If you have a soft spot for childhood classics and crave a nostalgic, sweet treat, the Big Bird Cupcakes Recipe is the perfect way to bring that beloved Sesame Street friend to life on your dessert table. These cupcakes combine the rich, moist flavors of banana and yellow cake with a creamy, velvety banana buttercream frosting that not only tastes divine but looks absolutely delightful. Adorned with colorful candy decorations shaped just like Big Bird’s cheerful features, these cupcakes are sure to bring smiles and warm memories to any occasion.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients that pack a punch in flavor and texture. Each component plays an essential role, from the moistness and banana essence in the batter to the fluffy, smooth buttercream that perfectly mimics Big Bird’s iconic yellow feathers.
- Yellow cake mix: The base of the cupcake, providing a tender crumb and classic vanilla flavor.
- Instant banana pudding (4 tablespoons): Adds banana flavor and extra moisture for a soft texture.
- Eggs (4): Bind the batter and give structure to the cupcakes.
- Sour cream (½ cup): Boosts moisture and richness.
- Milk (1 cup): Keeps the batter smooth and easy to mix.
- Banana extract (1 tablespoon): Enhances the banana flavor without overpowering.
- Butter, melted (¼ cup): Adds richness and depth to the cake.
- Unsalted butter (1 cup) for frosting: The creamy base of the banana buttercream.
- Shortening (1 cup): Helps frosting hold its shape and creates a smooth texture.
- Banana extract (2 tablespoons) for frosting: Reinforces the banana flavor in the frosting.
- Powdered sugar (8 cups): Sweetens and thickens the frosting to the perfect consistency.
- Milk (6-8 tablespoons): Adjusts the frosting’s texture for spreading and piping.
- Yellow gel coloring: Brings the perfect sunny hue to match Big Bird’s feathers.
- Starburst candy (yellow, blue, pink, red): Used for the colorful facial decorations of Big Bird.
- White Sixlets: Create the base for Big Bird’s eyes.
- Black sprinkles: Used as pupils in the eyes for expression.
- White cookie icing: Helps attach the small candy pieces securely.
How to Make Big Bird Cupcakes Recipe
Step 1: Prepare Your Oven and Pans
Start by heating your oven to 350 degrees Fahrenheit. Line two 12-cup cupcake pans with bright yellow cupcake liners—this not only adds extra color to the presentation but also hints at Big Bird’s sunny personality. Getting the oven and pans ready first sets you up for smooth, timed baking.
Step 2: Create the Dry and Wet Mixes
Mix the yellow cake mix and instant banana pudding powder in one bowl, stirring them together until uniform. Meanwhile, in a separate larger bowl, blend the wet ingredients using a mixer fitted with a paddle attachment: eggs, sour cream, milk, banana extract, and the melted butter. This separation ensures each element is perfectly incorporated before they join forces.
Step 3: Combine the Batter
Add the dry cake mixture gradually to the wet ingredients and beat them together for just 15 to 20 seconds—be careful not to overmix, or you’ll risk tough cupcakes. The batter should be silky and just combined, full of that inviting banana aroma.
Step 4: Bake to Golden Perfection
Spoon about three tablespoons of the batter into each cupcake liner, filling them roughly two-thirds full to allow room for rising. Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean. The cupcakes should be golden and springy to the touch.
Step 5: Cool Completely
Remove the cupcakes from the oven and let them cool in the pans briefly before transferring them to a wire rack. They must be fully cool before frosting; otherwise, your buttercream will melt and lose its shape.
Step 6: Prepare the Banana Buttercream Frosting
In a large bowl, cream together the unsalted butter until soft and smooth. Gradually add the shortening and banana extract, beating to blend well. Then, slowly incorporate the powdered sugar, adding a few tablespoons of milk along the way to reach a spreadable consistency. Include enough yellow gel coloring to achieve a vibrant Big Bird yellow. Beat for another 1-2 minutes until the frosting is light, fluffy, and ready to create that feathery look.
Step 7: Frost and Decorate Your Cupcakes
Using a piping bag with a #98 tip, apply the frosting in upward strokes that taper to points, mimicking Big Bird’s fluffy feathers. Soften the Starburst candies by microwaving them briefly, then mold and cut them into strips and shapes to form the eyes, beak, and mouth. Attach them carefully on the cupcakes—use white cookie icing to help hold everything firmly in place. The combination of yellow Sixlets for eyes and black sprinkles for pupils adds an expressive charm that’s impossible to resist!
How to Serve Big Bird Cupcakes Recipe
Garnishes
For an extra pop, sprinkle a few additional colorful candies around your cupcakes or add edible glitter to catch the light. Little candy feathers or piped frosting accents can elevate the playful look while tempting guests to dive right in.
Side Dishes
Pair your Big Bird Cupcakes with fresh fruit skewers or a light banana pudding parfait to keep the banana theme consistent and fresh. A cold glass of milk or a fruity punch makes a perfect refresher alongside these creamy cupcakes.
Creative Ways to Present
Arrange your cupcakes on a large, bright yellow platter lined with shredded paper or confetti for a festive Sesame Street party vibe. You can also attach little Sesame Street character toppers or add name tags for personalized treats that delight young and old alike!
Make Ahead and Storage
Storing Leftovers
Store leftover Big Bird cupcakes in an airtight container at room temperature for up to two days to keep the cake moist and frosting fresh. If your kitchen is warm, refrigeration is best, but bring them back to room temperature before serving.
Freezing
You can freeze unfrosted cupcakes for up to one month. Wrap them individually in plastic wrap and place them in a freezer bag. When ready to use, thaw completely before frosting and decorating for the best texture and flavor.
Reheating
Since these are cupcakes, reheating isn’t usually necessary or recommended. However, if desired, warm them briefly in the microwave (about 10 seconds) after removing frosting to soften the cake. Reapply frosting afterward for the perfect finish.
FAQs
Can I use homemade cake instead of a cake mix for the Big Bird Cupcakes Recipe?
Absolutely! Homemade yellow cake works wonderfully. Just make sure it has a sturdy yet tender crumb to hold up under the frosting and decorations.
What if I can’t find banana extract?
You can substitute with vanilla extract, but the banana flavor will be less pronounced. Consider adding a little mashed ripe banana to the batter for extra flavor if you skip the extract.
How do I make the Starburst decorations easier to work with?
Microwaving them for about 8 seconds softens the candies, making them pliable like fondant. Handle carefully as they can be sticky but are easy to shape once warm.
Is there a way to make this recipe gluten-free?
Yes! Use a gluten-free yellow cake mix and ensure all additions like the pudding mix and candy decorations are gluten-free. The banana buttercream remains the same.
Can I make the frosting ahead of time?
Definitely. The banana buttercream holds well in the refrigerator for up to three days. Just bring it back to room temperature and re-whip before frosting your cupcakes.
Final Thoughts
Making and sharing the Big Bird Cupcakes Recipe feels like a warm hug and a sweet stroll down memory lane all at once. These vibrant, flavorful cupcakes let you celebrate a timeless character through delicious, creative baking. Whether you’re delighting kids or the kid in you, it’s a recipe that invites joy in every bite. So go ahead, bake up a batch and watch those smiles grow just as big as Big Bird’s heart!
Print
Big Bird Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These whimsical Big Bird Cupcakes are a delightful treat perfect for kids’ parties or Sesame Street-themed celebrations. Moist yellow cupcakes infused with banana pudding and extract are topped with creamy banana buttercream frosting dyed a sunny yellow. Decorated with colorful Starburst candies shaped to mimic Big Bird’s iconic facial features, these cupcakes combine fun and flavor for an unforgettable dessert.
Ingredients
Cake
- 1 box yellow cake mix
- 4 tablespoons instant banana pudding mix
- 4 eggs
- 1/2 cup sour cream
- 1 cup milk
- 1 tablespoon banana extract
- 1/4 cup butter, melted
Banana Buttercream Frosting
- 1 cup unsalted butter, softened
- 1 cup shortening
- 2 tablespoons banana extract
- 8 cups powdered sugar
- 6–8 tablespoons milk
- Yellow gel food coloring
Decorations
- Starburst candy (yellow, blue, pink, and red)
- White Sixlets candies
- Black sprinkles
- White cookie icing
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with yellow cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the yellow cake mix and instant banana pudding powder, mixing them together and setting aside for later use.
- Mix Wet Ingredients: In a separate bowl, using a mixer fitted with a paddle attachment, combine the eggs, sour cream, milk, banana extract, and melted butter. Mix well.
- Combine Wet and Dry: Gradually add the dry cake and pudding mixture into the wet ingredients. Beat for about 15-20 seconds, ensuring not to overmix to keep the batter light.
- Fill Cupcake Liners and Bake: Spoon about 3 tablespoons of batter into each cupcake liner, filling them evenly. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack to ensure the frosting adheres well.
- Prepare Banana Buttercream Frosting: In a large mixing bowl, cream together the unsalted butter until smooth on medium speed. Add the shortening and banana extract, mixing to combine.
- Add Powdered Sugar and Color: Slowly incorporate the powdered sugar into the butter mixture until fully combined. Add 2 tablespoons of milk and yellow gel food coloring to achieve a bright yellow color similar to a yellow Starburst candy. Add the remaining milk if needed, then beat for 1-2 minutes until light and fluffy.
- Frost Cupcakes: Once cupcakes are fully cooled, use a piping bag fitted with a #98 tip to frost each cupcake. Pipe the frosting by pulling upwards to create hair-like points resembling Big Bird’s feathers.
- Prepare Candy Decorations: Microwave each color of Starburst candy for 8 seconds to soften them for shaping. Flatten the blue and pink candies with your fingers, then cut into strips using kitchen scissors for eyelids.
- Assemble Eyes: Press the colored candy strips onto white Sixlets candies to form eyelids. Attach two black sprinkles on the front of each eye using white cookie icing to represent pupils.
- Create Beak and Mouth Decorations: Use a yellow Starburst candy, softened and cut in half at an angle, to shape the beak. Similarly, soften and shape red and pink Starburst pieces to decorate the mouth area, working with the candy like fondant.
Notes
- Do not overbeat the batter to maintain light, fluffy cupcakes.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Using Starburst candies as fondant is easier and adds vibrant color without additional coloring agents.
- If yellow gel coloring is unavailable, use a small amount of natural turmeric powder for color, but add sparingly to avoid flavor alteration.
- Microwaving the candies just enough to soften prevents over-melting and makes them easier to shape.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
