Fuzzy Lion Cupcakes

Adorable cupcakes with chocolate buttercream manes and cute little faces. Perfect for jungle parties.

Fuzzy lion cupcakes with chocolate buttercream manes and yellow buttercream faces.

Bring the king of the jungle to your dessert table with these fuzzy lion cupcakes! With their fluffy chocolate manes, heart-shaped faces, and sweet little expressions, they’re a showstopper for any kids’ party, animal-themed celebration, or just a fun afternoon of baking.

The Design

These fuzzy lion cupcakes come to life with a mix of buttercream textures and simple decorations. The sultan piping tip creates a ruffled chocolate mane, while smooth yellow buttercream makes up the face. Crushed chocolate biscuits add extra texture for a realistic, fuzzy look.

A pink heart sprinkle forms the nose, mini black sprinkles create the eyes, and a cocktail stick helps etch the mouth and whisker dots. It’s a simple combination of techniques, but together they make an adorable jungle king that kids (and grown-ups) will love.

Why You’ll Love These Fuzzy Lion Cupcakes

  • A creative use of the sultan piping tip, paired with chocolate biscuits soil for a fluffy mane.
  • Easy to decorate with simple sprinkles and buttercream.
  • A fun project to do with kids or for animal-themed parties.

Things I Used

Here are the tools and ingredients I used to make these cupcakes. If you’re recreating them, these links will save you the guesswork:

  • Cupcake tin + liners – I used gold foil liners for a regal jungle look.
  • Sultan piping tip – For the chocolate buttercream mane.
  • Large round piping tip (Wilton 1A) – To pipe the yellow buttercream face.
  • Small round piping tip (Wilton 12) – For the ears and smaller details.
  • Piping bags – Reusable or disposable.
  • Chocolate buttercream – For the mane. Follow my basic buttercream recipe for perfect results.
  • Yellow gel colour – For the lion’s face (see my Buttercream Colouring Guide for tips on mixing warm golden tones).
  • Chocolate biscuits (Oreos or Bourbons) – Crushed into crumbs for extra mane texture.
  • Pink heart sprinkles – For the nose.
  • Mini black round sprinkles – For the eyes.
  • Cocktail stick – To draw on the mouth and whisker dots.
Rachel Lindsay

Rachel Lindsay

Chief Resident Cake Baker

Ingredients

  • 12 Chocolate cupcakes
  • 1/2 batch of my basic buttercream
  • Yellow gel colouring
  • 25g Cocoa powder
  • 2 Tbsp Heavy cream
  • 1 Cup of Crushed up chocolate biscuits
  • 12 pink heart shaped sprinkles
  • 24 mini black round sprinkles

Equipment

  • 3 piping bags
  • 1 sultan piping tip
  • 1 large round piping tip (Wilton 1A)
  • 1 small round piping tip (Wilton 12)
  • 1 small metal spatula
  • cocktail sticks

How to...

Displaying equipment used to make fuzzy lion cupcakes.

Step 1

Make a 1/2 batch of Basic Buttercream per the recipe instructions. Transfer a 1/3 of the buttercream to a separate bowl and set aside. Add the cocoa powder and the heavy cream to the rest of the buttercream and mix until smooth. Cover the bowl with cling film until your ready to use it. Add a drop of yellow gel colour to the smaller bowl of buttercream and mix it through. Continue to add a drop at a time until you achieve the perfect yellow. You don’t need much colour to get a gorgeous colour, and remember that it will deepen in colour over time.

Sultan piping tip full of chocolate buttercream.

Step 2

Fill a piping bag fitted with a sultan tip with chocolate buttercream. Hold the cupcake in one hand and the piping bag in the other. Ensure that the piping bag is held upright with the tip positioned at the centre of the cupcake. Apply pressure to the bag to dispense the buttercream. As it approaches the edge of the cupcake, gently release the pressure and carefully lift the bag upwards.

 

Piped chocolate buttercream mane on a cupcake using the sultan piping tip. Step 1.

Step 3

This is the goal we intend to achieve. However, it can be challenging to master this piping tip. Practicing on a sheet of parchment paper is recommended. If the buttercream consistency is too firm, it may impact the results. Additionally, it helps to make sure that the piping bag is as full as possible.

Adding crushed chocolate biscuits crumbs to the buttercream. Step 2.

Step 4

Add the Chocolate biscuits to a food processor to turn them into crumbs. Alternatively, you can put them in a zip lock bag and crush them with a rolling pin. Hold the cupcake over the bowl of crumbs and use spoon to pour them over the buttercream. Tip any excess crumbs back into the bowl.

Chocolate biscuit crumbss covering buttercream on a cupcake. Step 3.

Step 5

Transfer the cupcakes to the fridge for 5- 10 minutes to firm up the buttercream.

A heart shaped cookie cutter being used to make a shape in the chocolate buttercream mane. Step 4.

Step 6

For this step, the buttercream should be slightly firm but not solid. Position the heart-shaped cutter onto the buttercream surface and gently press it down until it reaches the cake. Carefully lift the cutter out; the buttercream should come away with it, leaving a perfect heart shape. If the buttercream appears too stiff or begins to crack, allow it to sit at room temperature for a few minutes before proceeding.

Adding a yellow buttercream face on the lion cupcake. Step 5.

Step 7

Add the yellow buttercream to a piping bag fitted with a large round piping tip (1A) . Starting at the top left of the heart shape, apply steady pressure to the piping bag and move it down to the bottom point, then up to the opposite side.

Showing a small metal spatula being used to add texture to the lions face. Step 6.

Step 8

Use a small metal spatula or the back of a teaspoon to add a little texture to the yellow buttercream.

 

 

Adding yellow buttercream ears to the fuzzy lion. Step 7.

Step 9

Add the remaining yellow buttercream to a piping bag, fitted with a small round piping tip (12) Pipe two dots for the ears and then use the small end of the piping tip to spread the dot downwards.

 

Using tweezers to add a face on the lion cupcake. Step 8.

Step 10

Use tweezers to add a love heart sprinkle for the nose and two black round sprinkles for the eyes.

Using a cocktail stick to add a smile to the lions face. Step 9.

Step 11

Use a cocktail stick to carve a little mouth and dots to each cheek.

The finished fuzzy Lion cupcake.

The results!

Well done! You just created the most ROAR-some cupcakes around!

Notes & Tips

  • Chocolate biscuit fuzz: When making this, you can use regular chocolate biscuits or Oreos. Oreos are darker and are better for edible soil. I prefer to use a lighter coloured biscuit for this, but it really is up to you. I remove the cream from the centres first. Add the biscuits to a food processor and blitz until they turn into crumbs. Alternatively, you can use a sharp knife to finely chop the biscuits. Once crushed, transfer them to a bowl.
  • Make sure that the buttercream isn’t too stiff as this can make an uneven shape when piped. You can follow all the tips on my if you need a hand.
  • Use a strong piping bag with this piping tip or double up the bags for extra strength.
  • This piping tip is easier to use if the piping bag is full of buttercream.
  • A heart-shaped cutter makes the lion’s face super cute, but you can also use a large round piping tip to cut out the shape.

Serving Ideas

  • Display on a jungle-themed dessert table with my tiger or monkey cupcakes.
  • Use as party favours — box individually for a sweet surprise.
  • Mix them with plain frosted cupcakes for a playful “lion pride” set.

Frequently Asked Questions

Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day or two in advance and store them in an airtight container. Decorate them closer to serving so the buttercream and details stay fresh.

Can I freeze these cupcakes?
You can freeze the undecorated cupcakes for up to one month. I don’t recommend freezing decorated cupcakes, as buttercream and chocolate details may lose their shape when thawed.

What if I don’t have the exact piping tips or tools?
That’s no problem — you can swap for any similar-sized round tip, or even use a cut piping bag. The results may look a little different, but they’ll still be fun and delicious!

How long will they keep once decorated?
Decorated cupcakes are best eaten within 2–3 days. Keep them in an airtight container in the fridge and bring them to room temperature before serving for the best texture.

Can I customize the design?
Absolutely! Change the buttercream colours, swap sprinkles, or try a different theme — the basic method is the same.

What piping tip works best for the mane?
I love using a Sultan piping tip because it gives a full, fluffy texture. If you don’t have one, you can use an open star tip for a similar effect.

Can I swap the chocolate biscuits for something else?
Yes —You can use sanding sugar or even sprinkles would work as a fun alternative mane texture. It also looks great with just the buttercream.

Final Thoughts

These Fuzzy Lion Cupcakes are as fun to make as they are to eat. The chocolate mane paired with a bright buttercream face makes them instantly recognizable — the true king of the cupcake jungle. Whether for a party or just a creative afternoon bake, they’re guaranteed to bring smiles.

Find this guide online at https://cakedbyrach.com/designs/fuzzy-lion-cupcakes/

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