Delicious Bubblegum Cupcakes Recipe with Vanilla Sponge

Springtime calls for cheerful desserts, and nothing captures that joyful essence better than these bubblegum cupcakes. With their soft vanilla sponge and vibrant pink buttercream, these cupcakes are not only visually stunning but also bursting with flavors that will take you back to childhood. The chewy marshmallow pieces hidden in the frosting add a delightful twist, making these treats irresistible to both kids and adults.

The Best Bubblegum Cupcakes

This recipe brings together the classic vanilla sponge with a buttercream twist that looks as good as it tastes. The soft texture, paired with a hint of bubblegum flavor from the marshmallow-topped buttercream, elevates these cupcakes to another level. Whether you’re baking for a party, a spring celebration, or just because—these bubblegum cupcakes are sure to leave a lasting impression.

Notes on Ingredients

• Plain Flour: Creates a light and fluffy sponge base for the cupcakes.
• Caster Sugar: Provides sweetness and helps give the cupcakes their fine crumb.
• Butter: Unsalted butter is used for both the sponge and the buttercream, lending richness to the cupcakes.
• Red Food Coloring: Adds the distinctive pink hue to the buttercream, evoking the nostalgic bubblegum theme.
• Marshmallows (Optional): If you’re looking to add a chewy texture, top the buttercream with mini marshmallows.

How to Make Bubblegum Cupcakes

1. Preheat the Oven: Set your oven to 170°C (Gas Mark 3) and line your muffin tray with paper cases.
2. Prepare the Sponge: Mix the dry ingredients—flour, sugar, baking powder, and a pinch of salt. Add the butter until you achieve a sandy texture. Gradually pour in half the milk, followed by the beaten egg, vanilla extract, and the rest of the milk. Stir until smooth, but don’t overmix.
3. Bake: Spoon the batter into the paper cases until they’re two-thirds full. Bake for 20-25 minutes until the cupcakes are golden brown and a skewer comes out clean.
4. Make the Buttercream: While the cupcakes cool, whisk together icing sugar and butter. Gradually add milk to achieve a soft consistency. Stir in the vanilla extract and red food coloring until you reach the perfect shade of pink.
5. Decorate: Once the cupcakes are completely cool, top them with buttercream and add marshmallows for a chewy, bubblegum-inspired touch.

How to Serve Bubblegum Cupcakes

These cupcakes are perfect for any spring gathering or as a fun treat for kids’ parties. Arrange them on a pastel-colored platter to enhance the pink theme, or present them in cupcake stands for a more elegant display. Pair them with a light, fruity tea or lemonade for a refreshing combination.

How to Store Bubblegum Cupcakes

Store the cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, they can be refrigerated for up to five days, but let them return to room temperature before serving for the best texture.

FAQS About Bubblegum Cupcakes

The Best Bubblegum Cupcakes

These delightful bubblegum cupcakes are the perfect treat for any spring celebration or special occasion. Featuring a light and fluffy vanilla sponge, topped with a smooth, creamy pink buttercream that brings to mind the sweet nostalgia of bubblegum, these cupcakes are both playful and delicious. The addition of marshmallows nestled in the buttercream adds a unique chewy texture, making each bite a fun and flavorful experience. Easy to make and beautiful to serve, they are a surefire hit with kids and adults alike.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcakes

Ingredients

  

FOR THE SPONGE

• 120 g plain flour
• 140 g caster sugar
• 1.5 tsps baking powder
• pinch of salt
• 40 g unsalted butter at room temperature
• 120 ml whole milk
• 1 egg
• quarter of a tsp vanilla extract

FOR THE BUTTERCREAM

• 160 g icing sugar
• 80 g unsalted butter at room temperature
• 3 tbsps milk
• quarter tsp vanilla extract
• a few drops of red food colouring

Instructions

 

• Preheat the oven to 170 degs C/gas mark 3
• Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
• Whisk the egg, vanilla extract and remaining milk together in a separate bowl, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Spoon the mixture into the paper cases until two-thirds full…
• …and bake for 20-25 minutes, or until light golden and the sponge springs back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire rack to cool completely.
• To make the buttercream, whisk together the icing sugar and butter until combined and then gradually add the milk to make a soft consistency. Stir in the vanilla extract and enough red food colouring to give you your desired shade of pink. When the cupcakes are cold, spoon the buttercream on top and decorate as you wish. Enjoy!

Keyword buttercream, Cupcakes, Vanilla