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A cupcake cut in half with sprinkles cascading out from it

Piñata Cupcakes with Rainbow Icing

Course: Cupcakes
Cuisine: British
Keyword: Piñata Cupcakes, Rainbow Icing, Vanilla Cupcakes
Skill level: Easy
Prep Time: 30 minutes
Cook Time: 18 minutes
Servings: 18 cupcakes
Calories: 432kcal
Author: Amy Treasure
Vanilla piñata cupcakes filled with sprinkles and topped with rainbow coloured icing - the kids will love these!
Print Recipe


  • 290 g plain flour 1 3/4 cups
  • 330 g caster sugar 1 1/2 cups
  • 3 tsp baking powder
  • .5 tsp salt
  • 110 g unsalted butter, at room temperature 1 stick or 1/2 cup
  • 240 ml whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 18 tsp sprinkles

For the Rainbow Buttercream

  • 600 g icing sugar
  • 225 g unsalted butter, at room temperature
  • 60 ml whole milk
  • 1 tsp vanilla extract
  • gel food colouring in various colours
  • sprinkles to decorate


  • Preheat the oven to 175ºC/ 160ºC Fan/ Gas 4
  • Add the flour, caster sugar, baking powder, salt and butter to a large mixing bowl and beat slowly for a few minutes until the consistency turns to sand.
  • Pour in half the milk and mix briefly.
  • In a separate bowl whisk the eggs, vanilla extract and remaining milk. Pour the milky mixture into the flour mixture and beat for a couple of minutes until just mixed. Scrape down the bowl a couple of times during this process. Remember not to overmix.
  • Divide the batter between 18 cupcake cases filling them half full.
  • Bake for 18 minutes or until a skewer inserted into the middle comes out clean. The cupcakes will be browned and should spring back when touched in the centre with your finger. Leave the cupcakes to completely cool.
  • Once cool, core the centres of the cupcakes and fill them up with sprinkles.

To make the Rainbow Buttercream Icing

  • Add the butter to a stand mixer and beat for 3-4 minutes until creamy. This can be done with an electric handheld mixer or by hand but it will take longer.
  • Add the icing sugar to the butter a few tablespoons at a time until fully incorporated.
  • On low speed, add the milk and vanilla extract then turn the speed up to high and beat for several minutes until the buttercream is light and fluffy.
  • Divide the buttercream icing between 5 bowls and colour each bowl with a smidge of gel food colouring.
  • Transfer the icing into disposable piping bags (without tips).
  • Fit your main piping bag with a piping tip and pipe lines of each coloured icing into it until you run out of space.
  • Pipe swirls of rainbow icing on top of the piñata cupcakes and decorate the tops of the cupcakes with a few more sprinkles.


Calories: 432kcal | Carbohydrates: 70g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 77mg | Potassium: 128mg | Fiber: 1g | Sugar: 56g | Vitamin A: 520IU | Calcium: 64mg | Iron: 0.9mg