Emoji Cupcakes
1 hr
Kids go absolutely wild for these — vanilla cupcakes topped with a swirl of chocolate buttercream that looks just like the poop emoji. Perfect for birthday parties or Halloween.
bakingcakemuffins
Vanilla cupcakes topped with colourful mascarpone frosting — perfect for a kids' birthday or whenever you want something a little festive.
Instructions
- 1
Split the vanilla pod lengthways and scrape out the seeds. Beat the butter, sugar, and vanilla seeds together until light and fluffy, then add the eggs one at a time.
- 2
Gently fold in the sifted flour and baking powder, then pour in the cream and mix the batter well.
- 3
Place paper cases in a muffin tin — if you don't have a tin, use double cases so they hold their shape.
- 4
Divide the batter between the cases and bake at 180 °C in the middle of the oven for 15–20 minutes. Let them cool on a wire rack.
- 5
Beat the cream, mascarpone, icing sugar, and vanilla seeds together in a mixer on low speed for about a minute, then increase to medium-high and whip for 3–4 minutes until the cream is light and soft. Don't overwhip or it will split.
- 6
Divide the frosting into 3 smaller bowls and stir a few drops of food colouring into each until you get the colour you want. Spoon into piping bags and pipe onto the cooled cupcakes. For a marbled effect, put two colours into the same piping bag — they'll swirl together beautifully as you pipe.
Per average serving
495
Calories
kcal
6.7
Protein
g
43.6
Carbs
g
30.7
Fat
g
0.7g
Fiber
24.4g
Sugar
132mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
495
Calories
kcal
6.7
Protein
g
43.6
Carbs
g
30.7
Fat
g
0.7g
Fiber
24.4g
Sugar
132mg
Sodium
Tips from the kitchen
- Add the eggs one at a time and let each one blend in before the next. If you dump them all in at once the butter mixture can curdle and go grainy.
- Watch the cupcakes from the 15 minute mark. A toothpick in the middle should come out with a few dry crumbs, not wet batter. They keep cooking a little on the rack so pull them just as they turn golden.
- When you whip the frosting, stop at the 3 to 4 minute mark even if it looks like it could go longer. Mascarpone splits fast once it's past soft peaks, and you can't bring it back.
- Let the cupcakes cool all the way before piping. Even a little warmth will melt the frosting and it'll slide right off.
- For the marbled look, spoon two colours side by side into one bag rather than mixing them in a bowl. They swirl as they come through the nozzle.
Ways to vary it
- Swap the vanilla seeds in the frosting for a little finely grated lemon zest if you want something fresher against the cream.
- A handful of fresh raspberries pressed gently into the batter before baking works nicely if you'd rather have fruit than colour.
- Skip the food colouring and dust the piped frosting with cocoa or sprinkles instead for a plainer finish.
Storage & leftovers
Keep the frosted cupcakes in an airtight container in the fridge for up to 2 days. The mascarpone frosting doesn't freeze well as it tends to split when thawed, but the unfrosted cupcakes freeze fine for a month. Let them come back to room temperature before frosting, and don't reheat once topped or the frosting will melt.
What to serve with it
These are good with a glass of cold milk for the kids or a cup of coffee for the grown-ups. A bowl of fresh berries on the side rounds out a birthday table.
UC
By Untrained ChefPublished 20 April 2026 · Updated 11 July 2026
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