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    Home - Cupcakes

    Published: Apr 14, 2018 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Mermaid Cupcakes

    Jump to Recipe Print Recipe

    There isn't anything cuter than mermaid cupcakes to brighten up your day. These cupcakes are so easy and fun to make and will make everyone's day so much brighter. 

    three mermaid cupcakes in a row

    I mentioned before when I shared my Mermaid White Chocolate Bark that I was doing a mermaid theme for my daughter's 7th birthday. First of all, how the heck did she get so old without me noticing? I can't believe it. I still think of her as being a little toddler barely able to talk and now she is this sassy little lady.

    It sounds crazy, but sometimes I still don't feel like I am ready to be a mom! I am sure there are other moms out there who can understand what I mean by that.

    close up mermaid cupcakes with tails

    These mermaid cupcakes where thankfully a huge hit at the party. I did combinations of blue, purple, and pink and the kids all ended up coming up to the table to "reserve" the mermaid tails they wanted. I also made a cake that I shared on instagram that was topped with more mermaid tails with Nilla wafer "sand" and mermaid sprinkles.

    Mermaid cupcake dipped into crushed Nila wafers on a plate to make edible sand

    So these mermaid cupcakes were actually pretty easy to make. You start of with my basic vanilla cupcakes. Then you crushed Nilla wafers to make sand. You can use any plain vanilla cookies you want here. Then you make a large batch of vanilla buttercream. Spread a thin layer of buttercream on the cupcakes and dip in the Nilla wafers.

    food color for frosting

    Once that is finished, you add just a single drop of teal food coloring. My recommendation is the Americolor teal. I love this color. It makes the frosting the perfect shade with just a single drop.

    mermaid cupcakes tails

    The hardest part about making these mermaid cupcakes is the mermaid tails. But they aren't hard so much as they are a little time consuming to make, especially if, like me, you only have three mermaid tail molds. It requires you to constantly reheat your chocolate. My recommendation is to buy two sets of molds. The extra cost is completely balanced by keeping your sanity filling the molds.

    These are the molds I used to make these tails. There are two smaller ones and one larger one. Both sizes still work for the cupcakes, but you do need to ensure your frosting is a bit on the thicker side to hold up to the weight of the larger ones.

    single mermaid cupcake without mermaid tail

    I just used colored candy melts from the local craft store to make the tails. They have a pretty good white chocolate flavor, but it isn't real white chocolate. Honestly though, it's hard to find true white chocolate with the cocoa butter in it. If you want something with a more sophisticated white chocolate taste, I recommend trying Trader Joe's white chocolate mixed in with food coloring. Or you can keep them white and color with various colored glitter dust. I used gold as an accent for these tails.

    But as you can see, they are just as beautiful without the tails.

    single mermaid cupcake close up

    As for the sprinkles, I spent a lot of time searching for the perfect sprinkles to use here. I spent ages on Amazon, and Etsy and baking websites looking for the perfect mix. I ended up feeling too picky about it and time was running out. In the end, I decided to do to the same shop, NeonYolk (Update: NeonYolk is sold out of the Mermaid Dream sprinkles, but you can find her other Mermaid mixes here),  I used when I got my Trolls sprinkle mix for her party last year because the woman who owns the shop is so incredibly sweet and wonderful, plus she is great at getting things shipped out to you almost immediately.

    I didn't even know if she had mermaid sprinkles, but I figured something close would work because she deserved my repeat business. She does have a mermaid mix, and it was actually perfect because the shade of pink in the mix is just the same as in the gift bags we used. And friend, the mix is even prettier in person. Words cannot describe how happy I was to see the mix and see how pretty they are in the cupcakes. You need these sprinkles! They are worth every single penny.

    single mermaid cupcake

    Mermaid Cupcakes

    Amanda Powell
    Beautiful and sweet, these mermaid cupcakes will be a hit at your next party
    Print Recipe Pin Recipe
    Prep Time 55 mins
    Cook Time 20 mins
    Additional Time 20 mins
    Total Time 1 hr 35 mins
    Course cupcakes
    Cuisine American
    Servings 12 cupcakes
    Calories 561 kcal

    Ingredients
      

    For the Mermaid Tails

    • 28 ounces colored white chocolate
    • Edible glitter
    • [Mermaid tail molds] https://amzn.to/2JLYQV5

    For the Cupcakes

    • 1 ½ cups 180 grams cake flour (can also use unbleached all-purpose flour)
    • 1 ½ teaspoons baking powder
    • ¾ teaspoon salt
    • ½ cup 115 grams unsalted butter, room temperature
    • 1 cup 225 grams granulated sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla extract
    • ½ cup 115 grams buttermilk, room temperature

    For the Buttercream

    • ¾ cup 170 grams unsalted butter, room temperature
    • 3 ½ cups 437 grams powdered sugar
    • ¼ teaspoon salt
    • 2 teaspoons vanilla extract
    • 2 - 3 tablespoons heavy cream
    • ½ cup finely crushed Nila wafers
    • 1 drop teal food coloring
    • ¼ cup sprinkles

    Instructions
     

    • Start making the mermaid tails. Melt the chocolates. For easier application, use squeeze bottles to fill the molds.
    • Add the chocolate to the molds and swipe away any excess off the top. Place the molds in the freezer for about 3 - 4 minutes. Carefully remove the chocolates. I recommend slowly pulling the mold from the chocolate around the thinnest area then slowly working your way around the chocolate to loosen it.
    • Freeze unmolded chocolates as you work.
    • Clean the edges of the mermaid tails and then use a brush to brush the edible glitter onto the tails. Set aside. I recommend keeping them in the freezer until ready to top onto the cupcakes.
    • Preheat the oven to 350° F for the cupcakes. Line the cupcake tin with liners.
    • In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
    • In a stand mixer, beat the butter and sugar together until light and fluffy - about 5 minutes.
    • Add in the eggs one at a time, beat well between each addition of egg for about 3 minutes.
    • Beat in the vanilla extract.
    • Alternate between adding the flour mixture in three batches, and the buttermilk mixture in two batches. Mix until each batch is just combined. Do not overmix. I recommend folding in the last batch of flour by hand.
    • Fill the cupcake liners with the batter until they are about ¾ full.
    • Bake for about 18 - 20 minutes, or until a toothpick comes out clean when inserted in the middle.
    • Remove from the oven and allow to cool completely.
    • Start making the buttercream.
    • Beat the butter until it is smooth. Beat in the powdered sugar in 1 cup increments, beating well after each addition. Add in the salt and vanilla and mix well. Add in the heavy cream until the buttercream is smooth and workable, but still on the firmer side so it can hold up the weight of the mermaid tails.
    • Place about 2 teaspoons of buttercream on top of each cupcake and smooth out. Dunk the frosted cupcakes into the crushed Nila wafers so they are completely coated.
    • Add the food coloring to the bowl with the remaining buttercream. Beat until the buttercream is fully tinted.
    • Add a star tip to a piping bag and fill with the frosting. Pipe the frosting onto the center of the cupcakes, allowing the Nila wafers to be seen around the edges.
    • Add sprinkles to the teal buttercream. Top the frosting with the mermaid tails, pushing down so they stay in.

    Nutrition

    Serving: 1cupcakeCalories: 561kcalCarbohydrates: 110gProtein: 7gFat: 45gSaturated Fat: 26gPolyunsaturated Fat: 16gCholesterol: 100mgSodium: 360mgFiber: 1gSugar: 92g
    Keyword cupcakes, mermaid, vanilla, white chocolate
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Deepa S Rane says

      May 09, 2019 at 8:14 am

      Hi, wow its so adorable cup cakes. My question is how did you color the mermaid tails, I mean there are 2 colors are involved so which color did you use & is there any specific brush to color them? I'm planning to make tails by using the white chocolate.

      Thanks!

      Reply
      • Amanda Powell says

        May 09, 2019 at 8:29 am

        I used colored white chocolate (it came in those colors), but you can add food coloring to your melted white chocolate too. The only thing I brushed on the tails was edible glitter dust with a brand new paint brush. Hope this helps!

        Reply
    2. Stephanie Simmons says

      May 15, 2018 at 11:42 am

      Oh my goodness! These cupcakes are a work of art - and your photos are stunning!

      Reply
    3. elcitrakale says

      May 15, 2018 at 4:10 am

      My daughter will scream happily to see this ! İ love all the colors you use, so vibrant and alive. Nice idea to entertain kids at my daughter b'day party later

      Reply
    4. Patty says

      May 14, 2018 at 10:34 am

      These cupcakes are cutest and so original! I love the color of the buttercream, that teal color is awesome, I need to get it and find something to do with it! I also love how you made your mermaid tails, that requires some skills!

      Reply
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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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