Unicorn Cupcakes

As unicorn cupcakes go you really cannot get any easier or quicker than this fun little cupcake. I’ve included a confetti cake recipe that’s out of this world but as always if you’re short on time you can always use a boxed cake or go by your local bakery. Then just follow the tutorial below. The kids will love helping and eating these cupcakes.

 

Unicorn Cupcakes

Course Dessert
Cuisine American
Author Jennifer Grooms

Ingredients

  • 1/2 C. butter softened to room temperature
  • 2 eggs
  • 1 C. granulated sugar
  • 2 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1/2 C. milk
  • 1/8 C. Wilton multi-color sprinkles
  • Pink gel food coloring
  • Teal gel food coloring
  • Purple gel food coloring
  • 3 C. powdered sugar
  • 1/3 C. butter softened to room temperature
  • 2 tsp. vanilla extract
  • 1-2 tbsp. milk
  • Multi-color cupcake liners I used aqua, purple and bright pink
  • Mini marshmallows
  • Gold sprinkles
  • Unicorn Horn Candy Icing Decoration I found mine at Hobby Lobby
  • Disposable piping bag
  • Star frosting tip
  • 3 large freezer storage bags
  • Plastic wrap
  • Kitchen scissors

Instructions

  1.  Preheat the oven to 350 degrees and line a 12-count muffin tin with cupcake liners.

  2. Combine the 1/2 cup butter, 2 eggs, sugar, vanilla extract, baking powder and milk, mixing well.

  3.  Add in 1/8 cup of multi-colored sprinkles and stir lightly to combine.

  4. Fill each cupcake about 3/4 full.

  5. Bake 18-20 minutes. Insert a toothpick around 18 minutes. If it comes out 'clean' the cupcakes are done.

  6. Remove from the oven and let cool completely prior to decorating.

  7. Once the cupcakes have cooled, combine the powdered sugar, 1/3 cup softened butter, vanilla extract and milk. Once the frosting has reached your desired consistency divide into 3 small dishes.

  8. Add 1 drop of gel food coloring to each bowl of frosting and stir to combine.

  9. Lay out a long piece of plastic wrap on the counter (you can always trim).

  10. Fill one freezer bag with one color of frosting. Snip the corner using the kitchen scissors and gently squeeze the frosting out in a long line on the plastic wrap.

  11. Repeat step #10 with the other 2 frosting colors.

  12. Once all the frosting is lined up, gently roll the plastic wrap as shown in the photo. Place in the fridge a few minutes to firm up.

  13. Attach the star frosting tip to the disposable piping bag. Remove the frosting from the fridge. Cut in half if needed (mine was really long) and place the open end down into the frosting tip.

  14. Gently squeeze the frosting out of the bag and onto the cupcake in a circular motion.

  15. Repeat with all cupcakes.

  16. Give each cupcake a gold unicorn horn.

  17. Use the kitchen scissors to cut the mini marshmallows in half and dip the sticky side into the gold sprinkles for ears.

  18. Enjoy!!!

 

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