Unicorn Cupcakes Recipe

Introduction

These Unicorn Cupcakes are a magical treat perfect for celebrations or whenever you want to brighten your day with a splash of color. Soft, moist cupcakes are topped with vibrant, swirled buttercream frosting that looks as enchanting as it tastes.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 2/3 cup water
• Purple/Violet gel food color
• 2 cups (4 sticks/550 grams) unsalted butter, room temperature
• 8-9 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 3 tablespoons milk (for frosting)
• Purple gel food color (for frosting)
• Blue gel food color (for frosting)
• Pink gel food color (for frosting)
• Orange gel food color (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a cupcake or muffin pan with cupcake liners.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. Step 3: In a mixer bowl, combine the milk, vegetable oil, vanilla extract, and eggs. Whisk on medium speed until fully combined, about 1 minute.
4. Step 4: Add the dry ingredients to the wet ingredients and beat until mixed. Stop to scrape the bowl sides and bottom with a spatula as needed.
5. Step 5: With the mixer on low, slowly add the water and 10 drops of purple gel food color. Mix just until combined. Adjust color by adding more gel color if desired, being careful not to overmix.
6. Step 6: For easier filling, use a pancake dispenser to fill cupcake liners a bit over halfway.
7. Step 7: Bake for 15-20 minutes or until a toothpick inserted comes out with a few moist crumbs. Avoid opening the oven before 15 minutes. If using mini cupcake liners, check for doneness after 9 minutes.
8. Step 8: Let cupcakes cool in the pan for 3-5 minutes, then transfer to a cooling rack to cool completely.
9. Step 9: For the frosting, beat butter in a large bowl until smooth. Add 4 cups powdered sugar and mix until smooth.
10. Step 10: Add vanilla extract and milk, mixing until smooth. Then add the remaining 4 cups powdered sugar and mix until smooth. If too soft, add sugar 1/2 cup at a time.
11. Step 11: Divide buttercream evenly into 4 bowls. Add 7-10 drops of purple, blue, orange, and pink gel colors to each bowl respectively, mixing well.
12. Step 12: Prepare your work area with parchment or plastic wrap to prevent staining. Fit a piping bag with a large star tip (or preferred tip).
13. Step 13: Lay out 15 inches of plastic wrap and spread 1/3 of the purple buttercream in a 6×6 inch square. Layer blue, orange, then pink buttercream on top, spreading each carefully.
14. Step 14: Roll the plastic wrap to form a tube with the buttercream layers inside. Make sure the rolled size fits into your piping bag.
15. Step 15: Insert the rolled buttercream into the piping bag. Perform a test pipe to bring the buttercream to the tip.
16. Step 16: Pipe the frosting onto each cooled cupcake and decorate with edible glitter stars or sprinkles.
17. Step 17: Repeat the frosting process with remaining buttercream and cupcakes.
18. Step 18: Refrigerate cupcakes for at least one hour before serving to set the frosting.
19. Step 19: Enjoy your colorful, delicious unicorn cupcakes!

Tips & Variations

• Use a pancake dispenser or piping bag to fill cupcake liners easily and cleanly without mess.
• Adjust the intensity of gel food color gradually to get your perfect shade without over-mixing the batter.
• Try different frosting tips for unique decorating effects to match your party theme.
• For a dairy-free option, substitute milk and butter with suitable plant-based alternatives.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, let them come to room temperature for about 20 minutes for the best texture and flavor. If needed, you can gently warm them in a microwave for 10-15 seconds, but avoid overheating to keep the frosting intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them cooled in an airtight container. Frost them just before serving for the freshest appearance and taste.

What if I don’t have gel food coloring?

Gel food coloring gives vibrant colors without thinning the batter or frosting. If unavailable, you can use liquid food coloring, but add sparingly and adjust frosting consistency as liquid may soften it.

Unicorn Cupcakes Recipe

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★★★★★

4.6 from 110 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 16 cupcakes 1x

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Description

Delight in these magical Unicorn Cupcakes featuring a moist, fluffy vanilla base colored with vibrant purple hues and topped with a multi-colored, creamy buttercream frosting. Perfect for celebrations or whenever you want to add a sprinkle of whimsy to your day.

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Ingredients

Scale 1x2x3x

Cupcake Batter

• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 2/3 cup water
• Purple/Violet gel food color, about 10-15 drops

Buttercream Frosting

• 2 cups (4 sticks / 550 grams) unsalted butter, room temperature
• 8–9 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons milk
• Purple gel food color, about 7-10 drops
• Blue gel food color, about 7-10 drops
• Pink gel food color, about 7-10 drops
• Orange gel food color, about 7-10 drops

Decoration

• Edible glitter stars or sprinkles

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake or muffin pan with cupcake liners and set aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined and set aside.
3. Mix Wet Ingredients: In a mixing bowl, whisk together milk, vegetable oil, vanilla extract, and eggs on medium speed for about 1 minute until fully combined.
4. Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, beating until well blended. Use a spatula to scrape the sides and bottom to incorporate everything evenly.
5. Add Water and Color: With the mixer on low, slowly add the water and approximately 10 drops of purple gel food color. Mix just until combined, adding more color if you want a deeper shade. Avoid over-mixing.
6. Fill Cupcake Liners: Fill cupcake liners just a little over halfway. For easier filling, use a pancake dispenser or spoon carefully to avoid mess.
7. Bake: Bake the cupcakes in the preheated oven for 15-20 minutes. Start checking at 15 minutes by inserting a toothpick—a few moist crumbs are OK, but no raw batter. For mini cupcakes, bake 9-12 minutes, checking from 9 minutes onwards.
8. Cool: Let the cupcakes cool in the pan for 3-5 minutes, then transfer to a wire rack to cool completely.
9. Prepare Buttercream: In a large bowl, beat the butter until smooth. Add 4 cups of powdered sugar and beat again until smooth.
10. Add Vanilla and Milk: Mix in vanilla extract and milk until smooth.
11. Add Remaining Sugar: Add the remaining powdered sugar gradually and mix until smooth. If frosting is too soft, add more powdered sugar by 1/2 cup increments until desired consistency.
12. Divide Frosting: Split the buttercream evenly into 4 medium bowls.
13. Color the Frosting: Add purple gel color to one bowl, blue to a second, orange to the third, and pink to the fourth, stirring each thoroughly.
14. Prepare for Piping: Cover your workspace with parchment or plastic to protect from staining. Set a piping bag fitted with a large star tip ready.
15. Create Multi-Colored Frosting Roll: Spread roughly 1/3 of purple frosting into a 6×6 inch square on a 15-inch piece of plastic wrap. Layer blue frosting on top, then orange, then pink, spreading each layer carefully.
16. Roll Frosting: Roll the plastic wrap tightly into a tube containing the layered frostings. Ensure this roll fits inside your piping bag.
17. Fill Piping Bag: Insert the rolled frosting into the piping bag and perform a test pipe to move frosting toward the tip.
18. Pipe Cupcakes: Pipe the frosting onto each cupcake in swirls and decorate with edible glitter stars or sprinkles.
19. Repeat: Continue piping and decorating with the remaining cupcakes and frosting.
20. Chill: Refrigerate the cupcakes for at least one hour before serving to allow frosting to set.
21. Serve and Enjoy: Remove from fridge, let come to room temperature if preferred, and serve your magical unicorn cupcakes.

Notes

• Do not open the oven door before 15 minutes of baking to prevent cupcakes from collapsing.
• For more intense cupcake color, add gel coloring gradually but avoid over-mixing batter.
• Use a pancake dispenser or similar tool for a mess-free cupcake batter transfer.
• Adjust powdered sugar in frosting if it becomes too soft or too stiff.
• Protect your work surface when handling gel colors as they can stain easily.
• Refrigeration helps the frosting firm up, enhancing texture and appearance.
• Mini cupcakes require less baking time; check at 9 minutes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: unicorn cupcakes, vanilla cupcakes, colorful cupcakes, buttercream frosting, party cupcakes, colorful frosting