Bringing Back the Swirl: My Take on Gigi's Famous Cupcakes

Wedding Cake, Coco de Dulce & Midnight Magic, but with a Bayou twist.

Back in high school, if you handed me a pink Gigi's box, I'd just about cry. That tall frosting swirl, the fancy names, the over-the-top sweetness? I still remember sitting in fashion design class with some of my fellow classmates, icing almost going up our noses.

So, when I found out the Gigi's bakeries had closed around here, I felt a little pang, not just for the cupcakes, but for that little slice of girlhood joy they gave me.

And then I thought... what if I made my own? Not a knockoff, but a glow-up.

This post on The Bayou Table, I'm sharing my homemade takes on three of my favorite Gigi's flavors: Wedding Cake, Coco de Dulce, and Midnight Magic. They're soft, bold, and just bougie enough to feel like a treat without needing a bakery run.

And between you and me? I think mine might be even better.

Wedding Cake Cupcakes

Fluffy almond-vanilla cake with silky almond buttercream & sugar pearl finish

Ingredients

Cupcakes:

• 1 ¾ cups cake flour (or all-purpose + 2 tbsp cornstarch)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, room temp
• ¾ cup granulated sugar
• 2 eggs, room temp
• 1 tsp almond extract
• 1 tsp vanilla extract
• ⅓ cup sour cream
• ½ cup whole milk

Almond Buttercream:

• 1 cup (2 sticks) unsalted butter, room temp
• 3½ cups powdered sugar
• 2–3 tbsp heavy cream
• 1 tsp almond extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.
2. In a bowl, whisk together flour, baking powder, soda, and salt.
3. In another bowl, cream butter and sugar for 3 minutes until fluffy. Add eggs one at a time, then stir in almond and vanilla extracts.
4. Mix in sour cream. Alternate adding flour mixture and milk until just combined.
5. Scoop into liners ¾ full. Bake 16–18 minutes until tops spring back. Cool completely.

Make the Almond Buttercream:

1. Beat butter on medium-high speed for 3–5 minutes until pale and fluffy.
2. Add powdered sugar in batches. Once incorporated, add almond extract, salt, and 2 tbsp cream.
3. Beat 2–3 minutes more until smooth and fluffy. Add more cream if needed.
4. Pipe high swirls and top with sugar pearls or silver sprinkles.

Coco de Dulce Cupcakes

Coconut cake with salted dulce de leche buttercream, toasted coconut, & caramel drizzle

Ingredients

Cupcakes:

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, room temp
• ¾ cup granulated sugar
• 2 eggs
• ½ tsp vanilla extract
• ½ tsp coconut extract
• ½ cup canned coconut milk
• ⅓ cup sweetened shredded coconut (toasted optional)

Dulce de Leche Buttercream:

• 1 cup (2 sticks) unsalted butter, room temp
• ½ cup dulce de leche
• 2½–3 cups powdered sugar
• 1–2 tbsp heavy cream or coconut milk
• Pinch of sea salt

Garnish:

• Toasted coconut flakes
• Caramel drizzle
• Pinch of flaky salt

Instructions

1. Preheat oven to 350°F. Line 12 cupcake tins.
2. Toast coconut in a dry skillet (if desired) and set aside.
3. Cream butter and sugar until light. Add eggs one at a time. Stir in vanilla and coconut extracts.
4. Add coconut milk. Mix in dry ingredients. Fold in shredded coconut.
5. Divide batter evenly and bake 17–19 mins. Cool completely.

Make the Dulce de Leche Buttercream:

1. Beat butter on medium speed for 2–3 minutes until smooth.
2. Add dulce de leche and beat until creamy.
3. Slowly add powdered sugar, then cream or coconut milk and salt.
4. Beat on high 2–3 minutes until fluffy.
5. Pipe onto cooled cupcakes. Garnish with toasted coconut and a drizzle of caramel.

Midnight Magic Cupcakes

Deep dark chocolate cake with espresso fudge frosting & edible shimmer

Ingredients

Cupcakes:

• 1 cup all-purpose flour
• ½ cup dark cocoa powder (Dutch or black cocoa)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup buttermilk
• ½ cup hot water
• ⅓ cup vegetable oil
• 1 egg
• 1 tsp vanilla
• 1 tsp espresso powder

Espresso Fudge Frosting:

• 1 cup (2 sticks) unsalted butter, room temp
• ½ cup unsweetened cocoa powder
• 3–3½ cups powdered sugar
• 2 tbsp strong brewed espresso or 1 tsp powder + 2 tbsp milk
• 1 tsp vanilla extract
• Pinch of salt

Garnish:

Mini chocolate chips

Edible shimmer or gold dust

Instructions

1. Preheat oven to 350°F. Line 12 cupcake tins.
2. Whisk flour, cocoa, baking soda, salt, and sugar in a large bowl.
3. In a separate bowl, whisk buttermilk, oil, egg, vanilla, and espresso powder. Stir into dry ingredients, then add hot water (batter will be thin).
4. Pour into liners and bake 16–18 mins. Cool completely.

Make the Espresso Fudge Frosting:

1. Beat butter and cocoa together until smooth (2 mins).
2. Add powdered sugar gradually, then espresso, vanilla, and salt.
3. Beat on high for 2–3 mins until fluffy and glossy.
4. Pipe high swirls and top with mini chips and edible shimmer.

From My Bayou Table to Yours… These cupcakes aren’t just dessert, they’re nostalgia with better ingredients, a little glam, and a lot of heart. Bake them for birthdays, brunches, or just because you miss the days of frosting three inches tall and no one judging you for licking the wrapper.

Which one are you trying first?