Bubblegum Cupcakes

These raspberry-vanilla cupcakes, topped with luscious buttercream, offer a refined take on bubblegum flavor. Perfect for parties or a candy-inspired indulgence.

Course Dessert

Cuisine American

Keyword bubblegum cupcakes, buttercream cupcakes, candy-inspired cupcakes, fun kids cupcakes, party desserts, raspberry vanilla dessert, unique cupcake flavors

Method Oven

Main Ingredient Grains

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 870kcal

Author Kelli Miller

Equipment

Ingredients

1 ½ Cup(s) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon good-quality salt
1 ½ Tablespoons raspberry Jell-o powder or 2 teaspoons raspberry syrup
2 large eggs
⅔ Cup(s) sugar
¾ Cup(s) unsalted butter melted
2 teaspoons pure vanilla extract
½ Cup(s) milk
1 Cup(s) unsalted butter room temperature
1 teaspoon Vanilla Extract
2 tbsp heavy cream or milk
3-4 Cup(s) icing sugar
1 Tablespoon raspberry Jell-O powder or 1 teaspoon raspberry syrup or Frosting Creations package

Instructions

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