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Unicorn Cupcake with Unicorn Cream Cheese Frosting

Cherry and almond cupcakes with beautiful purple, pink and blue swirled frosting. Topped with pastel sprinkles and nuts.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 16
Author Jessica (swankyrecipes.com)

Ingredients

For the Cupcake Batter

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs
  • 1/2 tablespoon pure vanilla extract
  • 1 + 1/2 teaspoons almond extract
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 + 2/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/2 cup full-fat sour cream
  • 1/2 cup chopped maraschino cherries

For the Unicorn Frosting

  • 6 tablespoons unsalted butter, at room temperature
  • 6 tablespoons vegetable shortening *see notes for alternative
  • 3 cups confectioner's sugar
  • 8 ounces cream cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extact
  • red food coloring ( I used Wilton )
  • blue food coloring ( I used Wilton)
  • spring time sprinkles

Instructions

To make the cupcakes

  • Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners; set aside.
    In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes.  
    Add eggs, one at a time. Increase speed to medium; beat for 3 minutes.
    Beat in vanilla extract, almond extract, salt, baking soda, and baking powder.  Scrape down the sides of the bowl and continue to beat 1 minute.
    Slowly beat in heavy cream. Beat in flour, a little at a time. Beat in sour cream until incorporated. Scrape down sides of the bowl, beat for a few more seconds.
    Spoon batter about 1/2 full. 
    Carefully press in finely chopped maraschino cherries into the top of each cupcake.
    Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. 
     Allow to cool completely.

To make the unicorn frosting

  • Beat softened butter, shortening and confectioners' sugar for 3-5 minutes. 
    Beat in 1/4 softened cream cheese at a time. 
    Beat in vanilla and almond extract and a pinch of salt. Beat for an additional 3 minutes.
    Reserve 1/3 cup frosting and add a bunch of blue food coloring until a medium dark hue is achieved.
    Reserve 1/3 cup frosting and add a bunch of red food coloring until a deep red color forms (not pink, but red).
    Fill a pastry bag with a Russian ball tip.  Add white frosting to half the bag.  Add dots of red and blue color frosting ( 2 blue dots and 2 red dots).  Fill with white frosting then repeat with 2 blue dots and 2 red dots.
    Refrigerate pastry bag for 30 minutes to harden.  
    Pipe cupcakes.  Repeat until cupcakes are frosted.
    Place cupcakes in refrigerator to chill after pilling to hold shape.
    Top will spring color sprinkles.
    *****Color will develop from a pink and blue to a purple and pink over time.  Even as cupcakes are sitting, they will develop into a different color, be patient.  Colors will blend over time.
     ***Frosting needs to be cold to pipe. Refrigerate frosting in bag between pipping.
    **Vegetable shortening is used to hold the shape of the frosting better in high humidity or hot places.  I recommend using it to hold the shape of the frosting.  However, you may replace the shortening with unsalted butter. 

Notes

  1.  Use Russian Ball Tip to frost cupcakes.  Here is an Amazon link to the ones I have.
  2. Cupcake Alternative - use white cake mix and add 1/4 cup all-purpose flour to the batter.  Then follow package directions.  Add diced cherries to top and bake.