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Pool Party Beach Cupcakes

Edible miniature beach scenes featuring Graham cracker 'sand,' rainbow candy towels, Teddy Graham sunbathers, and tiny drink umbrellas, all set on a moist vanilla cupcake. A 'drool-worthy' summer treat.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Base
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup whole milk
Frosting & Sand
  • 1.5 cups unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp clear vanilla extract
  • 2-3 tbsp heavy cream or milk
  • 1 box Graham crackers crushed fine
Beach Decorations
  • 1 box Teddy Grahams original
  • 1 strip rainbow sour candy belts cut into towel strips
  • 1 bag red Gummy rings life preservers
  • 1 pack tiny paper drink umbrellas
  • 1 tsp blue edible glitter or sanding sugar optional water

Equipment

  • Muffin tin and blue liners
  • Food processor or rolling pin/bag
  • Mixing bowls
  • Whisk or stand mixer
  • Piping bag or offset spatula
  • Small paintbrushes
  • Toothpicks

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with blue liners. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a separate large bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in the vanilla extract.
  3. Alternately add the dry flour mixture and the milk to the butter mixture, beginning and ending with the flour. Do not overmix. Fill cupcake liners 2/3 full.
  4. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  5. Crush Graham crackers to a fine, sand-like crumb using a food processor or a sealed bag with a rolling pin. Place crumbs in a wide bowl.
  6. In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, clear vanilla extract, and heavy cream. Beat on high speed for 3-4 minutes until light and fluffy.
  7. Generously frost a completely cooled cupcake and immediately dip the entire frosted top into the Graham cracker sand. Press and swirl to adhere, creating a smooth beach surface. Repeat for all cupcakes.
  8. Cut the rainbow candy into towel strips and place onto the sand. Attach a Teddy Graham 'sunbather' using a tiny dot of frosting as glue. Place a Gummy ring 'life preserver' next to it.
  9. Carefully insert an open tiny paper drink umbrella next to the scene. Assemble and decorate all cupcakes. Display and serve within a few hours for the best texture and visual impact.

Notes

Assembly is best done within a few hours of serving to maintain the texture and that glistening, saturated appearance. Fine Graham cracker sand is essential.