Make a Wasp or Ant Man Cupcakes Batch to Have a Movie Night!

I know a lot of people hit this post when looking for Ant Man Cupcakes! This is really a Wasp cupcake in the pictures but you can switch out any of the yellows for red and have your ant man cupcakes.

They would look like my Deadpool Cupcakes but look right at home next to the Wasp Cupcakes. I would grab a bag of plastic ants at the local dollar store and top them off – just wash the ants first.

marvel wasp cupcake recipe article cover image

I have a special spot in my heart for Ant-Man movies as I was one of the bloggers able to be in New York for a preview with Paul Rudd.

Ant Man Actor Makes It

Two simple words: Paul Rudd He. Is. Adorable. I love how excited he was to be a part of the Marvel franchise, and his joke about being like “Cousin Oscar” on The Brady Bunch sitcom.

Paul really is adorable, and fun to watch. Just check out this clip from his third Marvel movie (the second was part of an Avenger’s cameo). That is why I had to make this Wasp Cupcake recipe.

Was Ant Man a box office success?

Grossing over 500 million in USD I would say yes. Even the sequel: Ant Man and the Wasp was considered a success as it came in over 600 million USD. That Marvel Franchise was a hot wave to ride!

Ant Man Cast

Obviously Paul Rudd – and then they brought in Michael Douglass as Hank Pym. Add Evangeline Lily as Hank’s daughter and Scott’s love interest? Dynamite.

Will we see them again soon? When looking at the Marvel 4th phase line up, we see nothing – until the 5th phase where they share Ant-Man and the Wasp: Quantumania.

According to Rotten Tomatoes:

Picking up sometime after Endgame, Scott still needs to put his life back together – granted, he does that constantly. This time, though, he is an acknowledged hero, which should help some.

Although, one imagines his relationship with Cassie (Kathryn Newton, taking over from Emma Fuhrmann) will be fairly different. Also Hope (Evangeline Lilly), Hank (Michael Douglas), and Janet (Michelle Pfeiffer) will need to adjust to life after returning from the Snap.

But their attempt at finding a new normal will be upset by the arrival of Kang the Conqueror (Jonathan Majors), a time traveler with a fantastic connection to the Marvel universe. In April of 2019, Rick and Morty scribe Jeff Loveness emerged as the film’s writer with director Peyton Reed set to return for his third heist with Scott and the gang. In December of 2020, Marvel revealed the title – Ant-Man and the Wasp: Quantumania – and confirmed Newton and Majors’s roles in the film.

OK then. That will be sometime in 2023 — as a rough guesstimate.

Hollywood has had a tough time lately with the COVID-19 situation stalling shooting of films and even all movie theaters being closed. I know there are more Marvel movies on the horizon, but the standard timeline is way off schedule now.

With that being said? You can whip up a batch of these and enjoy Ant Man Cupcakes or Wasp Cupcakes while watching Netflix or Amazon Prime to refresh yourself with the storylines.

That all being said, this recipe should make 18 of the Cupcakes. I apologize now for starting off with a boxed cake mix – I usually like to start them from a scratch recipe and realized I don’t have a white cupcake recipe on under my basic recipes. I will work on fixing that for you!

Ant Man Bloopers

Yup – I have a fun video for you. Check out all the great Stan Lee off-the-cuff shots! Bloopers used to be at the end of a lot of movies but with the Marvel Universe? We were trained to look for two “Easter Eggs” during the credits instead.

That poor comedienne on the boat tour – I have to watch the movie again to see how much they really cut his lines, LOL!

How to Make Ant Man Cupcakes and Wasp Cupcakes

You will need:

  • 1 box of white cake mix
  • 3 eggs room temp
  • 1/2 C of softened unsalted sweet cream butter
  • 1 C whole milk
  • 1TBSP pure vanilla extract
  • Yellow, and black gel food coloring
  • Clear cupcake liners
  • Muffin pan

Wasp Cupcake Directions

Preheat oven to 350. Line muffin pan with the white cupcake liners. In a medium bowl, add the cake mix, butter, milk, and vanilla extract and stir until combined.

Divide the batter into 3 bowls and add a food color gel into each bowl. Add the yellow to one bowl, and add the black food coloring to the second bowl. Leave the third bowl white. Begin to fill the cupcake liners.

Scoop about 1 tbsp of each colored batter into the cupcake and continue to rotate colors until it is 3/4 of the way full.

Bake in the oven for about 18-20 minutes. Pull out the cupcakes and allow to cool before frosting.

For the frosting you will need:

  • 1 C unsalted sweet cream butter, softened
  • 2 1/2 C powder sugar
  • 1 tsp vanilla
  • 3-5 TBSP heavy whipping cream
  • Yellow, and black gel food coloring
  • 1 disposable piping bag with a star tip

Wasp Cupcake Frosting Directions

Using a stand mixer, combine all ingredients and mix on medium speed. Mix until you see stiff peaks in your frosting. Once the frosting is made, split it into three bowls. Add about 2-4 drops of each color: yellow in one bowl, black in another, leaving the third one white.

Place the piping bag into a large glass and fold the sides of the bag over. Scoop one spoonful of the yellow frosting onto one side of the piping bag. Now scoop one spoonful of the black frosting onto another side of the piping bag. Scoop one spoonful of the white frosting onto the last side of the piping bag and squeeze the icing together. Frost the cooled cupcakes.

wasp cupcake final result horizontal shot

I found nonpareils at Michael’s and used the yellow and black mixed together to top the frosting and add that little extra. You might want to whip up a batch of these Ant-Man and Yellow Jacket Drinks to go with them!

Other fun cupcake recipes based on movies that you might like:

Other cupcake recipes you may enjoy:

The Best Deadpool Cupcakes

The Deadpool movie franchise had me as soon as I heard the name “Ryan Reynolds.” Let’s be honest, he is not only funny, but HAWT!! So, these Deadpool Cupcakes come out of the oven hot – but you let them cool before you add a touch of sweetness to decorate them. I am pretty sure you will be seeing more of Deadpool in movies to come, so pin this recipe for later – you will be all set!

These cupcakes start out with a boxed mix, just because it is a time-saver for the putzy part of multiple colors. This will make 18 cupcakes, if that is important to know for any kind of party size.

Deadpool Cupcakes

You will need:

  • 1 box of vanilla cake mix
  • 3 eggs
  • 1/2 C of softened unsalted sweet cream butter
  • 1 C whole milk
  • 1TBSP pure vanilla bean paste 
  • Red and Black gel food coloring 
  • cupcake liners
  • cupcake pan

Directions for cupcakes:

Preheat oven to 350 and line cupcake pan with the liners. In a medium bowl, combine the cake mix, butter, milk, and vanilla bean paste. Mix until all are combined. Divide the batter into 2 different bowls and add a color into each bowl. One bowl is for Red and the second bowl is for Black. Mix until the shades are what you like.

Scoop about 1 tbsp of each colored batter into the cupcake liners until the liners are 3/4 full.

Bake in the oven for about 21 minutes. Pull out and place on the side to cool.

Frosting Ingredients :

  • 1 C unsalted sweet cream butter, softened
  • 2 1/2 C powder sugar
  • 1 tsp vanilla 
  • 3-5 TBSP heavy whipping cream
  • Red and Black gel food coloring
  • 1 disposable piping bag with a star tip

How to Make Deadpool Cupcakes Sprinkle mix:

1 pouch of Red and Black Nonpareil’s, Red and Black Jumbo Nonpareil’s and sprinkle Jimmies (all bought from Michael’s craft stores)

Combine all sprinkles into a bowl and mix until well combined and set aside.

Deadpool Cupcake Decorating Instructions:

Frosting Directions :

Using a standing mixer, combine all ingredients and mix on medium speed. If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream. Mix until you see creamy stiffed peaks. Once the frosting is made, split it into two different bowls. Add about 2-4 drops of each color in their own bowls and mix until the color is completely mixed.

Place the piping bag into a large glass and fold the sides of the bag over the rim of the glass.

Scoop one spoonful of the Black icing onto one side of piping bag.

Scoop one spoonful of the Red icing onto another side of the piping bag. Bring the pastry bag edges up and twist them together to start decorating! Frost the cooled cupcakes.

deadpool cupcakes frosted and ready for sprinkles

Sprinkle your frosted masterpiece with some of the Deadpool sprinkle mix onto the frosting and enjoy!

Want to see some other fun Disney recipes? Check out our sister site HERE.

A Pumpkin Mocha Cupcake Helps You Welcome Fall

I don’t have that Seasonal Affective Disorder, but go crazy during the longer, colorless cold days of the Wisconsin winter. This simple Mocha Cupcake recipe gives me a little pick-me-up in the middle of a long week. Accrding to the dictionary – Mocha is a high quality type of coffee made from a specific coffee bean. It’s easily confused with the flavored drink also called a mocha, which combines coffee and chocolate. Well, these Mocha Cupcakes refer to the latter; the combination of coffee and chocolate. Throw in a bit of pumpkin? That makes for an amazing pumpkin mocha cupcake.
 
 

Refresh Yourself with a Pumpkin Mocha Cupcake

This recipe makes 12 cupcakes – I share how to use a box of cake mix instead of making them from scratch, but that will double your recipe. Just make sure to double the frosting too!

You will need:
1 C flour
3/4 tsp baking soda
1/2 tsp salt
1 tsp instant espresso powder
1/2 C hot water
1/2 C cocoa powder
6 TBSP unsalted sweet cream butter, softened
3/4 C sugar
1 large egg
1/4 C vegetable oil
1 tsp vanilla extract
2 tsp Pumpkin pie spice
 
Cupcake Directions:
Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.
In a medium bowl, whisk together the flour, baking soda, pie spice and salt until combined.
Using a small bowl, combine the water, espresso powder, cocoa, and whisk until combined.
Using a standing mixer, cream together the sugar and butter.
Beat in the eggs, oil and vanilla until combined.
Alternating between the espresso mixture and flour mixture, gradually mix in both until combined.
Scoop batter into cupcake liners filling about 3/4 full.
Bake in the oven for 21 minutes or until a toothpick comes out clean.
Allow to cool completely on the counter before frosting.
 
Refresh Yourself with a Pumpkin Mocha Cupcake
 
***If you want to use a boxed mix to speed things up? Use a box of Devil’s Food Cake Mix instead of the flour, baking soda, salt, sugar, and cocoa.

You would still need: 2 tsp instant espresso powder, 1 C hot water, 2 large eggs, 1 C vegetable oil, 2 tsp vanilla extract, 4 tsp Pumpkin pie spice

 
Box Mix Cupcake Directions:
Preheat oven to 350 degrees and line your cupcake pan with cupcake liners.
In a medium bowl, empty the boxed cake mix.
Using a small bowl, combine the water, espresso powder, and whisk until combined.
Beat in the eggs, oil and vanilla until combined.
Alternating between the espresso mixture and cake mixture, gradually mix in both until combined.
Scoop batter into cupcake liners filling about 3/4 full.
Bake in the oven for 18-21 minutes or until a toothpick comes out clean.
Allow to cool completely on the counter before frosting.
 
Pumpkin Spice Frosting:
1 C unsalted sweet cream butter, softened
1 C shortening
1 C canned pumpkin puree
2 tsp pumpkin pie spice
5 C powdered sugar
1 large piping bag fitted with a star tip
1 container of chocolate curls
 
Directions:
Using a standing mixer, beat together the butter and shortening until smooth. Mix in the pumpkin puree and the pumpkin spice.
Gradually mix in the powdered sugar until combined. Continue to mix until smooth and creamy. Scoop into piping bag and frost the cupcakes.
Sprinkle some chocolate curls onto the frosting.

Other fun fall cupcakes

Easy Peasy Reeses Chocolate Pumpkin Cupcakes

These Reeses Chocolate Pumpkin Cupcakes are great for those who are super busy! They start with a boxed cake mix and and then end with a topped seasonal candy – they really couldn’t be any easier. The Oreo crumb topped peanut butter frosting add a great texture and make for a more interesting flavor combination.  

How to make chocolate pumpkin cupcakes article cover image

Easy Peasy Reeses Chocolate Pumpkin Cupcakes

Granted you can only get these Reeses Peanut Butter Chocolate Pumpkins in the fall, but you can get their hearts, eggs, and /or holiday trees at other times of the year. Just switch up the color of the frosting to match whatever holiday theme you are going for.

We pair that yummy chocolate peanut butter treat with homemade peanut butter frosting. The colored frosting is what sets off the chocolate covered treat to perfection. Instead of orange, you could use red, light blue, or even dark green food coloring to set it all off perfectly.

While this recipe starts off with a chocolate cake mix, you could easily use our basic chocolate cupcake recipe too.

You will need:
 
For the Chocolate Cupcakes
1 box double chocolate cake mix
4 large eggs- room temp
1 cup milk
1/4 cup oil
2 Tbsp. plain Greek yogurt
 
For the Peanut Butter Frosting:
1/2 cup butter, room temperature
1 1/2 cups creamy peanut butter
2 cups powdered sugar
1 tsp. vanilla extract
3 Tbsp.milk
1 cup crushed Oreos
 
Vanilla ( orange ) frosting:
4 cups powdered sugar
1 cup butter, room temperature
3 tsp. vanilla
2 tbsp. milk
1 drop orange food coloring
12 Reeses pumpkins
 
Directions:
Preheat oven to 350 degrees.
Line 2 regular muffin tins with double cupcake liners. (2 liners for each cupcake)
In a large bowl add your cake mix, milk, eggs, oil and Greek yogurt.
Mix until smooth.
Scoop the batter into cupcake pans, filling the liners 3/4 of the way full.
Bake cupcakes for 18-20 minutes or until done.
Allow to cool before frosting.
 
Peanut Butter Frosting:
In the bowl of a stand mixer add the butter, and peanut butter.
Beat until smooth.
Add powdered sugar and vanilla.
Beat until combined.
Add milk and mix until light and fluffy.
 
Easy Peasy Reeses Chocolate Pumpkin Cupcakes in process with peanut butter frosting
 
Frost cupcakes only a little bit to be able to dip in the Oreos.
 
 
Take each cupcake and dip into the crushed Oreos.
 
 
Orange Vanilla Frosting:
In the bowl of a stand mixer add the butter, and vanilla.
Beat until smooth.
Add powdered sugar.
Beat until combined.
Add milk, orange food coloring and mix until light and fluffy.
 
 
Frost with the vanilla ( orange frosting )
Place the Reeses pumpkin on top.
 

Other fall recipes you may like:

Chocolate Fall Keto Cupcakes

Loving the season of autumn as I do, I think about all the changes and beauty this season brings with it. It almost seems like a royal time of year with all the flaming magical colors and aromatic smells in the atmosphere, mystical in an eerie sort of way. That is why these Chocolate Fall Keto Cupcakes just rock!

Chocolate Fall Keto Cupcakes

These Chocolate Fall Keto Cupcakes remind me of a great poem:

Sing to me, Autumn, with the rustle of your leaves.
Breathe on me your spicy scents that flow within your breeze.Dance with me, Autumn, your waltz that bends the boughs of trees.
Now tell me all the secrets you’ve whispered to the seas.Sleep with me, Autumn, beneath your starlit skies.
Let your yellow harvest moon shimmer in our eyes.

Kiss me, Autumn, with your enchanting spellbound ways
That changes all you touch into crimson golden days.

Love me, Autumn, and behold this love so true
That I’ll be waiting faithfully each year to be with you.

by Patricia L Cisco
  Chocolate Fall Keto Cupcakes

Chocolate Fall Keto Cupcakes

You will need:
6 tbsp. Special dark cocoa powder
2 cups of Stevia sugar substitute
1 cup of almond flour
1/2 cup of coconut flour
2 tsp. of baking powder
1/2 tsp. of salt
1 tsp. coffee granules
1/2 cup non-fat sour cream
1/2 cup of melted butter
3 eggs room temp
1/2 cup unsweetened almond milk
Frosting
1 cup butter room temperature
5 cups Stevia powdered sugar
4 – 6 tbsp. heavy cream
Chocolate Leafs
2 cups dark Ghirardelli melting wafers
Directions:
Pre-heat oven to 350 degrees.
Line two muffin tins with cupcake liners.
Combine the sugar, almond and coconut flours, cocoa, Coffee granules, baking powder and salt.
Set bowl aside.
In a small bowl combine the almond milk, sour cream and melted butter.
In a large stand-up mixer set to low add the milk mixture to all the dry ingredients.
Mix till well combined.
Next add the eggs and mix until combined.
Pour batter into the cupcake tins and bake for 20-25 minutes or until an inserted toothpick comes out clean.
Frosting
In a mixing bowl, add the butter, powdered sugar and whipping cream.
Mix on low until the powdered sugar is incorporated.
Turn the mixer on high and whip for about 2 minutes until light and fluffy.
Divide the frosting into three small bowls.
Add 1 color to each bowl of frosting.
Add as much or as little to get your desired color.
Place the three colors of frosting in the piping bag.
Twist the top of the piping bag at top to push the frosting now to the opening.
Chocolate Fall Keto Cupcakes
Add a nice tall swirl of frosting to each cupcake.
Garnish with chocolate leaves.
Leafs
Place your chocolate in a microwave safe bowl.
Place in microwave and cook for 30 seconds.
Lightly stir and repeat until the chocolate is melted.
Pour the chocolate into a plastic icing bottle
Begin to create your leafs on parchment paper that you placed on a baking sheet.
Allow to dry for 1 hour.

Game Day Cupcakes

Take Me Out to the Ball Game – doesn’t that simple song elicit warm fuzzy feelings in just about everyone? One of my greatest childhood memories was spending time with my dad at the Brewers Games in Milwaukee. We would occasionally tailgate with the grill – making hot dogs and brats to go with the chips and sodas we brought but often there were sandwiches on wheat Brownberry multi-grain bread. I remember the bag of peanuts that we would smuggle in and munch on as we watched the game. These Game Day Cupcakes are a nod back to those fun times.

Take me out to the ball game game day cupcakes article cover image

Rollie Fingers, Stormin’ Gorman Thomas, Cecil Cooper, Jim Gantner, Robin Yount, Paul Molitor and more made the “dream team” of champions that were fun to cheer on. Many of them have gone on to become Hall-of-Fame inductees and legends in their own right. I remeber dancing at the 7-th inning stretch to Roll Out the Barrel, and seeing the balloons released every time the team scored a home run. Now, of course, we know that releasing balloons is a bad idea for the animals of the environment but back then? It was magical to kids in the moment on any given game day.

I’m not sure why I stopped going to games, the hubster recently got us back to going again with tickets from work. We have brought Miss Sarah and started passing some of those memories forward. Granted it is a little different, we now have a skybox or box seats, no longer tailgate because there is food provided, and my dad isn’t there to manually keep the score with his little pencil.

As a parent, I had hoped that Miss Sarah would be into T-ball like I was and then softball. I was on several teams through my teens and early twenties but that was me. Her thing is dance and volleyball. That is OK – she isn’t here to relive my life, but to create her own journey! These Take Me Out to the Ball Game cupcakes are for any parent who sits on the sidelines watching little league, JV or Varsity sports while they think back to their own fond memories of the classic American pastime. Have no fear, they start out with a boxed mix – the details are in the decorating. If you want to make the cupcakes from scratch, have no fear – you can start with our chocolate cupcake recipe here, and then continue when they have cooled!

Take Me Out to the Ball Game Day Cupcakes

You will need:

1 Box milk chocolate cake mix
3 large eggs
1 C whole milk
1/2 C unsalted sweet cream butter softened
Vanilla Frosting – you can buy 2 cans or make ours!

Vanilla Frosting ingredients

1 C unsalted sweet cream butter, softened
2 C powdered sugar
1 tsp vanilla extract
3 tbsp heavy whipping cream
3 drops of leaf green gel food coloring
1 medium ice cream scooper
1 mini angled spatula

For the Baseball fondant piece

1 box of white vanilla fondant
1 tube of red cookie icing
1 disposable piping bag, fitted with a number 2 tip
1 3 inch round circle cookie/fondant cutter
1 C powdered sugar to dust cutting board

Directions

  • Preheat the oven to 350 degrees and line a cupcake tin with cupcake liners
  • Using a standing mixer, combine all cupcake ingredients and beat on medium speed until combined, smooth and fluffy
  • Scoop batter into the cupcake liners about 3/4 full
  • Bake in the oven for 21 minutes
  • Once baked, allow to cool completely

Baseball fondant piece directions

  • Sprinkle powdered sugar onto cutting board
  • roll out fondant into 1/2 inch thickness
  • Use the cutter and cut out 22 circles

  • Squeeze the cookie icing into the piping bag

  • Pipe out the lines of the baseball onto the fondant piece

game day cupcake fondant topping

  • Allow to dry while you finish the cupcakes

Vanilla frosting directions

  • Using a standing mixer, beat all ingredients on medium to high speed until creamy, fluffy and stiff with peaks
  • Using the ice cream scooper, scoop 1 mound of frosting onto the cupcake

  • Using the angled spatula, spread it slightly to cover entire top of cupcake

  • Carefully place baseball fondant piece into the center of the frosting.
  • Repeat steps with remaining frosting and enjoy your game day cupcakes!

Other cupcake recipes of ours you might enjoy:

Fruity Pebbles Cupcake – a Cereal Treat

Rarely do I let sugared cereals into the house. The plethora of fake colors, sugars and preservatives are not something I really want Miss Sarah over indulging in so I simply don’t buy them. UNLESS….I am making this Super Fun Fruity Pebbles Cupcake Recipe.

Post cereals aren’t on sale all that often, and you rarely see a coupon for them. That makes these a big splurge for me and one box? It will make several batches of these gems. These cupcakes are fun, colorful, and just a party on a plate. Seriously, who could resist that?

Besides having Fruity Pebbles grace the top of your frosted beauties, some is used inside the cupcake batter to make a tasty homestyle version of a FunFetti cake mix. You COULD skip my cupcake recipe and use a boxed cake mix, but there is a real differrence in taste. The Fruity Pebbles cereal really adds to the cupcake textrue and flavor, when you use it.

I know this recipe is all about Fruity Pebbles cereal, but you could also use Cocoa Pebbles. It won’t be as colorful, but will work the same way to give you a treat with a hint of chocolate.

Fruity Pebbles Cupcake Recipe

You will need:

1 1/2 C flour
1/2 tbsp baking powder
1/8 tsp sea salt
1/2 C milk
2 egg whites
1 tsp vanilla extract
6 tbsp unsalted sweet cream butter, softened
1 C sugar
1/2 C Fruity Pebbles Cereal

Frosting

1 1 C unsalted butter, softened
3 1/2 C powder sugar
2 tbsp heavy cream
1 tbsp vanilla extract
1 piping bag with a large star tip
wooden spoons for decoration, optional
Fruity Pebbles, for topping

Directions:

  • Preheat oven to 350 degrees.
  • Line your cupcake pan with cupcake liners.
  • In a large bowl, combine flour, baking powder, and salt.
  • In a small bowl, whisk together milk, egg whites, and vanilla.
  • In a standing mixer, beat butter and sugar on medium speed until light and fluffy.
  • With mixer on low speed, add dry ingredients and milk mixture alternately beginning and ending with dry ingredients, beating until combined.
  • Mix in the Fruity Pebbles Cereal
  • Scoop the batter into the cupcake liner filling about 3/4 full
  • Bake in the oven for 21 minutes
  • Let cool completely on a wire rack

Frosting directions:

  • Using the standing mixer, beat butter and powder sugar on medium speed until light and fluffy.
  • With the mixer on low speed, gradually add heavy cream and vanilla, beating just until creamy and stiff peaks form.
  • Scoop the frosting into the piping bag and frost the cupcakes.
  • Sprinkle with the Fruity Pebbles Cereal before the frosting dries.
  • We just garnished them with a faux wooden spoon – a half a tongue depressor would work well too!

Red Velvet Bloody Cupcakes

It’s almost my favorite season — I love fall and Christmas! These Red Velvet Bloody Cupcakes are the perfect “scary” treat to entice your friends with and they really aren’t that hard to make!

bloody cupcake article cover image

How to make Bloody Cupcakes

There are red velvet cake mixes, or recipes out there that just tell you to add a ton of red food coloring to a box of chocolate cake mix. We like to start these bloody cupcakes out with our own basic red velvet recipe. It does use a red velvet extract, but way less food coloring, and is from scratch instead of a box.

Make a dozen Red Velevet Cupcakes. You can use our recipe HERE or a boxed mix from your local store.

After they have completely cooled, you can start the fun process of decorating them! You are going to need Wilton Edible knife icing transfers. They come in a package of 12, and you can get them HERE on Amazon.

Cream Cheese Frosting Recipe:

1 C unsalted butter, softened
1 C cream cheese, softened
2 tsp vanilla
2 C powdered sugar
5 tbsp heavy whipping cream

Frosting Directions:

Whip the butter and cream cheese until creamy.
Change the mixer to a low speed and slowly add powdered sugar until blended.
Add in the vanilla and heavy whipping cream, beating until thoroughly combined.
Scoop the frosting into a pastry bag with a large frosting tip.
Frost the cupcakes and place the knife icing transfer into the center of the cupcake

Blood icing ingredients and directions

  • 1 egg white
  • 1/4 tsp cream of tarter
  • 3/4 C powdered sugar
  • 1/4 tsp vanilla
  • 1 rubber bbq brush
  • red gel food coloring

Directions

In a standing mixer, combine the egg white, cream of tarter, vanilla and powdered sugar.

Mix until white in color and stiff peaks about 7 minutes then mix in red food coloring, add in a few more drops of red to get a deep shade of red, about 5 drops. (if the icing is thick add in 1 tsp of water)

Place the cupcakes into a area where you wont mind getting ‘blood’ on items then dip the bbq brush into the blood and shake the brush towards the cupcakes to give them the blood effect.

Let dry for 10 minutes before enjoying.

bloody cupcake recipe ready to eat

Other fun fall recipes you may enjoy:

Shark Week Cupcakes

Shark week is again upon us — a time to learn about the fierce and fascinating finned friends of the ocean. We hope that our Shark Week Cupcakes take a little bite out of the fear that theses creatures can bring!

Shark week cupcakes article cover image with a shark cupcake

What is shark week? Shark Week originally premiered on July 17, 1988. Featured annually, in July or early August, it was originally devoted to conservation efforts and correcting misconceptions about sharks. Over time, it grew in popularity and became a hit on the Discovery Channel.

The popularity of the show has led to a lot of other meanings for “shark week.” Shark week as a slang for a women’s period first appeared on Urban Dictionary in 2005. While the Urban Dictionary entry might have had misogynistic undertones, the term has since been embraced by many women who use it humorously or colloquially. If that is what you want to celebrate, make these cupcakes with a chocolate base instead of the vanilla and you will have a happy woman on your hands.

Shark Week Cupcakes

 

Shark Week Cupcakes

You will need:

1 box of french vanilla cake mix
3 eggs
1/2 C (1 stick) of softened unsalted sweet cream butter
1 C whole milk
1TBSP pure vanilla bean paste
cupcake pan & blue liners
Gummy shark candy
graham cracker crumbs
red food dye
light corn syrup (clear)

Directions:
Preheat oven to 350 and line cupcake pan with the liners
In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
Bake in the oven for about 21 minutes
Pull out and place on the side to cool

Frosting Ingredients

1 C unsalted sweet cream butter
3 C powder sugar
3 – 5 TBSP heavy whipping cream
1 tsp Vanilla bean paste
blue food dye

Frosting Directions:

In a standing mixer, combine the butter, powder sugar, vanilla, and the heavy whipping cream. Mix on medium speed until stiff and creamy. If you still see powdery pebbles, add in 2 more tbsp heavy whipping cream. Continue to mix until stiff and creamy. Scoop some frosting into a separate bowl and set aside.

Pour the graham crack crumbs into a small bowl. Add a few drops of the blue color. Using the butterknife, slightly mix the frosting to make “water”. Using the plain frosting, frost 1/4 of the cupcake to make it smooth and flat.

Dip the cupcake into the graham cracker crumbs

Using the knife with the “water” frosting, scoop some onto the non-frosted part of the cupcake.

Take the knife and bring it up and down to make “rough waters”

In a small cup, add 1/4 C of corn syrup and 2-3 drops of red food dye. Mix until combined. Place your shark gummy where ever you want onto the cupcake. Take a fork, dip the fork into the “blood” and splash it onto the cupcake to give a blood effect.

 

Strawberry Buttercream Recipe Topped Strawberry Cupcakes!

We just finished picking berries at our favorite local farm — both Miss Sarah and Miss Diana filled out baskets! It’s the perfect time for whipping up a batch of my Strawberry Buttercream Recipe, cupcakes, and a few batches of Strawberry Rhubarb Jam!

You can always start with a box of strawberry cake mix to whip up a quick batch of these, but I use a fresh strawberry puree and make them from scratch. You can get my Strawberry Vanilla Cupcakes Recipe in the basic recipes section and it will tell you all about whipping them up with fresh berries and what it means to “macerate” them.

Strawberry Buttercream Recipe

Strawberry Buttercream Frosting is easier to make than you think it might be. It only takes four ingredients and a little bit of time, but it is SO much better than grabbing a can of frosting from the grocery store shelf. The difference in taste is astounding!

You will need:

  • 3 sticks unsalted butter ( at room temp )
  • 4-5 cups confectioners (powdered) sugar
  • 1/4 cup fresh strawberries – washed, hulled, and diced
  • 1 1/2 tsp vanilla extract

Strawberry Buttercream Recipe Directions:

Puree the strawberries with 1 tbsp of sugar in a food processor set to the side.

Cream the butter in the bowl of a stand mixer fitted with a paddle attachment. Add the confectioners sugar, about a cup at a time, and beat just until blended.

Creaming simply means mixing your butter and sugar(s) together until well blended, leaving you with a fluffy light yellow mix. Just do not over mix! Butter and sugars are over-mixed when the butter begins to separate. The butter should feel soft, but not warm or melty.

What is the purpose of the creaming method?

The creaming method is usually the initial and most important step in the recipe and involves beating fat/s and sugar together until the mixture is light in color and his increased in volume. It is important for creating air, needed for leavening and thus helps to produce light and fluffy cakes. In this case? It makes for a light and creamy frosting.

Add the strawberry puree and vanilla, scraping the sides of the bowl as needed so you don’t miss any of the yummy goodness. Beat until the buttercream is light and fluffy, approximately 3-5 minutes (mine was perfect at about a minute).

Frost cupcakes and decorate as your heart desires. I just like a simple star tip and quick squirt on top. If you want to dress the cupcakes up a bit more, pop them into a second, more fancy cupcake liner for presentation.

strawberry buttercream frosting recipe with finished cupcakes

Other strawberry recipes we like: