Hamburger Cupcakes Recipe | Easy How to Make Directions

These cupcakes that look like hamburgers are absolutely adorable and surprisingly easy to make. Soft, pillowy, golden cupcakes, baked to perfection, filled with brownies, coconut, fresh strawberries and frosting. These hamburger cupcakes are a perfect addition for any get-together.

Serve your hamburger cupcakes with a side of cookie fries. Use this shortbread recipe to make cookie “fries.” Simply cut the shortbread into French fry shapes and bake! These adorable hamburger cupcakes are a perfect dessert the next time you have a summer event!

Hamburger Cupcakes Recipe | Easy How to Make Directions

Making cupcakes and cakes that look like non-traditional cakes or cupcakes is all the rage. These hamburger cakes (technically cheeseburger cupcakes) can be made from scratch, or modified store-bought items, or a combination of store-bought and from scratch.

If you would like to make everything from scratch, you can:

● Vanilla Cupcakes or Yellow Cupcakes – use this recipe and fill each cupcake tin cavity with three tablespoons of batter.
● Homemade Brownies
● Homemade Vanilla Buttercream Frosting – directions on how to color buttercream frosting.
will get you there.

These cute cupcakes will be a hit with children and adults alike. Great for picnics, summer barbecues and cookouts, Father’s Day, 4th of July, or kids lunches, as well as after dinner meals and mid-afternoon snacks. Anyone with a sweet tooth will love these tasty hamburger cupcakes!

Tips and variations on how to make this easy hamburger cupcake recipe:

● You can use chocolate cupcakes if you prefer, but it will be more difficult to see the brownie patty against the chocolate “bun.”
● You can do this with mini cupcakes, but adjust the size of the brownie. A yellow cupcake is closer in color to a bun.
● If you run into any issues coloring the coconut, simply mix your food coloring with a tiny bit of water and stir before putting it into the coconut.
● If you do not have simple syrup on hand, stir together a tablespoon of warm water with sugar until the sugar dissolves, and that will work.
● Entenmann’s (Little Bites) and Walmart both make two-bite brownies
● If you cannot find two-bite brownies, simply bake a brownie mix (or make from-scratch brownies) and use a round cookie cutter to get your patty. Or swirl some chocolate frosting in place of the brownie patty
● If you do not have sesame seeds, substitute white sprinkles.
● Store leftovers in an airtight container in the fridge for up to 5 days.
● You can freeze these cupcakes in a single layer in an airtight container for up to 3 months. Thaw on the counter when you are ready to serve.
● You can freeze these cupcakes but I would remove the strawberries for the freezing stage. They freeze just fine; however, they become mushy and leak when thawed.

Homemade Summer Cupcake Recipes:

● Arnold Palmer Lemon Cupcake Recipe
● Homemade Raspberry Lemonade Cupcakes Recipe
● Tangy Lime Cupcakes Recipe | Easy and Delicious

Hamburger Cupcakes Recipe Ingredients:

● One box of Yellow Cake Mix or Golden Cake Mix (plus the ingredients to make the cupcakes according to package directions)
● 22 Two Bite Brownies
● 2 cups Frosting
● ¾ cup Sweetened Shredded Coconut
● 12 ounces Fresh Strawberries, hulled and sliced
● 1 Tablespoon Sesame Seeds
● 1 Tablespoon of Simple Syrup
● Red, Yellow, and Green Food Coloring

Hamburger Cupcakes Mise en Place:

● Cupcake Pan (Muffin Tins)
● Non-stick Cooking Spray
● Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer (electric mixer)
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Wire Baking Rack (Cooking Rack, Baking Rack)
● (4) Small Bowls
● Medium Bowl
● (3) Piping Bags (or ziplock bag with a corner cut off)
● Sharp Knife
● Cutting Board
● Pastry Brush
● Decorative Toothpicks or Food Picks

How to Make This Easy Hamburger Cupcakes Recipe Directions:

1. Spray a muffin tin with non-stick cooking spray. Since you will not be using paper cupcake liners, make sure that all the nooks and crannies of the cupcake pan are well coated so that the cupcakes will remove easily.
2. Preheat the oven to 350 degrees Fahrenheit.

3. Prepare the cake mix batter according to the directions on the box. I used a Betty Crocker cake mix, which called for me to add three eggs, one cup of water, and one-third cup of vegetable oil.
4. Pour the batter into the greased muffin tin. You will put about a half of a cup into each cavity. The mix that I used stated that the box would make 22 cupcakes so I divided the batter into 22 equal portions.

5. Bake the cupcakes in a preheated 350° oven for 13-15 minutes or until a toothpick comes out clean from the center, or according to the directions on the cake mix.
6. Remove from the oven and cool in the pan for 10 minutes before removing the cupcakes to cool completely on a wire baking rack.
7. While the cupcakes are cooling, make the fun decorations that you will need.

8. Divide the frosting into three separate bowls. You will need 1 cup of frosting in one bowl and ½ cup of frosting in the second and third bowls.
9. Add yellow food coloring to the one-cup frosting bowl until it is the same color as the mustard. Slowly add a drop of red food coloring and stir in. Continue adding the red, one drop at a time, until it is an orange color. This is going to be your “cheddar cheese.” Transfer the frosting to an individual piping bag. You do not need tips for this project. Set aside until assembly.

10. Add red food coloring to one of the half-cup bowls of frosting. This red frosting will be your “ketchup.” Transfer the frosting to an individual piping bag. You do not need tips for this project. Set aside until assembly.
11. To the other half cup of frosting, add yellow food coloring and stir it in. This yellow frosting is going to be your “mustard.” Transfer the frosting to an individual piping bag. You do not need tips for this project. Set aside until assembly.
12. In a small mixing bowl, add green food coloring to the shredded coconut and stir until the coconut is fully coated. These green coconut flakes are going to be your “lettuce.”

13. Flatten the 2-bite brownies into “patties.” I used a fondant rolling pin, but you could also use the palm of your hand. You want the patties to be just slightly larger than the diameter of the cupcake.
14. Once all the elements are prepared, it is time for assembly.

15. Using a sharp knife, slice the cupcake in half lengthwise, just as you would a hamburger bun. Set the tops (top bun) to one side for now, and work only with the bottom half of the cupcake as the bottom bun.

16. Place 2-3 strawberry slices on the bottom of the cupcake. These are your “tomatoes.” Make sure the edges of your tomatoes peek out the sides of the cupcake.

17. Top the strawberries with your brownie patty.

18. Add the “cheese” frosting to the top of the brownie patty. You are going to pipe a square on top of the patty. You want this to be thick as it is going to hold your lettuce in place. This does not have to be perfect, in fact, it looks more realistic if the cheese is dripping off the patty.

19. Top your “cheese” with a teaspoon of green coconut lettuce.

20. Add “ketchup” and “mustard” frosting. Again, you want the frosting to peek out of the sides of your hamburger.

21. Place the top of your cupcake over the filled bottom cupcake and lightly press down to adhere to the bottom.

22. Brush simple syrup over the top of the bun and sprinkle sesame seeds over the simple syrup.

23. Spear your burger with a decorative toothpick.
24. Store leftovers in an airtight container in the fridge for up to 5 days.

25. You can freeze these cupcakes in a single layer in an airtight container for up to 3 months. Thaw on the counter when you are ready to serve.
26. You can freeze these cupcakes, but I would remove the strawberries for the freezing stage. They freeze just fine; however, they become mushy and leak when thawed.

Yield: 1

Hamburger Cupcakes Recipe | Easy How to Make Directions

Print

Hamburger Cupcakes Recipe | Easy How to Make Directions. These cupcakes that look like hamburgers are adorable and surprisingly easy to make. They are soft, pillowy, golden cupcakes baked to perfection and filled with brownies, coconut, fresh strawberries, and frosting. These hamburger cupcakes are a perfect addition to any get-together.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• One box of Yellow Cake Mix or Golden Cake Mix (plus the ingredients to make the cupcakes according to package directions)
• 22 Two Bite Brownies
• 2 cups Frosting
• ¾ cup Sweetened Shredded Coconut
• 12 ounces Fresh Strawberries, hulled and sliced
• 1 Tablespoon Sesame Seeds
• 1 Tablespoon of Simple Syrup
• Red, Yellow, and Green Food Coloring

Instructions

1. Spray a muffin tin with non-stick cooking spray. Since you will not be using paper cupcake liners, make sure that all the nooks and crannies of the cupcake pan are well coated so that the cupcakes will be easy to remove.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Prepare the cake mix batter according to the directions on the box. I used a Betty Crocker cake mix, which called for me to add three eggs, one cup of water, and one-third cup of vegetable oil. Your eggs + oil + water portions may differ depending on what brand (Betty Crocker, Duncan Hines, Pillsbury) you use.
4. Pour the batter into the greased muffin tin. You will put about half a cup into each cavity. The mix that I used stated that the box would make 22 cupcakes, so I divided the batter into 22 equal portions.
5. Bake the cupcakes in a preheated 350° oven for 13-15 minutes or until a toothpick comes out clean from the center, or according to the directions on the cake mix.
6. Remove from the oven and cool in the pan for 10 minutes before removing the cupcakes to cool completely on a wire baking rack.
7. While the cupcakes are cooling, make the fun decorations that you will need.
8. Divide the frosting into three separate bowls. You will need 1 cup of frosting in one bowl and ½ cup of frosting in the second and third bowls.
9. Add yellow food coloring to the one-cup frosting bowl until it is the same color as the mustard. Slowly add a drop of red food coloring and stir in. Continue adding the red, one drop at a time, until it is an orange color. This is going to be your "cheddar cheese." Transfer the frosting to an individual piping bag. You do not need tips for this project. Set aside until assembly.
10. Add red food coloring to one of the half-cup bowls of frosting. This red frosting will be your "ketchup." Transfer the frosting to an individual piping bag. You do not need tips for this project. Set aside until assembly.
11. Add yellow food coloring to the other half cup of frosting and stir it in. This yellow frosting is going to be your "mustard." Transfer the frosting to an individual piping bag. You do not need tips for this project. Set aside until assembly.
12. In a small mixing bowl, add green food coloring to the shredded coconut and stir until the coconut is fully coated. These green coconut flakes are going to be your "lettuce."
13. Flatten the 2-bite brownies into "patties." I used a fondant rolling pin, but you could also use the palm of your hand. You want the patties to be just slightly larger than the diameter of the cupcake.
14. Once all the elements are prepared, it is time for assembly.
15. Using a sharp knife, slice the cupcake in half lengthwise, just as you would a hamburger bun. Set the tops (top bun) to one side for now, and work only with the bottom half of the cupcake as the bottom bun.
16. Place 2-3 strawberry slices on the bottom of the cupcake. These are your "tomatoes." Make sure the edges of your tomatoes peek out the sides of the cupcake.
17. Top the strawberries with your brownie patty.
18. Add the "cheese" frosting to the top of the brownie patty. You are going to pipe a square on top of the patty. You want this to be thick as it is going to hold your lettuce in place. This does not have to be perfect, in fact, it looks more realistic if the cheese is dripping off the patty.
19. Top your "cheese" with a teaspoon of green coconut lettuce.
20. Add "ketchup" and "mustard" frosting. Again, you want the frosting to peek out of the sides of your hamburger.
21. Place the top of your cupcake over the filled bottom cupcake and lightly press down to adhere to the bottom.
22. Brush simple syrup over the top of the bun and sprinkle sesame seeds over the simple syrup.
23. Spear your burger with a decorative toothpick.
24. Store leftovers in an airtight container in the fridge for up to 5 days.
25. You can freeze these cupcakes in a single layer in an airtight container for up to 3 months. Thaw on the counter when you are ready to serve.
26. You can freeze these cupcakes, but I would remove the strawberries for the freezing stage. They freeze just fine but become mushy and leak when thawed.

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Nutrition Information:

Yield:

22

Serving Size:

1
Amount Per Serving: Calories: 324Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 414mgCarbohydrates: 62gFiber: 2gSugar: 40gProtein: 2g

Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.

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