Best Cat Cupcakes Recipes

BLACK CAT CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes, filling paper-lined muffin cups two-thirds full. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a star tip, frost tops of cupcakes. Insert two cookie pieces into each for ears, splitting Oreos if desired to expose filling. Decorate faces as desired with assorted candies.

KITTY CAT CUPCAKES

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition. , In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes. , Arrange M&M's for eyes and nose, licorice for mouth and sprinkles for whiskers. For ears, cut wafers into quarters with a serrated knife; place two on each cupcake, rounded side down. Sprinkle with coconut. Refrigerate until serving.

BLACK CAT CUPCAKES

Steps:

• Preheat oven to 350.
• Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside.
• Prepare cake mix according to package directions; stir in cookie crumbs.
• Spoon batter into prepared muffin cups.
• Bake for 25 minutes.
• Remove from pans; cool on wire rack.
• Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
• Let set at least 30 minutes.
• Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail.

CAT CUPCAKES

Steps:

• Line a baking sheet with wax paper.
• Melt chocolate chips in a small bowl in microwave as bag directs.
• For cat's tails, dip pretzel loops in chocolate, remove excess, place on lined baking sheet and sprinkle with Jimmies.
• Refrigerate until needed.
• Spoon 1 Tbsp vanilla frosting into a small ziptop bag; set aside.
• Tint rest grass-green with the food color.
• Frost top of cupcakes with green frosting.
• For each cupcake: Insert a tail into frosting at top right, letting part of tail extend over the side.
• Reserve 1 tsp chocolate frosting.
• Spoon rest into a small ziptop bag.
• Snip 1/4inch off corner and pipe cat's body (like a large"C") and legs.
• Press point of chocolate Kiss into frosting for head.
• Snip tiny tip off corner of bag with vanilla frosting- pipe whiskers.
• Pipe eyes with yellow icing Dip a toothpick into reserved chocolate frosting; use to make cat's ears.

CARROT-GINGER CAT-FACE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
• Combine the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the almonds are finely ground.
• Whisk together the grated carrots, granulated sugar, oil, vanilla and eggs in a large bowl until combined. Stir in the flour mixture until just combined.
• Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 15 minutes. Transfer to a rack and let cool for 5 minutes, then remove the cupcakes from the pans to cool completely.
• For the vanilla American buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer) and beat on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency with milk or cream as desired. Use immediately or refrigerate in an airtight container up to 3 days. (If refrigerated, allow to come to room temperature and then beat on medium-high speed until smooth before using.)
• For the chocolate frosting: Sift the confectioners' sugar and cocoa into a large bowl. In another large bowl, combine 1 cup of the sugar mixture with the butter and 1 tablespoon of the milk or cream, beating with an electric mixer until smooth. Add another cup of sugar mixture and another 1 tablespoon milk or cream, beating well. Add the remaining sugar mixture and another 1 tablespoon milk or cream and beat until the frosting is fluffy. Beat in the vanilla. Add the remaining 1 tablespoon milk or cream if needed for desired consistency.
• For the assembly: Use some red food coloring to tint 1/2 cup of the vanilla American buttercream pink. Scoop the pink buttercream into a pastry bag fitted with a no.6 straight tip. Scoop the remaining white buttercream into a pastry bag fitted with a no.4 straight tip. Scoop the chocolate frosting into a pastry bag fitted with a no.15 fluted tip. (You may use resealable plastic bags in place of pastry bags.)
• Using the chocolate frosting, create the fur: Pipe around the edge of each cupcake by pulling a dollop of frosting to a point over the edge of the cupcake (this is the same method used to pipe a shell). Layer the frosting as needed to cover any missing spots. Pipe a second circle of fur slightly overlapping the first, covering almost the entire cupcake.
• Then create the ears: Toward the edge of each cupcake, pipe a triangle shape with the chocolate frosting, layering it so that it is higher than the fur frosting. Fill in the center of the triangle with the pink buttercream. Repeat to make a second ear. Place two candy-coated chocolates in the center of the cupcakes to create eyes. Use the chocolate frosting to fill around the eyes so that they look set into the face.
• Underneath the eyes, create the cheeks: Pipe two circles with the white buttercream. Pipe a smaller circle underneath and between the cheeks for the mouth. Using the pink buttercream and centering between the cheeks and above the mouth, pipe three dots in a triangle shape to make the nose. Using the frosting of your choice, pipe two lines along the center of the face from the nose, between the eyes and between the ears.

CHOCOLATE CAT CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
• Microwave chocolate and butter in microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Gradually stir in sugar until well blended; spread onto cupcakes.
• Decorate with remaining ingredients to resemble cat faces as shown in photo.

SCAREDY-CAT CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes; cool completely. Tint vanilla frosting orange. Using a star tip, pipe orange frosting onto cupcakes. , For whiskers, in a small bowl, combine the chow mein noodles, sugar and cocoa; set aside. , For cats' ears, insert nacho chips with pointed tips up. Use M&M's and miniature chocolate chips for eyes, pieces of licorice twists for noses and shoestring licorice for mouths. Arrange reserved chow mein noodles on cupcakes for whiskers.