If you’re dreaming of sunshine, sea breeze, and sweet treats all in one bite, these Beach Cupcakes are calling your name! If you’re throwing a poolside party, hosting a backyard BBQ, or just craving something playful and fun to bake, these cupcakes bring all the summer vibes, with zero sand in your shoes.
They’re soft, fluffy, and full of flavor, topped with dreamy ocean, blue frosting and fun beachy decorations like Nilla Wafers and mini umbrellas. It’s like a tropical getaway in cupcake form!
Why These Are Perfect for Summer
Kid, friendly and crowd, pleasing. Perfect for baking with little hands or impressing your summer party guests.
Simple ingredients, big impact. No fancy stuff needed, just pantry basics with a fun twist.
Light, fluffy, and perfectly sweet. Just enough indulgence without the heavy feeling.
They’re a great way to sneak a little joy into any ordinary day. Because sometimes, you just need a mini beach party for one, no special occasion required.
The Ingredients You’ll Need
- Flour. The cupcake’s base that makes it soft and fluffy.
- Baking Powder. The magic that makes them rise tall and proud.
- Baking Soda. Gives an extra boost for light, airy bites.
- Salt. A tiny dash that brings every flavor to life.
- Butter (room temp). Keeps cupcakes moist and oh, so, rich.
- Sugar. Sweetness that makes every bite a treat.
- Eggs (room temp). What keeps everything in place.
- Vanilla Extract. Warm, cozy flavor that hugs your taste buds.
- Buttermilk. Adds tang and keeps cupcakes super tender.
- Powdered Sugar. Smooth sweetness for that perfect frosting texture.
- Milk. Helps frosting spread nice and easy.
- Nilla Wafers. A crispy topping to bring beach vibes.
- Mini Party Umbrellas. Tiny fun toppers that scream summer party!
How to Make Beach Cupcakes
Step 1: Warm up that oven
First things first, fire up your oven to 350°F (175°C). Let it get nice and toasty so your cupcakes bake perfectly fluffy.
Step 2: Mix the dry stuff
Thoroughly whisk together flour, baking powder, baking soda, and salt in a bowl.This little squad works together to give your cupcakes that perfect rise and texture.
Step 3: Fluff up the butter and sugar
Grab a big bowl and beat the softened butter with sugar until it’s light, airy, and basically looks like sweet, fluffy clouds, about 3 to 5 minutes. This is where the cupcake magic officially begins.
Step 4: One egg at a time, please!
Add the eggs slowly, one by one, mixing after each addition like you mean it. Then pour in the vanilla and coconut extracts and mix until everything is smooth and ready to party.
Step 5: Bring the dry to the wet
Gradually pour the dry ingredients into the butter, sugar, and egg mixture while mixing on low. Just stir enough to get everything to come together. Overmixing? Nah, that’s cupcake enemy number one.
Step 6: Buttermilk love
Time for the buttermilk to shine. Add it in, mix on low for a bit, then crank it up to medium for a good 2 minutes. This is your secret weapon for cupcakes so tender they practically melt in your mouth.
Step 7: Into the oven they go
Line your cupcake pan with paper liners, then fill each about three, quarters full. Not too little, not too much, just the right amount to get those perfect domed tops.
Slide your cupcakes into the oven and let them bake for about 14 minutes. Let them cool completely, no cheating here, patience pays off!
Step 9: Whip up that frosting
While your cupcakes chill, beat your softened butter until it’s fluffy and dreamy. Add powdered sugar and vanilla, then drizzle in milk slowly until you get that perfect spreadable, pillow, soft frosting. Want that beachy vibe? Mix in a few drops of blue food coloring, then sit back and enjoy the magic.
Step 10: Make your sandy beach
Blend the Nilla Wafers into fine crumbs using a food processor. Spread the blue frosting on your cupcakes, then sprinkle the crumbs on one side to create your own little sandy shore.
Pop a mini party umbrella into each cupcake. Boom! Instant beach party.
Little Mistakes That Can Mess Up Your Beach Cupcakes
1, Turning your batter into glue
It’s easy to get excited and overmix after adding the dry ingredients, but slow down! Overmixing steals the fluff and leaves you with cupcakes that feel more like rubber than cloud, soft bites
2, Cold ingredients crashing the party
Butter and eggs that aren’t room temp? They’re party poopers. When they’re chilly, your batter won’t come together smoothly, and you might end up with uneven texture or little lumps. Let them hang out at room temperature for a bit.
3, Frosting too soon = frosting meltdown
Trying to frost hot cupcakes is like trying to ice a melting snowman. Patience here is everything. Give them time to cool down fully before adding your frosting masterpiece.
My Tips for the Best Beach Cupcakes Ever
Chill the frosting if it gets too soft
Warm kitchen? Soft frosting? Place it in the refrigerator for 10–15 minutes to set. It’ll be much easier to spread and hold those beachy decorations in place.
Crush cookies without the mess
No food processor? No problem. Put the Nilla Wafers into a sealed plastic bag and smash them by rolling a pin or a weighted cup across the surface. Boom. instant cookie “sand” with zero cleanup drama.
Decorate just before serving
Want your cookie “sand” to stay crisp and your umbrellas to pop? Decorate closer to serving time to keep things fresh, crunchy, and party, ready.
How to Store Beach Cupcakes
Room temp? Only for a day.
If your kitchen isn’t too warm, keep the cupcakes (without decorations) in an airtight container for up to 24 hours.
Fridge for longer freshness.
Frosted and decorated? Keep them refrigerated in a sealed container for up to 3–4 days and bring to room temp before eating so the frosting becomes soft and creamy.
Planning ahead? Freeze the base.
Keep unfrosted cupcakes frozen for up to two months to maintain freshness. Wrap them well, then thaw at room temp when you’re ready for a tropical decorating session.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can! If you don’t have buttermilk on hand, just mix 1 tablespoon of lemon juice or white vinegar with 1 cup of regular milk. Let it sit for 5–10 minutes and boom, homemade buttermilk that keeps your cupcakes moist and tender.
What signs indicate that cupcakes are perfectly baked?
Give them the toothpick test! Stick one in the center. if it comes out clean or with just a few crumbs, they’re ready. If it’s wet, give them a few more minutes and check again. Also, lightly touching the tops: if they bounce back, they’re good to go.
More Cupcakes
Easy Beach Cupcakes for a Sweet Summer Vibe
Ingredients
For Cupcakes
- ½ cup unsalted butter at room temperature
- 1½ cups granulated sugar
- 3 large eggs room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1¼ cups buttermilk
- 2¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For Frosting
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 4 tablespoons milk more or less, to reach desired consistency
- A few drops of blue gel food coloring
For Decorations
- Nilla Wafers
- Small paper umbrellas
Instructions
- Preheat your oven to 350°F (175°C) so it’s nice and ready when your batter is done.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. This gives the cupcakes their soft, fluffy texture.
- Beat softened butter and sugar in a large bowl until smooth and airy, about 3–5 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla and coconut extracts to blend it all together.
- Gently incorporate the dry ingredients into the wet mixture, mixing on low speed only until everything comes together.
- Add the buttermilk and keep blending, starting at a low speed and ramping up to medium for about 2 minutes until the mixture is smooth.
- Line your cupcake tin with paper liners and fill each one about ¾ full.
- Bake for around 14 minutes or until a toothpick comes out clean. Let them cool completely before moving on.
- Beat the butter, once softened, until it becomes smooth and fluffy for the frosting.
- Add in powdered sugar and vanilla, then slowly mix in the milk until it’s smooth and easy to spread.
- Add a splash of blue food coloring to give it that breezy, seaside vibe.
- Crush the Nilla Wafers into crumbs. Frost each cupcake, then sprinkle crumbs on one side for a “sandy beach” effect.
- Pop in a mini umbrella and you’re ready to serve some sunshine!
Notes
- Don’t rush adding the eggs; drop them in one at a time for a smooth, even batter.
- You can add a little coconut extract for a subtle beachy twist.
- Use an ice cream scoop to portion your batter evenly.
