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Unicorn Frappuccino Cupcakes

by Nick Makrides
Unicorn Frappuccino Cupcakes

Each year Starbucks releases fun and seasonal drinks. One of my favorite ones was during the unicorn trend with the release of their Unicorn Frappuccinos! That’s what these delicious vanilla and jello flavored Unicorn Frappuccino Cupcakes cupcakes are inspired by!

What do Unicorn Frappuccino Cupcakes taste like?

My Unicorn Frappuccino Cupcakes not only look exactly like the drink but in cupcake form! I decided to flavor them with blue and red jello crystals on top. I think both are raspberry flavored. The mountain of frosting on top of whipped cream just like the drink. And if that’s not delicious-sounding enough they’re filled with raspberry goo (see recipe for how to make this delicious filling)!

Although Unicorn Frappuccino Cupcakes aren’t going to keep you cool during warmer weather, they’ll certainly keep you looking cool. Can you imagine eating these beach or poolside?

My Favourite thing about them…

Is just how close they look to the real thing! I love how creative Starbucks drinks can be. And I love how colorful these cupcakes are. Now I come to think of it, the pink and blue colors go so perfectly well together and these would make for some super cute gender reveal desserts!

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!

N x

Unicorn Frappuccino Cupcakes

Unicorn Frappuccino Cupcakes

Serves 20

5 from 1 vote
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups plain all-purpose flour
  • 1 1/4 cups caster superfine sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream whole milk
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 drops blue food gel
  • 2 drops pink food gel
  • 3 tbsp blue jello powder + extra to sprinkle
  • 3 tbsp raspberry jello powder
  • Freeze dried raspberry to sprinkle crushed to a powder

Pink filling

  • 1 cup sweetened condensed milk
  • 1 tsp raspberry essence
  • 2 drops pink food gel

Frosting

  • 2 1/4 cups heavy cream
  • 3 tbsp sweetened condensed milk
  • 1 tsp vanilla extract


Instructions

Pink filling

  • Combine sweetened condensed milk, raspberry essence and pink food gel in a bowl. Mix until well combined and then transfer to a piping bag. Set aside.

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Split batter into two bowls. One with 1/3 and the other with 2/3. Add blue food dye and blue jelly powder to the bowl with 1/3 and mix until well combined. Add pink food dye and raspberry jelly powder to the other and mix until well combined.
  • Add the blue batter to a piping bag and pipe zig zags on the inside of white cupcake liners.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

Frosting

  • Add cream, condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.
  • To finish cupcakes core the centre and fill with strawberry filling. Next, fit the end of a piping bag with a Wilton 1M piping tip and frost a swirl on top.
  • Finish off with a sprinkle of blue jelly and crushed, freeze dried raspberries.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Calories : 320kcal
Carbonhydrates: 28g
Protein: 4g
Fat: 22g
Saturated Fat: 15g
Trans Fat : 1g
Cholesterol: 55mg
Sodium: 157mg
Potassium : 113mg
Fiber: 1g
Sugar : 10g
Vitamin A: 585IU
Vitamin C: 1mg
Calcium: 111mg
Iron: 1mg
Nutrition Disclosure

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