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sliced open unicorn cupcake with sprinkles inside

Unicorn Cupcakes

Unicorn Cupcakes are such a fun way to celebrate a birthday! Fill vanilla cupcakes with sprinkles and top with a swirled colorful frosting. Kids and adults will love this easy cupcake recipe!
Course Dessert
Cuisine American
Keyword cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 dozen cupcakes
Calories 314kcal
Author Dorothy Kern


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


  • 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.
  • Divide the frosting into 3 bowls. Color each a different color: pink, blue, purple.
  • 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).
  • 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.
  • Frost cupcakes with the swirl frosting. Top with additional sprinkles, if desired.
  • Store in an airtight container in refrigerator for up to 4 days.



Serving: 1cupcake | Calories: 314kcal | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 156mg | Fiber: 2g | Sugar: 24g