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Unicorn Cupcakes Recipe

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★★★★★

4.8 from 144 reviews

These whimsical Unicorn Cupcakes feature a moist, fluffy vanilla base delicately infused with purple gel food color for a magical hue. Topped with vibrant, multi-colored swirl buttercream frosting, these cupcakes are perfect for parties, celebrations, or any time you want to add a touch of fantasy to your dessert table. The buttercream is divided into four vibrant colors—purple, blue, orange, and pink—that are layered and piped to create a beautiful, festive look.

Ingredients

Scale

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 drops (adjust as desired)

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
  • Blue gel food color
  • Pink gel food color
  • Orange gel food color
  • Edible glitter stars or sprinkles for decoration

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and line a cupcake or muffin pan with cupcake liners. Set aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set this aside.
  3. Mix Wet Ingredients: In a mixer bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs on medium speed for about 1 minute until fully combined and smooth.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, beating until just combined. Scrape down the sides and bottom of the bowl to ensure everything is mixed evenly.
  5. Add Water and Color: With the mixer on low speed, slowly add the water and about 10 drops of purple gel food color. Mix just until incorporated. Scrape the bowl sides as needed. Add more gel color if you want a deeper purple, but avoid over-mixing.
  6. Fill Cupcake Liners: Because the batter is thin, use a pancake dispenser or spoon to fill each cupcake liner a little over half full for consistent sizes and minimal mess.
  7. Bake: Place the pans in the oven and bake for 15-20 minutes. Do not open the oven until at least 15 minutes have passed. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs but no raw batter. Mini cupcakes will require 9-12 minutes.
  8. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 3-5 minutes before transferring to a wire rack to cool completely.
  9. Prepare Buttercream: In a large mixing bowl, beat the butter until smooth and creamy.
  10. Add Sugar: Add 4 cups of powdered sugar and beat until fully incorporated and smooth.
  11. Add Vanilla and Milk: Stir in vanilla extract and milk, mixing until smooth and creamy.
  12. Add Remaining Sugar: Add the remaining 4-5 cups of powdered sugar gradually, beating until the frosting reaches a spreadable consistency. If too soft, add powdered sugar 1/2 cup at a time until desired firmness.
  13. Divide Frosting: Evenly divide the buttercream into four medium-sized bowls.
  14. Color Frosting: Add 7-10 drops of purple gel color to one bowl, blue to the second, orange to the third, and pink to the fourth. Stir each until the colors are fully blended.
  15. Prepare Piping Bag: Cover your workspace with parchment or plastic wrap to prevent staining. Use a piping bag fitted with a large star tip or your preferred piping tip.
  16. Layer Colored Frosting: Lay out a 15-inch piece of plastic wrap. Spread one-third of each colored buttercream in sequential layers (purple, blue, orange, then pink) on the plastic wrap, forming roughly a 6×6 inch square for each layer.
  17. Form Frosting Log: Carefully roll the plastic wrap around the layered frosting to create a tube, ensuring it fits inside the piping bag you are using.
  18. Fill Piping Bag: Insert the plastic wrap tube of frosting into the piping bag. Squeeze gently to bring frosting closer to the tip, doing a test pipe to prepare.
  19. Pipe and Decorate: Pipe swirled frosting onto each cooled cupcake. Decorate with edible glitter stars or sprinkles as desired.
  20. Repeat: Continue piping and decorating the remaining cupcakes until all are frosted.
  21. Chill: Refrigerate the frosted cupcakes for at least one hour before serving to set the frosting.
  22. Serve: Enjoy your enchanting unicorn cupcakes with friends and family!

Notes

  • If you want more intense purple cupcake color, add gel food coloring gradually without over-mixing to avoid batter collapse.
  • Do not open the oven door before 15 minutes to prevent cupcakes from deflating.
  • For mini cupcakes, reduce baking time to about 9-12 minutes and begin checking early.
  • Use a piping bag with a large star tip for best frosting swirl effect, but feel free to use your favorite tip.
  • Work on a protected surface when handling gel food colors to avoid staining.
  • Buttercream can be refrigerated overnight; bring to room temperature and re-whip before piping.
  • Use room temperature butter for smoothest frosting texture.

Keywords: cupcakes, unicorn cupcakes, colorful cupcakes, vanilla cupcakes, buttercream frosting, party cupcakes, easy cupcake recipe

Find it online: https://foodbylina.com/unicorn-cupcakes-recipe/