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Chef Taha Ayad's Recipe Beach Cupcakes decorated with blue frosting, graham cracker sand, and candy seashells
Taha Ayad

Beach Cupcakes

Beach cupcakes with soft vanilla cake, blue frosting, and graham cracker sand. A fun, creative dessert for summer parties.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups unsalted butter
  • 2 tablespoons vegetable oil
  • 1 ½ cups sugar
  • 3 large eggs
  • 4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups plus 3 tablespoons whole milk
  • 8 cups powdered sugar
  • Blue gel food coloring
  • ¼ cup crushed graham crackers
  • White sprinkles and chocolate pearls
  • Candy or chocolate shells

Method
 

  1. Preheat oven to 350°F and line cupcake pans
  2. Cream butter, sugar, and oil until light and fluffy
  3. Add eggs one at a time, then mix in vanilla
  4. Combine flour, baking powder, and salt in a separate bowl
  5. Alternate adding dry ingredients and milk into batter
  6. Fill liners two-thirds full and bake for 18 minutes
  7. Cool cupcakes completely before frosting
  8. Prepare buttercream by mixing butter and powdered sugar
  9. Divide frosting and color half blue
  10. Spread white frosting on half of each cupcake
  11. Spread blue frosting on the other half
  12. Top white side with crushed graham crackers
  13. Add sprinkles and decorate with candy shells

Notes

  1. Do not frost warm cupcakes to avoid melting
  2. Adjust frosting consistency with milk or sugar as needed
  3. Add graham cracker topping close to serving time for best texture
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