These adorable Easy Owl Cupcakes are sure to be a hoot at your next party! With just 5 ingredients, they are beyond simple to make and this is a kid-friendly recipe!
Owl Cupcakes
Most of the recipes I make are made with my kids in mind. Having kids means thinking changes a bit when it comes to baking and cooking. I have found that because of my kids I am more creative and get more fun ideas in my head to make for them.
The best part is just how simple these are to make! They were so easy to make my 4-year-old daughter made them with me.
What Cupcakes Should I use?
You can make them even simpler by using a box of cake mix but I like to use this bakery style cake recipe to doll up the simple box of cake mix or you can make homemade chocolate cupcakes, vanilla cupcakes or strawberry cupcakes.
If you want to make things fun flavored and away from traditional flavors check out some of our other homemade cupcake recipes.
- Blackberry Cupcakes
- Raspberry cupcakes
- Angel Food Cupcakes
- Vanilla cupcakes
- Salted Caramel Cupcakes
- Caramel Turtle Cupcakes
What Frosting should I use?
I always use homemade buttercream frosting when making cupcakes, I am not a fan of the jarred stuff at all. You can make the owls what ever color you would like to match your theme, and these would be great for a Harry Potter themed party.
Since you are going to be coloring the frosting you want to use a white frosting. If you are looking for a different flavor cupcake other than vanilla buttercream check out some of our other white frosting recipes. I recommend marshmallow buttercream, almond buttercream, cream cheese frosting or vanilla whipped frosting.
Tips for Baking Cupcakes
Follow the recipe. Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Bring ingredients to room temperature. Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Fill the cupcake liners appropriately. You do not want to over fill the cupcake liners. Follow the directions for the specific cupcake recipe, if the recipe doesn’t tell you how full stick to the 2/3 full rule. Which is roughly 3 tablespoons of cupcake batter per cupcake liner.
Allow cupcakes to cool completely. Before frosting the cupcakes let them cool completely. If you frost cupcakes while they are still warm then the frosting will melt.
Use quality cupcake liners. While you might not think it matters a cupcake liner but having a quality cupcake liner will make it so your cupcakes don’t stick to the wrapper and peel off nicely so you can see the perfect cupcake in it.
Do not over mix. Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
Tips for Decorating Cupcakes
If you are new to decorating cupcakes be sure to check out my post on How to Decorate cupcakes.
You will want to also check out How to make a cupcake swirl to learn the basics before making your frosting swirl.
If you are using different flavored frostings and want them both on top of your cupcake swirled together, check out how to swirl two icing flavors. If you want to layer your frosting flavors, check out the layered frosting swirl!
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method. If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no finger print is left behind then your cupcakes are done. If there is a finger print you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.
Owl Cupcakes Ingredients
- 24 Cupcakes
- Buttercream frosting
- Orange, blue and red food dye
- 45 Oreo cookies
- 72 Reese’s Pieces
Owl Cupcakes Directions
Bake the cupcakes and allow them to cool completely. While the cupcakes are cooling make your frosting.
Divide the buttercream into three bowls and dye each batch its separate color. Place your large star into your pastry bag and fill it up with your red frosting. Pipe a swirl of frosting onto 1/3 of your cupcakes. Repeat this with the reminder colors.
Twist all the cookies apart so you are left with a blank cookie and one that has all the filling on it. Set aside the blank cookies for another project or to eat yourself.
Press two cookie half’s gently into the top of the frosting next to each other to form the base of its eyes. Repeat with each cupcake.
Gently press one Reese’s pieces into the white filling on the cookies for the owls eyes. Repeat with each cupcake.
Place one Reese’s pieces side ways into the frosting just below the eyes for its nose. Repeat with each cupcake.
Easy Cupcake Ideas
- Boston Cream Cupcakes
- Samoas Cupcakes
- Peanut Butter and Jelly Cupcakes
- Dirt Cup Cupcakes
- Salted Caramel Cupcakes
- chocolate covered strawberry cupcakes
Owl Cupcakes
Ingredients
- 24 Cupcakes
- Buttercream frosting
- Orange blue and red food dye
- 45 Oreo cookies
- 72 Reese’s Pieces
Instructions
- Bake the cupcakes and allow them to cool completely. While the cupcakes are cooling make your frosting.
- Divide the buttercream into three bowls and dye each batch its separate color. Place your large star into your pastry bag and fill it up with your red frosting. Pipe a swirl of frosting onto 1/3 of your cupcakes. Repeat this with the reminder colors.
- Twist all the cookies apart so you are left with a blank cookie and one that has all the filling on it. Set aside the blank cookies for another project or to eat yourself.
- Press two cookie half’s gently into the top of the frosting next to each other to form the base of its eyes. Repeat with each cupcake.
- Gently press one Reese’s pieces into the white filling on the cookies for the owls eyes. Repeat with each cupcake.
- Place one Reese’s pieces side ways into the frosting just below the eyes for its nose. Repeat with each cupcake.
Nutrition
27 Weight Watchers SmartPoints per cupcake
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