Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) milk
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) confectioners' sugar, sifted
  • 2-3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract
  • Optional: Yellow food coloring (gel or liquid)
  • Graham crackers, finely crushed (for edible sand)
  • Ready-made fondant (for seashells and starfish)
  • Blue decorating sugar (for shimmering water)
  • Edible pearl sprinkles (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a separate bowl, cream together softened butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fill each cupcake liner about 2/3 full.
  7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Cream softened butter until smooth and fluffy.
  10. Gradually add the sifted confectioners' sugar, beating on low speed until combined.
  11. Add milk or heavy cream and vanilla extract, and beat on high speed until light and fluffy.
  12. Tint frosting with a small amount of yellow food coloring for a sandy color.
  13. Crush graham crackers into fine crumbs.
  14. Roll out fondant and cut out small seashells and starfish using cookie cutters (or a knife).
  15. Frost cooled cupcakes with buttercream.
  16. Dip the frosted cupcakes into the crushed graham cracker crumbs to create a sand effect.
  17. Sprinkle blue decorating sugar around the base of the seashells/starfish to resemble water.
  18. Place the fondant seashells and starfish on top of the cupcakes. Add edible pearl sprinkles for extra sparkle, if desired.
  19. Chill cupcakes for 15-30 minutes before serving (optional, but helps the frosting set).