Category Archives: Cupcakes

Cinnamon Fireball Cupcakes

I had my first taste of fireball when I was 19, and it had a lasting impression. It’s a flavored whiskey liquor that tastes just like a liquid red hot. For some reason I’ve always associated fireball with the Fall, so it seemed like the right time to whip up some fireball-inspired cinnamon cupcakes! There’s fireball in both the cupcake batter, and the buttercream frosting, and the cupcakes are topped with a fireball pipette. The full recipe can be found below:

Fireball Cinnamon Cupcake Batter:

  • 1 1/4 cup (162g) all purpose flour
  • 1 cup (212g) sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 1/2 tsp. cinnamon
  • 1/2 cup fireball

Fireball Buttercream Frosting:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/4 tsp salt
  • 1 Tbsp. fireball
  • 1 tsp vanilla
  • 1/2 tsp
  • optional: yellow and orange gel food coloring

Yield: 12-14 regular cupcakes, about 40 mini cupcakes

Prep time: 10 minutes

Bake time: 17 minutes for regular cupcakes, 9-10 minutes for mini cupcakes

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Add the flour, sugar, cinnamon, baking powder and salt to a large mixer bowl and gently mix. Add the buttermilk, and gently stir until just combined. Next, add in the fireball, vanilla, and  vegetable oil, and mix until the batter comes together. Next, mix in the egg until well combined.

Fill the cupcake liners about 3/4 way full, and bake for 19 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. Once cooled, poke holes into each cupcake using a fork, and drizzle fireball (1/2 – 1 tsp per cupcake) over each cupcake.

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While the cupcakes bake and cool, prepare the vanilla frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the fireball half way through. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in some additional fireball (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

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Color 1/2 of the frosting yellow, 1/4 orange, and leave 1/4 of the frosting uncolored. Place into piping bags fitted with a Wilton 1M tip (open star), and pipe swirls of each color onto the cupcakes. I matched the color pattern of  candy corn, but you can pipe them however you want!!

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The last step is to add a pipette of fireball into the side of each cupcake. Then it’s time to enjoy (responsibly!) 😛

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Halloween Cupcake Ideas: Round 2

I had so much making my last batch of Halloween cupcakes, I decided to make another!! This batch features a couple iconic cupcake designs, including an homage to Frankenstein, and the classic shattered glass cupcake (inspired by this recipe). These decorations don’t require fancy tips or difficult techniques, but you will need a bit of gel food coloring, and a candy thermometer! I made them using a super moist spice cupcake recipe, and frosted them using my american buttercream frosting! The recipes used can be found below, along with a quick tutorial:

Spice Cupcake Batter

  • 1 1/4 cup (162g) all purpose flour
  • 1 cup (212g) sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup (120ml) water
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground ginger

Vanilla American Buttercream Frosting:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/4 tsp salt
  • 1 Tbsp. heavy cream
  • 1 tsp vanilla
  • Orange, yellow, black and green gel food coloring

Edible Glass Shards:

  • 1 cup water
  • 1/2 cup light corn syrup
  • 1 3/4 cup sugar
  • 1/2 tsp cream of tartar
  • candy thermometer

Additional Supplies:

  • Tootsie Rolls
  • piping bags
  • brown and red sprinkles
  • candy eyes
  • Halloween sprinkle blend
  • strawberry jam
  • red food coloring

Bake time: 17 minutes

Yield: 12-14 cupcakes

Preheat oven to 350 degree Fahrenheit. Line two muffin tins with cupcake liners.

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Add the flour, sugar, baking powder and salt to a large mixer bowl and gently mix. Add the buttermilk, and gently stir until just combined. Next, add in the water, vanilla, and  vegetable oil, and mix until the batter comes together. Mix in the cinnamon, nutmeg, and ginger. Next, stir in the egg until well combined.

Fill cupcake liners 3/4 full, and bake for 17 minutes. Remove from oven and place on wire racks to cool. To speed up the cooling process, you can also place the cupcakes in the freezer for 15 minutes.

While the cupcakes bake, prepare the buttercream frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the heavy cream half way through. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). To watch a full tutorial on how I make my frosting, you can click here.

To make the edible glass shards,  mix 1 cup water, 1/2 cup corn syrup, sugar, and cream of tartar in a large saucepan or pot. Bring mixture to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees, stirring constantly. It’s super important that you get the mixture to exactly 300 degrees, and immediately remove from the heat one it does. If it doesn’t reach this temperature, it won’t fully harden, and you won’t be able to smash it into smaller shards. If it gets hotter than this, or if you don’t stir if constantly, the mixture can begin to caramelize and gain a yellowish hue. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely firm to the touch. Break into “shards” using a hard object (I sterilized a hammer for this, but a meat mallet would work too!).

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For the shattered glass cupcake design, remove the center from each cupcake. I like to use a 1 inch circle cutter. In a medium bowl, mix together strawberry jam with 1 squirt of gel food coloring. Fill each cupcake with strawberry jam, and pipe white frosting over the jam. Stick glass shards into the frosting, and then drizzle some of the remaining red jam between the shards.

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To make the candy corn swirl cupcake, color a portion of the frosting yellow, and orange. Fit three piping bags with a Wilton 1M (open star) tip, and fill bags with the yellow, orange and white buttercream. Pipe the first, largest frosting swirl with the yellow buttercream. Add a second, smaller swirl with the orange frosting, and add a small finishing swirl on top with the white buttercream.

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To create the Frankenstein cupcakes, frost cupcakes with a mound of bright green buttercream. Dunk into chocolate jimmies, and leave one side of the frosting uncovered by sprinkles. Add candy eyes, a red sprinkle stitch, and a brown sprinkle mouth. Cut each tootsie rolls into 8 equal pieces, and shape small neck bolts. Stick into the sides of the frosting.

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To make the gothic halloween swirl cupcakes, pipe a mound of white buttercream onto each cupcake. Dunk into a Halloween sprinkle blend. I love using blends from Neon Yolk Shop.  Pipe a swirl of black frosting on top of the sprinkles, using a wilton 1M tip. Top with some orange sanding sugar.

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And that’s how you make all four designs!! I had a hard time picking my favorite, but I think I like the shattered glass cupcakes the best 🙂

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Halloween-Inspired Pumpkin Cupcakes

It’s finally October, and I couldn’t resist whipping up some easy Halloween cupcakes!! These decorations don’t require any fancy tips or difficult techniques, but you will need a bit of gel food coloring! I made them using a super moist pumpkin cupcake recipe, and frosted them using a cream cheese buttercream frosting! The recipes used can be found below:

Pumpkin Cupcake Batter

  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ tsp. pumpkin spice
  • ¾ cup canned pumpkin
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup vegetable oil
  • 2 eggs

Cream Cheese Buttercream Frosting

  • 2 sticks or 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 6 cups powdered sugar
  • 1/2 tsp salt
  • 1 Tbsp. heavy cream
  • 1 tsp  vanilla
  • Orange and green gel food coloring

Additional Supplies:

  • Tootsie Rolls
  • piping bags

Bake time: 17 minutes

Yield: 12-14 cupcakes

Preheat oven to 350 degree Fahrenheit. Line two muffin tins with cupcake liners.

Place the flour, sugar, dark brown sugar, baking soda, baking powder, salt, and pumpkin spice into a large bowl. Gently stir to combine. Add in the oil and pumpkin, and stir until incorporated. Mix in the eggs, one at a time. Add a squirt of orange gel food coloring, and stir until the batter is evenly colored.

Fill cupcake liners 3/4 full, and bake for 17 minutes. Remove from oven and place on wire racks to cool. To speed up the cooling process, you can also place the cupcakes in the freezer for 15 minutes.

While the cupcakes bake, prepare the cream cheese frosting. Beat the butter and cream cheese on a medium speed for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). To watch a full tutorial on how I make my frosting, you can click here.

Color 1/6 of the frosting green, and color the remaining portion orange using gel food coloring. Place both colors into piping bags. Trim a 1 cm opening for the orange frosting, and 1/2 centimeter opening for the green frosting.

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Once the cupcakes are fully cooled, pipe orange panels onto the top of the cupcake. Cut tootsie rolls in half, and create score marks on the sides of the tootsie rolls using the edge of an offset spatula. Press them into the top edge of the cupcake, to be the pumpkin stump.

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Use the green frosting to pipe vines and leaves around the base on the pumpkin stump.

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I also used this recipe to also make a few other types of spooky Halloween cupcakes!

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You can watch the full tutorial here:

Starbucks Pumpkin Spice Latte Cupcakes

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As fun as summer has been, I am so ready for Fall! By time August rolls around, I’m usually over the humidity, heat waves, and constant “glistening” whenever I step outside. Fall brings so many great things, including boots season, beautiful foliage, and yes, PSL! I might be getting a bit ahead of myself, but I couldn’t resist making these Pumpkin Spice Latte Cupcakes. And yes, that is a pumpkin spice caramel drizzle. The full recipe is included below:

Pumpkin Spice Latte Cupcake Batter:

  • 1⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ tsp. pumpkin spice
  • ¾ cup canned pumpkin
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 tsp espresso powder, dissolved in 1 tbsp hot water

Cream Cheese Buttercream Frosting:

  • 2 sticks or 1 cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 6 cups powdered sugar
  • 1/2 tsp salt
  • 1 Tbsp. heavy cream
  • 1 tsp  vanilla

Pumpkin Spice Caramel Recipe:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1/4 tsp salt
  • 2 tsp. pumpkin spice

Bake time: 17 minutes

Yield: 12-14 cupcakes

Preheat oven to 350 degree Fahrenheit. Line two muffin tins with cupcake liners.

Place the flour, sugar, dark brown sugar, baking soda, baking powder, salt, and pumpkin spice into a large bowl. Gently stir to combine. Add in the oil and pumpkin, and stir until incorporated. Mix in the eggs, one at a time. Add in the espresso, and stir until the batter in smooth. Another option is to swirl this batter with my favorite vanilla cupcake recipe! I decided to combine the two batters, to give these cupcakes a more exciting look. I alternated scoops of each batter, then used a knife to create a swirled pattern. This doubles the yield of the recipe.

Fill cupcake liners 3/4 full, and bake for 17 minutes. Remove from oven and place on wire racks to cool. To speed up the cooling process, you can also place the cupcakes in the freezer for 15 minutes.

While the cupcakes bake, prepare the pumpkin spice caramel! Turn stove onto medium heat, and place a  pot over element. Pour in sugar. Using a heat proof stirring utensil (I use an old-fashioned wooden spoon), stir until sugar begins to melt into a clear liquid. Continue to stir, until clumps of sugar begin to form. Slowly the color of the sugar clump will deepen from white to amber. Keep stirring until all the clump of sugar have dissolved, and then turn off the heat. Mix in butter slowly, then stir in cream, salt, and pumpkin spice. Place in fridge to cool for 20 minutes, then pour into desired container. I put mine in a squirt bottle (for drizzling over cakes), but a mason jar or Tupperware container would work great too! The caramel will keep for several weeks in the fridge. You can see a full tutorial on how to make this caramel here.

Next, prepare the cream cheese frosting. Beat the butter and cream cheese on a medium speed for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). To watch a full tutorial on how I make my frosting, you can click here.

Once the cupcakes are fully cooled, frost them with a Wilton 1M (open star) tip. Drizzle with Pumpkin Spice Caramel. Be sure the caramel is fully cooled, or else it will melt the frosting! Lightly dust the cupcakes with pumpkin spice.

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To take the decoration of these one step further, you can place them into the short cups from Starbucks (I filled the base with pumpkin candies, to make sure the cupcakes were elevated enough, and add a trimmed green straw!

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By swirling the batters together, you get the below look!

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The Best Dark Chocolate Cupcake Recipe

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I’m starting a cupcake series on my YouTube channel, and plan to use this recipe as my go-to chocolate cupcake recipe! After testing out several different recipes, it’s by far my favorite! It’s a modified version of the Brown Eyed Baker’s chocolate cupcake recipe. I am a huge fan of one-bowl recipes, and have done my best to make this cupcake recipe as easy as possible!

I replaced the dutch-processed cocoa with black cocoa powder, to really give these a beautiful color, and to intensify the taste! The best comparison is to think of the bittersweet, chocolaty taste of an Oreo cookie!

I only recently discovered black cocoa, and I’m obsessed. Black cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6). However, this is optional, and you could also use regular cocoa if that’s what you have on hand.

I always frost my cupcakes with a half batch of my American buttercream, and usually use a Wilton 1m tip (open star) or a Wilton 2D tip (closed star).

Chocolate Cupcake Batter:

  • 1/3 cup dark chocolate chips
  • ⅓ cup (28 grams) black  cocoa powder
  • ¾ cup (177 ml) hot water + 1 1/2 tsp instant espresso powder
  • ¾ cup (117 grams) flour
  • ¾ cup (149 grams) granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1/3 cup vegetable oil
  • 2 eggs, room temperature
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Chocolate American Buttercream Frosting:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/2 cup black cocoa powder
  • 1/4 tsp salt
  • 2 Tbsp. heavy cream
  • 1 tsp vanilla extract

Optional Filling: Chocolate Ganache

Yield: 14 cupcakes

Prep time: 10 minutes

Bake time: 18 minutes

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Fill measuring cup with very hot water, and add in espresso powder. Stir until combined, then pour into a bowl. Add the chocolate chips and black cocoa powder. Let this sit for 2 minutes to melt the chocolate, then stir until no chunks remain.

Add the flour, sugar, baking soda and salt into a large bowl and gently mix. Pour in chocolate espresso mixture, and stir until just combined, being sure to scrap the sides and bottom of the bowl while mixing. Next, mix in the eggs, one at a time. Then add the oil, vinegar, and vanilla, and mix until the batter is smooth.

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Fill cupcake liners 3/4 full, and back for about 18 minutes. Once a toothpick comes out clean (or with minimal crumbs), remove from oven. Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).

While the cupcakes bake and cool, prepare the chocolate frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the cocoa powder half way through, along with the heavy cream. Once all the powdered sugar is added, mix in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

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Once  the cupcakes are fully cooled, it’s time to fill them! Remove the center of the cupcakes using the wide end of a frosting tip, and add chocolate ganache to the center of each cupcake. Pipe on a large swirl of frosting, using a Wilton 2D tip. If you don’t have any frosting tips, you can always use a zip lock bag and just trim the tip to have a 2 cm opening.

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To make these a bit more fun, I also added drizzle some warmed up ganache over the frosting, and grated some dark chocolate over the top of the cupcake!

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Classic Vanilla Cupcake Recipe

I’m about to start a cupcake series, and plan to use this recipe as the base recipe for all my cupcakes. After testing out several different recipes, it’s my favorite and now my go to! It’s a slightly modified version of Life Love and Sugar’s Vanilla Cupcake Recipe.

I swapped out the regular milk and used buttermilk (my personal preference!), and made it all in one bowl! I hate making extra dishes, and always try to simplify recipes when baking.

I always frost my cupcakes with a half batch of my American buttercream, and usually use a Wilton 1m tip (open star).

Vanilla Cupcakes:

  • 1 1/4 cup (162g) all purpose flour
  • 1 cup (212g) sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup (120ml) water

Vanilla American Buttercream Frosting:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/4 tsp salt
  • 1 Tbsp. heavy cream
  • 1 tsp vanilla

Yield: 12-14 regular cupcakes, about 40 mini cupcakes

Prep time: 10 minutes

Bake time: 17 minutes for regular cupcakes, 9-10 minutes for mini cupcakes

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Add the flour, sugar, baking powder and salt to a large mixer bowl and gently mix. Add the buttermilk, and gently stir until just combined. Next, add in the water, vanilla, and  vegetable oil, and mix until the batter comes together. Next, mix in the egg until well combined.

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Fill the cupcake liners about 2/3 way full, and bake for 17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling.

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While the cupcakes bake and cool, prepare the vanilla frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the heavy cream half way through. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Once  the cupcakes are fully cooled, add a large swirl of buttercream. I used a Wilton 2D tip, but you can use whatever you prefer! If you don’t have any frosting tips, you can always use a zip lock bag and just trim the tip to have a 2 cm opening.

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I also added a bit of gold leaf to these cupcakes to jazz them up! I gently added the gold leaf using a sterile paint brush and sheets of 23k edible gold leaf. I purchase mine on amazon!

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Mermaid Tail Cupcakes

Building on the mermaid cake trend, I wanted to make some mermaid cupcakes! They’re the first cupcake of a cupcakes series I’m starting on YouTube, and I wanted to kick things off with something colorful! I used my favorite vanilla cupcake recipe, which is a slightly modified version of Life Love and Sugar’s Vanilla Cupcake Recipe.

I swapped out the regular milk and used buttermilk (my personal preference!), and made it all in one bowl! I hate making extra dishes, and always try to simplify recipes when baking.

I always frost my cupcakes with a half batch of my American buttercream, and usually use a Wilton 1m tip (open star).

Vanilla Cupcakes:

  • 1 1/4 cup (162g) all purpose flour
  • 1 cup (212g) sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 large egg
  • 1/2 cup (120ml) water

Vanilla American Buttercream Frosting:

  • 2 sticks (1 cup) unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/4 tsp salt
  • 1 Tbsp. heavy cream
  • 2 tsp vanilla

Additional Items:

  • white fondant
  • tylose powder (optional; accelerates the drying of the fondant)
  • rolling pin
  • pastry cutter
  • purple, sky blue, and green food coloring
  • mermaid colored sprinkles (I used these from Neon Yolk Shop!)

Yield: 12-14 cupcakes

Prep time: 10 minutes

Bake time: 17 minutes

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Add the flour, sugar, baking powder and salt to a large mixer bowl and gently mix. Add the buttermilk, and gently stir until just combined. Next, add in the water, vanilla, and  vegetable oil, and mix until the batter comes together. Mix in the egg until well combined.

Divide the batter evenly between 3 bowls, and color one a light purple, one a light blue, and one green. Alternate spooning the different colored batters into the cupcake liners, to created a layered look.

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Fill the cupcake liners about 1/2 way full, and bake for 17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling.

While the cupcakes bake and cool, make the mermaid tails. Color 1/2 cup white fondant light purple, 1/2 cup light blue, and 1/2 cup light green using gel food coloring. Knead the color into the fondant, twisting and pulling until the color is evenly spread throughout the fondant. Add 1/2 tsp of tylose powder to each color, to accelerate the firming process. If the fondant gets sticky, let is rest for a few minutes, then resume kneading. Combine the three colors into one long log, and twist the colors together. Roll this out, the fold one more time repeat to blend the colors together.

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Cut out a 2 inch mermaid tail from cardboard, and use this a template to cut out 12 mermaid tails. Use the wide end of a round frosting tip to make a webbed patter at the end of the tail. Flip the frosting tip over, and use the smaller opening to make the scales on the tail. Use a fondant tool of knife to score the tail. Place on parchment paper and set aside for at least 2 hours to harden.

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Next, prepare the vanilla frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the heavy cream half way through. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Divide the frosting between 2 bowls, and color one light purple, and the other light blue using a drip of gel food coloring. Place the light purple into a frosting bag with a round opening ( I just cut my piping bag to have a 2 cm opening). Place the light blue frosting a separate bag with an open star tip (Wilton 1M).

Once  the cupcakes are fully cooled, add a swirl of purple buttercream. Pour mermaid sprinkles into a small bowl, and dunk the cupcake into the sprinkles to cover the frosting entirely.

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Pipe a swirl on top of each cupcake, and then gently insert the fondant mermaid tail into the center of the swirl.

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