Your #1 Online Baking Destination!

Cupcakes, Baby Shower, Gemma Stafford, Recipes, Bigger Bolder Baking

Bubble Baby Cupcakes

Save Recipe

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!


5 from 1 vote
Cupcakes, Baby Shower, Gemma Stafford, Recipes, Bigger Bolder Baking
Bubble Baby Cupcakes
Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 16 cupcakes
Author: Gemma Stafford
  • 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)
  1. For the Cupcakes: Preheat oven to 35OoF (180oC). Line your cupcake tins with enough for 16-18 cupcakes
  2. In a medium bowl mix together the flour, baking powder, baking soda, both sugars and salt.
  3. In a large microwave-safe bowl, melt butter in the microwave and set aside.
  4. In a jug, whisk together the buttermilk, eggs and vanilla extract until combined.
  5. 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.
  6. Spoon the batter into prepared cupcake wrappers until ¾ way full.
  7. Bake for 20-25 or until golden brown. Cupcakes can be made in advance for up to 2 days.
  8. 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.
  9. 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.
  10. For the Sugar Cookie: In a food processor add in the flour, sugar, salt and baking powder. Stir a little with a spatula
  11. Add in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbs
  12. 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
  13. Once Chilled roll out some of the dough on a well floured surface
  14. 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
  15. Bake at 325oF(160oC) for 18-20 minutes or until golden brown. Set aside to cool.
  16. To mix the glaze: add water to the icing sugar teaspoon by teaspoon until you get a thick consistency.
  17. Divide between 2 bowls and add the food dyes.
  18. Spoon the skin colour glaze over the cookie for the face. Leave to set for 30 minutes
  19. 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.
  20. To assemble the Bubble Baby Cupcakes: Put the buttercream into 2 piping bags fitter with 2 different size round nozzles.
  21. 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.
  22. 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.



1 Images
Submit Your Photos
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. Angela on February 16, 2018 at 6:02 pm

    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 of frosting is solely dependant on the amount of icing sugar, as thats really the only variable?

    I would like to frost cupcakes and won’t need a big batch of frosting, so thought I would half all aspects of the recipe, but thats not the case?

    If you could please confirm, I would appreciate it. Thank you. Kind regards 🙂

    • Gemma Stafford on February 20, 2018 at 9:06 pm

      Hi Angela,

      Sorry for my late reply. If I’m understanding you right then yes this recipe can be halved. It’s easier to divide by the grams amount.

      The rule for buttercream is twice the amount of icing sugar to butter so you can do any amount at all along as you double the sugar to butter.

      Hope this helps,

  2. Nishauthup on May 22, 2017 at 3:15 pm

    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.


  3. Marium on September 8, 2016 at 11:27 am

    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.

    • Gemma Stafford on September 9, 2016 at 12:55 am

      Depending on how large you make them you will get at least 24 cupcakes out of this batter.
      The buttercream frosting and cookies will match this, you need to get your cupcakes done first then balance the recipe after that 🙂

  4. dexinemae on August 15, 2016 at 8:29 pm

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

    • Gemma Stafford on August 15, 2016 at 9:53 pm

      I actually have made the yellow cake for a small funfetti cake. It’s coming really soon 🙂

  5. Khoulah on May 24, 2016 at 7:38 pm

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

    • Gemma Stafford on May 25, 2016 at 12:37 pm

      This recipe makes about 24 cupcakes. Hope this helps 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This