Hedgehog Cupcakes

A fun buttercream design using simple piping techniques.

Hedgehog cupcakes decorated with buttercream spikes and a pink cupcake design

These hedgehog cupcakes are such a fun and easy design to make.

They might look detailed, but they are surprisingly simple and perfect for beginners. With just a few basic piping techniques and some small details, you can create adorable little hedgehogs that are great for kids’ parties, birthdays, or a fun baking day at home.

If you enjoy cute cupcake designs like this, you might also like my easy Easy Lion Cupcakes, Dino Cupcakes or other fun animal themed ideas.

The Design

Each cupcake is decorated with two shades of chocolate buttercream, with darker buttercream around the edge creating the spiky texture and a lighter shade forming the body.

The design is brought to life with small details like the ears, feet and facial features, giving each hedgehog its own personality.

A mini cupcake made from a halved Reese’s cup adds a fun and playful focal point, making the design feel even more characterful and unique.

I used my chocolate cupcakes and my basic buttercream as it holds its shape well and gives a clean finish when decorating.

Things I Used

Chocolate cupcakes
I used my chocolate cupcakes for the base, but any flavour will work.

Buttercream
I used my basic buttercream for this design, as it holds its shape well and gives a clean finish when piping details. Store bought frosting won’t work for this design as it is too soft and won’t hold its shape.

Piping bags
Disposable piping bags work great, you can reuse them if you wash them in hot soapy water.

Piping tips
A large grass tip (such as 234) for the spikes
Creates the textured “spiky” effect around the edge. You can also use a smaller tip like 233, but you may need to build it up in layers for a fuller look.

A large round tip (such as Ateco 809) for the body
Used to build the main shape of the hedgehog. If you don’t have one, you can snip the end off a piping bag for a similar effect.

A small round tip (such as 7) for the hands, feet and ears
Perfect for adding the small details. If you don’t have one, you can snip a very small hole in a piping bag.

A small open star tip (such as 18) for the mini cupcake swirl
Gives a neat finish to the tiny cupcake detail. You can also use a round tip for a smoother look.

Mini Reese’s cups
Cut in half to create the tiny cupcake detail.

Sprinkles
Black sprinkles for the eyes and nose
Pink sprinkles for the cheeks

Three hedgehog cupcakes decorated with buttercream spikes and pink cupcake toppers

Rachel Lindsay

Chief Resident Cake Baker

Ingredients

12 Chocolate cupcakes
1 Batch of my basic buttercream
40g Cocoa powder
2 Tbsp Heavy cream
24 mini black round sprinkles
Lots of mini pink sprinkles
24 Round pink flat sprinkles
6 Mini reeses cups

Equipment

A round cookie cutter (if using)
4 piping bags
1 Large grass piping tip (234)
1 Extra large round piping tip (Ateco 809)
1 small round piping tip (7)
1 Small star piping tip (18)
1 small metal spatula
Tweezers
Cocktail sticks

How to...

Step 1

Make a batch of my Basic Buttercream following the recipe instructions. Transfer a small amount to a separate bowl and colour it pink. Once you have your desired shade, cover and set aside. This will be used for the mini cupcake swirl.

Chocolate and vanilla buttercream prepared in separate bowls.

Step 2

Divide the remaining buttercream into two portions. Add cocoa powder and a little heavy cream to one portion and mix until smooth to create a chocolate buttercream. Be sure to sieve the cocoa powder first to avoid any lumps.

Adding chocolate buttercream to vanilla buttercream to create a lighter shade.

Step 3

For the lighter shade, add a small amount of the chocolate buttercream to the remaining plain buttercream and mix until you reach your desired colour.

Mixing buttercream until smooth and evenly coloured.

Step 4

You can make the chocolate shades as dark or as light as you like by adjusting how much cocoa or buttercream you add to each bowl.

Chocolate cupcake with a circle cut out from the centre using round cutters.

Step 5

Use a circular cookie cutter to gently mark a circle in the centre of each cupcake, leaving a clear guide for the middle. This helps when piping the buttercream around the edge and keeps the shape neat, but it’s not essential and can be done freehand.

Piping chocolate buttercream around the edge of the cupcake using a grass piping tip.

Step 6

Fill a piping bag fitted with a grass piping tip (such as 233) with the darker chocolate buttercream.

Pipe the spikes around the edge of the cupcake by holding the tip just above the surface, squeezing to release the buttercream and lifting the tip as you pipe. Once you reach your desired length, stop squeezing and pull away.

Continuing to pipe buttercream spikes around the cupcake to create texture.

Step 7

Continue this around the edge of the cupcake, pulling away in different directions to create a more natural, spiky texture. If one section isn’t quite how you want it, you can easily scrape it off and redo it.

Once you’ve finished the spikes, move on to filling the centre to create the body.

Cupcake fully covered with piped chocolate buttercream spikes around the edge.

Step 8

Add the lighter brown buttercream to a piping bag fitted with a large round tip (such as Ateco 809).

Hold the tip in the centre of the cupcake and squeeze to fill the space with buttercream. As you finish, gently lift the piping bag straight up to create a soft peak in the centre for the nose.

Adding small buttercream dots to the cupcake to form the hedgehog ears.

Step 9

Add the lighter brown buttercream to a piping bag fitted with a small round tip (such as 7).

Pipe two small ears onto the top of each body. It can be tricky to get them identical, so don’t worry about perfection and have fun with it.

Piping buttercream feet onto the cupcake and shaping with a decorating tool.

Step 10

Continue with the same piping tip and add two small dots for the feet. I smoothed the points slightly with a small scribing tool to soften the shape.

Set this piping bag aside as you will need it again later to pipe the arms.

Adding small sprinkle details to create the hedgehog’s feet and toes.

Step 11

Add small pink sprinkles to the feet using tweezers or a cocktail stick to create the paw details. This step is optional, but I love how it makes them even cuter.

Placing a chocolate piece onto the cupcake to create the hedgehog’s nose.

Step 12

Attach a Reese’s half to the centre of each hedgehog. It should stick easily to the buttercream.

Leave a little space above to add a swirl of buttercream and the face details.

Piping pink buttercream onto the cupcake to create a small cupcake detail.

Step 13

Transfer the pink buttercream to a piping bag fitted with a small star tip (such as 18)

Pipe a small swirl of pink buttercream onto the top of each mini Reese’s using a star tip to create the mini cupcake detail. Remember to leave a little space above for the face.

Adding buttercream arms to hold the cupcake on the hedgehog design.

Step 14

Use the light brown buttercream with the small round tip to pipe the arms. Starting at the Reese’s cup, pipe a small dot, then gently pull away to each side.

Use a small spatula to smooth the edges if needed.

Decorating the hedgehog cupcake with sprinkles to create the face and final details.

Step 15

Add two small black sprinkles for the eyes and a larger round sprinkle for the nose. Add a couple of small pink sprinkles for the cheeks. I like to use tweezers for this step to make it easier and avoid leaving fingerprints in the buttercream.

Hedgehog cupcakes decorated with buttercream spikes and a pink cupcake design

The results!

Your hedgehog cupcakes are finished, how cute are they!

Notes & Tips

If you don’t have a larger grass tip such as 234, you can use a smaller tip like 233 and build up the texture in layers.

Store bought frosting is not recommended for this design, as it is too soft and won’t hold the piping detail.

You can make this design without the Reese’s cup if preferred, or substitute it with another small chocolate or candy.

Slightly overlap the spikes as you pipe and pull away in different directions to create a more natural texture.

Don’t worry about making each cupcake identical, the slight differences are what give them character.

If you’re new to using a grass tip, practise piping on a sheet of parchment paper first to get a feel for the movement and pressure.

Frequently Asked Questions

Can I make these hedgehog cupcakes ahead of time?

Yes, they can be decorated in advance and stored in the fridge. Let them come back to room temperature before serving for the best texture.

How long will these cupcakes last?

They can be stored in an airtight container in the fridge for up to 3–4 days.

Do I need to use a cookie cutter to mark the centre?

No, this step is optional. It simply helps guide the shape, but you can pipe freehand if you prefer.

Can I use a different colour for the hedgehog?

Yes, you can adjust the colours to suit your theme. Lighter or darker tones will still give the same effect.

Final Thoughts

These hedgehog cupcakes are such a fun and playful design that’s perfect for all ages. While they look detailed, the techniques are simple and easy to master with a little practice.

They’re a great way to build confidence with piping and a lovely option for parties, celebrations, or just a fun baking project at home.

Share Your Creations

I’d love to see how your Hedghog Cupcakes turn out!

Tag me on Instagram @cakedbyrach so I can share your bakes.
Or post your cupcakes in the Caked by Rach, Baked by You Facebook group to join our baking community.

Hedgehog Cupcakes

A fun buttercream design using simple piping techniques.

The Design