Bubble Baby Cupcakes

5 from 2 votes
These Bubble Baby Cupcakes are the perfect dessert for baby showers and to celebrate the birth of any newborn.
Cupcakes, Baby Shower, Gemma Stafford, Recipes, Bigger Bolder Baking

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Hi Bold Bakers!

Join me and my YouTube friends as we throw a digital baby shower for Joy Cho of Oh Joy! Find out how to make my adorable Bubbly Baby Cupcakes and be sure to watch all of the other great videos. So let’s get baking!


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Bubble Baby Cupcakes

5 from 2 votes
These Bubble Baby Cupcakes are the perfect dessert for baby showers and to celebrate the birth of any newborn.
Author: Gemma Stafford
Servings: 16 cupcakes
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
These Bubble Baby Cupcakes are the perfect dessert for baby showers and to celebrate the birth of any newborn.
Author: Gemma Stafford
Servings: 16 cupcakes


  • Cupcake recipe
  • 3 2/3 cups (19oz/550g) all - purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups (12oz/360g) granulated sugar
  • 1/2 cup (3oz/90g) light brown sugar
  • 1 cup (8oz/240g) butter, melted
  • 2 Large egg
  • 2 cups (16floz/480ml) buttermilk
  • 2 tablespoons vanilla extract
  • Vanilla Buttercream Frosting
  • 1 1/2 cups (12oz/360g) butter, at room temperature
  • 3 cups (12oz/ 360g) icing sugar, sifted
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • pinch of Salt
  • Sugar Cookie recipe
  • 1-1/2 cups (12oz/360g) butter, cubes and cold
  • 2 cups (16oz/480g) sugar
  • 4 Eggs
  • 1 teaspoon vanilla extract
  • 5 cups (1 lb 9oz/750g) all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • Glaze
  • 2 cups (8oz/240g) Icing sugar
  • water
  • food dye , black and ivory (you can also use yellow, peach or leave it white)


  • For the Cupcakes: Preheat oven to 35OoF (180oC). Line your cupcake tins with enough for 16-18 cupcakes
  • In a medium bowl mix together the flour, baking powder, baking soda, both sugars and salt.
  • In a large microwave-safe bowl, melt butter in the microwave and set aside.
  • In a jug, whisk together the buttermilk, eggs and vanilla extract until combined.
  • Slowly mix the wet ingredients into the dry. Towards the end of mixing stir in the melted butter. The batter will be thick. Do not beat or over mix as this will toughen your cake.
  • Spoon the batter into prepared cupcake wrappers until ¾ way full.
  • Bake for 20-25 or until golden brown. Cupcakes can be made in advance for up to 2 days.
  • To make the Buttercream frosting: Using an electric mixer beat the butter for about 4-5 minutes on its own until pale and light and fluffy.
  • When pale in color, add the sifted powdered sugar spoonful by spoonful on low speed. This helps make a fluffy frosting too.Turn up the speed and beat for 5-6 minutes. It will become very light and fluffy. Keep out at room temperature to make it easy to pipe with.
  • For the Sugar Cookie: In a food processor add in the flour, sugar, salt and baking powder. Stir a little with a spatula
  • Add in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbs
  • Whisk together the eggs and vanilla extract. Pour into the food processor and pulse for seconds until the dough comes together, no more. Take care not to over mix. Chill the dough for 1 hour
  • Once Chilled roll out some of the dough on a well floured surface
  • Cut out the babies faces and transfer them to a baking tray (this is a soft dough so work fast). I used a 21/2 inch cutter but you can use smaller
  • Bake at 325oF(160oC) for 18-20 minutes or until golden brown. Set aside to cool.
  • To mix the glaze: add water to the icing sugar teaspoon by teaspoon until you get a thick consistency.
  • Divide between 2 bowls and add the food dyes.
  • Spoon the skin colour glaze over the cookie for the face. Leave to set for 30 minutes
  • Put the black glaze into a piping bag and cut a very tiny hole in the end. Carefully draw on the babies faces. Leave to dry, around 30 minutes.
  • To assemble the Bubble Baby Cupcakes: Put the buttercream into 2 piping bags fitter with 2 different size round nozzles.
  • Very simply, just pipe normal round dots of the buttercream around the cupcakes. Build them up all over the cupcakes. Go between the 2 different sizes for different sized bubbles. Even pipe them down the cup cake paper to give a look of overflowing bubbles.
  • Pop in your babies face in the center. Push it down to make sure it stays still. Top of the baby’s head with some more bubbles. Continue with your other cupcakes. Store at room temperature for up to 2 days.

Recipe Notes

Buttercream Frosting, cupcakes and cookies can be made 1 day in advance. Then assemble when ready to use.


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6 years ago

Hi Gemma! When I compare your master recipe for Butter Cream frosting —– ((1½ cups (340g/12oz) butter, softened to room temperature//5⅔ cups (680g/1lb 8oz) confectioners’ sugar, sifted//2 teaspoon vanilla extract//Seeds scraped from one vanilla bean pod (optional)//2-3 tablespoons milk or cream//pinch of salt)) —— to the butter cream frosting used in this recipe, how come the butter quantity is not halved also? If its meant to be a smaller batch of frosting…. This recipe says —– ((1½ cups (12oz/360g) butter, at room temperature//3 cups (12oz/ 360g) icing sugar, sifted//3 tablespoons milk//2 teaspoons vanilla extract//pinch of Salt)) —- so the quantity… Read more »

6 years ago

Hi Gemma,How are you?Iam planning to bake a Barbie cake for my daughters birthday.would you please help me with the correct measurement for the flour, and the other ingredients.its an 8inch vanilla buttercream cream Iam planning for.


7 years ago

Hey Gemma!
How many cupcakes this recipe yields? Also the cookies and buttercream frosting?
I want to make just enough buttercream and cookies to decorate all of the cupcakes this recipe yields.

7 years ago

Hi chef! can u make a small batch of yellow cake? 🙂 thank you so much!

7 years ago

Hey Gemma,
They are super cute. Please tell me how many cookies this dough would yeild?

This Recipe Made By Bold Bakers

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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