Name: Easy Unicorn Cupcakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 1.5 cups all-purpose flour; 1 cup granulated sugar; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 0.5 cup unsalted butter (softened); 2 large eggs (room temperature); 1 teaspoon vanilla extract; 0.5 cup whole milk (room temperature); 4 drops food coloring (various colors); 0.5 cup rainbow sprinkles

These Easy Unicorn Cupcakes are basically happiness in a paper cup. Fluffy, sweet, and totally over-the-top with sprinkles and frosting – what’s not to love? They’re perfect for birthdays, parties, or just when you need a little pick-me-up. And honestly, who doesn’t need a little sparkle in their day? Trust me, even if you’re not a baker, you can nail these. They’re seriously foolproof.

My little girl, Lily, is OBSESSED with unicorns. Like, everything has to be unicorn-themed. So, naturally, when her birthday rolled around, she demanded unicorn cupcakes. Now, I’m not gonna lie, I’m no pastry chef. My baking skills are… well, let’s just say they’re “rustic.” But I wanted to make her happy, so I gave these a shot. And guess what? They were a HUGE hit! Even my husband, who claims he doesn’t like “girly” stuff, devoured like three of them. Now, they’re a staple anytime we need a sugar rush or just want to celebrate… surviving the week.

Why You’ll Love This Easy Unicorn Cupcakes Recipe

Because they are ridiculously cute. Seriously, look at them!
They’re surprisingly easy to make. Even if you mess up the frosting (I’ve been there), they still taste amazing.
SPRINKLES. Need I say more?
They make everyone happy. I swear, cupcakes have magical powers.
They’re the perfect excuse to eat cake for breakfast. No judgement here.

How to Make It

Okay, so first things first, you gotta preheat your oven. Don’t forget! I always forget. Crank that sucker up to 350°F (175°C). While it’s heating up, grab your cupcake tin and those cute little paper liners.

Now, for the batter. Cream together the butter and sugar. I use a mixer, but you could probably do it by hand if you’re feeling ambitious. Once it’s all fluffy, beat in the eggs one at a time. Don’t overmix! Seriously, overmixing is the enemy of fluffy cupcakes.

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Again, don’t overmix!

Time for the fun part! Divide the batter evenly among the cupcake liners. Fill them about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!

While the cupcakes are cooling, make the frosting. Beat together the butter and powdered sugar until it’s light and fluffy. Add the milk and vanilla extract and beat until smooth. If you want to get fancy, you can divide the frosting into different bowls and add food coloring to create a rainbow effect.

Once the cupcakes are completely cool, frost them with your favorite frosting. Now, for the pièce de résistance – the sprinkles! Go wild! Add edible glitter, unicorn horns, whatever your heart desires.

Ingredient Notes

All-Purpose Flour: You know, the usual. If you’re feeling fancy, you can use cake flour, but honestly, all-purpose works just fine. I’ve even used whole wheat in a pinch (don’t judge).
Unsalted Butter: Gotta be softened! I always forget to take it out of the fridge and then I’m microwaving it and it melts too much. Don’t be like me.
Granulated Sugar: Because, duh, sweetness! I sometimes throw in a little brown sugar for extra flavor, but that’s just me being extra.
Eggs: They bind everything together. Don’t skip ‘em! I tried using applesauce once… disaster.
Baking Powder: This is what makes the cupcakes all fluffy and magical. Don’t forget it, or you’ll end up with sad, flat cupcakes.
Milk: Any kind will do! I usually use regular milk, but almond milk works too.
Vanilla Extract: Adds a little extra flavor. You can use imitation if you’re broke (no shame).
Powdered Sugar: For the frosting! This stuff is MESSY. Prepare for a powdered sugar explosion.
Food Coloring: Optional, but essential for unicorn vibes! I like using gel food coloring because it’s more vibrant.
Sprinkles: Because sprinkles make everything better. End of story.

Recipe Steps:

Preheat: Set oven to 350°F (175°C) and line a cupcake tin with paper liners.
Cream: Beat butter and sugar until light and fluffy.
Add: Mix in eggs one at a time, being careful not to overmix.
Combine: Whisk flour, baking powder, and salt in a separate bowl.
Mix: Gradually add dry ingredients to wet ingredients, alternating with milk, until just combined.
Fill: Divide batter evenly into cupcake liners, about 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool: Let cool in the tin for a few minutes, then transfer to a wire rack.
Frost: Beat butter and powdered sugar until light and fluffy, then add milk and vanilla.
Decorate: Frost cupcakes and add sprinkles and decorations as desired.

What to Serve It With

Honestly? Nothing. These are perfect on their own. But if you’re feeling fancy, you could serve them with a scoop of ice cream or a glass of milk. Or, you know, a mimosa. I won’t judge.

Tips & Mistakes

Don’t overmix the batter! Seriously, it’s the key to fluffy cupcakes.
Make sure the cupcakes are completely cool before frosting them, or the frosting will melt.
If your frosting is too thick, add a little more milk. If it’s too thin, add a little more powdered sugar.
Don’t be afraid to get creative with the decorations! Unicorn horns, edible glitter, rainbow sprinkles… the possibilities are endless.
I once tried to make these with my toddler “helping.” Let’s just say there was flour EVERYWHERE. Maybe make them when the kids are napping. Just a suggestion.

Storage Tips

Store leftover cupcakes in an airtight container at room temperature. They’ll stay fresh for a few days, but let’s be real, they’ll probably be gone before then. And eating them cold? Totally acceptable. I’ve definitely had one (or two) for breakfast. Don’t tell anyone.

Variations and Substitutions

Want to make chocolate cupcakes? Add some cocoa powder to the batter. Boom, chocolate unicorn magic.
Out of milk? Use sour cream or yogurt instead. It’ll make the cupcakes extra moist.
Don’t have vanilla extract? Use almond extract or lemon extract instead. Or just skip it!
I once tried to make these with coconut flour because I was trying to be “healthy.” Big mistake. Don’t do it.
No sprinkles? Use chopped nuts, chocolate chips, or even crushed Oreos. Anything goes!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap the flour for a gluten-free blend. I’ve done it with Bob’s Red Mill, and it was still delish! Might be a little denser, but who cares? It’s cake!

Do I have to use a mixer? My arm gets tired.

Nah, you can do it by hand if you’re feeling hardcore. Just make sure your butter is REALLY soft. Otherwise, you’ll be there all day.

Can I use store-bought frosting?

Girl, YES. No shame in that game. Sometimes, you just need a shortcut. Nobody will know the difference (except you, but that’s our little secret).

How much food coloring should I use? I don’t want them to look like radioactive waste.

Start with a little, and add more until you get the desired color. Remember, a little goes a long way! I usually use gel food coloring because it’s more concentrated.

What if I burn them?

Okay, we’ve all been there. Scrape off the burnt parts and cover them with extra frosting. Nobody will know! Or, you know, just order pizza.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Easy Unicorn Cupcakes Recipe