What’s sweeter than a ladybug birthday cake? A ladybug birthday cake AND ladybug cupcakes!
Ladybug Cake and Cupcakes
- Prep Time 45 min
- Total 4 hr 0 min
- Servings 18
- Ingredients 14
Ingredients
- 2 boxes Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil and eggs called for on cake mix boxes
- Tray or cardboard (18x15 inch), covered with foil or wrapping paper and plastic wrap
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- Red food color
- 6 chocolate-covered peppermint patties, unwrapped
- 1 large marshmallow
- 2 blue candy-coated chocolate candies
- 2 pieces (6 inch) black licorice twist
- 8 brown candy-coated chocolate candies
- 2 large black gumdrops
- 4 blue miniature candy-coated chocolate candies
- 4 pieces (2 inch) black string licorice
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 24 regular-size muffin cups.
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Step2Make cake mixes as directed on box, using water, oil and eggs. Divide half of the batter between cake pans. Divide remaining batter evenly among muffin cups, filling about two-thirds full. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
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Step3Reserve 5 cupcakes; save remaining cupcakes for later use. For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
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Step4On serving plate or foil-covered tray, place 1 cake layer, rounded side down. Remove paper liners from 3 of the reserved cupcakes; position cupcakes against front of cake, slightly angled, for ladybug’s head. Spread thin layer of chocolate frosting over bottom cake layer and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
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Step5In another medium bowl, mix vanilla frosting and red food color. Spread second cake layer with red frosting. Cut second layer in half crosswise; frost rounded top and cut sides. Refrigerate or freeze 30 minutes to 1 hour. Frost bottom cake layer and 3 cupcakes with chocolate frosting. Position red cake halves, rounded side up and slightly angled, on bottom layer to look like ladybug’s wings. Place peppermint patties on red cake for spots.
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Step6Cut marshmallow crosswise in half; push 1 blue candy into each. Attach marshmallows to ladybug’s head for eyes. Insert licorice twist pieces for antennae.
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Step7For baby ladybugs, cut off and reserve rounded tops of remaining 2 cupcakes. Spread flat cupcake tops with chocolate frosting. Spread cutoff tops with red frosting; cut each crosswise in half. Position red halves, rounded side up and slightly angled, on cupcakes to look like wings. Add brown candies to wings for spots. Flatten gumdrops; attach 1 gumdrop to front of each cupcake for head. Use frosting to attach blue miniature candies for eyes. Insert string licorice for antennae.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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