Fem Queen Realness Cupcakes
Fem Queen Realness Cupcakes! I created these when I first discovered Drag Race (with drag queens lol). My obsession has only intensified since then and I wanted to get out my inner drag queen by making these glam cupcakes. Masculine and feminine at the same time.

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Fem Queen Realness Cupcakes
Drag queen inspired vanilla cupcakes with pink white chocolate shards and edible jewels.
Serves 20
Ingredients
Cupcakes
- 3 1/2 cups / 430 g plain flour, all-purpose
- 1 1/4 cups / 265 g caster sugar, superfine
- 3 tsp / 3 tsp baking powder
- 1/2 tsp / 1/2 tsp fine salt
- 1/2 cup / 125 g unsalted butter, softened
- 2 large / 2 large eggs
- 1 1/2 cups / 375 ml full-cream milk, whole
- 1/2 cup / 125 ml vegetable oil
- 2 tbsp / 2 tbsp Greek yoghurt, or sour cream
- 1 tsp / 1 tsp vanilla extract, vanilla bean paste
- 3 drops / 3 drops pink food gel
Chocolate crown
- 2 cups / 300 g pink candy melts
- 100 / 100 edible diamantes, can be purchased online
Decorations
- 1 tsp / 1 tsp edible pink glitter or pink lustre dust
Frosting
- 3/4 batch / 3/4 batches of my American buttercream frosting
- 3 drops / 3 drops pink food gel
- 1 tsp / 1 tsp strawberry flavouring
Learn How To Make it! [VIDEO]
Instructions
Cupcakes
- Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with white cupcake liners.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs, milk, oil, Greek yogurt, strawberry flavouring and pink food gel. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds. It’s at this point where you can add any flavourings or gel food colours.
- Fill each liner 3/4 of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
Chocolate Crown
- Begin by melting the pink candy melts.
- Place a large sheet of baking paper on your work bench. Pour the melted candy melts and use a large spatula to spread it evenly on the baking paper. Allow it to set before you brush it with some edible pink glitter or lustre dust.
- Use a large, sharp knife, dipped in some hot water to cut the chocolate into diamond shapes about the size of your pinkie finger. Cut a few of them smaller as well.
Frosting
- Add pink food gel and strawberry flavouring to the frosting and mix until well combined.
- Fit the end of a piping bag with a large round tip, fill your bag with frosting and frost your cupcakes with a low bulb
- Fit the end of another bag with a Wilton 1M piping tip and frost little bulbs of frosting on top of your bulb of frosting
- Carefully add a ring of chocolate diamonds around the frosting. Add a small bulb of frosting in the centre of the crown and add a smaller ring of diamonds in the centre of the bigger crown to finish.
Notes
Cupcakes can be stored in an airtight container for up to three days.
Nutrition
Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure
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