Woohoo! Another Cupcake Saturday is here! I can’t believe how many weeks we have been sharing cupcakes! I need to sit down and count how many weeks we are out. I think May will be our 1 year anniversary of Cupcake Saturday. Today we are sharing these Super Cute Crab Cupcakes! I love that these are so easy to make. You only need a few things and you can surprise and treat your friend and family with these seriously cute crab cupcakes! These would be perfect for an under the sea ocean birthday party or baby shower!
Did you know that we are sharing new cupcakes every week this year? Our goal is to share more than 52 cupcake recipes that you will love. A few of them we have shared so far include…
Chocolate Vanilla Cupcake Recipe
and a personal favorite this delcious Nutella Cupcake Recipe with Nutella Frosting..Hello yum!
For something a bit different check out this Blueberry Lemonade Cupcake Recipe. Perfect for summer.
Super Cute Crab Cupcakes
Cupcake Ingredients:
1/2 C unsalted butter, room temp
2 egg whites
2 eggs
2 C flour
1 tsp baking powder
1/2 tsp salt
1/4 baking soda
3/4 C buttermilk
1 1/2 C sugar
1 tsp vanilla
Cupcake Directions:
-Preheat oven to 350 degrees.
-Line the cupcake tins with paper liners.
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-Beat butter on high for 30 seconds.
-Add sugar and vanilla extract to the butter …. beating until well combined.
-Add egg whites, and then eggs one at a time, beating well after each addition.
-Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
-Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
-Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out clean.
-Allow to cool in the cupcake tin for 10 minutes.
-Remove the cupcakes from the cupcake tin and completely cool on a wire rack.
Frosting:
Frosting Ingredients:
1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
Red gel food coloring
Frosting Directions:
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream.
-Test to see if the frosting can form and hold a stiff peak.
-Add several drops of red gel food coloring….mix well…Make sure the red is the color that you want.
-If not add more powder sugar 1/2 C at a time.
-Test to make sure that the frosting can make and hold a stiff peak.
-Scoop the frosting into a pastry bag with a 13 inch round frosting tip…. twist the open end of the pastry bag to push the frosting to the tip.
-Frost the cupcakes by starting at the outer edge of the cupcake in a circle until you reach the center of the cupcake….Build a second smaller swirl and then top it with a smaller third swirl…..Add 2 edible eyes to the center of this frosting dollop….Add 4 pieces of red cherry Twizzlers, pull’n’peel candy as the crabs legs.
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.
Follow Tammilee Tips’s board Tammilee Tips Recipes on Pinterest.
- 1/2 C unsalted butter room temp
- 2 egg whites
- 2 eggs
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 baking soda
- 3/4 C buttermilk
- 1 1/2 C sugar
- 1 tsp vanilla
- Frosting Ingredients:
- 1 C soft unsalted butter
- 4 + C powder sugar
- 4 TBSP heavy whipping cream
- Red gel food coloring
-
Cupcake Directions:
-
-Preheat oven to 350 degrees.
-
-Line the cupcake tins with paper liners.
-
-Sift flour, baking powder, salt, and baking soda together in a bowl.
-
-Beat butter on high for 30 seconds.
-
-Add sugar and vanilla extract to the butter …. beating until well combined.
-
-Add egg whites, and then eggs one at a time, beating well after each addition.
-
-Alternate adding the flour mixture and buttermilk to the butter mixture, beating on low speed until everything is mixed together.
-
-Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
-
-Bake at 350 degrees for 20-25 minutes or until an inserted cupcake comes out clean.
-
-Allow to cool in the cupcake tin for 10 minutes.
-
-Remove the cupcakes from the cupcake tin and completely cool on a wire rack.
-
Frosting Directions:
-
-Cream the butter and powder sugar until it looks light and creamy.
-
-If it doesn’t cream add several drops of the heavy whipping cream.
-
-Test to see if the frosting can form and hold a stiff peak.
-
-Add several drops of red gel food coloring….mix well…Make sure the red is the color that you want.
-
-If not add more powder sugar 1/2 C at a time.
-
-Test to make sure that the frosting can make and hold a stiff peak.
-
-Scoop the frosting into a pastry bag with a 13 inch round frosting tip…. twist the open end of the pastry bag to push the frosting to the tip.
-
-Frost the cupcakes by starting at the outer edge of the cupcake in a circle until you reach the center of the cupcake….Build a second smaller swirl and then top it with a smaller third swirl…..Add 2 edible eyes to the center of this frosting dollop….Add 4 pieces of red cherry Twizzlers, pull’n’peel candy as the crabs legs.
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