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
Scale
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.
