Sparkly Cupcake Toppers

Mary Beth Johnson is a writer based in Atlanta, GA. She is currently writing her first book in between school drop off and laundry piles.

She can be found every day on Instagram and at the local coffee shop.

glitter pom poms and glitter heart cupcake toppers

Sparkly Cupcake Toppers

The New Year is here and with it, lots of celebrations. Usher in the new decade with a little glitz, a little glam, and a little frosting on top. These sparkly cupcake toppers take a basic vanilla cupcake recipe to new heights with some lollipop sticks and some glitter, so that you can sprinkle some sparkle on any celebration. Ready to get started?! Let’s go!

You’ll Need:

lollipop sticks and glitter paper hearts

Step One: Heat up your glue gun so it’s nice and hot. Set aside. Trace shapes onto the back of your glitter paper. Cut out the shapes. (I made these cupcakes for Valentine’s Day, so I did hearts.) Use any shape to match your celebration.

sparkly cupcake topper pom poms cut to size on lollipop sticks

Step Two: Make sparkly cupcake toppers with the garland. Trim down the garland to the desired size.

hot glue on the back of glitter paper hearts for cupcake toppers

Step Three: Apply hot glue onto the back of the glitter paper cut-outs and in the center of the pom poms. Attach lollipop sticks while the glue is still hot. Let cool.

sparkly cupcake toppers on vanilla cupcakes Casey Wiegand

After the icing has been piped onto the cupcakes, pop the sparkly cupcake toppers into the center of the cupcakes. Happy celebrating!!!


Looking for more party tips?! Casey has some beautiful inspiration HERE.

Vanilla Cupcakes with Cream Cheese Frosting

Holidays, Recipes

18-20 large cupcakes

Vanilla Cupcakes with Cream Cheese Frosting


  • 3/4 pound unsalted butter at room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1-1/2 teaspoons pure vanilla extract
  • 1-1/2 teaspoons pure almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
  • Cream Cheese Icing (For 18 to 20 Large Cupcakes)
  • 1 pound cream cheese at room temperature
  • 3/4 pound unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1-1/2 pounds confectioners’ sugar, sifted


  1. Preheat the oven to 325 degrees.
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  4. Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing.
  5. To make cream cheese frosting...In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.


Adapted from Barefoot Contessa.


January 3, 2020


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