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–+ servings

Vanilla Unicorn Cupcakes with Pink and Blue Speckled Vanilla Buttercream

Brenda Lanzilli
This recipe for homemade soft, fluffy vanilla cupcakes uses beautiful and bright Nestle's Tollhouse Unicorn Morsels to make these the prettiest little treat on the dessert table! Top with a swirl of vanilla buttercream frosting speckled with finely chopped Unicorn Vanilla chips to make the magic complete.
Print Recipe
Course Dessert
Servings 15 cupcakes

Ingredients
  

Vanilla Unicorn Cupcakes

  • 1 ¾ cake flour spoon & leveled
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 3 large egg whites at room temperature
  • 2 1/2 tsp pure vanilla extract
  • 1/2 cup full fat sour cream at room temperature
  • 1/2 cup whole milk at room temperature
  • 1 cup Nestle's Tollhouse Unicorn Morsels

Speckled Vanilla Buttercream Frosting

  • 1 cup  cup  unsalted butter soften to room temperature
  • 4 cups confectioners sugar sifted
  • ¼ cup half and half or heavy cream
  • 2 tsp vanilla extract
  • 1 cup Nestle Tollhouse Unicorn Morsels chopped very finely

Instructions
 

Cupcakes:

  • Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3 liners – this recipe makes about 15 cupcakes. Set aside.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  • Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
  • Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Frost cooled cupcakes with vanilla buttercream. I piped it on using a Wilton 2A tip. Because of the morsel speckles, I recommend using a larger tip.
  • Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

Frosting:

  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
  • Add 3 and 1/2 cups confectioners’ sugar, the half and half, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
  • Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of half and half if frosting is too thick. Add a pinch of salt if frosting is too sweet.
  • Turn off mixture to fold in the chopped unicorn morsels.
  • Use immediately or cover tightly and store for up to 1 week in the refrigerator if making in advance.
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