Makes 12 cupcakes

12 Baked yellow cupcakes, paper liners removed

1 Batch brownies baked in a 13x9x2-inch baking pan
(using one 18.3-ounce package brownie mix)

1 to 1 ½ cups Cream Cheese frosting

Red, Yellow and Green food coloring

Water or light-color corn syrup

Sesame seeds or coarse sugar


8 oz low-fat cream cheese

1 cup powdered sugar

1 tsp vanilla extract

Cream Cheese Frosting

In a medium mixing bowl, beat the low-fat cream cheese for 30 seconds. Gradually beat in the sifted powdered sugar and vanilla extract.

How to make

1. Cut cupcakes in half horizontally; set aside. Using a 2-inch round cookie cutter cut 12 circles from cooled brownies (save scraps for another use).

2. Place a brownie circle on each cupcake bottom. Divide frosting into 3 portions. Using food coloring, tint frosting red, yellow, and green. Place tinted frosting into disposable decorating bag or plastic food storage bag. Snip tip or corner of bags.

3. Pipe a zigzag of green frosting around edge of each brownie circle for lettuce leaf. Pipe a drizzle of red icing for ketchup and drizzle or yellow icing for mustard on top of each brownie circle. Place cupcake tops on top of frosting. Brush cupcake with a little water or corn syrup. Sprinkle with sesame seeds or coarse sugar.

Recipe reprinted with permission from SpongeBob’s Kitchen Mission Cookbook from Nickelodeon, published by Houghton Mifflin Harcourt, 2011.