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Cupcake Bath Fizz

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  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 12
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Make these fun party gifts in muffin cups for fragrant and fruity cupcake-shaped orange bath fizz that will soothe the soul.
By Cheri Liefeld
Updated May 25, 2012
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  • 2 cups baking soda
  • 1 cup citric acid
  • 2 drops orange essential oil
  • Witch hazel in spray bottle mixed with 1 tablespoon olive oil
  • 3 tablespoons meringue powder
  • 4 to 5 tablespoons warm water
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon cream of tartar
  • 3 to 4 drops orange essential oil


  • 1
    Place mini paper baking cup in each of 12 mini muffin cups. In large bowl, mix baking soda and citric acid; stir in 2 drops orange essential oil. Spritz witch hazel over mixture until dry powdered product easily sticks together.
  • 2
    Divide mixture among muffin cups; press into cups. Let dry 1 to 2 hours.
  • 3
    In medium bowl, mix meringue powder into warm water. Add powdered sugar and cream of tartar. Beat with electric mixer on medium speed 5 minutes or until stiff peaks form. Stir in 3 to 4 drops orange essential oil.
  • 4
    Spoon mixture into decorating bag fitted with desired dip (or resealable food-storage bag with tiny corner cut off); pipe “frosting” onto bath fizz “cupcakes”. Let dry before packaging.

Tips from the Betty Crocker Kitchens

  • tip 1
    Avoid getting the mix too wet or it will start to fizz before you want it to!
  • tip 2
    Use regular-size paper baking cups to make 6 larger “cupcakes” instead.
  • tip 3
    Tint the “frosting” with food color, if desired.


Nutrition Facts are not available for this recipe
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