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How to Make Mermaid Cupcakes

Michelle McKinley's avatarByMichelle McKinley

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There mermaid cupcakes are all the craze this year for birthdays and parties! They are actually not that hard to make at home either. The bakery is expensive!

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Cupcake Ingredients: 

  • 1/2 C. butter, softened to room temperature
  • 2 eggs
  • 1 C. granulated sugar
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1/2 C. milk
  • 12 oz Wilton purple candy melts
  • 12 oz Wilton teal candy melts
  • 1/2 C. Wilton multi colored sprinkles

Supplies Needed:

Frosting Ingredients: 

  • Teal gel food coloring
  • Purple gel food coloring
  • 3 C. powdered sugar
  • 1/3 C. butter, softened to room temperature
  • 2 tsp. vanilla extract
  • 1-2 tbsp. milk

Directions: 

#1. Pour each of the Wilton candy melts into a microwave safe dish. Heat each dish in the microwave in 30 secret increments, stirring until melted. Let cool a few minutes and fill the mermaid tail mold with melted chocolate. Place in the fridge for 15-20 minutes to set and repeat this step. You may need to re-heat the chocolate.

#2. Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.

#3. Combine the 1/2 cup butter, 2 eggs, sugar, vanilla extract, baking powder and milk, mixing well.

#4. Add in 1/8 cup of multi-colored sprinkles and stir lightly to combine.

#5. Fill each cupcake about 3/4 full.

#6. Bake 18-20 minutes. Insert a toothpick around 18 minutes. If it comes out ‘clean’ the cupcakes are done.

#7. Remove from the oven and let cool completely prior to decorating.

#8. Once the cupcakes have cooled, combine the powdered sugar, 1/3 cup softened butter, vanilla extract and milk. Once the frosting has reached your desired consistency divide into 2 small dishes.

#9. Add a few drops of gel food coloring to each bowl of frosting and stir to combine.

#10. Lay out a long piece of plastic wrap on the counter (you can always trim).
#11. Fill one freezer bag with one color of frosting. Snip the corner using the kitchen scissors and gently squeeze the frosting out in a long line on the plastic wrap.

#12. Repeat this step with the other frosting color.

#13. Once the frosting is lined up, gently roll the plastic wrap as shown in the photo. Place in the fridge a few minutes to firm up.

#14. Attach the star frosting tip to the disposable piping bag. Remove the frosting from the fridge. Cut in half if needed (mine was really long) and place the open end down into the frosting tip.

#15. Gently squeeze the frosting out of the bag and onto the cupcake in a circular motion.

#16. Repeat with all cupcakes.

#17. Give each cupcake a chocolate mermaid tail. If needed, insert one toothpick behind the chocolate mermaid tail to support it.

*Makes approximately 16 cupcakes

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