Piñata Cupcakes
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 cupcakes
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Calories
201 kcal
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Course
Baked Goods
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Cuisine
American
Piñata Cupcakes
Description
Piñata Cupcakes are made by creaming room temperature butter with oil and sugar until creamy, then incorporating eggs and vanilla for flavor. Flour, baking powder, and salt are whisked separately and folded alternately with buttermilk into the wet ingredients to create a smooth, well-mixed batter. The batter is portioned evenly into muffin liners to ensure uniform baking and is baked at 350°F for about 17 minutes until the tops bounce back lightly upon touch. The recipe suggests using gel food colorings to add bursts of bright colors, enhancing the visual appeal of these cupcakes.
Once cooled, the cupcakes are topped with a vanilla frosting, making them suitable for celebrations or special events where a festive look is desired. The soft texture and gentle vanilla notes make these cupcakes versatile for many gatherings while providing a moist and tender consistency from the combination of fats and buttermilk in the batter.
Ingredients
- ¼ cup unsalted butter softened to room temperature
- ¼ cup avocado oil or vegetable oil or canola oil
- ¾ cup sugar
- 2 egg room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup buttermilk
- 1 batch vanilla frosting
- Food Coloring optional, I recommend using gel food coloring
Instructions
- Preheat oven to 350F (175C) and prepare cupcake tin by lining a 12 count muffin tin with cupcake liners
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be smooth and completely combined, but avoid over-mixing.
- Evenly divide batter into your prepared muffin tin (I use an ice cream scoop to neatly portion the batter), filling each liner ⅔-¾ of the way full (do NOT overfill) and bake on 350F (175C) for 17 minutes.
- When the cupcakes are finished baking, the surface should spring back to the touch and a toothpick inserted in the center should come out mostly clean with few moist crumbs (no wet batter).
- Allow cupcakes to cool completely before continuing.
- Once cupcakes have cooled completely, use a knife to cut a hole about 1" in diameter and 1" deep into the center of each cupcake. I carve a hole using the knife and gently lift out the center. Cut the bottom off of each insert and set aside the top, which will serve as the plug for your cupcakes.
- Fill each carved hole with sprinkles (about 1 Tbsp), filling just below the brim of the cupcake. Top with your cupcake plug and gently press down. Top with vanilla frosting.
- To get the colorful swirls shown in the pictures, you will need a large piping bat fitted with a large star tip (I used an Ateco 848) and a small, clean, never used paintbrush. Dab a small drop of food coloring on the paintbrush and then use it to draw 2-3 stripes up the side of your frosting bag. Clean and dry the paintbrush well, and then repeat with two other colors. Fill the bag with frosting, and pipe over cooled, filled cupcakes.
- These cupcakes keep well when stored in an airtight container at room temperature for 2-3 days or 1 week in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 201kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 74mg | 3% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 180IU | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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