Pool Party Beach Umbrella Cupcakes

In my opinion, making cupcakes is a must when throwing a party. And for a pool or beach party, these Beach Umbrella Cupcakes are just right! 


These tasty beauties consist of a moist lemon cake (what screams summer more than lemon?) and a blue water buttercream.

Then, to bring home the beach theme, I topped the cupcakes with graham cracker crumbs to resemble sand and a mini cocktail umbrella to act as a beach umbrella. These cupcakes are easy and quick to decorate and really bring home the pool-party, summertime theme.

 

Ingredients

For the Lemon Cupcakes

2 1/2 cups cake flour

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

10 tablespoons unsalted butter, at room temperature

1 1/2 cups sugar

2 eggs

1 teaspoon pure vanilla extract

1 cup milk

2 tablespoons lemon zest

1/4 cup lemon juice

For the “Blue Water” Buttercream

1 1/2 cups (3 sticks) unsalted butter, at room temperature

3 cups confectioners sugar

1 teaspoon pure vanilla extract

Pinch salt

Blue food coloring

For Decorations

Graham crackers, crushed into crumbs

Cocktail umbrellas

Directions

To make the Lemon Cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, then set aside until needed.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the milk. Add the lemon zest and lemon juice and beat until the batter is smooth, about 30 seconds.

Using an ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners two-thirds of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the buttercream: Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 more minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple of times.

Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes. Add the blue food coloring and whisk until there is no white showing.

To frost the cupcakes, place the buttercream is a piping bag fitted with a closed star tip. Starting at the center of the cupcake, then pipe in circles working your way up. Repeat with the remaining cupcakes.

To decorate the cupcakes, place a large pinch of graham cracker crumbs on the top of each cupcake. Stick 1 cocktail umbrella into the top of each cupcake. Serve and enjoy!

Note: These last up to 5 days in a sealed container.

Makes:

24 Cupcakes

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