🖤🍦 Licorice-Style Cream Cupcakes
Soft vanilla cupcakes are delicately flavored with anise extract for a smooth, licorice-style taste, then topped with a light, whipped cream frosting that mimics the flavor and texture of classic licorice ice cream. Elegant, creamy, and aromatic, these cupcakes are perfect for true licorice lovers who enjoy a bold yet balanced dessert.
Servings 12 cupcakes
Calories 320kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- cupcake pan
- Cupcake liners
- Cooling rack
- Piping bag and tip (optional, for frosting)
Ingredients
Cupcakes
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¾ tsp anise extract
- ½ cup whole milk
Licorice-Style Cream Frosting
- 1 cup cold heavy whipping cream
- ½ cup mascarpone or cream cheese softened
- ⅓ cup powdered sugar
- ¾ tsp anise extract
- Pinch of salt
- Optional: black gel food coloring
Instructions
Cupcakes
- Preheat oven to 350°F (175°C) and line a cupcake pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time, then add vanilla and anise extract.
- Alternate adding dry ingredients and milk.
- Fill liners ⅔ full and bake 18–20 minutes.
- Cool completely.
Frosting
- Beat mascarpone with powdered sugar and salt until smooth.
- Mix in anise extract.
- Slowly whip in cold cream until soft, airy peaks form.
- Chill briefly if needed before piping.
Notes
- Anise extract strength varies by brand. Start with a slightly smaller amount if you prefer a mild licorice flavor, then adjust in future batches.
- Do not substitute anise seed or star anise. They will change the texture and won’t dissolve evenly.
- Mascarpone creates a true “cream” effect. Cream cheese can be used, but mascarpone keeps the frosting lighter and less tangy.
- Whip frosting to soft peaks only. Overwhipping will make it dense instead of ice-cream-like.
- Chill cupcakes before frosting for the cleanest piping and best texture.
- Optional color tip: Black gel food coloring or a small amount of black cocoa can deepen the look without affecting flavor.
- Storage: Store frosted cupcakes refrigerated for up to 3 days; bring to room temperature before serving.
- Freezing: Unfrosted cupcakes freeze well for up to 2 months; frost after thawing.