Glow in the Dark Cupcakes

Glow in the Dark Cupcakes

Vanilla cupcakes topped with tonic water frosting that glows under black light.

Total 1 hr 15 min Makes 24 cupcakes Calories 245/serving

Dietary

Vegetarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These vanilla cupcakes get their eerie blue glow from quinine in tonic water, baked right into both the batter and a tangy buttercream. Fun for Halloween parties or glow-themed gatherings, they look ordinary under regular light but shine bright under a black light. Simple pantry ingredients make this more of a lighting trick than a specialty bake.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup tonic water, room temperature
  • 1/4 cup whole milk
  • 1 cup unsalted butter, softened, for frosting
  • 4 cups powdered sugar
  • 3 tablespoons tonic water, for frosting
  • 1 teaspoon vanilla extract, for frosting
  • 1 pinch blue food coloring, optional, for visual tint

Method

  1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.

  2. Whisk together the flour, baking powder, and salt in a medium bowl.

  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

  4. Beat in the eggs one at a time, then mix in the vanilla extract.

  5. Combine the tonic water and milk in a small cup.

  6. Add the dry ingredients to the butter mixture in three additions, alternating with the tonic water-milk mixture, beginning and ending with the dry ingredients. Mix just until smooth.

  7. Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

  8. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. Remove cupcakes from the pans and cool completely on a wire rack before frosting.

  10. For the frosting, beat the softened butter in a large bowl until smooth and creamy, about 2 minutes.

  11. Gradually beat in the powdered sugar, one cup at a time, until fully incorporated.

  12. Add the tonic water and vanilla extract and beat on high speed until light and fluffy, about 2 minutes. Tint with blue food coloring if desired.

  13. Pipe or spread the frosting onto the cooled cupcakes.

  14. Chill cupcakes for 15 minutes to set the frosting before serving under black light for the glow effect.

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★ 3.7 (1)

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    Glow in the Dark Cupcakes

    These vanilla cupcakes get their eerie blue glow from quinine in tonic water, baked right into both the batter and a tangy buttercream. Fun for Halloween parties or glow-themed gatherings, they look ordinary under regular light but shine bright under a black light. Simple pantry ingredients make this more of a lighting trick than a specialty bake.

    1 hr 15 min 24 cupcakes 245 cal

    Ingredients

    • 2 1/2 cups all-purpose flour
    • 2 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup tonic water, room temperature
    • 1/4 cup whole milk
    • 1 cup unsalted butter, softened, for frosting
    • 4 cups powdered sugar
    • 3 tablespoons tonic water, for frosting
    • 1 teaspoon vanilla extract, for frosting
    • 1 pinch blue food coloring, optional, for visual tint

    Method

    1. 1

      Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.

    2. 2

      Whisk together the flour, baking powder, and salt in a medium bowl.

    3. 3

      In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

    4. 4

      Beat in the eggs one at a time, then mix in the vanilla extract.

    5. 5

      Combine the tonic water and milk in a small cup.

    6. 6

      Add the dry ingredients to the butter mixture in three additions, alternating with the tonic water-milk mixture, beginning and ending with the dry ingredients. Mix just until smooth.

    7. 7

      Divide the batter evenly among the 24 lined muffin cups, filling each about two-thirds full.

    8. 8

      Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    9. 9

      Remove cupcakes from the pans and cool completely on a wire rack before frosting.

    10. 10

      For the frosting, beat the softened butter in a large bowl until smooth and creamy, about 2 minutes.

    11. 11

      Gradually beat in the powdered sugar, one cup at a time, until fully incorporated.

    12. 12

      Add the tonic water and vanilla extract and beat on high speed until light and fluffy, about 2 minutes. Tint with blue food coloring if desired.

    13. 13

      Pipe or spread the frosting onto the cooled cupcakes.

    14. 14

      Chill cupcakes for 15 minutes to set the frosting before serving under black light for the glow effect.