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Princess cupcakes recipe

Princess cupcakes recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Kids' birthday cakes
  • Birthday cakes for girls

I came up with this idea when I was planning my little girl's third birthday party. Use a cocktail stick to fix a cut-out of a cartoon character to the cake and you're done.Use your favourite cupcake mix or you can use my recipe. I used a 2 egg mix to make 12 fairy cakes but the weighing method works for any number of eggs.


Hampshire, England, UK

61 people made this

IngredientsMakes: 12 cupcakes

  • Basic cupcake mixture
  • eggs
  • butter, softened
  • caster sugar
  • self raising flour
  • Flavour options
  • For vanilla: 1/2 teaspoon vanilla extract per egg
  • For chocolate: 1 teaspoon cocoa powder mixed with 1/2 teaspoon hot water per egg
  • For coffee: 1 teaspoon instant coffee granules mixed with a couple of drips of hot water per egg
  • Vanilla buttercream
  • 100g butter, softened
  • 300g icing sugar
  • 1 dash milk
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:12min ›Ready in:42min

  1. Heat oven to 180 C / Gas 4. Line a tin with silicone or paper cupcake cases.
  2. First, weigh your ingredients according to the weight of your eggs. Weigh your eggs in their shells, and then measure out the same weight of butter, sugar and flour. I used two eggs to make 12 cupcakes, but you can increase or decrease the quantity as desired.
  3. Make sure the butter is softened; I actually melt mine in the microwave for 30 seconds. Whisk the softened butter with the sugar until it goes a nice creamy colour.
  4. Add one egg and an equal weight of sifted flour and mix. Repeat this step until you are on your last egg.
  5. Next, add any flavouring you would like - vanilla, chocolate, coffee, etc. I generally make up my flavourings depending on what is in my cupboard. Mix well and try to get as much air into the mix as possible! Spoon mixture into cases so they are 2/3 full.
  6. Place in the pre-heated oven and bake for 12 minutes. Check they are cooked by inserting a knife into the centre of the cake, if it comes out clean they're good to eat!
  7. When they are cool enough to handle, slice a little off the top of so that they stand upside down without too much wobble, then take off the cases and leave to cool completely.
  8. To decorate:

  9. For the icing, use a ratio of 1 part butter to 3 parts icing sugar with a teaspoon of flavouring and just a dash of milk at the end to get the right consistency. The quantities listed above are for 12 cupcakes with a 'healthy' amount of icing. Simply combine and beat well till the icing is smooth.
  10. Place the icing in an icing bag to make swirls around the top of each cupcake. I am sure you could ice them without an icing bag but this is by far the quickest way.
  11. Google images of your chosen cartoon character, print and cut them out. Stick them to cocktail sticks and place them into the top of the icing.
  12. Have fun!

Tip

I use the colour gels for coloured icing, but the liquids work just as well, although you might need to add an extra 20g of icing sugar if you use a lot of the liquid.

Dairy free version

For dairy free cupcakes, use margarine or baking fat for the cupcake mixture instead of butter, and then for the icing use sunflower spread instead of butter and skip the dash of milk.

Photo credit

Cake photography by jamestux.com

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Reviews & ratingsAverage global rating:(8)

Reviews in English (4)

I don't actually remember reviewing my own recipe but I can't seem to delete it, only edit it. But hey feel free to leave a better review!-10 Apr 2014

Great idea! Thank you for posting it.-31 Mar 2015

So good-14 Apr 2016


How To Make Disney Princess Cupcakes

If you have a Disney Princess fan in your home, you will be so excited to learn how to make Disney Princess Cupcakes. Watch the tutorial now.

W e never tire of anything Disney! Today we fell head over heels for these incredibly sweet Disney Princess Cupcakes. They have so much detail and they sit atop a cupcake of your choice.

You can use a box base for this recipe if you like or make your own from scratch. You might even like to use the 2 ingredient Soda Pop Cupcakes for this recipe. Either way, they’ll turn out great.

The Video that we are sharing with you today has had 3.5 million views. It has been hugely popular and Elena shows you how to make 5 different cupcakes designs that are perfect for a Disney princess-themed party.

You will learn how to make Aurora, Cinderella, Belle, Rapunzel, and Tiana. Marshmallow Fondant would work really well for this recipe too.


Princess Leia cupcakes

The only main female character in the original Star Wars trilogy, Princess Leia made her mark not only by her wits, bravery but also with her fashion choices. Her icon status was sealed with the double hair buns that were steadfastly by her side when she held her ground in battle. Other looks came and went, Hoth braids, Endor chic, but it’s the hair buns that were the most memorable.

Translating the hairdo to dessert was obvious, because who doesn’t look at Oreos and immediatly think “hairstyle?” It’s the ‘do that makes the woman and in this case, it’s the ‘do that makes these Princess Leia cupcakes.


The Royal Pastry Chefs Shared the Queen&rsquos Favorite Cupcake Recipe

If you’ve been watching this space over the past month or two, you know that Disney has been doing quite a bit of recipe sharing while its parks remained closed during quarantine. Naturally, that’s included plenty of breakfasts and baked goods fit for a Disney princess. But now, you can bake some cupcakes fit for a very real queen.

Proving that she’s just like us, Her Majesty Queen Elizabeth II recently celebrated her birthday under lockdown. While most of us don’t have the luxury of turning 94 at Windsor Castle, a new recipe shared by the royal family’s Instagram account means that we can at least eat the same kind of cupcakes.

The recipe comes courtesy of the Royal Pastry Chefs, which sounds like a group of people with a pretty great job. They’ve created some ornately-decorated chocolate cupcakes topped with buttercream icing for the queen’s birthday, complete with various decorative royal insignia. Though the recipe features a potentially daunting list of ingredients, you don’t need to be a great British baker to pull them off.

The real twist when it comes to the cake sponge is the inclusion of chocolate chips, but it’s otherwise a pretty manageable process. And if the idea of making your own buttercream icing is a bit too intimidating, the recipe (rather fittingly) allows you to swap in some pre-made, store-bought royal icing to simplify things.

So if you’re quarantined with an Anglophile or just someone with an upcoming birthday, treat them like royalty with these cupcakes. If it’s good enough for the Queen of England it’s probably good enough for them, too.


As many of you may know, I’ve taken an annual trip to Orlando with my brother Scott and fiance Ryan for the past 3 years. This year rounded out our 4th year of the spring break tradition, and since I’ve shared our trips in the past with Mickey Mouse Cupcakes and Butterbeer Cupcakes, I thought this year it was time for princesses. Disney World’s Magic Kingdom opened their newly expanded Fantasyland last December, and since it is the home to all of the princesses, I figured these darling cupcakes would be a great homage to this new land of pixie dust and fairy godmothers. The three of us have had such a blast on our trips, this year was no exception, and it’s nice to share my memories with all of you through some Disney-themed baked goods. So in order to honor my two favorite boys and our fun times together, the obvious choice is princess cupcakes, right??

Now it may seem a little bizarre that a girl in her twenties would choose Disney as a spring break destination for four consecutive years, but 1) I love the place (it’s truly magical), and 2) my brother is absolutely obsessed. When my grandparents spent their winters in Florida, my family would visit them in Boca and then always made the trip to Orlando for a few days at the parks. So after all those years, Scott grew accustomed to the annual trip to visit Mickey (I’m pretty sure I’ve been almost 25 times…). For those of you who may be lucky enough to know my brother personally, he is a total doll and jokester with some intellectual disabilities. He’s 20 but reads at about a 2nd grade level and can’t quite grasp things like money and time (yet). He’s truly a kid at heart and Disney World is his absolute favorite place. My Mom doesn’t share our fascination with this magical land however, so for the past few years we’ve let her stay at home with my Dad for a relaxing weekend while Ryan and I took Scott on vacation. It’s definitely a win-win situation. And when you add cupcakes to the mix, it becomes a win-win-win.

On a slightly unrelated note, a lot of people ask me when I knew Ryan was “the one”. And as cheesy as it may seem, I actually have an answer. When we took our first trip to Disney together with Scott, just the 3 of us, it really dawned on me what a great guy Ryan is. Without my parents around, Ryan had to assume a quasi-authoritative role with Scott, rather than just playing out the part of fun older brother, and it definitely tugged at my heart strings. My future will forever be intimately tied to my brother, and if Ryan was going to join that future, he had to love Scott almost as much as I do. Seeing them together on these trips helped seal the deal for me, and I’m very confident there are many more to come. Scott LOVES taking pictures with characters at Disney, and I desperately tried to get a good one with the princesses to go along with this recipe, but they didn’t come out very well and I much prefer this one of us all cleaned up before dinner at our hotel Coronado Springs.

As for the cupcakes, they were so much fun to make and really quite easy too. I found some images of the princesses online (I chose the classics – Belle, Cinderella, Sleeping Beauty, and Snow White) and printed them on cardstock. After cutting out the shapes (that part was kind of tedious) I taped a lollipop stick to the back and voila – princess toppers! For the skirts of their dresses I replicated the technique I used for the anemone flower cupcakes, but just did 2 layers with the top one being slightly smaller. I think it added the height I wanted without a giant mound of frosting and really looks like a princess dress! You can’t really tell from these photos, but they’re also sprinkled with a TON of disco dust and this was really, really pretty in person. If you’re making these for a party or something I highly recommend picking up some of this edible glitter because it truly makes them sparkle. Just like one of the little girls coming out of the Bippity Boppity Boutique! Of all the Disney princesses, my favorite has to be Belle. She’s smart, witty, beautiful, brunette, and she loves yellow just like me :) Who’s your favorite??


Nut-free Flour

1. If wheat agrees with you, I recommend King Arthur all-purpose flour packaged in a paper bag, as they are milled in dedicated wheat-only facilities. If you are allergic, double check on King Arthur’s website as manufacturing practices may change.

2. For a gluten-free option, use a gluten-free blend such as Namaste Perfect Flour Blend.

Products from Namaste Foods are allergen friendly and free of wheat, gluten, egg, dairy, peanuts, tree nuts, and soy. All their products are Top-8 allergen free and can be found in grocery stores and online. They have their own dedicated facility and offer regular as well as organic varieties.

I love that Namaste Foods is a women-owned and family-operated.


Disney Princess Cupcakes


I have made these Disney princess cupcakes twice over the past few months. Once for the girls I babysit and once for my friend’s daughter, who just turned four. Just about every little girl loves princesses – or at least goes through an intense, princess-obsessed phase. I know there’s another side to this story though – the people who are frustrated by the fact that many little girls look up to princesses.

Disney fairytales are unrealistic and imperfect, but I’m alright with that. To a five year old kid, all things Disney are magical in which good always wins over evil — and that is pretty special.

I think Kelly Oxford (who wrote the great “Everything is Perfect When You’re a Liar”) sums up my feelings toward Disney more eloquently that I ever could:

“I suddenly feel a weird sense of community with the other parents in our fake Jeep, helmed by my unskilled and vomit-prone son. All of us laughing and whoa-ing together. All of us spending more money than we should, gambling on a chance to create memories in this place built on make-believe. The best parts of childhood, adulthood, and parenthood are those pure moments of bliss, when you completely forget about your future and past and live in your moment. That, I realize, is why I loved Disneyland as a preteen: it was an escape from that time, from the fears of never getting my period, of being pressured into trying cigarettes, and of liking Days of Our Lives. That’s why there are moms who are itching to dress up like Snow White for an entire day, in public, with zero shame. It’s the best kind of lie. To stop thinking about the shit in our lives for a day and pretend that a princess is real, that the Beast is in the castle, and that they never take off their costumes or meet for some crappy cafeteria lunch and a cigarette behind the facade walls of Main Street.” — Kelly Oxford

These cupcakes were heavily inspired by Erica’s beautiful blog. I encourage you to read her post as well, as she had a heartwarming reason for making the cupcakes.

24 cupcakes (any kind you would like I used box mix funfetti)
A batch of buttercream icing (I used the white buttercream icing recipe here)
A large petal tip, Wilton #127
Disposable pastry bags
Food coloring: pink, yellow, buttercup yellow, leaf green, kelly green, and blue
Lollipop sticks, cut in half
Tape
Disney princess pictures
Edible glitter (optional)

A note about the Disney princess pictures: I searched for each individual princess using Google, save the corresponding images, and resized them all so that they would be proportionate. I then printed 4 of each on cardstock. I cut them out and attached them to the lollipop sticks using tape. I do not want to post the princess images on my blog (because it might be a murky area, copyright-wise). But don’t fear – just use Google (ex: search for “cinderella”) and you’ll find the exact same cartoon images that I used. You’ll just need to do a little trial-and-error with resizing them so that they are proportionate. If you have questions about this step, please don’t hesitate to contact me.

1. Bake your cupcakes and allow them to cool entirely. While they are cooling, make a batch of buttercream icing. You may want to make an extra 1/2 batch, especially if you are doing these for the first time and haven’t gotten a hang of using the petal tip.
2. Divide the icing into six small bowls. Use the food coloring to dye each batch a different princess skirt color.
3. Fit a pastry bag with the large petal tip and fill the bag with one of the batches of colored icing. Pipe two layers of petals onto the top of each cupcake. I would highly suggest practicing this on a napkin first. It took me a few tries to get the petal look just right. You will want the wider end of the tip pointing out.
4. Once all of the cupcakes are frosted, stick the Disney princess toppers into the cupcakes.
5. If you have edible glitter, you can add some of that to each cupcake to give them a little sparkle.


A Classic Swedish Princess Cake (Klassisk prinsesstårta)

A classic Swedish princess cake is one of the world’s most famous cakes. Most bakeries in Sweden produces its own version, A classic Swedish princess cake is covered in green marzipan.

It has three layers of fatless sponge cake, raspberry jam, pastry cream and stiffly whipped cream,

it´s wrapped in green marzipan, and garnished with a pink marzipan rose and leafs and dusted with powder sugar.

For about a month ago, I posted a video of mini Swedish princess cakes, on my YouTube channel, the video has been viewed more than 7 million times.
You can watch the video here.

I got some lovely comments on that video, but oh my goodness there were some angry Swedish people commenting that I messed up their classic Swedish Princess Cake.
I´m not going to change the title of the previous video, as many suggested, A lot of bakeries in Sweden, use different color marzipan and some also use fresh fruits.
And after all, it is a Swedish Princess cake, and not a Classic Swedish Princess Cake.
But Today I decided to make the Classic Swedish Princess Cake version!
So, no mascarpone cream, no fruits, no bananas and no dark chocolate in this princess cake and not using my own taste buds this time.
And for once, just this once, I will use green marzipan, to make this classic Swedish Princess Cake
I Hope you will love this one,


Creamy White Frosting

  • 1 cup shortening
  • 1 ½ teaspoons vanilla
  • ½ teaspoon almond extract
  • 4 cups powdered sugar
  • 3 &ndash 4 tablespoons milk

In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.


Princess pull-apart cupcake cake

  • 32 cupcakes baked in Sweets & Treats Boutique grease-proof pink cupcake liners
  • Buttercream (see recipe below)
  • Crystal sliders (like these from Michael&rsquos) for the belt.
  • Tiara
  • Foam core board 22x28in (like this one Pacon® Foam Board, 22&Prime X 28&Prime)
  • Wrapping paper (any color to match the cupcakes & theme of the party)
  • Scissors & tape
  • Tweezers & toothpicks

  1. Cover the foam board with the wrapping paper making a smooth, clean surface to place the cupcakes on.
  2. Make the buttercream frosting and tint it to the color you want. (See recipe below)
  3. Fit 1M piping tip onto the piping bag and fill with buttercream.
  4. Pipe a swirl onto the cupcake creating a rose shape. To do this, do not lift the piping bag when swirling the frosting, leave it flush to the surface of the cupcake. Lindsay Ann Bakes has a great video tutorial for this technique!
  5. Using this photo as a guide, begin arranging the frosted cupcakes onto the covered board. Place a pea sized amount of frosting to the bottom of the cupcake to act as &ldquoglue&rdquo before place it on the board. Doing this will make sure your cupcakes don&rsquot roll around if you need to transport the cupcake cake.
  6. Using tweezers, place the sugar pearls in a swooping pattern on the bottom row of the cupcakes. This will create a pretty trim on the bottom of the princess cake. Optionally, you can add 5-6 pearls to the center of each cupcake.
  7. For the belt, I chose two types of crystal sliders from the craft store. The first was a set of 4 large flowers and was 3 sets of smaller flowers. I attached three of the large flowers together and added a strand of four smaller flowers to each side. This made the belt long enough to cross the &ldquowaist&rdquo of the dress.
  8. If you have any crystal flowers remaining, use them to decorate the base row of cupcakes creating beautiful embellishments like on a bottom of a dress.
  9. Finally, place the tiara at the top of the cake.
  10. Serve and enjoy!

Coming next week&hellip Jakob&rsquos Minecraft sword pull-apart cake!