Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Salt
  • 0.5 cup (115g) Unsalted butter, softened
  • 1 Large egg, room temperature
  • 0.5 cup (120ml) Whole milk
  • 1.5 tsp Pure vanilla extract
  • 1 cup (225g) Unsalted butter, softened (for frosting)
  • 4 cups (500g) Powdered sugar, sifted
  • 3 tbsp Heavy cream
  • 1 tsp Vanilla extract (for frosting)
  • 2 drops Blue gel food coloring
  • 1 cup Graham cracker crumbs
  • 12 Teddy Graham crackers
  • 12 Paper cocktail umbrellas

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, cream together 0.5 cup softened butter and 1 cup granulated sugar until light and fluffy, approximately 3 minutes.
  3. Add the egg and 1.5 tsp vanilla extract to the butter mixture, beating until well combined.
  4. Sift together flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with the milk, mixing on low speed until just combined.
  5. Divide the batter evenly into the cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
  6. Cool the cupcakes completely on a wire rack before decorating.
  7. Crush Graham crackers in a food processor until they resemble fine sand and place in a shallow bowl.
  8. Prepare frosting by beating 1 cup butter, powdered sugar, heavy cream, and vanilla. Add blue gel coloring and mix until vibrant.
  9. Frost each cupcake with blue buttercream, then dip one half of the top into the Graham cracker crumbs at an angle to create a shoreline.
  10. Place a Teddy Graham on the sandy side of the cupcake and finish with a paper cocktail umbrella.