Going Fishin’ Cupcakes Recipe

Name: Going Fishin’ Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Non-fat Buttermilk; 1/4 cups Granulated Sugar; 1/4 cups Granulated Sugar Substitute; 1/2 cups Non-fat Plain Yogurt; 2 Tablespoons Canola Oil; 2 teaspoons Vanilla Extract; 1 cup All-purpose Flour; 1/2 cups White Whole Wheat Flour; 2/3 cups Unsweetened Baking Cocoa; 3/4 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; FOR THE FROSTING AND DECORATION:; 16 ounces, weight Blue Frosting, Or As Needed To Frost Cupcakes; 12 whole Pretzel Sticks; 12 whole Whole Grain Goldfish Crackers; White Frosting, For Piping Very Thin Lines

Servings: persons

FOR THE CUPCAKES:
1 cup Non-fat Buttermilk
1/4 cups Granulated Sugar
1/4 cups Granulated Sugar Substitute
1/2 cups Non-fat Plain Yogurt
2 Tablespoons Canola Oil
2 teaspoons Vanilla Extract
1 cup All-purpose Flour
1/2 cups White Whole Wheat Flour
2/3 cups Unsweetened Baking Cocoa
3/4 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
FOR THE FROSTING AND DECORATION:
16 ounces, weight Blue Frosting, Or As Needed To Frost Cupcakes
12 whole Pretzel Sticks
12 whole Whole Grain Goldfish Crackers
White Frosting, For Piping Very Thin Lines

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1. Preheat oven to 350u00b0F. Line muffin tin with cupcake liners.
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2. Mix together buttermilk, sugar, sugar substitute, yogurt, oil, and vanilla extract. Beat for 30 seconds.
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3. Sift together flours, baking cocoa, baking soda, baking powder, and salt into a small bowl. With mixer on low speed, slowly add in the dry ingredients. Mix until combined.
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4. Spoon batter into liners about 2/3 full. Bake for 15-20 minutes or until toothpick inserted into the center comes out clean.
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5. Remove cupcakes to wire rack and allow to cool completely.
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6. Frost cupcakes with blue frosting. Place 1 pretzel rod vertically on each cupcake to represent a fishing pole. Place goldfish cracker off to the side of the pretzel rod. Pipe a white line of frosting between the goldfish cracker and the top of the pretzel rod. (I didn't have a tip that was small enough to pipe the line, so I just cut the very tip off of a sandwich bag and used that.)
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7. Have fun and enjoy!
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8. Store leftovers in an airtight container.
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Decorating idea from Easy Cupcakes.

788

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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.

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 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Non-fat Buttermilk, 1/4 cups Granulated Sugar, 1/4 cups Granulated Sugar Substitute, and more.

Yes, Going Fishin’ Cupcakes falls under the Seafood 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!

Going Fishin’ Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions