Unicorn Cupcakes

A recipe for Unicorn Cupcake! These Funfetti-style cupcakes are topped with a colorful buttercream frosting and unicorn-shaped white chocolates.

Course Dessert

Cuisine N/A

Keyword buttercream, cake, cupcake, dessert, frosting, rainbow, unicorn

Prep Time 30

Cook Time 20

Resting Time: 20

Total Time 1 10

Servings 12 Cupcakes

If making the Unicorn White Chocolate Toppers for the cupcakes, brush the desired mold with the edible glitter to decorate the horns and ears. We brushed the ears with silver or pink and brushed the horns with silver or gold.
In a microwave-safe bowl, melt the white chocolate in 15 second increments until smooth.
Transfer to a piping bag with a small tip or a ziplock bag with a small corner snipped off and pipe the white chocolate into the prepared molds.
Gently tap the molds on the work surface to settle the chocolate and remove any air bubbles.
Refrigerate the chocolate until set, about 2-4 hours.
If not using white chocolate, simply top the cupcakes with sprinkles.

Preheat oven to 350˚F (180˚C). Line 12 muffin tins with liners or grease.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, beat the butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then the vanilla extract.
In a medium bowl, combine the flour, baking powder, and salt.
Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the buttermilk, 1/3rd of the flour, the remaining buttermilk, and the remaining flour.
Transfer the mixture to the prepared muffin tins, filling them 2/3 full (I used an ice cream scoop).
Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, 20-22 minutes. Allow to cool on wire racks.

In a large bowl, beat together the butter, powdered sugar, vanilla extract, and salt until well combined.
Slowly beat in the heavy cream as needed until the buttercream is smooth and has reached the desired consistency for piping.
Divide the frosting among four bowls.
Mix one drop of pink coloring into one bowl of frosting, one drop of blue coloring in the second, one drop of green in the third, and one drop of yellow in the fourth.
Adjust the colors as needed.
Place one large (about 16 inch/41 centimeter) piece of plastic wrap flat on the work surface.
Transfer the pink frosting to the plastic wrap in a line long side to long side in the middle of the plastic wrap.
Carefully place the green frosting in a line next to the pink frosting, taking care not to mix.
Repeat with the blue and yellow frostings.
Gently roll up the plastic wrap to bring together the colors and press together just enough to remove any air and tighten.
Place the wrapped frosting in a piping bag with desired tip.
Pipe onto the cooled, room temperature cupcakes.
Top the cupcakes with unicorn white chocolate pieces or desired sprinkles.