Ladybug Cake and Cupcakes

Ladybug Cake and Cupcakes

What’s sweeter than a ladybug birthday cake? A ladybug birthday cake AND ladybug cupcakes!

Prep Time



Total Time






boxes Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix boxes
Tray or cardboard (18x15 inch), covered with foil or wrapping paper and plastic wrap
container Betty Crocker® Rich & Creamy or Whipped chocolate frosting
container Betty Crocker® Rich & Creamy or Whipped vanilla frosting
Red food color
chocolate-covered peppermint patties, unwrapped
large marshmallow
blue candy-coated chocolate candies
pieces (6 inch) black licorice twist
brown candy-coated chocolate candies
large black gumdrops
blue miniature candy-coated chocolate candies
pieces (2 inch) black string licorice
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray. Place paper baking cup in each of 24 regular-size muffin cups.
  2. Make cake mixes as directed on box, using water, oil and eggs. Divide half of the batter between cake pans. Divide remaining batter evenly among muffin cups, filling about two-thirds full. Bake as directed on box for 8-inch rounds and cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  3. Reserve 5 cupcakes; save remaining cupcakes for later use. For easier handling, refrigerate or freeze cake 30 minutes to 1 hour or until firm.
  4. On serving plate or foil-covered tray, place 1 cake layer, rounded side down. Remove paper liners from 3 of the reserved cupcakes; position cupcakes against front of cake, slightly angled, for ladybug’s head. Spread thin layer of chocolate frosting over bottom cake layer and cupcakes to seal in crumbs. Refrigerate or freeze 30 minutes to 1 hour.
  5. In another medium bowl, mix vanilla frosting and red food color. Spread second cake layer with red frosting. Cut second layer in half crosswise; frost rounded top and cut sides. Refrigerate or freeze 30 minutes to 1 hour. Frost bottom cake layer and 3 cupcakes with chocolate frosting. Position red cake halves, rounded side up and slightly angled, on bottom layer to look like ladybug’s wings. Place peppermint patties on red cake for spots.
  6. Cut marshmallow crosswise in half; push 1 blue candy into each. Attach marshmallows to ladybug’s head for eyes. Insert licorice twist pieces for antennae.
  7. For baby ladybugs, cut off and reserve rounded tops of remaining 2 cupcakes. Spread flat cupcake tops with chocolate frosting. Spread cutoff tops with red frosting; cut each crosswise in half. Position red halves, rounded side up and slightly angled, on cupcakes to look like wings. Add brown candies to wings for spots. Flatten gumdrops; attach 1 gumdrop to front of each cupcake for head. Use frosting to attach blue miniature candies for eyes. Insert string licorice for antennae.
Makes 18 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Decorate additional cupcakes to serve more company.
A simpler way to assemble the cake is to frost a bottom chocolate layer, with a red layer placed directly on top. Continue with instructions. No cutting required!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 6g,
    • Trans Fat 3g),
  • Cholesterol 60mg;
  • Sodium 500mg;
  • Total Carbohydrate 79g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 4 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.