Shark Cupcakes

Shark Cupcakes

Saint Jimmy

"Berry flavored cupcakes, dyed blue in homage to shark week."
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1 h servings 310 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. Beat 1 cup butter and 2 cups white sugar together in a bowl using an electric mixer until creamy and smooth. Beat in eggs, one at a time, until just incorporated. Stir in raspberry extract. Gradually stir flour, alternating with milk, into creamed butter mixture until just combined; stir in 6 drops food coloring. Pour batter into prepared muffin cups, filling them 3/4 full.
  3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. Place blueberries, 1/4 cup white sugar, and cornstarch in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and allow to cool to room temperature.
  5. Cut a small hole in the top center of each cupcake. Pipe the blueberry filling mixture into the holes.
  6. Place 1/2 cup butter in a bowl; beat confectioners' sugar, 1/2 cup at a time, into butter using an electric mixer until just combined. Beat in strawberry extract, vanilla extract, and cream. Gently stir about 4 drops blue food coloring into frosting only until a blue-white effect is created. Pipe the frosting on top of each cupcake.
  7. Cut the candies to look like a shark's fin. Place one fin on top of each cupcake.


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