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square image of four panda cupcakes on a bamboo tray

Panda Cupcakes

With their fluffy chocolate frosting and adorable black-and-white faces, Panda Cupcakes are sure to make everyone's day a little bit sweeter.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 Cupcakes
Calories: 199kcal
Author: Wendy

Ingredients

  • 16 ounces White frosting in a piping bag
  • 12 ounces Chocolate frosting in a piping bag
  • 48 Small sugar decoration eyes
  • 24 Mini oreo cookies cream removed
  • Silver edible glitter

Instructions

  • Bake cupcakes per recipe and cool completely
  • Pipe a smooth layer of white frosting on cupcake
  • Place ½ a mini oreo, cream removed, on each side of the top of the cupcake to create the ears
  • Pipe 2 chocolate frosting tube shapes for eye fur below the ears.
  • Pipe a chocolate frosting nose as well
  • Then place on the candy eyes.
  • Sprinkle the edible glitter along the cheeks

Notes

Cupcakes can be stored at room temperature for up to one day. Or in the fridge for 2 days. 
  • Don't like Oreos? Use your favorite round candy to make the ears.
  • Give these cupcakes as a gift or party favor by packaging them up in cellophane bags tied off with ribbon.
  • Skip the edible glitter if you don't have any on hand already.
  • Be careful to not overmix your cake mix, this would cause your cupcakes to be tough. Mix until just combined.
  • Be sure to allow your cupcakes to completely cool before you start frosting them. 

Nutrition

Serving: 1Cupcake | Calories: 199kcal | Carbohydrates: 32g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 116mg | Potassium: 60mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1IU | Calcium: 4mg | Iron: 1mg