Party desserts are instantly more playful with Paw Print Cupcakes: soft vanilla sponge topped with a creamy chocolate-hazelnut icing and cute marshmallow paw prints that children adore.
I made these Paw Print Cupcakes for my daughter’s fifth birthday when the party theme was kittens. They matched the theme perfectly, were quick to prepare, and still make me smile every time I see them.
The base is a simple vanilla cupcake recipe, finished with a silky Nutella icing and topped with marshmallows shaped into little paws. The Nutella icing is especially memorable — rich, chocolatey and smooth, yet lighter than a straight buttercream. If you enjoy chocolate-hazelnut flavours, this icing is worth keeping in your baking repertoire.
I’m not always a huge fan of heavy buttercream, but this version balances the Nutella flavour with just enough icing sugar and butter to pipe neatly while staying soft and scoopable — perfect for little hands at a kids’ party.
Why These Cupcakes Are a Party Favourite
- They fit animal, kitten, puppy, and other children’s party themes without extra decoration.
- The Nutella icing stays soft and easy to eat, which makes them especially kid-friendly.
- They read as homemade and thoughtful, rather than store-bought.
Key Ingredients for Paw Print Cupcakes
Brown Sugar
Brown sugar adds moisture and a subtle caramel note, giving the cupcakes a warmer sweetness and helping them stay tender longer than white sugar alone.
Nutella
Nutella gives the icing a familiar chocolate and hazelnut flavour and contributes natural oils that keep the icing smooth and easy to spread or pipe.
Marshmallows
Marshmallows form the paw pads with minimal fuss. Use regular marshmallows for the central pad and mini marshmallows for the toe pads for the cutest effect.
See the recipe card below for the full ingredient list and measurements.
How to Make Paw Print Cupcakes
Vanilla Cupcakes
Step 1: Preheat the oven to 165°C / 330°F and line a muffin tray with paper liners.
Step 2: Whisk together the flour, baking powder and salt. In a separate bowl, beat the butter with the brown sugar until pale and fluffy.
Step 3: Beat in the vanilla and add the eggs one at a time. Scrape down the bowl as needed. Add the dry ingredients in three batches, alternating with the buttermilk and milk, mixing until just combined.
Step 4: Spoon the batter into the liners, filling each cup about two-thirds full. Bake for roughly 25 minutes or until a skewer inserted into the centre comes out clean. Cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.
Nutella Icing
Step 1: Beat softened butter with icing sugar, Nutella, cocoa powder, milk and vanilla until smooth and creamy. Adjust the icing sugar or milk to reach a pipeable but soft consistency.
Decorating
Step 1: Transfer the Nutella icing to a piping bag fitted with a round tip and pipe a flat, even layer onto each cooled cupcake. Use a light hand — these cupcakes look best with a moderate amount of icing.
Step 2: Form the paw using one regular marshmallow for the central pad and four mini marshmallows for the toes. Press them gently into the icing so they adhere without sinking.
Frequently Asked Questions
A smooth chocolate-hazelnut spread or a plain chocolate buttercream will work. For a different flavour profile, try cream cheese icing with a touch of cocoa.
Yes — spread the icing with a small spatula or the back of a spoon, then press the marshmallows into the soft icing so they stick.
You can use white sugar, but the cupcakes will be slightly less moist and lack the subtle caramel notes that brown sugar provides. Light brown sugar is the preferred choice.
Pipe a small, flat disc of icing and add the marshmallows while the icing is still soft. Press them lightly so they adhere without sinking, and avoid moving the cupcakes after decorating.
Extra Help from the Kitchen
Sift the icing sugar to remove lumps before mixing so the Nutella icing becomes silky and pipes cleanly.
Check batter consistency — aim for a thick, spoonable batter. If it seems too stiff, add a splash of milk to loosen it slightly.
Use a round piping tip to create an even surface that helps the marshmallows sit flat and hold their shape.
Press marshmallows gently so they adhere without sinking or losing definition.
Decorate close to serving time when possible, since marshmallows look best and stay soft when freshly placed.
Variations and Twists
Cream cheese paw top — swap Nutella icing for a classic cream cheese frosting and use small chocolate drops for the pads.
Chocolate cupcakes — use a chocolate sponge in place of vanilla to make the paw design pop against a darker cake.
Coconut “bear” paws — after placing marshmallows, lightly sprinkle shredded coconut around the paw pads for texture.
Mini chocolate chips — fold a handful of mini chips into the batter for extra chocolate bursts.
Chocolate drops instead of marshmallows — use small round chocolate drops for toes and a larger one for the pad if you prefer a firmer decoration.
Storage and Shelf Life
Store decorated cupcakes in a single layer in an airtight container at room temperature for up to two days. In hot kitchens, refrigerate for up to four days and bring them back to room temperature before serving so the sponge softens again. Undecorated cupcakes freeze well for up to two months when wrapped tightly; thaw at room temperature before icing.
Colourful and Fun Cupcakes to Try
- Snow Cupcakes
- Broken Glass Cupcakes
- Peppa Pig Chocolate and Vanilla Cupcakes
- Reindeer Cupcakes
Paw Print Cupcakes Recipe
Ingredients
Vanilla Cupcakes
- 1 ½ cups (190 g) plain flour
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ cup (115 g) unsalted butter, room temperature
- 1 cup + 2 tbsp (225 g) packed brown sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk
- 2 tbsp milk
Nutella Icing
- ⅓ cup (75 g) unsalted butter, softened
- 1 ½ cups (225 g) icing sugar
- ½ cup (95 g) Nutella
- 3 tbsp (20 g) cocoa powder
- 2 tbsp milk
- 1½ tsp vanilla essence
Paws
- Mini marshmallows
- Regular marshmallows
Instructions
Vanilla Cupcakes
- Preheat the oven to 165°C / 330°F and line a muffin tray with liners.
- Combine flour, baking powder and salt. In another bowl, cream the butter with the brown sugar until pale and fluffy.
- Beat in the vanilla and add eggs one at a time. Alternate adding the dry mix and the buttermilk with the milk, mixing until just combined.
- Fill liners two-thirds full and bake for about 25 minutes or until a skewer comes out clean. Cool in the tray 10 minutes, then transfer to a rack to cool completely.
Nutella Icing
- Beat softened butter with icing sugar, Nutella, cocoa, milk and vanilla until smooth. Adjust thickness with more sugar or milk to pipe easily.
Decorating
- Pipe a small flat layer of icing on each cupcake; avoid over-icing.
- Place one regular marshmallow for the pad and four mini marshmallows for the toes, pressing gently so they stick.