Preheat and prep: Heat your oven according to the cake mix or recipe. Line the muffin tin with paper liners.

Mix the batter: Prepare vanilla cupcake batter as instructed. For a tropical twist, stir in coconut extract or lime zest. Do not overmix.

Fill and bake: Divide batter evenly among liners, filling each about two-thirds full. Bake until tops spring back and a toothpick comes out clean, usually 16–20 minutes. Cool in the pan 5 minutes, then transfer to a rack to cool completely.

Make the “sand”: Crush graham crackers or vanilla wafers until fine and sandy. A few slightly larger bits add a nice texture.

Tint the frosting: Stir blue food coloring into the buttercream until you get a bright ocean shade. For dimension, leave some frosting a lighter blue and some slightly darker.

Frost the base: Pipe or spread a generous layer of blue frosting on each cooled cupcake. You can swirl it to look like waves. Leave one side slightly flatter for the “beach.”

Add the shore: Gently press crushed cookies onto one side of the cupcake to create a sandy beach, leaving the other side blue for the water. Tap off any excess crumbs.

Decorate: Place a gummy ring in the “water” as a float, lay a sour belt strip on the “sand” as a towel, and add a teddy graham or gummy bear “sunbather.” Tuck in a cocktail umbrella. Add chocolate seashells or sprinkle toasted coconut for texture.

Set and serve: Chill the cupcakes for 10–15 minutes to firm up the frosting if it’s warm out. Serve on a platter scattered with extra cookie “sand” for a party-ready look.