sweet honey make a calm, grown-up topper. These Baby in Bloom Cupcake Toppers smell floral and taste gently honeyed. The cupcakes are tender; the buttercream has a subtle lavender perfume. They'll charm guests who prefer understated, fragrant sweets.

Prep time: 20 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/3 cups (175 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/3 cup (113 g) unsalted butter, melted and cooled
  • 2 tbsp culinary lavender, finely ground
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • For buttercream: 1 cup (225 g) unsalted butter, room temperature
  • 3 cups (360 g) powdered sugar
  • 1–2 tbsp honey
  • Dried lavender for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin.
  2. Whisk flour, baking powder, salt, and ground lavender.
  3. In a bowl, whisk sugar and eggs until combined.
  4. Add milk, melted butter, honey, and vanilla. Stir until smooth.
  5. Fold wet into dry until just combined. Avoid overmixing.
  6. Fill liners 2/3 full. Bake 17–19 minutes until golden and a toothpick is clean.
  7. Cool in pan 5 minutes, then on rack 30–40 minutes.
  8. For buttercream, beat butter, add powdered sugar, then honey. Adjust to spreadable consistency.
  9. Pipe small swirls and top with a sprinkle of dried lavender.
  10. Let set at room temperature 15 minutes before serving.

How to Serve It

Serve with small honey spoons and sprigs of lavender tied with twine. These pair nicely with Earl Grey tea or chamomile. Keep cupcakes refrigerated up to 3 days. Make buttercream a day ahead and bring to room temperature before piping.

4. Peony Buttercream Cupcake Toppers (Soft Pink Peony)

A lush peony piped from buttercream creates a showy, romantic topper. The texture is dense, petal-by-petal, and the flavor is classic vanilla with a buttery finish. These fit Baby in Bloom Cupcake Toppers when you want a centerpiece look on each cupcake.

Prep time: 30 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/3 cup (75 g) unsalted butter, softened
  • 1 tsp vanilla extract
  • For buttercream: 1 1/2 cups (340 g) unsalted butter, room temperature
  • 4 cups (480 g) powdered sugar
  • 3–4 tbsp heavy cream
  • Pink gel food coloring
  • Small piping flower nail and petal tips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until pale, about 3 minutes.
  4. Add eggs one at a time. Mix in vanilla.
  5. Alternate adding flour and milk, mixing until smooth.
  6. Fill liners 2/3 full, bake 17–19 minutes, toothpick should be clean.
  7. Cool in pan 5 minutes, then on rack 30–40 minutes.
  8. For buttercream, beat butter until pale. Add powdered sugar gradually. Add heavy cream to smooth.
  9. Tint buttercream pale pink. Use a petal tip to pipe peony layers on a flower nail, then transfer to cupcakes.
  10. Chill 10–15 minutes to set petals.

How to Serve It

Place cupcakes on a mirrored tray with matching peony stems for styling. Add a dusting of pearl dust to petal edges. Pair with light rosé or lemon water. Store in the fridge for up to 3 days; bring to room temperature before serving. Make peony petals earlier and assemble the morning of the event.

5. Edible Daisy Fondant Baby in Bloom Cupcake Toppers

Clean white daisies made of fondant create crisp, edible toppers. These Baby in Bloom Cupcake Toppers are perfect for a simple, modern shower. The fondant blooms hold their shape and have a subtle vanilla flavor. You'll enjoy the clean graphic look.

Prep time: 35 minutes | Cook time: 15 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 2/3 cup (135 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • For fondant daisies: 8 oz white rolled fondant
  • 2 tbsp yellow fondant or gum paste for centers
  • Cornstarch for dusting
  • Small daisy cookie cutter and ball tool
  • Edible glue or water

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until light.
  4. Add eggs one at a time, then vanilla.
  5. Alternate milk and flour mixture, mixing just until combined.
  6. Fill liners 2/3 full and bake 14–16 minutes. Toothpick should be clean.
  7. Cool in pan 5 minutes, then on a rack 30–40 minutes.
  8. Dust surface with cornstarch. Roll out white fondant thinly. Cut daisies with cutter.
  9. Use a ball tool to thin petal edges. Make yellow centers, attach with edible glue.
  10. Let fondant sit 30 minutes to firm before placing on cupcakes.

How to Serve It

Arrange cupcakes on a plain white board for contrast. Add a few loose fondant petals and tiny fresh chamomile flowers. Pair with herbal iced tea or lemonade. Store covered at room temperature up to 48 hours; refrigerate in warm climates. Make fondant daisies a day ahead and store in an airtight container.

6. Succulent Garden Buttercream Toppers

These buttercream succulents give cupcakes a modern garden look. Textured buttercream creates ridged rosettes and rosette clusters. The flavor is vanilla-lime for a fresh lift. They fit Baby in Bloom Cupcake Toppers when you want garden-inspired visuals.

Prep time: 25 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/3 cup (75 g) unsalted butter, softened
  • Zest of 1 lime
  • 2 tbsp fresh lime juice
  • For buttercream: 1 1/4 cups (285 g) unsalted butter, room temperature
  • 3 1/2 cups (420 g) powdered sugar
  • 2–3 tbsp heavy cream
  • Green gel colors (sage, mint, deep green)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until pale.
  4. Add eggs one at a time, then lime zest and juice.
  5. Alternate adding flour and milk, mixing until smooth.
  6. Fill liners 2/3 full, bake 17–19 minutes. Toothpick clean.
  7. Cool in pan 5 minutes, then on rack 30–40 minutes.
  8. For buttercream, beat butter, add powdered sugar, then cream. Divide and tint three greens.
  9. Fit a leaf tip and small round tips. Pipe succulent shapes by starting from center outward.
  10. Chill 10 minutes to set before serving.

How to Serve It

Serve on a natural wood board with small pebbles and faux succulents for a modern display. Garnish with a tiny sprinkle of coarse sugar for dew. Pair with citrus-infused water or a light prosecco. Store in fridge up to 3 days; bring to room temperature 30 minutes before serving. Make buttercream the day before for easier piping.

7. Mini Magnolia Buttercream Cupcake Toppers

Large-petal magnolias scaled down to mini buttercream blooms make a classy topper. The petals are thick and silky, with a hint of almond extract. These Baby in Bloom Cupcake Toppers suit elegant showers and afternoon tea.

Prep time: 35 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/3 cup (75 g) unsalted butter, softened
  • 1/2 tsp almond extract
  • For buttercream: 1 1/2 cups (340 g) unsalted butter, room temperature
  • 4 cups (480 g) powdered sugar
  • 3–4 tbsp heavy cream
  • Ivory gel color and a little green for leaf accents
  • Large petal piping tip

Instructions

  1. Preheat oven to 350°F (175°C). Line 12 cups.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until very light.
  4. Add eggs, then almond extract.
  5. Alternate adding flour and milk, mixing until smooth.
  6. Fill liners 2/3 full, bake 17–19 minutes until toothpick is clean.
  7. Cool 5 minutes in pan, then on rack 30–40 minutes.
  8. Beat butter for buttercream, add powdered sugar, then heavy cream to reach stiffness.
  9. Tint ivory; use a large petal tip to create broad petals in layers.
  10. Add small green leaf accents and chill briefly.

How to Serve It

Arrange on a large platter with whole magnolia leaves for drama. Add gold-handled forks for a refined table. Pair with Earl Grey or white wine. Store in the fridge up to 3 days. Make petals ahead and finish assembly an hour before serving.

8. Wildflower Mixed Buttercream Toppers

A mix-and-match set of small wildflowers in buttercream brings variety to the Baby in Bloom Cupcake Toppers lineup. Different tips and colors make each cupcake unique. Expect playful textures and bright accents that smell buttery and look garden-fresh.

Prep time: 30 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/3 cups (175 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk
  • 1/3 cup (75 g) unsalted butter, softened
  • 1 tsp vanilla extract
  • For buttercream: 1 1/4 cups (285 g) unsalted butter, room temperature
  • 4 cups (480 g) powdered sugar
  • 3–4 tbsp heavy cream
  • Gel colors: lavender, pink, yellow, sky blue, sage
  • Various small piping tips

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until pale.
  4. Add eggs, then vanilla.
  5. Alternate adding flour and milk, combine until smooth.
  6. Divide batter into liners 2/3 full, bake 17–19 minutes; test with toothpick.
  7. Cool in pan 5 minutes, then on rack 30–40 minutes.
  8. Make buttercream: beat butter, add powdered sugar, then cream, beat until pipe-able.
  9. Divide and tint into five colors. Use various tips to pipe daisies, ruffs, and star flowers.
  10. Chill 10 minutes to set buttercream.

How to Serve It

Group assorted cupcakes on a rustic wooden tray for a meadow effect. Add small wildflower bunches and kraft tags for place settings. Pair with lemonade or a floral mocktail. Store refrigerated up to 3 days. Pipe flowers the morning of the event for freshest texture.

9. Cherry Blossom Matcha Baby in Bloom Cupcake Toppers

Matcha sponge with pale pink blossom petals creates a delicate East-meets-West topper. The subtle earthiness of matcha balances floral buttercream. These Baby in Bloom Cupcake Toppers suit tea parties and serene spring events.

Prep time: 25 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 2 tbsp (10 g) culinary matcha powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk
  • 1/3 cup (75 g) unsalted butter, softened
  • 1 tsp vanilla extract
  • For buttercream: 1 cup (225 g) unsalted butter, room temperature
  • 3 cups (360 g) powdered sugar
  • 2–3 tbsp heavy cream
  • Pink gel color and tiny edible sakura decorations

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin.
  2. Whisk flour, matcha, baking powder, salt.
  3. Cream butter and sugar until pale.
  4. Add eggs and vanilla, mixing until smooth.
  5. Alternate adding flour and milk until just combined.
  6. Fill liners 2/3 full, bake 16–18 minutes until a toothpick is clean.
  7. Cool in pan 5 minutes, then on rack 30–40 minutes.
  8. For buttercream, beat butter, add powdered sugar, then cream. Tint pale pink.
  9. Pipe small petal clusters and top with edible sakura sprinkles.
  10. Let cupcakes rest 10 minutes so buttercream firms.

How to Serve It

Serve with green tea or jasmine tea to echo matcha notes. Place on a bamboo board with small sakura twigs for styling. Store refrigerated up to 3 days. Make buttercream a day ahead for easier piping. These pair beautifully with mochi or light cookies.

10. Citrus Blossom Meringue Petal Toppers

Crisp, toasted meringue petals add crunch to soft cupcakes. These Baby in Bloom Cupcake Toppers combine citrus-bright cake with airy meringue blossoms. Texture contrast gives a delightful bite and a beautiful, delicate look.

Prep time: 40 minutes | Cook time: 20 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk
  • 1/3 cup (75 g) unsalted butter, softened
  • Zest of 1 orange and 1 lemon
  • 1 tsp vanilla extract
  • For meringue petals: 3 large egg whites, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1/4 tsp cream of tartar
  • Zest for dusting, optional

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until light.
  4. Add eggs one at a time, then vanilla and citrus zests.
  5. Alternate adding flour and milk, mix until smooth.
  6. Fill liners 2/3 full, bake 17–19 minutes, toothpick clean.
  7. Cool cupcakes 30 minutes on a rack.
  8. For meringue petals, whisk egg whites with cream of tartar until foamy. Gradually add sugar and beat to stiff glossy peaks.
  9. Pipe meringue petals onto parchment and bake at 200°F (95°C) for 60–75 minutes until dry and crisp. Cool in oven.
  10. Arrange petals atop cupcakes just before serving.

How to Serve It

Add a dusting of citrus zest over the meringue petals when plating. These pair well with sparkling lemonade or a citrus spritzer. Store cupcakes and meringue separately: cupcakes refrigerated up to 3 days, meringue at room temperature in an airtight container up to 5 days. Assemble immediately before serving for best texture.

11. Sugarpaste Bloom Rosette Toppers

Sugarpaste rosettes give a smooth, sculpted flower with a light vanilla flavor. These Baby in Bloom Cupcake Toppers look refined and last well at room temperature. They’re ideal when you need stable, photogenic decorations.

Prep time: 45 minutes | Cook time: 15 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 2/3 cup (135 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk
  • 1 tsp vanilla extract
  • For sugarpaste rosettes: 8 oz white rolled sugarpaste
  • Gel colors: soft pink, peach, cream
  • Cornstarch for dusting
  • Small rosebud cutter and ball tool

Instructions

  1. Preheat oven to 350°F (175°C). Line the tin with liners.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until pale.
  4. Add eggs then vanilla.
  5. Alternate adding flour and milk, mixing until smooth.
  6. Fill liners 2/3 full, bake 14–16 minutes until toothpick clean.
  7. Cool cupcakes 30 minutes on a rack.
  8. Dust surface with cornstarch. Roll sugarpaste thin, cut small rosettes and shape with ball tool.
  9. Dust edges lightly with petal dust for dimension.
  10. Let sugarpaste set 30 minutes before placing on cupcakes.

How to Serve It

Serve on a clean cake stand for a polished look. Add a few matching sugar pearls or edible gold flecks to rosette centers. Pair with delicate tea sandwiches or lemon bars. Store at room temperature in a dry place up to 3 days. Make rosettes a day ahead and store flat in layers between parchment.

12. Bluebell & Baby's Breath Cupcake Toppers

Tiny bluebell shapes with baby's breath accents give a gentle, romantic topper. The flavor is light blueberry and vanilla, and the look is soft and photo-ready. These Baby in Bloom Cupcake Toppers are perfect for spring or pastel-themed showers.

Prep time: 30 minutes | Cook time: 18 minutes | Makes 12 cupcakes

Ingredients

  • 1 1/4 cups (160 g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk
  • 1/3 cup (75 g) unsalted butter, softened
  • 1/3 cup (80 g) blueberry puree or mashed blueberries
  • 1 tsp vanilla extract
  • For buttercream: 1 1/4 cups (285 g) unsalted butter, room temperature
  • 3 1/2 cups (420 g) powdered sugar
  • Blue gel color and a touch of purple
  • Tiny fresh or sugar baby's breath sprigs (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup tin with liners.
  2. Whisk flour, baking powder, salt.
  3. Cream butter and sugar until pale.
  4. Add eggs, then vanilla and blueberry puree.
  5. Alternate adding flour and milk, mixing until smooth.
  6. Fill liners 2/3 full, bake 17–19 minutes, toothpick clean.
  7. Cool in pan 5 minutes, then on rack 30–40 minutes.
  8. For buttercream, beat butter, add powdered sugar, then a few drops of gel color until pale blue.
  9. Use a small round tip to pipe bell shapes; add tiny white buttercream dots for baby's breath.
  10. Chill 10 minutes to set before arranging.

How to Serve It

Plate with a few sprigs of real (non-edible) baby's breath around, but keep them off surfaces touching food unless they're clean and pesticide-free. Pair with light herbal tea or a soda water with lemon. Store frosted cupcakes in the fridge up to 3 days. Make the blueberry batter the day before and bake fresh the morning of the event if desired.

These 12 Baby in Bloom Cupcake Toppers give you a wide palette of styles: crisp fondant daisies, airy meringue petals, buttercream peonies, and delicate sugarpaste rosettes. You can mix and match toppers for a varied dessert table or keep one style for a unified look. Try one design first, then pin your favorites to save ideas for future showers.

Which topper caught your eye? Save or pin this list so you can come back when you’re ready to bake. Share these recipes with friends or anyone planning a baby shower—they’ll love the floral touches and simple instructions.

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