Paw Print Cupcakes

Party desserts feel more fun with Paw Print Cupcakes, mixing soft vanilla sponge, chocolatey icing, and cute paw prints kids love.

I made these Paw Print Cupcakes for my daughter’s 5th birthday party. The theme was “kittens”, as Georgia loves cats, so these cupcakes were exactly what I had in mind. They were also very easy to make and decorate, and I still smile every time I look at them.

I used simple vanilla cupcakes as a base, then decorated them with Nutella icing and marshmallows. The Nutella icing is an absolute keeper. I honestly fell in love with it.

I don’t usually enjoy buttercream icing all that much, but this one completely won me over. It tastes like Nutella in a creamier form. Pure heaven. If you’re a Nutella lover like me, you’ll enjoy this one.

Key Ingredients for Paw Print Cupcakes

Brown Sugar

Contributes moisture and a mild caramel note, giving the cupcakes a warmer, slightly deeper sweetness. It also helps them stay softer for longer compared to using white sugar alone.

Nutella

Brings a smooth chocolate and hazelnut flavour to the icing, with a familiar sweetness balanced by cocoa. Its natural oils help keep the icing smooth and easy to pipe.

Marshmallows

Add a light sweetness and soft bite while creating the paw shape with minimal effort. Mini marshmallows work well for the toes, while regular marshmallows suit the centre of the paw.

Find the complete list with measurements in the recipe card below.

How to Make Paw Print Cupcakes

Vanilla Cupcakes

Step 1: Preheat the oven to 165°C – 330°F and line the muffin trays with muffin liners.

Step 2: Combine the flour, baking powder, and salt in a bowl and set aside. In a separate bowl, cream the butter and brown sugar using an electric mixer fitted with a paddle attachment until pale and fluffy.

Step 3: Add the vanilla and the eggs, one at a time, beating until well incorporated. Scrape down the sides of the bowl as needed. Add the flour mixture in three batches, alternating with two additions of the buttermilk and milk. Beat until just combined.

Step 4: Spoon the batter into the lined muffin tray cups, filling each about ⅔ full. Bake for about 25 minutes or until cooked through. Once baked, let the cupcakes cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.

Nutella Icing

Step 1: Beat the softened butter together with all the other ingredients using an electric mixer fitted with a paddle attachment for a few minutes. Add more icing sugar or milk to reach the desired consistency.

Decorating

Step 1: Transfer the Nutella icing to a piping bag and decorate the vanilla cupcakes. Don’t use too much icing.

Step 2: Decorate with the marshmallow paws.

Extra Help from the Kitchen

Sift the Icing Sugar – Remove lumps before mixing the Nutella icing so it blends smoothly and pipes without blocking the nozzle.

Check Batter Consistency Before Baking – Look for a thick but spoonable batter; if it feels too stiff, mix in a small splash of milk to loosen it slightly.

Use a Round Piping Tip – Choose a plain round nozzle to create an even icing surface, which helps the marshmallows sit flat and hold their shape.

Press Marshmallows Gently – Apply light pressure when placing them on the icing so they adhere without sinking or losing definition.

Decorate Close to Serving Time – Finish the paw decorations on the same day when possible, as marshmallows stay softer and look neater when freshly placed.

Variations and Twists

Add a Cream Cheese Paw Top – Use a classic cream cheese icing instead of Nutella and shape the paw pads with small chocolate drops or candies for a lighter contrast.

Use Chocolate Cupcake Batter – Swap the vanilla cupcakes for chocolate ones while keeping the Nutella icing and marshmallow decoration. The darker sponge makes the paw design stand out more clearly.

Create Coconut “Bear” Paws – Ice the cupcakes, press the marshmallows into the icing to form the paws, then lightly sprinkle shredded coconut around them so everything stays in place.

Fold in Mini Chocolate Chips – Stir a small handful of mini chocolate chips into the cupcake batter before baking. They melt gently during baking and add extra chocolate flavour.

Swap Marshmallows for Chocolate Drops – Use small round chocolate drops for the toes and a larger one for the pad if marshmallows are not available. Press them gently into the icing so they hold their shape.

Storage and Shelf Life

Store the decorated cupcakes in a single layer in an airtight container at room temperature for up to 2 days.

If your kitchen is warm, refrigerate them for up to 4 days, then bring them back to room temperature before serving so the sponge softens again. Undecorated cupcakes can be frozen for up to 2 months when well wrapped. Thaw at room temperature before icing.

Paw Print Cupcakes Recipe

Party desserts feel more fun with Paw Print Cupcakes, mixing soft vanilla sponge, chocolatey icing, and cute paw prints kids love.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: International

Prep Time: 35 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour

Servings: 15

Author: Manuela Zangara

Ingredients

Vanilla Cupcakes

• 1 ½ cups – 190 g plain flour
• 1 tsp baking powder
• ¼ tsp sea salt
• ½ cup – 115 g unsalted butter – at room temperature
• 1 cup + 2 tbsp – 225 g packed brown sugar
• 2 eggs – at room temperature
• 1 tsp vanilla extract
• ½ cup – 120 ml buttermilk
• 2 tbsp milk

Nutella Icing

• ⅓ cup – 75 g unsalted butter – softened
• 1 ½ cups – 225 g icing sugar
• ½ cup – 95 g Nutella
• 3 tbsp – 20 g cocoa powder
• 2 tbsp milk
• 1½ tsp vanilla essence

Paws

• mini marshmallows
• regular marshmallows

Instructions

Vanilla Cupcakes

• Preheat the oven to 165°C – 330°F and line the muffin trays with muffin liners.
• Combine the flour, baking powder, and salt in a bowl and set aside. In a separate bowl, cream the butter and brown sugar using an electric mixer fitted with a paddle attachment until pale and fluffy.
• Add the vanilla and the eggs, one at a time, beating until well incorporated. Scrape down the sides of the bowl as needed. Add the flour mixture in three batches, alternating with two additions of the buttermilk and milk. Beat until just combined.
• Spoon the batter into the lined muffin tray cups, filling each about ⅔ full. Bake for about 25 minutes or until cooked through. Once baked, let the cupcakes cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.

Nutella Icing

• Beat the softened butter together with all the other ingredients using an electric mixer fitted with a paddle attachment for a few minutes. Add more icing sugar or milk to reach the desired consistency.

Decorating

• Transfer the Nutella icing to a piping bag and decorate the vanilla cupcakes. Don't use too much icing.
• Decorate with the marshmallow paws.