Animal Cupcake Decorating Ideas for SPCA Cupcake Day

As a long-time supporter of the SPCA, I was honoured to be invited to be involved in the 2026 SPCA Cupcake Day campaign.

To celebrate, I've put together this collection of fun animal cupcake decorating ideas to inspire your own creations. Whether you're selling your SPCA Cupcakes at school, in your workplace, or sports club, these cute cupcakes are sure to bring plenty of smiles.

The best part is that you can make your decorations entirely by hand, use ready-made decorations, or combine both methods. There is no right or wrong way to decorate. At Kiwicakes, we're here to help, whether you love creating everything from scratch or prefer the convenience of ready-made decorations.

The Basic Tools & Materials You'll Need

Making Eyes, Noses and Whiskers

Tiny details are what bring your animal cupcakes to life.

Eyes can be made from edible candy eyes or piped with royal icing. Noses, whiskers and mouths can be shaped from black fondant or simply cut from black licorice.

Using black fondant. Mae a small triangle, by simply modelling it using hands. Press a veining tool in to create the nostrils

---

Easy Marshmallow Ears

Marshmallows are one of my favourite decorating shortcuts.

For cat ears, simply cut small wedges from the side of a marshmallow.

For bunny ears, cut a marshmallow diagonally to create two pointed halves. Press the freshly cut sticky surface into pink nonpareil sprinkles to create the centre of each ear. The natural stickiness of the marshmallow means the sprinkles will adhere without any extra icing.

 

---

The Best Piping Tips for Animal Cupcakes

Different piping tips create completely different textures.

Tip 233 (Grass Tip)

Although often called a grass tip, Tip 233 is also brilliant for creating fluffy animal fur. It's perfect for sheep, cats and other furry animals.

Tip 32 (Open Star Tip)

Tip 32 creates beautiful buttercream stars and is ideal for both of the dog cupcake designs featured in this tutorial.

---

Brown Dog Cupcake

This is one of the easiest designs for beginners.

Using Tip 32, cover the entire cupcake with buttercream stars.

To create the ears, pipe from the centre of the cupcake out towards the edge on each side. Add one final star between the ears at the top of the head.

Finish by placing the eyes, nose and tongue.

---

White Dog Cupcake

The white dog follows the same basic technique but uses a more structured piping order to build the layers of fur.

Follow the piping guide shown in the sketch below. Working in the correct order creates the layered appearance that gives the face its character.

Finish by adding the eyes and nose.

---

Sheep Dog Cupcake

This little sheep dog is probably the easiest cupcake in the collection.

Using Tip 233, pipe the lower two-thirds of the cupcake first, working from the centre towards the outside edge while slowly turning the cupcake.

Next, pipe the upper third in a gentle arc across the top, layering the fur as you go until you're happy with the fullness.

Finish with one small curl of fur on the forehead before adding the nose and tongue.

---

Cat Cupcakes

Cats look adorable in almost any colour.

Pipe the entire cupcake with Tip 233 to create fluffy fur. If you'd like patches, simply change buttercream colours as you work.

To create the cheeks, pipe two short rounded tufts of fur in the centre of the face.

Roll a very thin piece of black fondant and place it beneath the cheeks, as shown in the photo, to define the muzzle. Finish by adding the eyes, nose and marshmallow ears.

---

Bunny Cupcakes

Cover the cupcake with smooth white buttercream using a small spatula.

Using a small knife, gently make two shallow slits in the icing and cupcake before inserting the marshmallow ears. This helps hold them securely without squashing the marshmallows.

Finish with the eyes, nose and whiskers.

---

Fish Cupcakes

Spread blue buttercream over the cupcake to represent water, using an offet spatula.

Roll out orange fondant and use a teardrop cutter to cut the fish body.

Using a small triangle cutter, remove a notch from the pointed end of the teardrop. Cut a matching orange triangle to create the tail and attach it to the body.

Trim the tail to your preferred size using the back edge of the cutter.

Add an edible eye and decorate the cupcake with chocolate rocks to create aquarium gravel.

---

Tips for Success

• Make your fondant decorations a day or two ahead so they have time to firm up.
• Keep a damp cloth nearby to wipe your modelling tools.
• Tweezers are helpful for placing tiny eyes and noses.
• Work with buttercream that is soft enough to pipe smoothly but firm enough to hold its shape.
• Most importantly—have fun! Every animal will have its own unique personality.

Everything you need in one place!
We've linked every tool, piping tip and decorating supply used in this tutorial throughout the article, making it easy to shop as you go.

The Best Chocolate Cupcakes

Need a good recipe for your baking? If there's one recipe I'm always asked to share, it's this one.

Whenever I take a plate of these chocolate cupcakes to a family gathering, school event or morning tea, someone inevitably asks for the recipe before the day is over. They've become my signature chocolate cupcakes, and for good reason.

They're wonderfully rich and chocolatey without being overly sweet, with a soft, moist crumb that stays fresh for days. In fact, one of my favourite things about this recipe is how well it keeps. Even after five days, these cupcakes still look, feel and taste amazing—although, in our house, they never last anywhere near that long!

Whether you're baking for birthdays, school lunches, cake stalls or simply because you're craving chocolate, this is a recipe you'll find yourself making again and again.

Why You'll Love This Recipe

• Rich, deep chocolate flavour
• Soft, moist texture
• Stays fresh for several days
• Perfect for decorating with buttercream or ganache
• Easy enough for beginner bakers
• Ideal for birthdays, parties and celebrations

Ingredients

• 1⅓ cups all-purpose flour
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• ¾ cup unsweetened baking cocoa (not drinking chocolate)
• ⅛ teaspoon salt
• 3 tablespoons butter, softened
• 1½ cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk

Method

Step 1

Preheat your oven to 175°C (fan bake may require a slightly lower temperature). Line a 12-hole muffin tray with paper cupcake cases.

Step 2

In a medium bowl, sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Step 4

Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Avoid overmixing, as this can make the cupcakes less tender.

Step 6

Divide the batter evenly between the cupcake cases, filling each about three-quarters full.

Step 7

Bake for 15–17 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

These cupcakes are delicious on their own, but they're also perfect topped with:

• Chocolate buttercream
• Vanilla buttercream
• Chocolate ganache
• Cream cheese frosting
• Sprinkles or chocolate curls for decoration

Storage

Store the cupcakes in an airtight container at room temperature for up to 5 days.

One of the reasons I love this recipe so much is how well it keeps. Unlike many cupcakes that dry out after a day or two, these remain wonderfully soft and moist for days—making them perfect for baking ahead for parties or special occasions.

Tips for Success

• Use unsweetened baking cocoa, not drinking chocolate.
• Bring the butter and eggs to room temperature before baking.
• Don't overmix the batter once the flour has been added.
• Test for doneness with a skewer rather than relying only on baking time.
• Allow the cupcakes to cool completely before icing.

Frequently Asked Questions

Can I make these into a cake?

Yes. This mixture can also be baked as a single cake. You'll simply need to increase the baking time and test with a skewer until cooked through.

Can I freeze these cupcakes?

Absolutely. Freeze the un-iced cupcakes in an airtight container for up to three months. Thaw at room temperature before decorating.

Can I use self-raising flour?

For best results, follow the recipe as written. The combination of plain flour, baking powder and baking soda gives these cupcakes their beautiful texture.

What icing goes best with these cupcakes?

Chocolate buttercream, vanilla buttercream and chocolate ganache all pair beautifully with this recipe.