It’s a GIRL!!! Baby Shower Cupcakes


One of the managers on my team is having a baby girl, and we threw her a surprise baby shower! I wanted to choose crowd-pleasing cupcake flavors, and ended up making three classic flavors. I made a baby-face vanilla cupcake, a pink velvet cupcake, and a triple chocolate cupcake. My go-to chocolate and red velvet cupcake recipes are from the brown eyed baker, which are shown below. I went to party city and got some adorable cupcake toppers, along with some decorations for the party. The recipes I used are listed below:

Vanilla Cupcake Base (makes 15 cupcakes):

  • 1 1/4 cups cake flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk

Triple Chocolate Cupcake Base (makes 12 cupcakes):

  • 3 ounces bittersweet chocolate, finely chopped
  • ? cup Dutch-processed cocoa powder
  • ¾ cup hot coffee
  • ¾ cup flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 6 tablespoons canola oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Pink Velvet Cupcake Base (makes 24 cupcakes):

  • 1 stick unsalted butter, at room temperature
  • 1 1/2 cup granulated sugar
  • 2 egg
  • 1/4 cup unsweetened cocoa powder
  • 4 tablespoons pink food coloring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons distilled white vinegar

Vanilla Buttercream Frosting:

  • 2 sticks unsalted butter
  • 4 cups powdered sugar
  • 1/4 cup cream
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 drop pink gel food coloring
  • 1 drop yellow gel food coloring

Chocolate Buttercream Frosting:

  • 2 sticks butter
  • 8 oz. dark chocolate, melted and cooled
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 1/2 tsp salt

Cream Cheese Frosting:

  • 2 sticks butter
  • 8 oz. package cream cheese
  • 5 cups powdered sugar
  • 2 tsp vanilla

I got off work at nine, and went into turbo mode in the kitchen. I bought the ingredient when I grabbed dinner, so that they would all be room temperature by the time I was able to bake. The below directions are the my speed method of making cupcakes.

For each type of cupcake base, whisk together the dry ingredients in one bowl, and combined the wet ingredients in another. Gradually incorporated the dry into the wet, and mixed with an electric mixer until everything was combined.Fill each cupcake tin 2/3 full, and baked the cupcakes between 15-19 minutes. Remove from oven when edges begin to brown, or when a toothpick inserted into the center of the cupcake comes out clean. Let the cupcakes cool on a wire rack fully before frosting (at least 1 hour). If you are crunched for time, you can always pop the cupcakes in the freezer to speed up the process.

For each frosting type, beat the butter until fluffy. Add remaining wet ingredient, and beat until fully incorporated. Gradually add in the powdered sugar and other remaining dry ingredients, until fully mixed, and fluffy.

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For the vanilla cupcakes, I decorated them with mini pacifiers, some left over chocolate frosting, and chocolate chips to make baby faces! I used a round tip and the cupcake toppers to decorate the pink velvets, and used some baby candy and a star tip for the triple chocolate cupcakes. Each type turned out great! I was very pleased with the taste and appearance of these cupcakes, and I think everyone at the party liked them too 😀 It was a wonderful evening at the office.

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