Introduction

Unicorn cupcakes are a magical treat perfect for celebrations or any time you want to brighten your day. With vibrant, swirled buttercream and moist vanilla cupcakes, they’re as delightful to look at as they are to eat.

A single cupcake with a purple base, set on a white marbled surface, is shown with its purple liner peeled down to the bottom. The top frosting layer is tall and swirled with bright colors of purple, blue, and touches of orange, creating a smooth, thick spiral. Small silver star-shaped sprinkles are scattered over the frosting, adding shine and texture. The background shows blurred cupcakes with similar styling, emphasizing the main cupcake's detailed frosting and glittering sprinkles. photo taken with an iphone --ar 4:5 --v 7

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
3 tablespoons milk
Purple gel food color
Blue gel food color
Pink gel food color
Orange gel food color

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a cupcake or muffin pan with cupcake liners.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
Step 3: In a mixer bowl, whisk the milk, vegetable oil, vanilla extract, and eggs on medium speed until fully combined, about 1 minute.
Step 4: Gradually add the dry ingredients to the wet ingredients, beating until well combined. Occasionally scrape the sides and bottom of the bowl with a spatula.
Step 5: With the mixer on low, slowly add the water and about 10 drops of purple gel food color. Mix just until combined, scraping the bowl as needed. Add more gel color if a deeper purple is desired, but avoid overmixing.
Step 6: The batter will be thin. For easier filling, use a pancake dispenser or similar tool to fill the cupcake liners a little over halfway.
Step 7: Bake for 15-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. Avoid opening the oven before 15 minutes. For mini cupcakes, start checking after 9 minutes.
Step 8: Let cupcakes cool in the pan for 3-5 minutes, then transfer to a cooling rack until completely cool.
Step 9: For the frosting, beat the butter in a large bowl until smooth. Add 4 cups of powdered sugar and mix until smooth.
Step 10: Add the vanilla extract and milk, mixing until smooth. Then add the remaining powdered sugar and mix again. If the buttercream is too soft, add extra powdered sugar ½ cup at a time.
Step 11: Divide the buttercream equally into four bowls.
Step 12: Add 7-10 drops of purple gel food color to one bowl, blue to another, orange to the third, and pink to the last. Stir each until fully combined.
Step 13: Prepare your work surface by covering it with parchment or plastic wrap to avoid stains from the gel colors. Fix a piping bag with a large star tip or your preferred tip.
Step 14: Lay a 15-inch piece of plastic wrap on the counter. Spread about 1/3 of the purple buttercream into a 6×6 inch square in the center.
Step 15: Carefully layer 1/3 of the blue buttercream on top of the purple, then 1/3 of the orange on top of the blue, followed by 1/3 of the pink on top of the orange.
Step 16: Roll the plastic wrap around the layered buttercream to form a tube. Ensure the rolled buttercream fits inside your piping bag.
Step 17: Place the rolled buttercream inside the piping bag and perform a test pipe to bring the frosting closer to the tip.
Step 18: Pipe the multicolored buttercream onto the cooled cupcakes and decorate with edible glitter stars or sprinkles if desired.
Step 19: Repeat the frosting and decorating process with the remaining buttercream and cupcakes.
Step 20: Refrigerate the cupcakes for at least one hour before serving to let the frosting set.
Step 21: Enjoy your beautiful and delicious unicorn cupcakes!

Tips & Variations

If you prefer a stronger color, add gel food color gradually, but avoid overmixing to maintain a light, fluffy texture.
Use a pancake dispenser or squeeze bottle to fill cupcake liners neatly and avoid mess.
Try different piping tips for unique frosting patterns and designs.
Add edible glitter or pearl sprinkles for an extra magical touch.
For a dairy-free option, substitute whole milk with almond or oat milk and use dairy-free butter.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

How to Serve

A close-up view of a cupcake with three main layers: the bottom layer is a moist purple cake base with a slightly rough texture, sitting inside a peeled back purple cupcake wrapper; the top layer is a swirl of smooth, creamy frosting in vibrant purple, blue, and a hint of orange, piped in neat vertical ridges spiraling up to a pointed peak; scattered over the frosting are small, shiny white star-shaped sprinkles that add sparkle. The cupcake rests on a white marbled surface, with blurred similar cupcakes in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes up to two days in advance and store them in an airtight container at room temperature. Frost them just before serving for the best appearance and texture.

How do I prevent the buttercream from being too soft?

If your buttercream is too soft, gradually add more powdered sugar, about ½ cup at a time, and continue mixing until it reaches the desired consistency. Also, make sure your butter is at room temperature—not too warm.