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Pink Oreo Unicorn Cupcakes


  • Author: Laura
  • Total Time: 40 minutes
  • Yield: about 24 cupcakes 1x

Ingredients

Scale

Cupcakes

2 ¾ cups all-purpose flour

¼ cup tapioca starch

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon sea salt

2 sticks unsalted butter, room temperature

4 large eggs

1 cup milk (I used ½ cup heavy cream and ½ cup skim milk – use what you love)

1 tablespoon vanilla bean paste

¾ cup unicorn or white chocolate chips

1 package Oreo cookies

Frosting

2 sticks unsalted butter, room temperature

1 pound confectioners’ sugar

24 tablespoons heavy cream

2 teaspoons vanilla bean paste

Unicorn chips for topping


Instructions

Make the cupcakes.  Preheat oven to 350 degrees F.  Line 2 muffin pans with cupcake liners.  If you only have one muffin pan, feel free to make mini or large cakes instead, and adjust the baking time up about ten minutes.

In a large bowl, whisk together flour, tapioca, baking powder, and sea salt.  In another large bowl, beat butter and sugar until light and fluffy, using a hand or stand mixer.  Beat in the eggs one at a time.   Alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the flour.  Stir in the vanilla and chips until combined.

Place an Oreo in the bottom of each cupcake liner.  If making a cake, crumble them into the batter.  Top each Oreo with a scoop of batter, filling all the way to the top.  Bake 15-20 minutes until fragrant, golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool cupcakes completely.  Once cool, make the frosting.  In a large bowl, beat butter until light and fluffy, using a hand or stand mixer.  Slowly beat in sugar until the frosting begins to come together.  Slowly add the cream, beating until the frosting becomes light in texture and creamy.  This can take five minutes.  Beat in the vanilla.

Spoon the frosting into a zipper bag and cut off the very tip of a lower corner.  Smoosh the frosting into that corner and pipe swirls of frosting on each cupcake.  Top with chips and serve.  Cupcakes may be stored in an airtight container at room temperature for up to 3 days or refrigerated up to 5 days.

Notes

Cupcakes adapted from Billy’s Bakery via Martha Stewart Living

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes