Mermaid Cupcakes
Mermaid cupcakes are a fun, eye-catching treat that combines simple baking with playful decoration. Soft cupcakes are topped with ocean-inspired frosting in shades of blue, teal, and purple, then finished with sprinkles, shimmer, and mermaid-themed toppers. They’re easy to customize for birthdays, pool parties, or beach-themed events, and you don’t need professional decorating skills to make them look impressive. With a few basic ingredients and creative touches, mermaid cupcakes add a magical, under-the-sea vibe to any celebration.
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Servings: 18 cupcakes
Calories: 363kcal
Equipment
- 1 mermaid Silicone fondant mold
- 1 Seashell Silicon fondant mold
- 1 food safe paint brush
- disposable piping bag with a star tip
Ingredients
Mermaid Tails and Seashells
- 1 tube Pink fondant
- 1 tube Lilac fondant
- 1 cup corn starch
- 1 tube gold luster dust
Cupcakes
- 1 box french vanilla cake mix
- 3 eggs
- ½ C sweet cream butter softened unsalted
- 1 C whole milk
- blue, pink, purple, and green gel food coloring
Frosting
- 1 C unsalted sweet cream butter softened
- 2 ½ C powder sugar
- 1 tsp vanilla
- 3-5 TBSP heavy whipping cream
- Blue and pink gel food coloring
- 1 bag Wilton White Jumbo Nonpareils Sprinkles
- 1 bag Wilton Purple Sprinkles
- 1 bag Wilton Green Sprinkles
- 1 bag Wilton Blue Sprinkles
- 1 bag Wilton Orange Jumbo Nonpareils Sprinkles
Instructions
Mermaid Tails and Seashells
- Lightly powder your hands with the cornstarch and start to work the fondant until it becomes soft and easy to work with.
- Using one of the brushes, dip it into the cornstarch and lightly coat the silicon mold
- Tear off a tablespoon amount of fondant and mold it into the tail mold.
- Once that is done, let it sit for 5-10 minutes before flipped over the mold and carefully push out the fondant tail out of the mold.
- Once all tails have been molded, lightly dip the tip of a paint brush into the gold dust and brush the tail with it
- Let the mold dry for 1 hour.
- Repeat steps for the Seashells
Cupcakes
- Preheat oven to 350 and line cupcake pan with the liners
- In a medium bowl, combine the cake mix, butter, milk, and mix until combined
- Divide the batter into 4 small bowls
- Add a few drops of the food coloring to a bowl. One color to one bowl
- Mix until combined and the colors are bright and vibrant to your liking
- Using a spoon, start spooning 1 color of batter into the cupcake liners
- Repeat step with other colors until 3/4th full
- Bake in the oven for about 21 minutes
- Pull out and place on the side to cool
Frosting
- Using a standing mixer, combine all ingredients and mix on medium speed
- If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream
- Mix until you see creamy stiffed peaks
- Once the frosting is made, scoop about 1 C of frosting into the 3 bowls
- Add a few drops of the blue food coloring into one bowl
- Add a few drops of pink into the second bowl
- Leave the third bowl white
- Scoop blue frosting into the piping bag with no tip
- Frost the cupcakes
- Dip the frosting into the sprinkles
- Using the piping bag with the star tip, scoop pink frosting onto one side of the piping bag
- Scoop white frosting onto the other side
- Pipe a medium dollop of frosting into the middle of the blue
- Push the mermaid tail into the pink and white frosting
- Place a shell piece onto the side of the frosting
Nutrition
Calories: 363kcal | Carbohydrates: 48g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 258mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 571IU | Vitamin C: 0.02mg | Calcium: 90mg | Iron: 1mg