Mermaid Cupcakes


No mermaids suffered in the making of these cupcakes.

These cupcakes don’t contain any algae or grated seashells. They were made by two little girls who decided they looked like mermaid cupcakes—because of the color…I mean mermaids are always turquoise and pink, right?—thus the name.


Last night, my 5-yr-old had a sleepover with one of her besties and she had an exhaustive list of girly things to do:

  • Super bubbly bath
  • Paint nails every color
  • Color tons of drawings
  • Eat yummy pizza
  • Watch cartoons all night (until at least 8:30 pm)
  • Make rainbow-hued cupcakes


So there you have it. These pretty cakes are super light and fluffy. I might say this about all my concoctions, but these are the absolute best!


On another note, these cupcakes come at the most perfect time. Today is launch day for the last book in my Urban Fantasy trilogy about faeries and Native American hunters. Well, preorder launch (launch is April 21st). If you like my cakes, you’ll love my books. I infuse them with just as much love, sweetness, and spice. 😉 Check them out here –->




The cupcakes were inspired from a recipe in Lola’s Forever. I cut half the sugar, replaced the sour cream in the original recipe by plain yogurt, and added baking soda to make them even fluffier. The result was pure deliciousness—so much so that half of them were eaten before we even got to frosting them.




Makes 24 cupcakes


Vanilla Batter

¾ cup (175g) butter, softened

¾ cup sugar

1 tbsp vanilla extract

3 eggs

1 cup plain yogurt

1 ¾ cups flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt


a couple drops of food coloring of your choice (optional)


  1. Preheat the oven to 350 F or 180 C and line 2 cupcake pans with wrapper.
  2. In a small bowl, mix flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer, whip the butter and the sugar together until light and creamy (a minute on high).
  4. Add in the eggs and whisk until just incorporated.
  5. Ladle in the yogurt and mix well.
  6. Add the flour and food coloring.
  7. With an ice cream scooper, scoop a batter into each wrapper until half-full. These cupcakes pop up, so don’t overfill them.
  8. Bake 18 minutes.




Whipped Vanilla Frosting

1 cup unsalted butter, softened to room temperature

4 cups powdered sugar

1/4 milk

1 tsp vanilla extract

1-2 drops of food coloring (optional)

  1. In the bowl of a standmixer, whip the butter with the sugar on high med-high speed for 3 minutes or until the frosting has whitened and doubled in volume.
  2. Add the milk and vanilla, and beat for another minute.
  3. At this point, add the food coloring you want.
  4. Place in a piping bag fitted with a nozzle and decorate cooled cupcakes.



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