BBQ Cupcakes

I can NOT wait to share these with you. I have been working on so many themed cupcake posts lately, and this one is far too cute to keep to myself. It is the absolutely PERFECT dessert to go with SO many occasions. Obviously, Memorial Day is coming up, and BBQ season will be in full force. These would ROCK for that. Father’s Day is just around the corner, and I guarantee a box of these would make any dad smile. July 4th? BAM! And Labor Day? The perfect end to the summer.

I love anything that is super creative. Cupcakes are a great canvas for really pushing the limits of your creativity. Let me share how to create these awesome cupcakes!

Here’s what you’ll need. Bear in mind you COULD use a box mix, but they’re so much more amazing when you can say you made them totally from scratch.

Cupcakes:

2 C flour
2/3 C baking cocoa
1 1/4 tsp baking soda
1 tsp salt
3/4 C milk
1/2 C half & half
1/2 C vegetable oil
1 tsp vanilla
3 eggs

Preheat the oven to 350°. Line a cupcake pan with paper liners. I used black, but you could use yellow or blue. I’ve even seen Batman themed liners if you REALLY want to get into it.

In a large mixing bowl, add all of the ingredients. Mix on low for 30 seconds and then on high for about 2 minutes.

Using an ice cream scoop for uniformity, fill the paper-lined cupcake tins 3/4 full. Bake for about 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

Allow them to cool in the pan for about 5 – 10 minutes and then remove to a wire rack to completely cool down.

Frosting:

4 C powdered sugar
1 C unsalted butter, soft
4 TBSP heavy whipping cream
1 tsp vanilla
Red & orange sprinkles

In a bowl, cream together the butter and sugar. Add the vanilla and heavy whipping cream and beat it all together until well combined.

Scoop the frosting into a pastry bag with a frosting tip at the end. Twist the open end of the pastry bag to push the frosting to the tip and then frost the cupcake in a smooth flat layer. Use your finger and a bit of water to wet the top of the frosting just a little and then stick down the red and orange sprinkles to look like hot coals.

*Hint: a plastic baggie works if you don’t have a pastry bag. Just add the frosting and cut off a corner.

Royal Icing:

3 egg whites, at room temperature
4 1/2 C confectioners’ sugar
1/2 tsp cream of tartar
Pinch of salt
A few drops of almond extract
Black gel food coloring

Mix eggs, cream of tartar, almond extract, and powder sugar on medium speed for 4 minutes. Add black gel food coloring… stir to blend well.

To Decorate:

Tape wax paper covering a cookie sheet. Using a small pastry bag filled with the black royal icing and a #2 tip, draw a simple BBQ grill. A plain circle with some lines across works perfectly, or you can make it fancier. Go over the outline twice with the tip to be sure it’s nice and reinforced. Allow to dry for 5 – 10 hours until you can easily peel them off without breaking them.

Place the grills on top of the frosted cupcakes. Then take an edible marker and draw “grill marks” on each “hot dog” and place on the cupcake. For our hot dogs, we used Hot Tamale candies.

How amazing are they!? I can’t wait to bring these to my next BBQ!

Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.