Our candy bar cupcakes have been some of our most popular mini dessert recipes to date, so I wanted to do a fun twist in continuing the series with these Bubblegum Cupcakes!
If you love this, you’re going to love these cupcake recipes.
These bubblegum cupcakes have a sweet, raspberry-vanilla flavor that is more sophisticated than most artificial bubblegum-flavored treats. These are the Italian soda’s of the bubblegum cupcake world – enjoyable for both children and adults, making them the perfect cupcakes for a birthday party.
Such great mini desserts!
At first, we tried flavoring the cupcake batter with a Frosting Creations packet, but I didn’t find that it affected the vanilla cake’s flavor at all. I told my friend who works at Starbucks about my dilemma and she confided that they actually use raspberry and vanilla syrup to create the bubblegum flavor for the limited edition Frappuccinos.
You can either use a raspberry Jell-O powder or a raspberry syrup – like the sugar syrup kinds used to flavor coffees (or Frappuccinos). Pick whichever you’ll get more use out of – are you more likely to make some raspberry-infused drinks or a batch of raspberry Jell-O? Either will result in a perfectly balanced bubblegum cupcake!
(And if you’re totally intimidated at the idea of making a from-scratch bubblegum cupcake, you can add the raspberry flavoring to a vanilla cake mix.)
I topped the soft, light cupcakes with a thick swirl of vanilla-raspberry buttercream. You could also top with a gumball, but I preferred to fill the serving tray with the gumballs and rest the bubblegum cupcakes on top of them. (These gelatin bubbles are also super cute but I know a wedding cupcake baker who wasn’t able to perfect these, so I’m not sure how easy they are to make!)
You could also chop up some gum balls and mix into the batter, if you’re a fan of cupcake add-ins. Personally, I prefer that light, fluffy batter only topped with that rich, smooth buttercream without any chewy bubblegum interfering with the the crumb.
How do you store baked cupcakes?
Storing baked cupcakes correctly is essential for ensuring their freshness and flavor. Unfrosted cupcakes will stay moist and delicious for up to a week when properly wrapped and sealed in an airtight container at room temperature.
Alternatively, if you want to store them for longer, freezing cupcakes is also recommended – tightly wrap unfrosted cupcakes with plastic wrap and place them into an airtight container suitable for freezing or a resealable plastic freezer storage bag.
Freezing both frosted and unfrosted cupcakes will help them retain their textural integrity, so they are just as delicious when defrosted as the first time they were eaten.
Otherwise, frosted cupcakes can be stored on the countertop or in the refrigerator, depending on the ingredients used in the frosting.
Can I freeze frosted cupcakes?
Freezing frosted cupcakes is possible, but some considerations must be considered. If the cupcake is frozen with the frosting intact, it will lose its texture, color, and taste due to exposure to extreme cold.
To maintain the quality of the cupcake, it should be either frozen unfrosted and then frosted after defrosting or assembled just before serving and not frozen at all.
Additionally, storing frosted cupcakes uncovered directly in the freezer could result in ice crystals forming on the surface.
To avoid this possibility, individually wrap each cupcake in airtight plastic or aluminum foil before freezing for an optimal end product.
What can I use besides frosting for cupcakes?
Cupcakes are a delicious treat that can be enhanced with various sweet toppings. One popular option is frosting, however, there are other alternatives to choose from as well.
Fresh fruit or berries make a light, healthy compliment to the sweetness of cupcakes. Cream cheese and whipped cream topping can also provide an interesting texture.
Another option is to use decorations such as sprinkles, small candies, and even edible flowers to enhance the presentation without adding extra sugar.
With some imagination, it’s possible to come up with countless other options for decorating cupcakes that differ from traditional frosting.
How do I know when the cupcakes are done baking all the way?
Knowing when cupcakes are done baking requires a combination of visual and tactile indicators. With a visual inspection, the most reliable indicator is whether the tops of the cupcakes have turned golden brown and become firm rather than sticky or soft.
To confirm that the cupcakes are fully cooked, a toothpick inserted into the center of one should come out clean with no adhering wet batter.
Additionally, gently pressing on a cupcake should result in minimal indentation as an additional measure of its doneness.
If one or more of these indicators suggest further progress is needed in baking, then prolonging the baking time is likely necessary to ensure that all cupcakes are properly cooked through.
Why did my cupcakes sink in the middle?
One potential reason to explain why cupcakes may have sunk in the middle is due to too much leavening agent present in the mixture.
Leavening agents such as baking powder and baking soda are used to make cakes and cupcakes light, fluffy and airy.
If too much of either is included in the batter, it can cause an excessive reaction, theoretically resulting in a sunken effect once baked. Additionally, if the batter is not mixed properly, without little to no lumps present, this could also account for the issue.
Ensuring that all ingredients are measured correctly alongside a thorough mixing process should enable one to overcome any sinking issues associated with cupcakes.
How do I soften baked cupcakes?
Softening baked cupcakes can be accomplished by adding moisture back into them. A simple way to do this is to brush the tops of the cooled cupcakes with a bit of milk, cream, or even melted butter.
Alternatively, wrap the uneaten cupcakes in plastic wrap and microwave them for 5-10 seconds, being mindful not to overheat and dry out the cake.
Once softened, it is easy to give them a delicious flavor boost by adding a sauce, frosting, glaze, or light dusting of powdered sugar.
With these tips in mind, no one ever needs to suffer dry and crumbly cupcakes again!
Why makes cupcakes the perfect dessert?
Cupcakes have become increasingly popular over the past decade due to their versatility and distinct taste.
As a dessert, cupcakes are the perfect treat. Not only are they small enough that one can enjoy an entire cupcake by themselves, but they also come in various delicious flavors like chocolate, red velvet, and strawberry.
Cupcakes also allow people to get creative with their designs because there is no one “right” way to decorate them. Furthermore, cupcakes are relatively easy to bake at home and can be made with ingredients easily found in most kitchens.
For those reasons, cupcakes make the perfect addition to any celebration or event and provide a delicious sweet bite for any occasion.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon good-quality salt
- 1 1/2 Tablespoons raspberry Jell-o powder or 2 teaspoons raspberry syrup
- 2 large eggs
- 2/3 cup sugar
- 3/4 cups unsalted butter melted
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 1 cup unsalted butter room temperature
- 1 teaspoon Vanilla Extract
- 2 tbsp heavy cream or milk
- 3-4 cups icing sugar
- 1 Tablespoon raspberry Jell-O powder or 1 teaspoon raspberry syrup or Frosting Creations package
Preheat the oven to 375 F.
Whisk flour, baking powder, salt and Jell-O powder together. Set aside.
In a separate bowl, beat the eggs and sugar with an electric mixer until light and frothy, about 2 minutes.
Gradually pour in the melted butter and vanilla.
Add in half of the dry ingredients, then the milk, and then the rest of the dry ingredients.
Divide into 12 prepared muffin cups, and bake 18-20 minutes until an inserted toothpick comes out clean. Cool on a baking rack.
While the cupcakes are cooling, prepare the frosting. Start off by combining the butter, vanilla, cream, Jell-O powder and 3 cups of the icing sugar - adding more to reach your desired consistency.
Once you reach your desired frosting consistency, add to an icing bag and pipe onto cupcakes. I used a 2A Wilton tip for that round, thick swirl of frosting.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 870Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 107mgSodium: 171mgCarbohydrates: 150gFiber: 1gSugar: 130gProtein: 4g