Best 2 Polka Dot Cupcakes Recipes

In the realm of sweet treats, polka dot cupcakes stand out with their charming and playful appearance. These delightful confections, often adorned with vibrant sprinkles or contrasting frosting, add a touch of whimsy to any occasion. Whether you're baking for a special celebration, a gathering with friends, or simply indulging in a moment of pure sweetness, polka dot cupcakes are sure to bring a smile to your face. With so many delectable variations to choose from, let's embark on a journey to discover the best recipe for polka dot cupcakes that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

POLKA-DOT CUPCAKES

Polka-Dot Cupcakes image

These cupcakes, which are flavored with orange zest, can be made ahead and kept in airtight containers at room temperature overnight or in the freezer up to one week. Decorated cupcakes will keep at room temperature up to three hours.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes 26

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
2 cups sugar
4 large eggs
Finely grated zest of 1 orange
1 cup milk
8 ounces cream cheese (not whipped)
4 tablespoons unsalted butter
3/4 cup confectioners' sugar
1 tablespoon milk
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.

SPRING POLKA DOT CUPCAKES

Spring Polka Dot Cupcakes image

Dot the day with deliciously simple and colorful cupcakes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ orange-flavored gelatin
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Yellow, red and blue food colors
1/3 cup white baking chips

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 28 g, TransFat 0 g

Tips:

Use room temperature ingredients for even mixing and better texture.
Cream the butter and sugar together until light and fluffy for a smooth and creamy batter.
Gradually add the eggs to the batter, mixing well after each addition to prevent curdling.
Use a light touch when mixing the batter to avoid overmixing, which can result in tough cupcakes.
Fill the cupcake liners no more than 2/3 full to prevent overflowing during baking.
Bake the cupcakes at the recommended temperature and time, checking for doneness with a toothpick inserted into the center.
Allow the cupcakes to cool completely before decorating to prevent the frosting from melting.
For a fun and festive touch, decorate the cupcakes with polka dots using a piping bag filled with melted chocolate or colored frosting.
Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Polka dot cupcakes are a delightful and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, sweet and creamy frosting, and playful polka dot design, these cupcakes are sure to be a hit with people of all ages. So next time you're looking for a fun and festive dessert, give these polka dot cupcakes a try!