Penguin Cupcakes

Learn how to make these fun and adorable penguin cupcakes that are perfect for Christmas, winter or holiday parties.

Dreaming of a sweet treat that’s sure to bring smiles all around? Whether you’re looking for a fun way to bring more joy into your home this winter or ready for some adorable new ideas for your child’s next birthday party, these Penguin Cupcakes are definitely the answer.

We take a classic vanilla cupcake and load it up with Oreo cookie crumbs then decorate it with adorable penguin faces. This recipe takes only a few steps and simple ingredients to create something truly special.

The little ones will love seeing the smiling faces on top of their frosted treats, while adults will appreciate their delicious flavor and undeniable charm.

Ready to make your own charming creations? Let’s get baking – we’ll show you how it’s done!

Tips for the Best Cupcakes

This easy vanilla cupcake recipe results in rich vanilla flavoured chocolate cupcakes with a tender crumb, but you should be aware of some cupcake baking basics for best results.

• Make sure NOT to over-mix the batter if you want light, fluffy cupcakes.
• Use ingredients that are at room temperature.
• Do NOT open the oven door while baking.
• Always fill your cupcake liners about 2/3 full.
• Baking time can vary from oven to oven, so be sure to test your cupcakes!
• Allow your cupcakes to completely cool before frosting.

How to Store Santa Belly Cupcakes

To prevent these cupcakes from drying out, store them as you would other baked goods. These cupcakes should last up to three days at normal room temperature covered in plastic wrap or stored in an airtight container, and about a week if refrigerated.

If stored in the fridge, bring the cupcakes to room temperature before serving.

Can I Freeze Santa Belly Cupcakes?

Yes, cupcakes freeze well and will last for up to three months if properly stored. Wrap cooled, unfrosted cupcakes, well in plastic wrap and then in a freezer bag.

Thaw them in the fridge overnight or on the counter for a couple of hours before frosting and serving.

Equipment Needed for Penguin Cupcakes

1 medium cookie scoop – Helps portioning out even sized cookies.

2 Piping bags – You can use disposable bags or if you have two reusable pastry bags, that works too.

2 star tips – If you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.

Round cutter – You will need a round circle cutter set with a 3/8 inch cutter and a 3 inch round circle cutter,

2 inch heart cutter

About the Ingredients for Penguin Cupcakes

Cake mix – You can also use your favourite homemade vanilla cake recipe and fold in the oreo crumbs.

Eggs – Should be room temperature.

Oil – I like to use half oil and half butter for vanilla cake as it gives you the best of both. Buttery flavour and a moist crumb. You can go all one way or the other though.

Milk – Whole milk is best but you can use any milk you like including non-dairy.

Oreos – Use whole cookies crushed by hand rather than store bought chocolate crumbs.

Food colouring – Use gel food colouring for the best colour that won’t affect the consistency of the frosting.

Fondant – I used a 4.4 oz package of White Satin Ice fondant, and 8.8 oz package of Red fondant. You can use any brand you prefer though.

Holly decorating sprinkles – If you can’t find holly sprinkles you can decorate the hats anyway you like. I used snowflake sprinkles of some of mine.

Looking for More Fun Winter Desserts?

Check out some of my favourite winter dessert recipes!

A fun recipe for kids and adults alike, these Oreo penguin cookies are a perfect addition to your holiday cookie platter.

These Melting Snowman Cookies are a precious and tasty Christmas cookie that is perfect for holiday parties with kids!

These snowman cupcakes are simple but festive and are perfect for class Christmas parties, holiday bake sales or an after dinner treat at any holiday dinner party.

How to Make Penguin Cupcakes

Yields: 16 cupcakes | Prep time: 45 minutes | Bake time : 21 minutes

Ingredients:

• 1 box french vanilla cake mix
• 3 large eggs, room temperature
• ¼ Cup butter, softened
• ¼ Cup Vegetable oil
• 1 ¼ Cup whole milk, room temperature
• 1 Cup crushed oreo cookies

For the Vanilla Frosting:

• 2 Cups butter, softened
• 5 Cups powdered sugar
• 5 tablespoons heavy whipping cream
• 3 teaspoons pure vanilla extract

For Decorating:

• Black gel food colouring
• Orange gel food colouring
• 4.4 oz white fondant
• 8.8 oz red fondant
• 1 container of Holly decorating sprinkles

Directions:

Preheat oven to 350 degrees Fahrenheit, and line a cupcake/muffin pan with cupcake liners. Set aside.

Using a hand mixer or stand mixer with whisk attachment, beat the cake mix, eggs, butter and milk until smooth.

Fold in the crushed Oreo cookies.

Fill liners ¾ way full and bake in in the oven for 20 minutes then allow to cool completely.

Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy cream until combined, smooth and holds a peak.

Scoop ½ Cup of frosting into a bowl and mix in 4 drops of orange gel food colouring.

Mix in 5-7 drops black gel food colouring into the remaining frosting, you want to make sure the frosting is a nice rich black shade so you may need to add in a few more drops of gel food colouring.

Scoop a mound of black frosting on top of each cupcake and use the cake spatula to smooth into a thick mound.

Scoop the remaining black frosting into the second piping bag and set aside.

Lightly dust a cutting board with powdered sugar and roll out the white and red fondant to ¼ in thick.

Use a 2 inch heart cutter, cut out 16 white hearts and place onto another cookie sheet lined with parchment paper.

Using a 3 inch circle cutter, cut out 16 red circles. Use the circle cutter again on the cutouts and create a large moon, this will be the hat.

Use a 3/8 inch small circle cutter and cut out 16 small red circles.

Roll the remaining red fondant back into a ball and pinch off about 1 tablespoon of fondant. Roll the fondant into a thin rope about 3 inch long. You will need two ropes for each red circle or 32 thin ropes in total.

Take 1 end of two ropes and pinch together then twist the ropes together.

Using a fondant brush, brush a thin amount of warm water on the bottom part of the hat.

Carefully place the braid onto the wet section and lightly press down so that it sticks to the hat.

Cut the ends off of the rope to make it even with the hat.

Take the fondant brush again and lightly brush a small amount of warm water on the back of the smaller circles. Carefully place the circles on top of each hat. Allow to dry for 15 minutes.

Brush a small amount of warm water on the back of the holly sprinkles and place in the top corner on the hat above the braid.

Take the heart shaped fondant and place onto the lower part of the cupcake frosting, this is the penguins face.

Take the black frosting piping bag and pipe two small dots for the eyes.

Take the orange frosting piping bag and pipe a small cone for the beak.

Carefully place the hat on top of the face and lightly press down onto the frosting.

Enjoy