Bubblegum Cupcakes Recipe

Name: Bubblegum Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vanilla Cupcakes; flour grams 110; sugar grams 100; butter grams 100; eggs 2; baking powder teaspoons 1; vanilla extract teaspoons 1; buttermilk milliliters 90; Bubblegum Buttercream; butter grams 100; bubblegum syrup tablespoons 1.5; icing sugar grams 250; cotton candy sprinkles tablespoons 1

Servings: persons

Vanilla Cupcakes
flour grams 110
sugar grams 100
butter grams 100
eggs 2
baking powder teaspoons 1
vanilla extract teaspoons 1
buttermilk milliliters 90
Bubblegum Buttercream
butter grams 100
bubblegum syrup tablespoons 1.5
icing sugar grams 250
cotton candy sprinkles tablespoons 1

1
Pre-heat the oven to 180 degrees celsius and line the muffin tin with cupcake liners. Cream the butter and sugar until light and fluffy.
2
Beat in one egg at a time. Add the vanilla extract and mix.
3
Sift in the flour and baking powder in the mix and mix well until incorporated.
4
Add in the milk and mix. Fill in the liners to 2/3 rd of the liner and Bake for about 18 minutes. Once baked let it cool.
5
Cream the butter until light, pale and fluffy
6
Beat in icing sugar in small batched and the bubblegum syrup.
7
Whip it until it reaches the right consistency. Once the cupcakes are cooled. Frost them and sprinkle them with cotton candy sprinkles.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: Vanilla Cupcakes, flour grams 110, sugar grams 100, butter grams 100, and more.

Yes, Bubblegum 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!

Bubblegum Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions