Blue Raspberry Mermaid Cupcakes

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These vanilla cupcakes are topped with swirled blue raspberry buttercream and decorated with edible mermaid tails, pearls, and sparkle for a magical under-the-sea effect.

The blue raspberry flavor comes from Jello mix powder, which adds both color and that nostalgic candy-shop taste.

Why You’ll Love It

  • Authentic blue raspberry flavor without artificial extract
  • Buttercream swirl technique is easier than it looks
  • Decorations can be store-bought or homemade
  • Perfect for mermaid parties, pool parties, or summer birthdays
  • Cupcakes freeze well for advance prep

Ingredients

For the Vanilla Cupcakes (makes 24 cupcakes)

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/4 cups whole milk, room temperature

For the Blue Raspberry Buttercream

  • 2 cups (4 sticks) unsalted butter, softened
  • 8 cups powdered sugar, sifted
  • 1 package (3 oz) blue raspberry Jello mix (dry powder only)
  • 3-4 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Teal or turquoise gel food coloring (optional, for deeper color)

For Decorating

  • Edible mermaid tail toppers (candy or fondant)
  • Edible pearls in white and iridescent
  • White or iridescent sprinkles
  • Edible glitter or disco dust
  • Graham cracker crumbs (for “sand” on some cupcakes)

Steps

Make the Cupcakes

  1. Preheat and prep. Preheat oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners. For the mermaid theme, choose iridescent, teal, or purple liners.
  2. Mix dry ingredients. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream butter and sugar. In a stand mixer with paddle attachment, beat butter and sugar on medium-high for 3-4 minutes until light and fluffy.
  4. Add eggs. Add eggs one at a time, beating well after each addition. Scrape down the bowl between additions. Add vanilla and mix briefly.
  5. Alternate dry and wet. With mixer on low, add flour mixture in three additions, alternating with milk in two additions. Begin and end with flour. Mix just until combined.
  6. Fill cupcake liners. Divide batter evenly among prepared liners, filling each about two-thirds full. Use a cookie scoop for consistent portions.
  7. Bake. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and tops spring back when lightly touched. Don’t overbake or cupcakes will be dry.
  8. Cool completely. Let cool in pans for 5 minutes, then transfer to a wire rack. Cool completely before frosting, at least 1 hour.

Make the Blue Raspberry Buttercream

  1. Beat the butter. In a stand mixer with paddle attachment, beat softened butter on medium-high for 3-4 minutes until pale and creamy.
  2. Add sugar and Jello. With mixer on low, add powdered sugar 2 cups at a time. Add the entire packet of blue raspberry Jello powder with the first addition of sugar.
  3. Add cream and vanilla. Add 3 tablespoons heavy cream and vanilla. Beat on medium-high for 3-4 minutes until light and fluffy. Add more cream if needed for piping consistency.
  4. Adjust color if desired. The Jello provides color, but for a more vibrant blue, add a small amount of teal or turquoise gel food coloring. Mix until uniform.

Create the Swirl Effect

  1. Prepare two colors. Divide buttercream in half. Leave one portion as-is (blue raspberry color). Tint the other portion with additional teal or turquoise coloring for a darker shade, or leave some white for contrast.
  2. Load the piping bag. Fit a large piping bag with a large open star tip (Wilton 1M or 2D). Using a spatula, spread one color up one side of the inside of the bag and the other color up the opposite side. This creates a two-tone swirl when piped.
  3. Pipe the frosting. Hold the piping bag straight up over the center of a cupcake. Apply steady pressure and pipe in a spiral from the outside edge toward the center, building height as you go. Release pressure and pull up to finish.

Decorate

  1. Add mermaid tails. Press a mermaid tail topper into the top of each cupcake while buttercream is still soft. Position at a slight angle for a “diving” effect.
  2. Add pearls and sprinkles. Scatter edible pearls around the base of the frosting swirl. Add sprinkles and edible glitter over the top.
  3. Optional sand effect. For variety, dip the edges of some cupcakes in graham cracker crumbs to look like a sandy beach.

Helpful Tips and Substitutions

No blue raspberry Jello: Use 1 teaspoon blue raspberry candy flavoring (like LorAnn) plus blue food coloring. Reduce cream to 2 tablespoons since you’re not adding powdered Jello.

Sugar-free option: Use sugar-free blue raspberry Jello. The flavor will be slightly less intense.

Homemade mermaid tails: Mold tails from candy melts using silicone mermaid tail molds. Let set completely before inserting into cupcakes.

Buttercream too sweet: Add 1/4 teaspoon salt and 1 tablespoon lemon juice to balance the sweetness. The Jello adds extra sugar, so this helps.

Cupcakes doming too much: Reduce oven temperature by 25°F and bake slightly longer. Flat-topped cupcakes are easier to frost.

Two-tone piping not working: Make sure both colors are the same consistency. If one is stiffer, it won’t flow evenly with the other.

Serving Ideas

Display cupcakes on a tiered stand with blue tulle draped underneath for an “underwater” effect.

Scatter extra edible pearls and seashell candies around the base of the display.

Create a cupcake tower for a dramatic centerpiece at mermaid-themed parties.

Pair with other ocean-themed treats like blue punch, shell-shaped chocolates, or fish-shaped crackers for a full spread.

Make-Ahead and Storage

Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Thaw at room temperature before frosting.

Buttercream: Make up to 1 week ahead and refrigerate in an airtight container. Bring to room temperature and re-whip before using.

Frosted cupcakes: Store in a single layer in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 15-20 minutes before serving.

Decorated cupcakes: Add mermaid tails, pearls, and glitter up to 24 hours before serving. Store refrigerated in a single layer.

Freezing frosted cupcakes: Freeze uncovered until buttercream is solid, then wrap individually or place in an airtight container. Thaw in the refrigerator overnight.

A Party Favorite

These cupcakes deliver on both flavor and presentation, which is exactly what you want for a themed celebration.

The blue raspberry buttercream tastes like the candy flavor everyone knows, and the mermaid decorations transform simple cupcakes into something special.

Kids and adults alike will be reaching for these, so consider making a double batch.

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