Disney’s Beauty and the Beast Cupcakes |  Celebrate the magic with these Blueberry Lemonade Cupcakes!  Every little girl will want to be Belle so why not give them the next best thing?  A BEAUTY AND THE BEAST BIRTHDAY PARTY!  In celebration of the new live Beauty and the Beast coming to theaters in March, I decided to make cupcakes!  These cupcakes are fun to look at but did you know I have a secret ingredient?  Yep, that’s right!  These semi homemade delights start with a cake mix and end with jello and a rose shaped swirl of creamy butter frosting.  The good new is…YOU DON’T HAVE TO BE A PASTRY CHEF to create these beautiful rose topped cupcakes!  I’ll show you how below!

I also created a fun novelty charm cupcake topper to look like the rose under the dome in Beauty and the Beast.

I found the mini domes on the bead aisle in Michael’s.  The official name is Elemints (that’s the correct spelling) Tall Oxidized Brass Cloches by Bead Landing™.  Click HERE—>>> DOMES to shop.  They are a little pricey so I would encourage you to watch for sales (mine were 40% off) and coupons that also apply to sale items (I used one for an additional 20% off).

I couldn’t find any mini red roses so I decided to buy the craft roses pictured below and paint them red.  Click HERE—>>>FLOWERS to shop.

The green Glass Seed Beads are from Walmart.

Use a small paint brush to paint flowers red.  Let dry completely.

Put rose into the dome and trim the end.

Put a small dot of hot glue in the center on the bottom of the dome; hold the rose in place for a few seconds.  Let the glue dry.

I used Gorilla Super Glue for the next step.

Add a ring of super glue to the inside edge of the base (not the dome).

Sprinkle some beads into the dome; insert rose first and press the base to the dome.  Hold for a couple of seconds.

Now the charm is secure.  You can let the girls take them home and display them or provide little chains so they can wear them.

The cupcakes are easy to make.  If you choose to pass on the novelty charms you can use my other option of creating a beautiful rose on top.

Look down below at the recipe to see how easy it is to make these Blueberry Lemonade Cupcakes and Creamy Butter Frosting.

So here’s the secret to making the beautiful rose topped cupcakes.

First….supplies.

1M pipping tip

16-inch pipping bag

red gel food coloring

Refer to the recipe and dividing amounts.  Fit the pipping bag with a 1M pipping tip and cut off end.  Use a straight long narrow icing spatula (like an off set spatula but straight) and paint the white frosting around the inside of the pipping bag making sure to leave the center free of white frosting.  Fill the center with the reddish pink frosting.

ANOTHER OPTION is to fill the bag with just the reddish pink frosting.

Start in the center of the cupcake and in a spiral motion work your way to the outer edge.  It’s VERY important to only go around once.

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Disney’s Beauty and the Beast Cupcakes

Yield: Makes 21 Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

For the Blueberry Lemonade Cupcakes:

• 1 (15.25 ounce) box white cake mix plus ingredients on the box
• 3 tablespoons dry lemon jello mix
• ½ teaspoon lemon extract
• 2-3 drops yellow gel food coloring
• 3 tablespoons dry blueberry jello mix
• 34 drops electric blue gel food coloring

For the Creamy Butter Frosting:

• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• dash of salt
• 1 (2 pound) bag confectioners' sugar
• 1/2 cup heavy whipping cream

Optional: 2-3 tablespoons heavy whipping cream

• red gel food coloring

Instructions

For the Blueberry Lemonade Cupcakes:

1. Preheat oven to 350°; line cupcake tins with 21 liners and set aside.
2. Mix together the cake mix a directed on the box.
3. Separate batter into two bowls; 2 cups each.
4. Add lemon jello mix, lemon extract and yellow gel food coloring to one bowl; mix to combine.
5. Add blueberry jello mix and electric blue gel food coloring to another bowl; mix to combine.
6. Spoon 1 heaping tablespoon of the blue batter into each cupcake well; top with a heaping tablespoon of the yellow batter.
7. Bake 20 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean.
8. Cool 10 minutes; remove from pan, place on a cooling rack.
9. Before adding frosting cool completely.

For the Creamy Butter Frosting:

1. In a medium bowl beat the butter until light and creamy; add the vanilla,salt and 4 cups confectioners' sugar.
2. Mix until all the sugar is dissolved and combined.
3. Add remaining sugar and whipping cream.

NOTE: If the frosting is too thick add an additional 2-3 tablespoons of heavy whipping cream.

1. Beat frosting for 3 minutes on medium high.
2. Remove 1 cup of the white frosting to a small bowl.
3. Add red gel food coloring to the remaining frosting.
4. Fit the pipping bag with a 1M pipping tip and cut off end. Use a straight long narrow icing spatula (like an off set spatula but straight) and paint the white frosting around the inside of the pipping bag making sure to leave the center free of white frosting. Fill the center with the reddish pink frosting.

ANOTHER OPTION is to fill the bag with just the reddish pink frosting.

1. Start in the center of the cupcake and in a spiral motion work your way to the outer edge. It's VERY important to only go around once.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

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