Colourful Piñata Cupcakes


There’s so much fun to be had when baking with little ones and it really gives them the opportunity to get hands-on in the kitchen and express themselves.
I wanted to come up with an exciting recipe that will make you and your children smile, I love the idea of a hidden surprise inside a baked treat so piñata cupcakes with rainbow icing were the obvious choice.


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 milk 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.


Content provided by Amy Treasure for Belling's Summer Holiday Club.


Prep time: 35 mins

Cook time: 20 mins

Serves: 18

  • 290g plain flour

  • 280g caster sugar

  • 3tsp baking powder

  • 1/2tsp salt

  • 110g unsalted butter, at room temperature

  • 240ml whole milk

  • 2 eggs

  • 1tsp vanilla extract

  • 18tsp sprinkles

  • 600g icing sugar (icing)

  • 225g unsalted butter, at room temperature (icing)

  • 60ml whole milk (icing)

  • 1tsp vanilla extract (icing)

  • Gel food colouring, various colours (icing)

  • Sprinkles to decorate