Dumpling Cupcakes

5 from 5 ratings

These dumpling cupcakes are simply adorable! They're made with deliciously moist vanilla cupcakes with are decorated with buttercream frosting!!

Prep Time10

Cook Time19

Additional Time45

Total Time1 14

Course: Cupcakes

Cuisine: American

Servings: 12

Calories: 469kcal

Begin by preheating oven to 350°F / 175°C, and place 12 cupcake liners in a muffin pan.
Add 1 1/4 cup all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder and 3/4 tsp salt to a large bowl and gently combine with a whisk or large spoon.
Add in 1/2 cup sour cream, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract. Mix by hand with a whisk until the batter just comes together. The batter will be thick, but that's how it should be!
Divide the batter evenly between the 12 cupcake liners, filling each one about 2/3 way full. Bake for 19-21 minutes, or until a toothpick comes out with a few moist crumbs.
Let the cupcakes cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

Beat 1 cup of unsalted butter on a medium speed for 30 seconds with a hand mixer until smooth.
Gradually mix in 3 1/2 cups powdered sugar on a low speed. Pour in 1 Tbsp of heavy cream or milk halfway through to make it easier to mix the frosting. Scrape the sides and bottom of the bowl as needed.
Once fully mixed, add in 2 tsp vanilla extract, 1/4 tsp salt, and 1 tsp baking cocoa. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting seems too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Cover the frosting with a piece of plastic wrap and set aside. Be sure to re-stir the frosting again with a rubber spatula to make sure it's nice and smooth when you add it to your cupcakes.

Unwrap one cupcake and cut it in half horizontally.
Give the frosting a good stir with a rubber spatula. It can develop air bubbles as it sits and stirring it will push the excess air out and leave you with smooth frosting.
Add a dab of frosting onto a small, greaseproof dessert board or plate.
Place the bottom half of the cupcake in the center of the board. Add an even layer of frosting, then stack the top half of the cupcake on top.
Carefully cover the cupcake stack in thin layer of frosting.
Freeze the stacked cupcake for 5-10 minutes, until the frosting it firm to the touch.
Remove from the freezer and spread on a second layer of frosting. Smooth using an acetate sheet, shaping the frosting into a wide teardrop shape. Make some lines at the top of the dumpling to make it look like the dough at the top has been twisted together.
Chill again in the freezer for 5 minutes, until the frosting is firm to the touch.
Mix together 3 drops of warm brown gel food coloring with 1 tsp of clear liquor or extract in a small container.
Use a kitchen paint brush to brush the edible brown paint along the bottom of each chilled dumpling to make it look like it has a crisp, golden-brown bottom.
Carefully shape and press the fondant facial features into the buttercream.
Repeat with remaining cupcakes and enjoy!

Build each little dumpling on a small dessert round to make them easy to pop in and out of the freezer.
Thoroughly chill the crumb coat of each dumpling to help them keep their shape for decorating.
Use an acetate sheet to smooth the curved sides of the dumpling.
Have fun creating the faces for your dumplings! That's half the fun of making them!!

You can make the cupcakes for these dumpling cupcakes in advance! The cupcakes can be frozen for up to 2 weeks if stored in an airtight container.
You can also decorate the dumplings ahead of time! Once the cupcakes are fully frosted, the buttercream will lock in all the moisture. They keep in the fridge for several days.