These adorable penguin cupcakes are perfect for a children’s party or a fun baking activity with your kids. They look impressive but are easy to make — who doesn’t love penguin-themed treats?
You might think I just posted a penguin cake recently — are penguins my obsession? Little Miss Spice kept asking to make penguins again, so this time I turned the idea into cupcakes.
I adapted this recipe from an earlier cupcake attempt. The cupcakes turned out very tasty but a little dense, which made them sturdy enough for enthusiastic decorating. I decorated half and my daughter did the rest; hers were more freestyle, and when we ate them she preferred the penguins while I enjoyed the ones she made!
I don’t claim this is the ultimate vanilla cupcake recipe. I plan to make a lighter version next time, so expect more cupcake experiments in the future.
2022 Update
Since I first made these I’ve tried many cupcake recipes and now have a favourite vanilla base. If you plan to bake these penguin cupcakes, I’d recommend using my preferred vanilla cupcake recipe and adapting the penguin decorations from this post.
More Cute Cupcake Recipes
If you enjoy these penguin cupcakes, check out my black and white animal cupcakes for more themed ideas.
Recipe
Penguin Cupcakes
Corina Blum
Pin Recipe
Ingredients
- 200 g plain flour
- 200 g caster sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 100 g butter
- 3 eggs
- 1 teaspoon vanilla extract
- 150 ml milk
Ingredients for Decorating the Penguin Cupcakes
- Yellow ready-to-roll icing
- Black ready-to-roll icing
- White ready-to-roll icing
- Black icing pen (or tiny balls of black icing for eyes)
- 2 tablespoon jam
Instructions
How to Make the Cupcakes
- Put the flour, sugar, baking powder, salt and butter in a bowl. Rub the butter in with your fingertips until the mixture resembles breadcrumbs.
- In another bowl whisk the milk, eggs and vanilla extract together until combined.
- Gradually pour the milk and egg mixture into the dry ingredients, whisking as you pour. Continue whisking until the batter is smooth.
- Pour the batter into a measuring jug to make filling the cases easier.
- Line a cupcake tin with cases and fill each one about two-thirds full.
- Bake at 180°C for about 20 minutes. Test with a cocktail stick to check they are done.
- Cool the cupcakes on a wire rack.
Decorating the Cupcakes
- Warm the jam slightly and brush it onto the top of each cupcake so the icing will stick.
- Place a circle of white icing on each cupcake to form the penguin’s belly.
- Roll out the black icing and use the rim of a spatula or a round cutter to cut the penguin body shapes. Place them over the white circles.
- Cut small squares from the black icing for the head, then round the corners with your fingers.
- Roll out yellow icing and cut tiny triangles for beaks and feet. Use a black icing pen (or small black icing balls) for the eyes.
Notes
Nutrition
Carbohydrates: 20 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 3 g
Cholesterol: 36 mg
Sodium: 108 mg
Potassium: 80 mg
Fiber: 1 g
Sugar: 11 g
Vitamin A: 173 IU
Vitamin C: 1 mg
Calcium: 37 mg
Iron: 1 mg
Keep in Touch
If you make these penguin cupcakes or try any of my other recipes, please let me know — I love hearing feedback from readers.
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