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.
Why These Cupcakes Are a Party Favourite
- Fit perfectly into animal, kitten, puppy, or general kids’ party themes without extra styling.
- Have a smooth, chocolatey topping that stays creamy and easy to eat, especially for kids.
- Feel like a thoughtful homemade touch rather than a shop-bought dessert.
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. Do not use too much icing.
Step 2: Decorate with the marshmallow paws.
Frequently Asked Questions
A smooth chocolate spread or chocolate hazelnut spread works well. For a different flavour, cream cheese icing or plain chocolate buttercream also pairs nicely with the vanilla cupcakes.
Yes. Spread the icing with a small spatula or spoon, then add the marshmallows while the icing is still soft so they adhere properly.
White sugar can be used, but the cupcakes will be slightly drier and less rich. Light brown sugar is preferable for both texture and flavour.
Pipe a small, flat layer of icing and add the marshmallows while it is still soft. Press them lightly into place so they stick without sinking, then avoid moving the cupcakes once decorated.
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.
Colourful and Fun Cupcakes to Try
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.
Ingredients
Vanilla Cupcakes
- 1½ 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
- 1½ 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. Do not use too much icing.
-
Decorate with the marshmallow paws.
Manu the cupcakes are amazing, it was my first time making cupcakes, thanks for the recipe. The icing was a bit to sweet for me, what can i do to make it less sweet. TIA
Hi Irene! I am very glad you liked the cupcakes! You can definitely use less icing sugar in the icing to make it less sweet! 🙂
These are so freakin’ adorable! And really clever decorating too, simple but looks so CUTE!! Your daughter is one lucky girl 🙂