Bow Arrow Cupcakes
These fun and festive Bow Arrow Cupcakes are perfect for parties, Valentine’s Day, or any special occasion. They feature moist vanilla (or chocolate) cupcakes topped with buttercream frosting, decorated to look like a bow and arrow using simple candy or fondant accents.
Equipment
- Mixing bowls (at least 2)
- Electric mixer (hand or stand)
- Cupcake pan (12-cup capacity)
- Cupcake liners
- Measuring cups and spoons
- Spatula or wooden spoon
- Piping bag and tip (optional, for frosting)
- Small offset spatula (optional, for spreading frosting)
- Parchment paper or silicone mat (for making decorations)
Ingredients
- 1½ cups 190 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 113 g unsalted butter, softened
- 2 large eggs room temperature
- ½ cup 120 ml milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- Frosting
- 1 cup 226 g unsalted butter, softened
- 3 cups 360 g powdered sugar (sifted)
- 1 –2 tablespoons milk or cream adjust for consistency
- 1 teaspoon vanilla extract or other flavoring
- Pinch of salt
- Decorations Bow & Arrow
- Pretzel sticks or thin candy sticks for arrow shafts
- Heart-shaped candies fondant cutouts, or mini marshmallows (for arrow tips and fletching)
- Melted chocolate or royal icing to attach decorations
- Food coloring optional, to tint frosting or fondant
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line your cupcake pan with paper liners.
Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
- In a separate large bowl (or using a stand mixer), cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Add Eggs and Vanilla
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Alternate Dry Ingredients and Milk
- Gradually add the dry ingredients in two parts, alternating with the milk.
- Mix just until combined; avoid overmixing.
Fill and Bake
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Frosting
- In a large bowl, beat the softened butter until smooth.
- Gradually add the powdered sugar, mixing on low speed.
- Add the vanilla extract and a pinch of salt.
- Add 1–2 tablespoons of milk or cream to reach the desired consistency. Increase mixer speed to medium-high and whip until light and fluffy.
Decorate with Bow & Arrow
- Once cupcakes are completely cool, spread or pipe the frosting on top.
- For the arrow shafts:
- Break pretzel sticks (or use thin candy sticks) into a size that will fit nicely across the top of each cupcake.
- For the arrow tips and fletching:
- Attach small heart candies, fondant shapes, or mini marshmallows to each end of the “arrow shaft” using a dab of melted chocolate or royal icing. One end can be shaped like an arrow tip (a small triangle or heart shape) and the other end can have fletching (triangle or cut slits in a fondant shape).
- Gently place the decorated arrow on top of each frosted cupcake.
Video
Notes
You can use chocolate cupcake batter instead of vanilla for a different flavor.
For a colorful presentation, tint the frosting with gel food coloring to match the party theme.
If you prefer a sturdier decoration, use candy melts or fondant to create the arrow tips and fletching.
Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days (bring to room temperature before serving).
For a colorful presentation, tint the frosting with gel food coloring to match the party theme.
If you prefer a sturdier decoration, use candy melts or fondant to create the arrow tips and fletching.
Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days (bring to room temperature before serving).