Who could resist the charm of Hello Kitty cupcakes? These delightful treats are more than just cupcakes—they’re little works of art that bring a touch of whimsy and nostalgia to any occasion.
Whether you’re planning a birthday party or just looking to add some fun to your baking routine, these cupcakes are guaranteed to bring smiles all around. The process might seem intricate, but with a few simple techniques, you can create perfectly adorable Hello Kitty faces that are almost too cute to eat. Almost.
The secret to nailing these cupcakes lies in the details—using smooth buttercream to create a flawless base and carefully piping those iconic whiskers and bow. A few well-placed candies and a steady hand make all the difference in turning a simple cupcake into a character-packed treat.
The best part? They taste just as good as they look, with a light, fluffy crumb and rich, creamy frosting that’s irresistible.
If you’re planning a themed party or just want to surprise someone special, these Hello Kitty cupcakes are the perfect centerpiece. Pair them with a refreshing Berry Banana Pomegranate Smoothie for a burst of fruity goodness, or indulge in some Homemade Butter Pecan Ice Cream for a decadent finish.
Hello Kitty Cupcakes
Equipment
- Muffin Tin
- Piping bag
- Mixing bowl
- Cookie cutter
Ingredients
- 100 g unsalted butter
- 100 g plain flour
- 100 g caster sugar
- 1 tsp vanilla extract
- 1 medium egg
- 1 tsp baking powder
- 30 ml milk
Buttercream
- 3 tbsp milk
- 250 g icing sugar, sieved
- A few drops of pink food coloring
- 125 g unsalted butter
- 1 tbsp vanilla extract
For the Hello Kitty toppers
- Hello Kitty cookie cutter or cat head-shaped cutter
- 100 g pink sugar paste
- 300 g white sugar paste or ready-to-roll fondant
- Black and yellow writing icing pens
Instructions
- The day before making the cupcakes, roll out white fondant and cut cat head shapes using a cookie cutter.
- Use icing pens for facial features and add a bow with pink sugar paste.
- Let dry overnight. Preheat the oven to 180C/350F and line a muffin tin with 6 cupcake cases.
- Cream butter and sugar, then mix in egg and vanilla.
- Gradually fold in flour and baking powder.
- Bake for 20 minutes, then cool.
- For the buttercream, mix butter and icing sugar until smooth, adding pink food coloring.
- Pipe onto cooled cupcakes and top with Hello Kitty decorations.
Notes
- Adjust food coloring for desired shade.
- Let cupcakes cool fully before icing.
| Nutrition | Value |
|---|---|
| Calories | 862 kcal |
| Carbohydrates | 133.2 g |
| Protein | 3.5 g |
| Sugar | 119.4 g |
