Olivia Rodrigo Sour Patch Cupcakes Copycat Recipe — Sour Sweet Treat
These tangy-sweet cupcakes captured her edgy style perfectly! Vanilla base with sour candy pieces and bright purple frosting that packs a punch.
Ingredients
Main ingredients
- all-purpose flour 1.5 cups
- granulated sugar 1 cup
- baking powder 1.5 tsp
- unsalted butter (softened) 0.5 cup
- eggs 2 pieces
- whole milk 0.75 cup
- vanilla extract 1 tsp
- Sour Patch Kids candies (chopped) 0.66 cup
Seasonings/Sauce
- salt 0.25 tsp
- purple food coloring gel 0.25 tsp
- lemon juice 1 tbsp
- powdered sugar 2 cups
- cream cheese (softened) 0.5 cup
- unsalted butter (softened, for frosting) 0.25 cup
Nutrition summary
Carbohydrates
48 g
60%
Protein
4 g
5%
Fat
12 g
35%
Cooking steps
-
1
Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners for optimal rise and easy removal.
-
2
In a large bowl, cream 0.5 cup softened butter with 1 cup sugar until fluffy—this step creates a bakery-style, tender crumb.
-
3
Beat in eggs one at a time, then mix in vanilla extract. Combine flour, baking powder, and salt in a separate bowl, then alternate adding dry mixture and milk to the batter, mixing just until smooth for a moist texture.
-
4
Gently fold in 2/3 cup chopped Sour Patch Kids candies to distribute pockets of tangy flavor throughout, mimicking the signature texture of the celebrity version.
-
5
Divide batter among cupcake liners (about 2/3 full) and bake for 20–22 minutes or until a toothpick inserted emerges clean but moist.
-
6
Let cupcakes cool completely. For the frosting: beat 0.5 cup cream cheese and 0.25 cup softened butter until creamy, gradually mix in 2 cups powdered sugar, 1 tbsp lemon juice, and 1/4 tsp purple food coloring gel for a bright, tangy finish.
-
7
Pipe a generous swirl of purple frosting on each cupcake and garnish with extra Sour Patch Kids for an authentic Olivia Rodrigo look.
-
8
Copycat tip: Chopping the candies small prevents sinking and keeps every bite punchy and true to brand.
Personalized Q&A
Q. Does this taste like the real Olivia Rodrigo Sour Patch Cupcakes?
Yes! This homemade version delivers a fluffy vanilla cupcake base studded with tangy Sour Patch Kids and topped with a zesty purple cream cheese frosting—just like the original. Chopping up the candies and using a lemony frosting gives you that iconic sweet-sour-kick and moist texture the celebrity version is known for.
Q. Is it cheaper to make Olivia Rodrigo Sour Patch Cupcakes at home?
Absolutely! Using grocery store staples like flour, sugar, and butter—plus a single bag of Sour Patch Kids—you can bake a whole batch of cupcakes for a fraction of the cost of a limited-edition celebrity box. The quantities in this recipe make 8 cupcakes, each packed with flavor and fun.
Q. How does the nutrition compare to the store-bought version?
Each homemade cupcake contains about 320 kcal, with 48g carbs (60%), 12g fat (35%), and 4g protein (5%). That’s a classic sweet treat profile—very similar to typical frosted cupcakes, but homemade means you control the ingredients and there are no preservatives or artificial extras.
Q. Can I substitute the Sour Patch Kids or food coloring?
You can swap Sour Patch Kids for other sour chewy candies, but classic Sour Patch candies create the authentic tangy-sweet flavor and texture burst. The purple food coloring is optional for visual flair; the lemon juice in frosting boosts tartness either way.
Q. How long will homemade Olivia Rodrigo Sour Patch Cupcakes stay fresh?
Store the finished cupcakes in an airtight container in the fridge for up to 3 days. For longer storage, freeze unfrosted cupcakes and frost before serving for best flavor and texture.
