Ladybug Cupcakes

Don't you just love spring? The birds tweeting when you wake up, gorgeous cherry blossoms and dozens of ladybugs under your window. (this may not be the best time to mention I found a dead one under mine this morning...) Longing for a sweet vanilla cupcake and spending the afternoon decorating them, I came up with a ladybug design. All you need to have, is red & black icing, and some mini-oreos. They were very simple to decorate, yet they look like you spend hours on them! I used my go-to vanilla cupcakes & vanilla buttercream frosting from Magnolia Bakery. Happy Spring!

Vanilla Cupcakes recipe: Magnolia Bakery - More From Magnolia

Ingredients: makes 24
- 1 ½ cup self-rising flour
- 1 ¼ cup all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract

Instructions:
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Frosting recipe: Magnolia Bakery - More From Magnolia

Ingredients: for one 2-layer 9-inch cake, or 24 cupcakes
- 1 cup (2 sticks) unsalted butter
- 6 to 8 cups confectioners’ sugar
- ½ cup milk
- 2 teaspoons vanilla extract

Instructions:
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
- If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.


Cuppiecakes cooling.

Ladybug faces, made out of mini-oreos and buttercream frosting.

1.

2.

3.

4.

Polka-dotted ladybugs.

Happy Spring!