12 Disney-Inspired Princess Cupcakes

Ariel’s Seashell Cupcakes

Dive into a sweet ocean with these Ariel-inspired seashell cupcakes, perfect for any under-the-sea themed party.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• Blue food coloring
• Edible pearl sprinkles
• White chocolate seashell molds

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
2. In a bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract and gradually add flour, alternating with milk, until smooth.
5. Mix in a few drops of blue food coloring to achieve a sea-like hue.
6. Divide the batter among the cupcake liners and bake for 18-20 minutes.
7. Once cooled, top each cupcake with white chocolate seashells and edible pearls.

Cinderella’s Pumpkin Cupcakes

Inspired by Cinderella’s magical evening, these pumpkin-flavored cupcakes will have you home before midnight.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• Cream cheese frosting

Cooking method:

1. Preheat oven to 350°F (175°C) and line the cupcake tray.
2. In a bowl, mix pumpkin puree, oil, and sugar until combined.
3. Whisk in flour, baking powder, cinnamon, nutmeg, and salt until smooth.
4. Divide the batter into cupcake liners and bake for 20-22 minutes.
5. Once cool, frost with cream cheese frosting.

Belle’s Enchanted Rose Cupcakes

These cupcakes, decorated with enchanted roses, reflect Belle’s love for beauty and the beast.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp rose water
• Red food coloring
• Fondant roses

Cooking method:

1. Preheat oven to 350°F (175°C) and prepare cupcake tray with liners.
2. Cream butter and sugar until fluffy; add eggs one at a time.
3. Stir in flour and rose water until well combined.
4. Add a drop of red food coloring for a delicate pink shade.
5. Fill liners and bake for 18-20 minutes.
6. Top with fondant roses after cooling.

Rapunzel’s Tangled Lemon Cupcakes

Bright and sunny like Rapunzel’s hair, these lemon cupcakes bring a tangy twist to your dessert.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• Zest of one lemon
• 1/4 cup lemon juice
• Lemon curd

Cooking method:

1. Preheat the oven to 350°F (175°C) and line a cupcake tray.
2. Cream the butter and sugar until fluffy, then add eggs one at a time.
3. Mix in flour, lemon zest, and lemon juice until smooth.
4. Fill cupcake liners and bake for 18-20 minutes.
5. Once cool, top with lemon curd for extra zest.

Elsa’s Frozen Snowflake Cupcakes

These sparkling snowflake cupcakes bring Elsa’s icy magic to life with each bite.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• Blue food coloring
• Edible snowflake decorations

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar until light, then add eggs one by one.
3. Mix vanilla extract and flour until smooth.
4. Add blue food coloring for a frozen touch.
5. Bake for 18-20 minutes and decorate with edible snowflakes once cooled.

Jasmine’s Exotic Spice Cupcakes

Transport to Agrabah with these spiced cupcakes, capturing the essence of Jasmine’s adventurous spirit.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp cardamom
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Vanilla frosting

Cooking method:

1. Preheat to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar; add eggs one at a time.
3. Blend in flour, cardamom, cinnamon, and nutmeg.
4. Fill liners and bake for 18-20 minutes.
5. Frost with vanilla frosting after cooling.

Moana’s Tropical Coconut Cupcakes

Set sail with the flavors of the tropics captured in these coconut-infused cupcakes.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup coconut milk
• 1/4 cup shredded coconut
• 1/2 cup unsalted butter, softened
• 2 large eggs
• Coconut flakes for topping

Cooking method:

1. Preheat oven to 350°F (175°C) and prepare the cupcake tray.
2. Cream the butter and sugar until fluffy, and add eggs one at a time.
3. Mix in flour, coconut milk, and shredded coconut.
4. Divide batter into liners and bake for 18-20 minutes.
5. Top with coconut flakes once cooled.

Tiana’s Bayou Beignet Cupcakes

Inspired by Tiana’s New Orleans flair, enjoy these beignet-flavored cupcakes dusted with a hint of powdered sugar.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• Powdered sugar for dusting

Cooking method:

1. Preheat oven to 350°F (175°C) and line cupcake tray.
2. Cream butter and sugar; add eggs individually.
3. Stir in vanilla, flour, and cinnamon until smooth.
4. Fill liners and bake for 18-20 minutes.
5. Dust with powdered sugar when cooled.

Aurora’s Sleeping Beauty Dreamy Cupcakes

These dreamy pink cupcakes are as enchanting as Aurora’s fairy tale, perfect for any princess occasion.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp almond extract
• Pink food coloring
• Edible glitter

Cooking method:

1. Preheat oven to 350°F (175°C) and line the cupcake tray.
2. Cream butter and sugar until light; add eggs one at a time.
3. Stir in flour and almond extract until combined.
4. Add pink food coloring for a rosy hue.
5. Bake for 18-20 minutes and embellish with edible glitter after cooling.

Merida’s Highland Berry Cupcakes

Unleash your adventurous spirit with Merida’s berry-filled cupcakes, inspired by the lush Scottish highlands.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup mixed berries (blueberries, raspberries)
• 1 tsp vanilla extract
• Whipped cream topping

Cooking method:

1. Preheat to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar until fluffy; mix in eggs one by one.
3. Stir in vanilla, flour, and fold in mixed berries.
4. Divide batter and bake for 18-20 minutes.
5. Top with whipped cream once cooled.