Best Unicorn Cupcakes

These Unicorn Cupcakes are so pretty and tasty, that is perfect for themed parties, and is a hit with kids and adults alike! I am obsessed with color purple, and I love making Galaxy Cupcakes, Magic Purple Cake and Purple Muffins.

unicorn cupcakes

Unicorn Cupcakes are so pretty and tasty! My love for purple color goes way back, and that’s why I am always excited when I get the chance to make purple desserts. I made these Unicorn Cupcakes for my son’s birthday party last year and somehow I forgot to post them. I was browsing through my photos yesterday and was pleasantly surprised when I found these.

The cupcakes were a huge hit with kids and adults. What’s not to love about them? They are soft and moist and topped with sweet vanilla buttercream. The best part of this recipe is that it’s easy to follow and you can make the cupcakes in any color you would like!

Best Unicorn Cupcakes
wow, the ice cream looks delicious, i also want to try it.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

•     24 cooled vanilla cupcakes or chocolate cupcakes
•     1/4 teaspoon salt
•     4 cups powdered sugar
•     1 cup unsalted butter softened
•     2-3 tablespoons heavy whipping cream
•     1 tablespoon vanilla extract
•     Pink blue, and purple food coloring
•     Sprinkles see note

Instructions

1. Make frosting: beat butter until creamy using a hand or a stand mixer. Slowly mix in powdered sugar, 1 cup at a time. Add salt and vanilla, then add 2 tablespoons of heavy whipping cream. Beat at medium high speed until smooth, adding more cream as needed for desired consistency.
2. Divide the frosting into 3 bowls. Color each a different color: pink, blue, purple.
3. Reynolds Kitchens Plastic Wrap Hack: lay out a piece of plastic wrap. Place one color frosting in the center and roll up like a log, squeezing the air out. Twist the ends to seal. Repeat with remaining colors of frosting. Cut of one tip of each plastic frosting log. Place all three, cut side first, into a large plastic pastry bag fitted with a 1M tip (or other desired tip).
4. Prepare the cupcakes: cut a small hole in the center of the cupcake and remove the piece of cupcake. Fill the hole with sprinkles, then replace the bit of cupcake.
5. Frost cupcakes with the swirl frosting. Top with additional sprinkles, if desired.
6. Store in an airtight container in refrigerator for up to 4 days.

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