Keyword: birthday party cupcakes, cupcake recipes, hamburger cupcakes,, kid-friendly desserts
Dessert Type: Cupcakes
Prep Time: 1hour
Cook Time: 1hour
Servings: 12jumbo cupcakes
Author: Elizabeth LaBau
Homemade Hamburger Cupcakes are so cute and easy! Yellow cupcakes are filled with brownies, shredded coconut, and frosting to make them look just like hamburgers. Serve them with Sugar Cookie French Fries for the ultimate dessert meal! If you prefer to make your own components rather than used boxed mixes, see the Notes section for links to suggested recipes.
Preheat the oven to 350 F (175 C). Spray your cupcake pans well with nonstick cooking spray—silicone pans recommended if possible. Do not add paper liners. Prepare the yellow cake mix according to package directions, and divide the batter into 12 jumbo cupcakes or 24 regular cupcakes.
Bake the cupcakes according to the package directions, and let them cool once out of the oven. Remove them carefully from the pans.
Line a 9x13 pan with foil or parchment, and spray well with nonstick cooking spray. Prepare the brownie mix according to package directions and bake as instructed. Let the brownies cool completely.
Divide the frosting equally between two bowls. Color one bowl with red food coloring so that it resembles ketchup. Depending on your food coloring, you might want to mix a little black or brown coloring in to deepen the red shade.
Color the second bowl with yellow food coloring to make it look like mustard. You can add a touch of orange or red to make it more mustard-y if you'd like.
Place the shredded sweetened coconut in a zip-top plastic bag, and add a few drop of green food coloring.
Knead the bag between your hands to distribute the color, until you have bright green coconut "lettuce."
Slice the hulled strawberries widthwise to create 1/4-inch thick strawberry rounds.
Use a round circular cutter to cut circles out of the brownies to make the "patties.” You can press together the brownie scraps and cut out more circles to make as many as you need—it doesn’t matter if the rounds look perfect since they’ll be covered by all the other burger ingredients.
Slice each cupcake in half. If they seem a little too tall to be buns, trim them from the middle to make them bun-sized.
To Assemble the Hamburgers:
Pipe a squiggle of yellow frosting all around the edge, peeking out from the side, to look like mustard.
Lay strawberry slices on top of the yellow frosting. Top the strawberries with a thin layer of frosting so the brownie has something to stick to.
Set a brownie patty on top of the strawberries.
Add a squiggle of red frosting around the edge to look like ketchup.
Press a generous layer of green coconut on top of the red frosting.
Add the top half of the cupcake. Brush the top of each cupcake with corn syrup (you can thin it out with water if it’s too thick to easily work with) and sprinkle with a generous pinch of sesame seeds.
Stick a frilled toothpick through the cupcake, and the transformation into hamburgers is complete!
Serve these within 2 hours of assembly, since the fresh berries will gradually soften the cupcakes. If you use canned frosting, these can be stored in an airtight container at room temperature for 3-4 days. If you use homemade frosting with butter, I recommend refrigerating them in an airtight container, and letting them come to room temperature before serving.
If you don't want to use boxed mixes, make 12 jumbo (or 24 regular) yellow cupcakes using this recipe. You can make a 9x13 pan of brownies using this brownie recipe. And a quarter batch of this buttercream recipe works great for these hamburger cupcakes!