Best 5 Ladybug Cupcakes Recipes

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Indulge in a delightful journey of flavors with these Ladybug Cupcakes, a charming treat that combines adorable aesthetics with delectable taste. Perfect for any occasion, these cupcakes are not only visually stunning but also burst with deliciousness. Explore variations such as Classic Ladybug Cupcakes, adorned with rich chocolate cake and luscious strawberry buttercream, representing the iconic ladybug's vibrant colors. For a fun twist, try the Strawberry Swirl variation, where each bite reveals a delightful blend of strawberry and vanilla cake, creating a symphony of flavors. Those with dietary restrictions can delight in the Gluten-Free Ladybug Cupcakes, offering the same visual appeal and deliciousness without compromising on taste. Your creativity knows no bounds with the Ladybug Cupcake Pops, transforming the classic cupcake into bite-sized treats, perfect for parties and gatherings. And for those who prefer a healthier alternative, the Ladybug Fruit Cups provide a refreshing and nutritious option, featuring fresh fruits arranged to resemble the beloved ladybug.

Check out the recipes below so you can choose the best recipe for yourself!

LADYBUG CUPCAKES



Ladybug Cupcakes image

Relish this creative ladybug cupcake that's made with Betty Crocker™ Super Moist™ cake mix and icing - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker™ Whipped cream cheese frosting
2 teaspoons red paste food color
Red sanding sugar
1 tube (4.25 oz) Betty Crocker™ black decorating icing
24 miniature creme-filled chocolate sandwich cookies
48 candy eyes
1 tube (4.25 oz) Betty Crocker™ red decorating icing
48 pieces (1 inch) black string licorice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In medium bowl, mix frosting and food color. Frost cupcakes. Sprinkle with sanding sugar. Attach small round tip to tube of black decorating icing. On each cupcake, pipe wings and dots on wings. Attach cookie for head. Use black icing to attach candy eyes to cookie. Use red icing for mouth. Insert 2 licorice pieces into each cupcake for antennae.

Nutrition Facts : Calories 300, Carbohydrate 46 g, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg

LADYBUG CUPCAKES



Ladybug Cupcakes image

Cheery marzipan ladybugs nestled in a piped buttercream lawn make adorable kid-friendly cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 19

1 1/4 cups unbleached all-purpose flour
1 1/4 cups cake flour (not self-rising)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
2 large eggs, plus 2 large yolks, room temperature
1 vanilla bean, seeds scraped
1 cup buttermilk, room temperature
1 1/4 cups sugar
5 large egg whites
Pinch of kosher salt
4 sticks (2 cups) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
Green gel-paste food color
Red gel-paste food color
3 ounces marzipan
Chocolate chips and chocolate pearls, for decorating

Steps:

  • Cupcakes:Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 paper liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until fluffy. Beat in vanilla seeds. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
  • Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
  • Buttercream:Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips.
  • Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
  • Reduce speed to medium-low and add butter a few tablespoons at a time, whisking well after each addition. Whisk in vanilla. Switch to paddle attachment and beat on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula; continue beating until frosting is completely smooth. Keep buttercream at room temperature if using same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
  • Reserve 1/2 cup buttercream. Tint remaining buttercream green, adding food color a drop at a time until desired color is reached. If necessary, use reserved buttercream to lighten color.
  • Transfer buttercream to a pastry bag fitted with a small multi-opening tip (such as Wilton #233). Starting at the center and moving outward, pipe grass on top of cupcake: With tip on surface of cupcake, squeeze bag, then release while quickly pulling up to form 1/2-inch-long blades. Pipe some slightly longer for a realistic look.
  • Marzipan Ladybugs:Tint marzipan red, adding a small amount of food color and kneading until thoroughly incorporated, until you reach desired color.
  • Pinch off eighteen 1 teaspoon-sized pieces of marzipan and shape into ovals for ladybug bodies. Using the back of a paring knife, score a line lengthwise along surface of each body to form wings. Place a chocolate chip at one end of each body, point-side out, to form heads. Insert chocolate pearls into wings to form spots. Place a ladybug on top of each frosted cupcake.

LADYBUG CUPCAKES



Ladybug Cupcakes image

Provided by Food Network

Categories     dessert

Time 32m

Yield 12 servings

Number Of Ingredients 19

1 1/4 cups sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 cups milk
2 tablespoons all-purpose flour
8 ounces (2 sticks) room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Yellow and red food coloring
12 (1 1/2-inch) lengths black licorice whips, cut in thin tapered strips
1 tube black icing (the supermarket kind with a small writing tip)
1 tube white icing (the supermarket kind with a small writing tip)
12 red candy coated chocolate candies

Steps:

  • Line a muffin tin with cupcake papers. Heat the oven to 350 degrees F. Sift the sifted flour with the baking soda, baking powder, and salt. Cream the butter in a mixer fitted with a whisk attachment until soft, then add the sugar and mix. Add the eggs, and vanilla and whip at medium-high speed until light and fluffy. With the mixer running at low speed, add a third of the flour mixture and mix. Then add half of the sour cream and mix. Add another third of the flour and mix. Add the remaining sour cream and mix, then the remaining flour. Give it one last mix to make sure everything is blended in. Pour the batter into the muffin cups, filling them 3/4 full. Bake until firm to the touch in the center, 20 to 25 minutes. Set the pan on a wire rack and let cool. Meanwhile, make the frosting: Put the milk in a saucepan and whisk in the flour. Bring to a simmer over medium heat and simmer until thickened, about 5 minutes, whisking often. Cover and let cool to room temperature. Cream the butter, sugar, and vanilla in a mixer fitted with a paddle attachment until light and very fluffy. Add the cooled thickened milk and mix until smooth. Add yellow and red food coloring to make a light orange frosting. When the cupcakes have cooled, make the ladybugs. Cut off the top rounded "cap" (like the cap of a mushroom or a muffin) of each cupcake. Spread the rounded tops of each cupcake with frosting. Cut the tops in half. Spread frosting on the cut face of the cup cake. Place two "wings" on top of each cupcake, spreading them apart slightly. Use two pieces of black licorice to make the antennae. Pipe a black section for the head and dot it with white to make eyes. Use black to make the dots on the wings. Place a tiny ladybug on the wings of the big ones. To make the tiny lady bug, pipe red candy coated chocolates with black frosting making a head section, a line down the back to define the wings and polka-dots on the wings

LADYBUG CAKE AND CUPCAKES



Ladybug Cake and Cupcakes image

What's sweeter than a ladybug birthday cake? A ladybug birthday cake AND ladybug cupcakes!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 18

Number Of Ingredients 14

2 boxes Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Tray or cardboard (18x15 inch), covered with foil or wrapping paper and plastic wrap
1 container Betty Crocker™ Rich & Creamy or Whipped chocolate frosting
1 container Betty Crocker™ Rich & Creamy or Whipped vanilla frosting
Red food color
6 chocolate-covered peppermint patties, unwrapped
1 large marshmallow
2 blue candy-coated chocolate candies
2 pieces (6 inch) black licorice twist
8 brown candy-coated chocolate candies
2 large black gumdrops
4 blue miniature candy-coated chocolate candies
4 pieces (2 inch) black string licorice

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake mixes as directed on box, using water, oil and eggs. Divide half of the batter between cake pans. Divide remaining batter evenly among muffin cups, filling about two-thirds full. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Reserve 5 cupcakes; save remaining cupcakes for later use. For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
  • On serving plate or foil-covered tray, place 1 cake layer, rounded side down. Remove paper liners from 3 of the reserved cupcakes; position cupcakes against front of cake, slightly angled, for ladybug's head. Spread thin layer of chocolate frosting over bottom cake layer and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
  • In another medium bowl, mix vanilla frosting and red food color. Spread second cake layer with red frosting. Cut second layer in half crosswise; frost rounded top and cut sides. Refrigerate or freeze 30 minutes to 1 hour. Frost bottom cake layer and 3 cupcakes with chocolate frosting. Position red cake halves, rounded side up and slightly angled, on bottom layer to look like ladybug's wings. Place peppermint patties on red cake for spots.
  • Cut marshmallow crosswise in half; push 1 blue candy into each. Attach marshmallows to ladybug's head for eyes. Insert licorice twist pieces for antennae.
  • For baby ladybugs, cut off and reserve rounded tops of remaining 2 cupcakes. Spread flat cupcake tops with chocolate frosting. Spread cutoff tops with red frosting; cut each crosswise in half. Position red halves, rounded side up and slightly angled, on cupcakes to look like wings. Add brown candies to wings for spots. Flatten gumdrops; attach 1 gumdrop to front of each cupcake for head. Use frosting to attach blue miniature candies for eyes. Insert string licorice for antennae.

Nutrition Facts : Calories 540, Carbohydrate 79 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 5 g, TransFat 3 g

LADYBUG CUPCAKES



Ladybug Cupcakes image

[DRAFT]

Provided by Food Network Kitchen

Categories     dessert

Yield 12 ladybug cupcakes

Number Of Ingredients 8

Black licorice spirals, such as Haribo (for the antennae)
About 2 ounces yellow-tinted fondant (for the antennae tips and legs)
About 4 ounces red-tinted fondant (for the bodies)
About 2 ounces black-tinted fondant (for the head and spots)
24 yellow flat round sprinkles (for the eyes)
1 tablespoon semisweet chocolate chips (for the pupils)
12 Go-To Vanilla Cupcakes
1 1/2 cups Vanilla American Buttercream, tinted green

Steps:

  • For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands from each other, leaving them attached at one end. Roll 2 small (1/4-inch) balls of yellow fondant for each pair of antennae and attach to the separated ends of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry.
  • For the legs: Cut more licorice into 2 1/2-inch segments. Separate the strands from each other to make 72 legs. Roll 72 small (1/4-inch) balls of yellow fondant to make a foot for each leg. Attach a foot to the end of each leg. Set all the legs aside to dry.
  • For the bodies: Shape about 2 teaspoons of red fondant into a ladybug body the size of a small walnut. Make a line in the back of the body with a small knife. Roll a small ball of black fondant about 3/4 inch in diameter for the head. Attach a pair of antennae by sticking the licorice into the head. Using a small brush with a little water, moisten the front of the head and attach 2 yellow sprinkles for eyes.
  • Roll enough 1/4-inch balls of black fondant for spots and flatten them slightly. Moisten the backs of the ladybugs and attach the black spots. Attach 3 legs to each side of the body by pressing them in. (Use a skewer to make holes to help guide, if needed.)
  • To assemble: Attach each head to a body by brushing the surface of the body with a little water and gently pressing the head on to adhere. Add pupils to the eyes by dipping a skewer into the melted chocolate and making small dots on the yellow sprinkles.
  • Frost each cupcake with about 2 tablespoons buttercream. Place the ladybug in the middle and press gently into the frosting. Repeat with the remaining elements.

Tips:

  • Use fresh ingredients for the best flavor and texture.
  • Make sure the butter and eggs are at room temperature before baking, this will help ensure the cake batter is smooth and creamy.
  • Don't overmix the batter, this can make the cupcakes tough.
  • Fill the cupcake liners only 2/3 full, this will prevent them from overflowing in the oven.
  • Bake the cupcakes in a preheated oven, this will help them rise evenly.
  • Allow the cupcakes to cool completely before frosting them, this will help the frosting set properly.
  • Be creative with your frosting! You can use different colors and flavors to create unique and festive cupcakes.

Conclusion:

Ladybug cupcakes are a fun and easy treat that are perfect for any occasion. They're sure to be a hit with kids and adults alike. With a little planning and effort, you can create beautiful and delicious ladybug cupcakes that will impress your guests. So what are you waiting for? Get baking!

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