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!
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.
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.
- 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.