Pool Party Cupcakes
Equipment
- 1 Standard 12-cup muffin pan
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 hand mixer or stand mixer
- 3 silicone spatulas
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 piping bag
- 1 large round or star piping tip
- 1 small offset spatula or butter knife
- 1 toothpick or cake tester
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1 1/2 cup powdered sugar sifted
- 1/2 cup unsalted butter softened for frosting
- 1 tablespoon heavy cream or milk for frosting
- 1 teaspoon vanilla extract for frosting
- 2 to 3 drops blue gel food coloring
- 12 gummy ring candies blue or aqua
- 12 gummy bears or similar small candy swimmers
- 2 tablespoon blue sanding sugar optional
- 12 small drink umbrella picks optional
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin pan with 12 paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, and salt, then set aside.
- In a large bowl beat 1/2 cup softened butter and granulated sugar with a mixer on medium speed until light and fluffy, 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in 2 teaspoons vanilla extract.
- Add half of the flour mixture to the butter mixture and mix on low just until combined.
- Pour in the milk and mix on low until incorporated.
- Add the remaining flour mixture and mix just until no dry streaks remain, scraping the bowl as needed.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack, about 30 to 40 minutes.
- While cupcakes cool, beat 1/2 cup softened butter for frosting in a medium bowl until creamy.
- Add powdered sugar gradually on low speed, then increase speed to medium until smooth and fluffy.
- Mix in vanilla extract and heavy cream, beating until the frosting is light and spreadable.
- Tint the frosting with blue gel food coloring, adding a drop at a time until a pool-water shade is reached.
- Fit the piping bag with a large round or star tip and fill with the blue frosting.
- Pipe a generous swirl of frosting on each cooled cupcake, resembling a small pool surface.
- Sprinkle blue sanding sugar lightly over the frosting for a sparkly water effect, if using.
- Gently press one gummy ring candy flat into the top of each frosted cupcake to form a pool float.
- Place one gummy bear inside each ring candy so it looks like it is floating in the pool.
- Insert a small drink umbrella pick into each cupcake at an angle for a playful poolside look.
Notes
For best results, make sure all refrigerated ingredients are at room temperature before mixing so the batter and frosting come together smoothly, avoid overmixing the batter to keep the cupcakes tender, and let them cool fully before decorating to prevent the frosting from melting; you can bake the cupcakes a day ahead and store them airtight at room temperature, then frost and decorate just before serving, and if transporting to a party, chill the decorated cupcakes briefly to help the frosting and candy toppers stay in place during travel.
Tried this recipe?Let us know how it was!