Unicorn Cupcakes will be the star of your next family gathering. Perfect for a birthday party or special occasion. The cake and frosting are colored to match.
Servings: 24 cupcakes
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mold for the unicorn horn
gold edible ink marker
food coloring: pink, purple, and teal.
12-inch disposable piping bags
18-inch disposable piping bag
large decorating tip. Wilton 1M or Wilton 2D both work.
sprinkle pop sprinkles
- 1 white cake recipe or purchased boxed white cake
- 1 pkg softened cream cheese 8oz (225g)
- 1 stick softened butter (113g)
- 1 tsp vanilla
- 4 cups powdered sugar (500g)
- ¼ tsp salt
- mini marshmallows for ears
- white chocolate for horn
preheat the oven and add 24 cupcake liners to a muffin pan.
Make a white cake from either scratch or a box. Make according to the directions on the recipe or box. Once the cake is ready to put into the cupcake pan, split it into 4 bowls. You will have a little over one cup per bowl.
Add 2 drops of each color of food coloring, stir to mix well. Leave one bowl white.
Use a cookie scoop (1 tbs size) or large spoon to scoop tablespoon portions into the cupcake papers. Use one scoop of each color of cupcake batter for a cupcake. This keeps the colors from mixing and getting muddy looking. Alternately, wash the scoop between colors
Bake the cupcakes according to the directions on the recipe or box. Once the cupcakes are baked let them cool completely before frosting. 2-3 hours.
Mix together the softened cream cheese and butter. Beat with a hand mixer until creamy.
Add the powdered sugar ⅓ at a time, mixing after each addition.
Add the vanilla and salt and beat on medium for 1 minute to mix in.
Split the frosting into 3 bowls and add 1 drop of color to each bowl. Mix well until frosting is evenly colored. Scrape the bottom of the bowl to make sure there are no dark streaks on the bottom.
Decorating the Cupcakes
Put about half of each color of frosting into a 12-inch pastry bag, Don't overfill the bag. Cut about 1 inch of the tip-off of the bag and gently flatten the bag to be about 1/2 inch thick. Half of the frosting is enough for 10 - 12 cupcakes.
Stack the 3 flattened bags together and insert them into the large pastry bag with the piping tip.
Squeeze the bag until you see all 3 colors coming out. Pipe the frosting in a swirl pattern onto each cupcake. Add sprinkles, the horn, and ears. Make the horn out of white chocolate using a silicone horn mold. Color it gold with the edible gold ink pen.
Cut a mini marshmallow in half. Cut it on the diagonal, attach each half to either side of the horn to form the ears.
If you are unsure about the decorating instructions read the blog or watch the video.
The swirled frosting technique works great for 2 colors. No need for a special coupler.
Refrigerate the cupcakes if you aren't eating them right away They keep best at a temperature of about 68 degrees or less.
The undecorated cupcakes can be made ahead, placed in an airtight container and frozen for up to 2 weeks. Uncover to defrost so the cupcake top isn't soggy.
Serving: 1cupcake | Calories: 221kcal | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 248mg | Potassium: 74mg | Fiber: 1g | Sugar: 27g | Vitamin A: 295IU | Calcium: 38mg | Iron: 1mg