How To Train Your Dragon Cupcakes Recipe – Buttercream & Fondant

Last Updated on 1 month by Neha Deshmukh

How To Train Your Dragon Cupcakes Recipe – Buttercream & Fondant

Hey everyone! If you’ve got a little dragon trainer in your life (or are one yourself!), you have to try these How to Train Your Dragon cupcakes. I remember the first time I watched the movie with my niece – we were instantly obsessed! These cupcakes are a fun project, and the look on their faces when they see Toothless and Light Fury perched on top is absolutely priceless. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any cupcakes. They’re a delightful combination of fluffy vanilla cupcakes, creamy buttercream, and adorable dragon toppers made from fondant. It’s a bit of a project, yes, but totally worth it for a special occasion. Plus, who doesn’t love a themed treat? They’re perfect for birthday parties, movie nights, or just a fun weekend baking session.

Ingredients

Here’s what you’ll need to bring these dragons to life:

• 1 cup (227g) unsalted butter, softened
• 1 ¼ cup + 2 tablespoons (280g) granulated sugar
• 2 large eggs
• 1 ½ cups (192g) sifted all-purpose flour
• ½ tablespoon (7.5ml) baking powder
• ½ teaspoon (2.5ml) table salt
• 1 cup (240ml) whole milk
• 1 teaspoon (5ml) vanilla extract
• 1 cup (227g) unsalted butter, for the buttercream
• ½ teaspoon (2.5ml) vanilla extract, for the buttercream
• ½ teaspoon (2.5ml) table salt, for the buttercream
• 1 (454g) pound powdered sugar
• ½ cup + 2 tablespoons (120ml) heavy cream
• Grey fondant
• Dark grey fondant
• 4 plastic Easter eggs
• Olive oil for brushing
• White fondant for body
• Blue fondant for eyes
• Edible glue
• Black fondant for body
• Yellow fondant for eyes

Ingredient Notes

Okay, let’s talk ingredients! A few things will make this recipe shine.

• Softened Butter is Key: Seriously, for both the cupcakes and the buttercream, make sure your butter is properly softened. It should be room temperature and easily pliable. This is what gives you that light and fluffy texture.
• Fondant in India: Fondant is becoming more readily available in India, especially in larger cities and online. You can find it at most baking supply stores. If you’re having trouble, check online retailers.
• Food-Safe Colors: If you want to color your fondant, always use food-safe gel colors. Liquid food coloring can change the consistency of the fondant.
• Heavy Cream Substitute: If you don’t have heavy cream, you can use a 1:1 substitute of equal parts milk and melted butter.

Step-By-Step Instructions

Let’s get baking! Don’t worry, I’ll walk you through it.

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners.
2. Cream Butter & Sugar: In a large bowl, beat the softened butter until it’s nice and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy. This takes a bit of patience, but it’s worth it!
3. Add Eggs: Add the eggs one at a time, mixing well after each addition.
4. Combine Dry & Wet: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix in the vanilla extract.
5. Bake: Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
6. Make the Buttercream: While the cupcakes are cooling, make the buttercream. Beat the butter until creamy. Add the vanilla extract, salt, and gradually add the powdered sugar. Slowly pour in the heavy cream and whip until the frosting is light and fluffy.
7. Frost the Cupcakes: Once the cupcakes are completely cool, pipe or spread the buttercream frosting onto each one.
8. Dragon Time! (Viking Hat): Brush the plastic Easter eggs with a little olive oil. Cover them with grey fondant, trimming away any excess. Add dark grey fondant stripes and little horns to create Viking hats.
9. Light Fury: Shape white fondant into a Light Fury body. Add blue fondant eyes using a tiny bit of edible glue. Attach legs, a tail, and wings.
10. Toothless: Shape black fondant into a Toothless body. Add yellow fondant eyes with black pupils (again, edible glue is your friend!). Attach ears, legs, a tail, and wings.
11. Assemble: Carefully place your fondant dragon toppers onto the frosted cupcakes.

Expert Tips

A few little things that can make a big difference:

• Fondant & Heat: If you live in a warmer climate (like many parts of India!), fondant can get sticky quickly. Work in a cool room, and keep the fondant you’re not using sealed in an airtight container. A little dusting of powdered sugar can also help.
• Smooth Buttercream: For super smooth buttercream, try using a warm offset spatula. It helps to glide the frosting over the cupcakes without creating crumbs.
• Fondant Storage: Leftover fondant should be tightly wrapped in plastic wrap and stored in an airtight container at room temperature.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and milk alternatives for both the cupcakes and the buttercream. There are some fantastic vegan butter options available now! My friend, Priya, swears by the vegan buttercream – you honestly can’t tell the difference.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend for the cupcakes. Make sure it contains xanthan gum for binding.
• Spice it Up: While vanilla is classic, you could add a pinch of cardamom or a drop of rose water to the buttercream for a uniquely Indian flavor.
• Festival Fun: These are amazing for birthday parties, but you could also adapt them for other themed events. Think Diwali dragons or Holi-colored dragons!

Serving Suggestions

These cupcakes are best served fresh, but they’re also great for making ahead of time (see storage instructions below). Arrange them on a pretty platter and watch them disappear!

Storage Instructions

• Cupcakes without Fondant: Store in an airtight container at room temperature for up to 3 days.
• Cupcakes with Fondant: Store in an airtight container at room temperature for up to 2 days. The fondant may soften slightly over time.

FAQs

Let’s answer some common questions:

(1) Can I make the cupcakes and frosting ahead of time?

Absolutely! You can bake the cupcakes and make the buttercream a day or two in advance. Store them separately in airtight containers. Frost the cupcakes just before adding the fondant toppers.

(2) What is the best way to prevent the fondant from drying out?

Keep unused fondant tightly wrapped in plastic wrap and stored in an airtight container. A little shortening rubbed onto your hands can also prevent the fondant from sticking.

(3) Can I use store-bought fondant, or is homemade better?

Store-bought fondant is perfectly fine, especially if you’re short on time. Homemade fondant can be a bit more flavorful, but it’s also more work.

(4) What can I substitute for heavy cream in the buttercream?

You can use a 1:1 substitute of equal parts milk and melted butter.

(5) How can I simplify the fondant dragon toppers for beginners?

Start with simpler shapes! Focus on the basic body and head, and skip the intricate details like wings and horns. You can also use cookie cutters to create the basic shapes.

(6) What is the best way to transport these cupcakes without damaging the fondant?

Transport them in a sturdy cupcake carrier with individual slots for each cupcake. This will prevent them from bumping into each other and damaging the fondant.

Enjoy baking these magical How to Train Your Dragon cupcakes! I hope they bring a little bit of dragon-sized joy to your day. Let me know how they turn out in the comments below!