Lady Lovebug Cupcakes

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Lady Lovebug Cupcakes are chocolate cupcakes topped with red-colored frosting, and decorated with cute ladybug features.

Lady lovebug cupcakes

Why You’ll Love It

  • Luscious Vanilla Frosting: The cupcakes are generously crowned with a velvety vanilla frosting that adds a layer of decadence to each bite. The sweet and creamy frosting perfectly complements the chocolatey base.
  • Buttermilk Bliss: Adding buttermilk to the batter not only gives a subtle tang but also makes the cupcakes wonderfully moist and tender, taking them to a level of delicious perfection.
  • Memorable Gift Idea: Looking for a thoughtful and delicious gift? Lady Lovebug Cupcakes are not only a delightful treat but also a memorable gesture, making them the perfect edible present for birthdays, anniversaries, or just to show someone you care.

Ingredients You’ll Need

ingredients for the lady lovebug cupcakes
  • All-Purpose Flour
  • Unsweetened Natural Cocoa Powder – Dark cocoa powder can be used for a more intense chocolate flavor.
  • Baking Powder – Ensure it’s within its expiration date for the best results.
  • Baking Soda – Double-check freshness for effective leavening.
  • Salt – Basic table salt will do.
  • Large Egg – At room temperature.
  • Granulated Sugar
  • Light Brown Sugar
  • Vegetable or Canola Oil
  • Pure Vanilla Extract – Available in the baking section.
  • Buttermilk – If unavailable, mix regular milk with a teaspoon of white vinegar or lemon juice as a substitute.

For the Frosting:

lady lovebug frosting and decoration ingredients
  • Unsalted Butter
  • Powdered Sugar– Sift it for smoother frosting.
  • Pure Vanilla Extract
  • Whole Milk
  • Red Food Coloring

For Decorating:

  • Candy Eyes – Available in the baking or cake decorating section.
  • Red vines – I found ones that unwind. They make great antennae.
  • Heart sprinkles – Look in the baking section of your grocery store.
  • Black Cookie Icing

Equipment Needed

  • Mixing bowls
  • Cupcake tin
  • Cupcake papers
  • Piping bag
  • Frosting tip
Lady lovebug cupcakes

Helpful Tips

  • Ensure eggs and buttermilk are at room temperature. This promotes better incorporation into the batter and contributes to a smoother texture.
  • Sifting the flour, cocoa powder, baking powder, and baking soda together helps eliminate lumps and ensures an even distribution of leavening agents.
  • Don’t fill the cupcake wells more than 1/2 full. The batter will expand during cooking.
  • If using gel food coloring for the frosting, start with a small amount and gradually add more until you reach your desired shade. Gel coloring tends to be more concentrated than liquid versions.
  • Double the recipe to make 12 cupcakes.
  • Streamline the prep by using store-bought cake mix and frosting.

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Lady lovebug cupcakes

Lady Lovebug Cupcakes

Lady Lovebug Cupcakes are chocolate cupcakes topped with red-colored frosting, and decorated with cute ladybug features.
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Prep Time: 35 minutes
Cook Time: 18 minutes
Total Time: 53 minutes
Servings: 6 Cupcakes
Calories: 342kcal

Ingredients

For the cupcakes:

  • 1/3 cup (47 g) all-purpose flour
  • 1/4 cup (20 g) unsweetened natural cocoa powder
  • 1/4 teaspoon (1 g) baking powder
  • 1/4 teaspoon (1 g) baking soda
  • 1/8 teaspoon (0.75 g) salt
  • 1 large egg at room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (55 g) packed light brown sugar
  • 3 tablespoons (44 ml) vegetable or canola oil
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/4 cup (59 ml) buttermilk at room temperature

For the frosting:

  • 1/4 cup (57 g) unsalted butter softened
  • 1 1/8 cups (135 g) powdered sugar
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1-2 tablespoons (15 ml) whole milk
  • 1 teaspoon (5 ml) red food coloring

For decorating:

  • 6 sets of candy eyes
  • Black cookie icing
  • Red vines
  • Heart sprinkles

Instructions

  • Preheat the oven to 350°F (180°C). Line a cupcake pan with 6 liners. Set aside.

For the cupcakes:

  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together the egg, granulated sugar, brown sugar, oil, and vanilla.
  • Pour half of the wet ingredients into the dry ingredients, along with half the buttermilk. Whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir just until combined; avoid overmixing.
  • Spoon the batter into the cupcake liners to 1/2 full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and allow to cool completely in the pan.

For the frosting:

  • With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
  • Add powdered sugar, vanilla extract, and milk.
  • Beat on low speed until sugar is incorporated. Increase speed and beat for 3 minutes, scraping the bowl several times.
  • Add the red food coloring and stir until well mixed. Add more as needed to reach a rich color.

To assemble to cupcakes:

  • To assemble the cupcakes, spoon the red frosting into a piping bag with a large round tip.
  • Pipe a large dollop onto each cupcake.
  • Press two candy eyes into the front of the frosting. Use the black frosting pen to add little black hearts.

Equipment Needed

Notes

  • Ensure eggs and buttermilk are at room temperature. This promotes better incorporation into the batter and contributes to a smoother texture.
  • Sifting the flour, cocoa powder, baking powder, and baking soda together helps eliminate lumps and ensures an even distribution of leavening agents.
  • Don’t fill the cupcake wells more than 1/2 full. The batter will expand during cooking.
  • If using gel food coloring for the frosting, start with a small amount and gradually add more until you reach your desired shade. Gel coloring tends to be more concentrated than liquid versions.
  • Double the recipe to make 12 cupcakes.
  • Streamline the prep by using store-bought cake mix and frosting.

Nutrition

Calories: 342kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 139mg | Potassium: 107mg | Fiber: 2g | Sugar: 40g | Vitamin A: 297IU | Calcium: 45mg | Iron: 1mg

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