Description
Whimsical pastel Unicorn Cupcakes with a soft, fluffy vanilla base and swirled pastel buttercream, finished with sprinkles and edible glitter. Perfect for parties and celebrations.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (1 stick)
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- Gel food coloring, pastel pink, purple, and blue, as needed
- 3 cups frosting (buttercream or cream cheese)
- Sprinkles and edible glitter, as desired
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.
- Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract until combined.
- Combine wet and dry: Add the dry ingredients to the butter mixture in three additions, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients. Mix until just combined and smooth, do not overmix.
- Color the batter: Divide the batter evenly into three small bowls and tint each portion with gel food coloring to make pastel pink, purple, and blue.
- Fill liners for swirl effect: Drop spoonfuls of differently colored batter into each cupcake liner to create a marbled, swirled look. Fill each liner about two-thirds full.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking if your oven has hot spots.
- Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Prepare frosting swirl: Divide 3 cups frosting into two or three portions and tint each with pastel colors. Spoon colored frostings side by side into a large piping bag fitted with your preferred tip to achieve a multi-colored swirl.
- Decorate: Pipe swirled frosting onto each cooled cupcake. Finish with sprinkles and edible glitter to taste.
- Serve: Arrange on a platter or tiered stand and serve at room temperature. Store leftovers as directed below.
Notes
- Use gel food coloring for bright pastel colors without thinning the frosting.
- Let cupcakes cool completely before frosting to prevent melting and sliding.
- Freeze unfrosted cupcakes if storing long term, then thaw and frost before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Unicorn cupcakes, pastel cupcakes, party cupcakes, swirled frosting, buttercream cupcakes, kid-friendly dessert, rainbow cupcakes