While in California, I had the honor of getting to collaborate with the incredibly talented Kelsey Harper aka Flower Girl Los Angeles. I’ve been a fan of Kelsey’s work for a while – her arrangements are always so chic and beautiful, but still have that very cool down-to-earth California vibe. So, needless to say, I was over the moon to get to work with her on a little just-for-fun project. Continue on below to see what we came up with.

For the collaboration, we kept to what we both do best – I brought the cupcakes and Kelsey brought the flowers. I loved the palette Kelsey had picked out for the flowers – the selection included the prettiest garden roses, ranunculus, lilac sweet pea, daffodils, and more; together, the colors were a perfect embodiment of spring. To compliment the fresh blooms, I wanted to keep the cupcakes simple and natural. I brought over a dozen vanilla bean cupcakes and frosted the cupcakes with a batch of freshly whipped buttercream while Kelsey prepped the flowers.

What resulted was a batch of beautiful flower-topped cupcakes. These floral cupcakes would be a perfect treat to serve at a springtime get together, garden party, lunch….or any kind of get together, because you really can’t go wrong with fresh flowers atop some delicious buttercream cupcakes. And since there’s never a dull seasonal flower or green, these cupcakes aren’t just limited to Spring.  Flower-topped cupcakes – so whimsical, so simple, and so very gorgeous. Just make sure to remove the flowers before you eat them, unless they’re edible of course.