These cupcakes are not only adorable but also delicious. The moist vanilla sponge is simple to make, and the decorating process is fun and creative—ideal for involving kids in the kitchen. Whether you’re baking for a cause or just for fun, these cupcakes bring joy and a sweet touch to any event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Self-raising flour
Unsalted butter (softened)
Caster sugar
Eggs
Vanilla extract
Baking powder
Milk
For the decoration:
Yellow fondant
White fondant
Black edible pen or black icing
Red, blue, green fondant or food coloring gels
Round cutter (for face)
Small knife or modeling tools
Directions
Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake cases.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift in the self-raising flour and baking powder, and mix until just combined. Add a splash of milk to loosen the batter if needed.
Spoon the batter evenly into the cupcake cases, filling each about two-thirds full.
Bake for 15–20 minutes, or until a skewer inserted in the center comes out clean. Allow to cool completely.
Roll out the yellow fondant and use a round cutter to make circles that will fit the top of each cupcake. This will be Pudsey’s face.
Roll out the white fondant and cut into strips to resemble Pudsey’s bandana. Use tiny balls of colored fondant or food coloring dots to create the bandana’s polka dots.
Attach the bandana to the yellow fondant face using a little water or edible glue.
Use the black edible pen or black icing to draw Pudsey’s eye, nose, and mouth.
Place the completed fondant faces onto the cooled cupcakes.
Servings and timing
This recipe makes approximately 12 cupcakes. Prep time: 20 minutes Cook time: 20 minutes Decorating time: 30 minutes Total time: 1 hour 10 minutes
Variations
Use chocolate cupcake batter instead of vanilla for a richer flavor.
Try using buttercream instead of fondant for a softer, more traditional cupcake topping.
Make mini cupcakes for party platters or bake sales.
Add a jam or chocolate center for a surprise filling.
Use vegan butter and egg replacers for a plant-based version.
Storage/Reheating
Store decorated cupcakes in an airtight container at room temperature for up to 3 days. If using perishable fillings or frostings, refrigerate and consume within 2 days. Do not reheat decorated cupcakes, as fondant and icing can melt. If you want to serve them warm, heat the plain cupcakes before decorating.
FAQs
What is the best way to stick fondant to cupcakes?
A thin layer of buttercream or edible glue works best to adhere fondant decorations to cupcakes.
Can I make Pudsey Bear cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and decorate them the next day to save time.
Can I freeze Pudsey Bear cupcakes?
You can freeze the undecorated cupcakes for up to 2 months. Thaw and decorate once fully defrosted.
Do I need to use fondant?
No, you can use colored buttercream and piping techniques to replicate Pudsey’s features if you prefer.
How do I make colored dots for Pudsey’s bandana?
Use small pieces of colored fondant or pipe dots with colored icing gel.
Can I use store-bought cupcakes?
Absolutely. You can decorate store-bought cupcakes if you’re short on time or prefer convenience.
Is this recipe suitable for children to help with?
Yes, kids can help with mixing, cutting out fondant shapes, and decorating the cupcakes.
Can I make gluten-free Pudsey Bear cupcakes?
Yes, just substitute the flour with a gluten-free self-raising flour blend.
How long will the fondant decorations last?
Fondant decorations can be made several days in advance and stored in an airtight container.
What size cutter should I use for Pudsey’s face?
Use a round cutter that matches the size of the top of your cupcakes, usually about 2 to 2.5 inches.
Conclusion
Pudsey Bear Cupcakes are a charming and tasty way to show support for Children in Need or simply bring a smile to someone’s face. With their cheerful appearance and classic flavor, they’re sure to be a hit at any event. Easy to bake, fun to decorate, and always loved—these cupcakes are a sweet treat with heart.
Pudsey Bear Cupcakes are fun, cheerful vanilla cupcakes decorated to look like the beloved Children in Need mascot, complete with a yellow fondant face and colorful polka-dot bandana. Perfect for bake sales, fundraising events, or fun baking with kids.
Ingredients
150g self-raising flour
150g unsalted butter (softened)
150g caster sugar
3 eggs
1 tsp vanilla extract
1 tsp baking powder
2 tbsp milk
Yellow fondant (for Pudsey’s face)
White fondant (for bandana)
Red, blue, green fondant or food coloring gels (for polka dots)
Black edible pen or black icing (for facial features)
Round cutter (approx. 2–2.5 inches)
Small knife or modeling tools
Instructions
Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake cases.
Cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Sift in self-raising flour and baking powder. Mix until just combined. Add milk if batter is too thick.
Spoon the batter evenly into the cupcake cases, filling each about two-thirds full.
Bake for 15–20 minutes or until a skewer inserted comes out clean. Let cupcakes cool completely.
Roll out yellow fondant and cut out circles for Pudsey’s face using a round cutter.
Roll out white fondant and cut into strips for Pudsey’s bandana. Add colored dots using fondant or food coloring gel.
Attach bandana to yellow fondant face using a bit of water or edible glue.
Use black edible pen or icing to draw Pudsey’s eye, nose, and mouth.
Place completed fondant faces on top of the cooled cupcakes.
Notes
Use buttercream instead of fondant for a softer decoration.Add jam or chocolate in the center for a surprise filling.Fondant decorations can be made days ahead and stored in an airtight container.For a vegan version, use dairy-free butter and egg replacer.You can freeze undecorated cupcakes for up to 2 months.
