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Hungry Caterpillar Cupcakes

Published: Updated:

2 Reviews

Total Time
Prep Time
Bake Time
Serves 12
Serves 12

About the bake

These lemon flavoured caterpillar cupcakes are inspired by The Very Hungry Caterpillar story book by Eric Carle. Whether you're looking for a fun activity to do with the kids, or you're looking for bake sale inspiration, these cupcakes are the perfect recipe as they're so easy to make. Grab your willing helpers (and maybe tasters), some imagination and some space to get messy. If you have a little spare time while the cakes are baking why not listen to the Very Hungry Caterpillar read by Rosemary Shrager in the video below. 

15 ingredients8 steps


    1. Step 1

      Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Place paper cases in a 12 hole muffin tin. If you want to weigh it out, that's 50g per case.

    2. Step 2

      Beat the butter and sugar in a mixing bowl until light and fluffy.

    3. Step 3

      Beat in the eggs a little at a time until smooth. Sift in the flour and baking powder, lemon zest and juice and gently fold in until incorporated.

    4. Step 4

      Spoon into the paper cases and bake for 17-20 minutes, until golden and springy to the touch. Remove from the tin and cool on a wire rack.



    5. Step 5

      For the icing, sift the fondant icing sugar into a bowl and mix with the hot water as directed on the packet, until smooth. Add a few drops of green food colouring and spread over the top of the cakes. Stick an orange jelly bean in the centre of each cake for the nose.

    6. Step 6

      Colour 3/4 of sugar paste icing with green food colouring (reserve some to make the mouth) roll into balls and stick on top of the frosting for the eyes. Attach chocolate buttons to the sugar paste icing balls with a small dab of frosting. Dilute a little green food colouring with water and paint onto the lower half of the sugar paste icing balls using a fine brush. Attach 2 strawberry lace bits above the eyes for the feelers. 


    7. Step 7

      Sprinkle orange sprinkles on top of some of the cakes and attach strawberry laces to form legs.

    8. Step 8

      Knead a small amount of red food colouring into the remaining sugar paste icing and cut into mouth shapes. Place on the cakes.


    • For the cake

      • 150gUnsalted softened butter 
      • 150gBillington's Unrefined Golden Caster Sugar 
      • 3Eggs 
      • 150gAllinson's Self-Raising White Flour 
      • 0.5 tspBaking powder 
      • 1Lemon zest 
      • 1 tspJuice of one whole lemon 
    • For the decoration

      • 175gSilver spoon fondant icing sugar 
      • 1 dropGreen food colouring gel 
      • 175gWhite sugar paste icing 
      • A fewChocolate buttons 
      • 1Jelly beans (for the nose) 
      • A fewSprinkle decorations (orange) 
      • A fewStrawberry laces 
      • A dropRed food colouring gel 


    • Large mixing bowl
    • Sieve
    • Cupcake case
    • Cupcake tray
    • Cooling rack

    2 Baker Ratings

    I made this for my little boy's fourth birthday recently and am VERY pleased I did as opposed to purchasing the already made one he wanted as it was much more admired by his friends. One asked if I could make their birthday cake, which rather made my day.

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