These cute Baby Yoda cupcakes are absolutely delicious and perfect for Star Wars fans. They’re made with vanilla cupcakes, topped with green frosting and homemade fondant decorations.
To make this recipe super easy to follow, I’ve created a template that you can print which gives you all the shapes needed to make Baby Yoda’s ears (to scale). They take a little time, but they’re fun to make and you need only green and black food colourings and some ready made white fondant.
Notes on ingredients
- Food colouring gels: I’ve used food colouring gels rather than liquids, as I find that the liquids can make the icing too wet. If you’d prefer not to use dyes you can buy pre-coloured fondant but the colours are inexpensive and last for ages so they’re very cost effective if you will be using them again.
How do you make Yoda Baby cupcakes?
In this recipe, I’ve made my Yoda Baby cupcakes with vanilla sponge, green buttercream frosting and homemade fondant decorations.
To make Baby Yoda’s fondant ears, I’ve cut a few different shapes in coloured fondant icing and arranged them together. To make this process really easy for you to replicate, I’ve created a free printable template with all of the shapes on (to scale). Click here to access the template.
This is what the template looks like (please note this is not to scale, you need to print the template on A4 paper to get the correct sizes for the fondant shapes):
Ideally you will make the fondant decorations the day before you need them. The recipe card below includes full instructions to walk you through the process of making these Baby Yoda cupcakes.
- When using food dyes, use just a drop at a time and add more as needed after fully combining, as they can be very powerful. Knead the dye into the icing until the colour is evenly distributed. Wash your hands between colours, to avoid any unwanted colour transference.
- Wrap fondant in cling film while it’s not in use, otherwise it will dry out and become difficult to work.
- I like to roll my fondant on baking parchment as it doesn’t stick and is easier to lift off than from many other surfaces. I also place the toppers onto baking parchment to dry overnight.
- Water is very effective for sticking pieces of icing in place, but edible glue can also be used if you prefer.
In this Baby Yoda cupcakes recipe, I’ve made vanilla cupcakes, topped with green frosting and fondant decorations. But there are lots of possible variations for your cakes.
Here are a few ways that you could adapt this recipe to suit you:
- Add a few milk or white chocolate chips to the cupcake batter.
- Use uncoloured, pink or white frosting instead of green buttercream.
- Use almond, orange or lemon extract instead of vanilla for a different flavour.
- Make chocolate cupcakes instead of vanilla.
Store leftover cupcakes in an airtight container on the countertop for up to 3 days or in a fridge for up to 5 days.
If you wish to freeze the cupcakes, it’s best to do this before decorating. Defrost them fully before decorating according to the instructions in the recipe card below.
Baby Yoda Cupcakes Recipe
- Printable Baby Yoda cupcake template download here
- Rolling Pin
For the cupcakes:
- 175 g (¾ cups) butter or margarine
- 175 g (1 ⅓ cups) self-raising flour
- 175 g (1 cups) granulated sugar
- 1 teaspoon baking powder
- 3 large eggs
- 1 teaspoon vanilla extract
For the buttercream frosting:
- 125 g (½ cups) butter or margarine at room temperature
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons milk (as needed) – see note
- 250 g (2 cups) icing (powdered) sugar, sifted
- 1 – 3 drops green food coloring gel
For the fondant cupcake toppers:
- 250 g (1 cups) ready-to-roll white fondant icing
- Green and black food colouring gels
- Preheat the oven to 180C (350F). If you’re using a fan oven, preheat to 160C (320F).
- Line a twelve-cup muffin tin with cupcake liners.
- Place all of the cake ingredients into a large bowl and mix together well, preferably using an electric mixer, until the batter is light and fluffy.
- Spoon the batter evenly into the cupcake liners.
- Bake for 25 minutes or until the cupcakes are well risen and the tops spring back when gently pressed.
- Let them cool completely before decorating.
To make the fondant toppers (ideally the day before you need them):
- Print the decorating template onto A4 paper (click here).
- Knead a golf ball sized piece of white fondant icing in your hands until it becomes soft and pliable.
- Use a drop or two of the black food colouring to make some grey icing and roll it out on a sheet of baking parchment to a thickness of about 2mm.
- Use a round cookie cutter to cut 12 circles of grey fondant – this is shape 1 on my template. They need to be a little smaller than your cupcakes – my cutter is 6cms in diameter. These circles will be the bases for your toppers.
- Break off another piece of fondant (roughly half the size of a golf ball) and use the food colouring to make it black.
- Roll it out and use a slightly smaller round cookie cutter to cut 6 circles about 1mm thick. This is shape 2 on my template.
- Cut each black circle in half and position each half on a grey circle, to make the shadow inside baby Yoda’s pod. (See my picture). Use a little water to stick the grey icing in place.
- Roll a small piece of grey icing into a long thin snake (shape 4 on my template) and cut it to lay across each grey circle, below the cut edge of the black semi-circle. This will make the edging for the front of the pod. Use a little water to fix your cut icing into place.
- Roll up the leftover black and grey icing into balls and wrap them in cling film to prevent the icing from drying out while you continue.
- Colour some white icing with the green food colouring to make a pale green. Roll it out to a thickness of about 1 mm and use a sharp knife to cut 12 ovals for baby Yoda’s head (shape 3 on my template).
- From the green icing, cut 24 triangles (shape 6 on my template) for the ears. To form each ear, fold down one side of the triangle and press gently (see my picture). Place the head and ears onto the black ‘shadow’, again using a little water to stick the icing in place.
- Roll tiny balls of black icing and flatten them into circles using your finger (shape 5 on my template). Place 2 black circles as eyes on each head.
- Roll even smaller balls of white icing, flatten them and fix them to the eyes as light accents.
- Use the tip of a knife to mark a mouth on each head.
- Allow the fondant toppers to dry (preferably overnight) before placing them on the cupcakes.
To make the buttercream frosting:
- Place the butter, vanilla extract and half of the icing sugar in a large bowl and beat until smooth.
- Beat in the remaining icing sugar, and add milk as needed to make the icing the right consistency. It should be thick enough to pipe.
- Add a drop or two of green food dye and beat until the colour is consistent.
- Pipe or spoon the frosting generously onto the cupcakes.
- Position a cupcake topper on the frosting and press gently to ensure it is secure.
- Store leftover cupcakes in an airtight container on the countertop for up to 3 days or in a fridge for up to 5 days.
- If you wish to freeze the cupcakes, it’s best to do this before decorating. Defrost them fully before decorating as above.
- When making buttercream, the amount of milk needed (if any) will depend on the butter or margarine used. Margarines contain more water than butter so will need less milk (if any) to get the correct consistency.