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Summer Beach Day Cupcakes

Creative and delicious vanilla cupcakes topped with sweet creamy frosting, graham cracker sand, and adorable edible beach decorations.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Cupcakes
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, room temperature
  • 2 tsp vanilla extract
  • 0.5 cup whole milk room temperature
Sea Foam Frosting & Decor
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream
  • 1 cup graham crackers crushed into fine sand
  • 12 mini cocktail umbrellas for decoration
  • 12 gummy bears for decoration
  • 12 candy life preservers for decoration

Equipment

  • Muffin tin
  • Mixing bowls
  • Hand mixer or stand mixer
  • Food processor (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with blue cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  6. Divide batter evenly among the blue liners (fill about 2/3 full). Bake for 15-18 minutes until a toothpick comes out clean.
  7. Let cupcakes cool completely. Meanwhile, beat the frosting butter, powdered sugar, vanilla, and heavy cream until fluffy and slightly dripping in consistency.
  8. Top each cooled cupcake with frosting, then immediately dip or cover the frosting in crushed graham crackers to look like sand.
  9. Decorate with mini umbrellas, gummy bears, and candy life preservers. Serve and enjoy!

Notes

Ensure the cupcakes are completely cooled before frosting to prevent the frosting from melting. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.