concha cupcakes recipe

hey hey! :)

i know, i know… i’ve been a little quiet around here, but i’m really trying to be more consistent with my posts! school’s almost over (thank goodness!), so i’ll have more time to focus on the things i love – like baking, making cooking videos, and sharing all things coffee. i’m so excited about it! 💕🌸

i also wanna get closer to all you girlies, so feel free to hit me up with any ideas you want me to try out, recipes you wanna see, or anything you want me to post. i’m all ears! 🎀🩰

so today, i’m sharing a concha cupcake recipe i’ve been so excited about. conchas have always been my ultimate comfort food, and i wanted to give them a fun little twist by turning them into cupcakes. they’re soft, delicious, and honestly perfect for any occasion. you’re gonna love them! 🫧

i hope you enjoy this one, and i can’t wait to hear what y’all think! 💕🎀🧁

xoxo

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CONCHA CUPCAKES RECIPE

ingredients:

for the cupcakes

• 1 box of French Vanilla Betty Crocker cake mix

• 1 cup milk

• 1/3 cup vegetable oil

• 3 eggs

• 1/2 cup all-purpose flour (optional, for a denser cupcake)

for the topping (concha crust)

• 1/2 cup sugar

• 1/2 cup unsalted butter, softened

• 1 cup all-purpose flour

• 1/2 tsp vanilla extract

• food coloring (pink, yellow, or chocolate for traditional colors)

instructions:

prepare the cupcakes

• preheat oven to 350°f (175°c) & line cupcake pan with liners

• mix cake batter as directed on the box; add 1/2 cup flour if you want a thicker texture

• fill each liner about 2/3 full (3 tbsp) & bake 14 mins (until toothpick comes out clean)

• let cool completely (about 45 mins)

make the concha topping

• mix softened butter, sugar, flour, and vanilla until a soft dough forms

• divide dough & add food coloring for each traditional color

• roll each dough portion between parchment paper to 1/8-inch thick

• use a cookie cutter to cut circles for the cupcake tops

assemble

• place a dough circle on each cooled cupcake

• use a knife or stencil to make the concha shell pattern

• bake again (optional): for a firmer topping, bake cupcakes with topping at 300°f for 10 mins

let them cool, and enjoy your cute mini concha cupcakes – perfect blend of soft, fluffy cupcake with the iconic concha crunch 🌸