Happy Friday! This week is World Princess Week and I’m celebrating with these Sleeping Beauty Cupcakes! Inspired by Princess Aurora’s color changing dress, these vanilla cupcakes have a swirl of pink and blue frosting and a shimmery gold crown!
Over the years, variations of this cupcake have been available in the Parks, so if you’re there this week, keep an eye out! If you’re looking to celebrate with some other princesses, be sure to check out my Snow White Cupcakes, Belle Cupcakes, and Tiana Cupcakes!
These cupcakes are small batch vanilla cupcakes, so they make six cupcakes. If you’re looking for more, you can definitely double the recipe for the cupcakes and the frosting!
To make the cupcakes, whisk together the flour, baking powder, and salt in a small bowl. Then, in a medium bowl, beat the butter and sugar together until it’s light and fluffy.
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Add the egg and vanilla, beating until combined. Gradually add in the flour mixture and then the milk. Beat until smooth and combined. Transfer the batter to a six-cup muffin pan lined with cupcake liners. For these, I used my favorite parchment paper cupcake liners as I wanted the cupcake color to come through, but you can use any cupcake liners you’d like.
Bake the cupcakes for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting. In a medium bowl, beat the butter until creamy. Then add the powdered sugar, beating on low speed until just combined. Add the milk and vanilla extract. Beat on medium high speed until light and fluffy.
Divide the frosting into two bowls. In one bowl, stir in a couple drops of light pink gel food coloring. In the other bowl, stir in a couple drops of light blue gel food coloring. For these cupcakes, I used the bubblegum pink and light blue colors from Ann Clark.
Transfer the frostings into 12-inch piping bags. Place a large star tip (Wilton 1M) in a large piping bag. Then, cut the ends off of the piping bags filled with frosting and place them both into a larger 16-inch piping bag with the large star tip.
Once the cupcakes have cooled and the frosting is ready, pipe a swirl of frosting onto the top of each cupcake. Apply even pressure to the bag so that the two frostings come out evenly and create the swirl effect.
Press a gold crown cupcake topper into the frosting on each cupcake. I used these gold crown cupcake toppers from Michaels. The toothpicks on these toppers were a little long and I needed to trim them so they fit snugly into the frosting. If you also need to do this, just use a pair of strong scissors or kitchen shears to trim the toothpick down.
Enjoy these Sleeping Beauty Cupcakes and the World Princess Week Celebration!
Sleeping Beauty Cupcakes
Ingredients
Vanilla Cupcakes
- ⅔ cup all-purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup milk
Vanilla Frosting
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- pink gel food coloring
- blue gel food coloring
Equipment
- 6-cup muffin pan
- cupcake liners
- 2 12-inch piping bags
- 1 16-inch piping bag
- large star tip (Wilton 1M)
- crown cupcake toppers
Instructions
Vanilla Cupcakes
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Preheat the oven to 350 F and line a 6-cup muffin pan with cupcake liners. Set aside.
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In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a medium bowl, beat the butter and sugar until light and fluffy.
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Add the egg and vanilla, beating until combined.
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Gradually add the flour mixture, beating on low speed. Add the milk and beat until combined.
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Transfer the batter to the prepared muffin pan and bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
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Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Vanilla Frosting
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In a medium bowl, beat the butter until creamy.
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Add the powdered sugar, beating on low speed until just combined.
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Add the milk and vanilla extract. Beat on medium high speed until light and fluffy.
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Divide the frosting into two bowls. In one bowl, stir in a couple drops of light pink gel food coloring. In the other bowl, stir in a couple drops of light blue gel food coloring.
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Transfer the frostings to piping bags. Place a large star tip in a large piping bag. Then, cut the ends off of the piping bags filled with frosting and place them both into the larger piping bag with the large star tip.
Assembly
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Pipe a swirl of frosting onto the top of each cupcake. Apply even pressure to the bag so that the two frostings come out evenly and create the swirl effect.
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Press a gold crown cupcake topper into the frosting on each cupcake.