I turned simple cupcakes into Baby Animal Cupcakes topped with homemade buttercream manes that look like tiny lion cubs and will leave you curious to learn my decorating secret.

Jump to Recipe

I never thought tiny cupcakes could look this bold, but these Lions Cupcakes are proof cute and dramatic can hang out together. I show you how to coax a mane from buttercream that actually looks wild, using unsalted butter softened to get that silky texture and a bit of yellow gel food coloring to push the color over the top.

The video tutorial skips the fluff and gives the practical stuff, including a couple mistakes I made so you dont have to. If you like Frosting Animals or want a showstopper for a kiddo party you might actually try these.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Mostly carbs with a bit of protein, little fiber, it’s refined so not very nutrient-dense.
Unsalted butter: Rich in saturated fat and calories, gives tender texture and buttery flavor, vitamin A.
Granulated sugar: Pure carbs, makes cupcakes sweet, no fiber or protein, empty calories when overused.
Eggs: Good source of protein and moisture, add structure, have vitamins and healthy fats.
Powdered sugar: Super fine sugar for buttercream, creates silky frosting, mostly simple carbs, very sweet.
Whole milk or cream: Adds tenderness and richness, provides fat and lactose sugars, helps batter mix better.
Gel food coloring: Zero calories, concentrated color so you need tiny amounts, no real nutrition.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 g) unsalted butter softened

1 cup (200 g) granulated sugar

2 large eggs room temp

2 teaspoons vanilla extract

1/2 cup (120 ml) whole milk room temp

1 cup (227 g) unsalted butter softened for buttercream

3 1/2 to 4 cups (420 to 480 g) powdered sugar sifted

2 to 3 tablespoons heavy cream or whole milk

1 teaspoon vanilla extract for buttercream

pinch of salt

Yellow gel food coloring

Brown gel food coloring or 1 teaspoon cocoa powder to tint

Black gel food coloring or mini chocolate chips for eyes

Orange gel food coloring optional for mane shading

Mini chocolate chips or small chocolate candies for noses

Chocolate sprinkles or nonpareils optional for texture

12 paper cupcake liners

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with the 12 paper cupcake liners, set aside.

2. Whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a bowl.

3. In a larger bowl cream 1/2 cup (113 g) unsalted butter softened with 1 cup (200 g) granulated sugar until light and fluffy, then beat in 2 large eggs one at a time and 2 teaspoons vanilla extract, scraping the bowl as needed.

4. Add the dry ingredients in two additions, alternating with 1/2 cup (120 ml) whole milk (start and end with the dry), mixing just until combined, don’t overmix. Use an ice cream scoop or large spoon to portion batter so cupcakes bake evenly.

5. Fill liners about two thirds full, tap the pan gently to release big air bubbles, then bake 18 to 22 minutes at 350°F (175°C) or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes then transfer to a wire rack to cool completely before decorating.

6. For the buttercream beat 1 cup (227 g) unsalted butter softened until smooth, then gradually add 3 1/2 to 4 cups (420 to 480 g) sifted powdered sugar on low speed. Add 2 to 3 tablespoons heavy cream or whole milk, 1 teaspoon vanilla extract and a pinch of salt; increase speed and whip until light and spreadable. If it’s too soft chill 10 minutes, if too stiff add a little cream.

7. Divide the buttercream: most should be yellow so tint the bulk with yellow gel food coloring until you’re happy with the color. Reserve small portions and tint one with brown gel or 1 teaspoon cocoa powder for the snout and mane shading, and a tiny bit of black gel if you want piped eyes (or skip black buttercream and use mini chocolate chips). Orange gel is optional to add depth to the mane.

8. Fit piping bags: one with a medium round tip for the face, one with a small round tip for snout and details, and one with a star tip or closed star tip for the mane. If you don’t have tips you can use small zip bags and snip the corner. Tip: if colors get streaky, fold the buttercream gently instead of overmixing.

9. Decorate each cupcake: pipe a round yellow dollop in the center for the face, smooth it slightly; pipe little star or rosette shapes all around that circle to form the mane using yellow and a few orange shaded dollops for depth. Pipe a small brown oval for the snout, press a mini chocolate chip or small chocolate candy for the nose, and use two mini chocolate chips or a dot of black buttercream for the eyes. Add chocolate sprinkles or nonpareils around the mane for texture if you like.

10. Store cupcakes in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days, bring back to room temp before serving so the buttercream softens. Quick hacks: use a 1 tablespoon scoop for uniform batter, microwave butter in 5 second bursts to soften, and chill filled piping bags a few minutes if buttercream gets too soft while working.

Equipment Needed

1. 12 cup muffin tin
2. 12 paper cupcake liners
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand whisk (or a wooden spoon if you wanna work your arm)
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Rubber spatula and wooden spoon for scraping and folding
7. Ice cream scoop or large spoon for portioning batter evenly
8. Wire cooling rack
9. Piping bags and tips (medium round, small round, star) or small zip bags with corner snipped

FAQ

Can I make the cupcakes or buttercream ahead of time? A: Yes. Bake and cool cupcakes, store in an airtight container at room temp 1 to 2 days or refrigerate up to 3 days. You can freeze unfrosted cupcakes up to 3 months. Buttercream keeps in the fridge 3 to 4 days, bring it to room temp and beat it again before piping.

How do I get a fluffy, full mane without it falling flat? A: Use a slightly stiff buttercream (start with 3 1/2 cups powdered sugar, add more if needed). Chill the piped mane briefly if your kitchen is warm. Pipe with short bursts using a large open star tip and layer from outside in. You can add tiny bits of brown tint for depth.

How much gel color should I use so the buttercream isnt runny? A: Gel color is concentrated so use a little at a time. If frosting softens, add more sifted powdered sugar a couple tablespoons at a time. If it gets too stiff add 1 teaspoon of cream at a time until you reach the right consistency.

What if my cupcakes sink or are dense? A: Dont overmix the batter once you add flour. Make sure baking powder is fresh and your oven is at the right temp. If tops sink, they were underbaked or the oven temp was too low, bake a few more minutes next time and test with a toothpick.

Can I substitute ingredients for allergies or pantry swaps? A: For dairy free, use vegan butter and plant milk but texture will change. For egg swaps try a flax egg or applesauce (1/4 cup per egg) but expect a slightly different crumb. Cocoa powder can tint brown if you dont have brown gel.

Best way to place eyes and nose so they dont slide? A: Press mini chocolate chips or candies gently into buttercream while its still a bit tacky, not soft and runny. If your frosting is very stiff, add a tiny dab of buttercream to the back of the candy so it sticks. Chill for 10 minutes to set before serving.

Lion Cupcakes: Adorable Buttercream Design W/ Video Tutorial Recipe Substitutions and Variations

All purpose flour: swap to cake flour for a lighter crumb, for 1 1/2 cups AP remove 3 tbsp flour and add 3 tbsp cornstarch, sift well; or use a 1:1 gluten free flour blend (make sure it has xanthan gum or add 1/2 tsp) for a GF version.
Unsalted butter (cupcakes or buttercream): if you only have salted butter use it and cut the added pinch of salt; for sturdier buttercream replace up to half the butter with vegetable shortening, or use a stick-style plant-based butter 1:1 for dairy free, but flavor/texture will change a bit.
Whole milk: replace with equal parts buttermilk for a tangier, moister cake, or swap 1:1 with unsweetened oat or almond milk for a non-dairy option, batter may be slightly thinner.
Powdered sugar (for buttercream): make your own by pulsing granulated sugar with 1 tbsp cornstarch per cup in a food processor or high speed blender until very fine; or use a powdered erythritol confectioners sweetener (eg Swerve) 1:1 to cut sugar.

Pro Tips

– Get everything truly at room temp, especially the eggs and milk. Cold eggs or milk make the batter seize and give you dense cupcakes, so if something’s still chilly, let it sit on the counter for 20 to 30 minutes (or nuke eggs/butter in 5 second bursts only if you’re desperate).

– Don’t overmix once you add the flour, mix just until combined or you’ll end up with tough, chewy cupcakes. Fold gently and stop as soon as there are no big streaks of flour.

– Scoop the batter with a 1 tablespoon or small ice cream scoop for uniform cupcakes, and tap the tin to knock out large air bubbles. Even amounts = even baking, fewer domes and sink-holes.

– For buttercream, sift the powdered sugar and add it slowly, then adjust texture with tiny amounts of cream. If the frosting gets too soft while you work chill the bowl or the filled piping bags for a few minutes. Add gel color a drop at a time, gel is very concentrated.

– Use small chocolate chips or candies for eyes and noses instead of trying to pipe perfect tiny dots, it saves time and looks cleaner. If you want subtle mane shading, mix a little cocoa into a separate portion rather than overworking the yellow batch.

Lion Cupcakes: Adorable Buttercream Design W/ Video Tutorial Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I turned simple cupcakes into Baby Animal Cupcakes topped with homemade buttercream manes that look like tiny lion cubs and will leave you curious to learn my decorating secret.

Servings

servings

Calories

506

kcal

Equipment: 1. 12 cup muffin tin
2. 12 paper cupcake liners
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand whisk (or a wooden spoon if you wanna work your arm)
5. Measuring cups and spoons plus a kitchen scale for accuracy
6. Rubber spatula and wooden spoon for scraping and folding
7. Ice cream scoop or large spoon for portioning batter evenly
8. Wire cooling rack
9. Piping bags and tips (medium round, small round, star) or small zip bags with corner snipped

Ingredients

1 1/2 cups (190 g) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 g) unsalted butter softened
1 cup (200 g) granulated sugar
2 large eggs room temp
2 teaspoons vanilla extract
1/2 cup (120 ml) whole milk room temp
1 cup (227 g) unsalted butter softened for buttercream
3 1/2 to 4 cups (420 to 480 g) powdered sugar sifted
2 to 3 tablespoons heavy cream or whole milk
1 teaspoon vanilla extract for buttercream
pinch of salt
Yellow gel food coloring
Brown gel food coloring or 1 teaspoon cocoa powder to tint
Black gel food coloring or mini chocolate chips for eyes
Orange gel food coloring optional for mane shading
Mini chocolate chips or small chocolate candies for noses
Chocolate sprinkles or nonpareils optional for texture
12 paper cupcake liners

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with the 12 paper cupcake liners, set aside.
Whisk together 1 1/2 cups (190 g) all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a bowl.
In a larger bowl cream 1/2 cup (113 g) unsalted butter softened with 1 cup (200 g) granulated sugar until light and fluffy, then beat in 2 large eggs one at a time and 2 teaspoons vanilla extract, scraping the bowl as needed.
Add the dry ingredients in two additions, alternating with 1/2 cup (120 ml) whole milk (start and end with the dry), mixing just until combined, don’t overmix. Use an ice cream scoop or large spoon to portion batter so cupcakes bake evenly.
Fill liners about two thirds full, tap the pan gently to release big air bubbles, then bake 18 to 22 minutes at 350°F (175°C) or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes then transfer to a wire rack to cool completely before decorating.
For the buttercream beat 1 cup (227 g) unsalted butter softened until smooth, then gradually add 3 1/2 to 4 cups (420 to 480 g) sifted powdered sugar on low speed. Add 2 to 3 tablespoons heavy cream or whole milk, 1 teaspoon vanilla extract and a pinch of salt; increase speed and whip until light and spreadable. If it’s too soft chill 10 minutes, if too stiff add a little cream.
Divide the buttercream: most should be yellow so tint the bulk with yellow gel food coloring until you’re happy with the color. Reserve small portions and tint one with brown gel or 1 teaspoon cocoa powder for the snout and mane shading, and a tiny bit of black gel if you want piped eyes (or skip black buttercream and use mini chocolate chips). Orange gel is optional to add depth to the mane.
Fit piping bags: one with a medium round tip for the face, one with a small round tip for snout and details, and one with a star tip or closed star tip for the mane. If you don’t have tips you can use small zip bags and snip the corner. Tip: if colors get streaky, fold the buttercream gently instead of overmixing.
Decorate each cupcake: pipe a round yellow dollop in the center for the face, smooth it slightly; pipe little star or rosette shapes all around that circle to form the mane using yellow and a few orange shaded dollops for depth. Pipe a small brown oval for the snout, press a mini chocolate chip or small chocolate candy for the nose, and use two mini chocolate chips or a dot of black buttercream for the eyes. Add chocolate sprinkles or nonpareils around the mane for texture if you like.
Store cupcakes in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days, bring back to room temp before serving so the buttercream softens. Quick hacks: use a 1 tablespoon scoop for uniform batter, microwave butter in 5 second bursts to soften, and chill filled piping bags a few minutes if buttercream gets too soft while working.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.