Beach Babe Cupcakes Recipe

Name: Beach Babe Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CUPCAKES; 8 tbsp (1 stick) butter, softened; 2/3 cup granulated sugar; 1 tsp vanilla extract; 3 None eggs; 1 1/2 cups self-rising flour; 1/4 cup milk; None None FOR THE BUTTERCREAM; 8 tbsp (1 stick) butter, softened; 1 1/2 cups powdered sugar; 2 tbsp milk; None None TO DECORATE; None None Brown sugar, for sprinkling; 12 squares striped licorice candies; 12 None jelly baby candies; 12 None paper cocktail umbrellas

Servings: persons

None None FOR THE CUPCAKES
8 tbsp (1 stick) butter, softened
2/3 cup granulated sugar
1 tsp vanilla extract
3 None eggs
1 1/2 cups self-rising flour
1/4 cup milk
None None FOR THE BUTTERCREAM
8 tbsp (1 stick) butter, softened
1 1/2 cups powdered sugar
2 tbsp milk
None None TO DECORATE
None None Brown sugar, for sprinkling
12 squares striped licorice candies
12 None jelly baby candies
12 None paper cocktail umbrellas

1
For the cupcakes, preheat the oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
2
Beat butter, granulated sugar and vanilla in large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour, alternately with milk, beginning and ending with flour. Divide the mixture among the muffin cups.
3
Bake for about 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4
For the buttercream, beat the butter in a medium bowl with an electric mixer until light and fluffy. Beat in the sifted powdered sugar and milk, in two batches. Spread on top of cooled cupcakes.
5
Sprinkle with brown sugar for the sand. Add a licorice candy for the beach mat and top with a jelly baby candy. Gently push a paper cocktail umbrella into each cupcake.

2073

kcal

Calories

Fat

352

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE CUPCAKES, 8 tbsp (1 stick) butter, softened, 2/3 cup granulated sugar, 1 tsp vanilla extract, and more.

Yes, Beach Babe Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beach Babe Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions