Galaxy Cupcakes – With a Trick! [VIDEO]

Galaxy Cupcakes are easy to make with my trick for not coloring the buttercream. No more mess and fuss—these Cupcakes are super delicious, festive, and a breeze to make.

If you have seen these gorgeous cupcakes on the internet but did not want to make them because of how difficult they seemed to make, you must try this recipe! With the secret trick I put in my recipe, you can easily make incredible-looking galaxy cupcakes in just a fraction of the time with no special skills or tools. There are no extra bowls of dyed frosting to clean; you still get the same fabulous results.

Galaxy Cupcakes are pretty and mesmerizing, but usually making them can be a long process with many messy bowls, which is not the case here. Introducing you to Galaxy Cupcakes that are a breeze to make and you don’t have to color the buttercream.

With my easy coloring trick, you do not even need to dye the frosting. Just the bag. You are just going to paint the inside of your piping bag, spoon the buttercream frosting into the bag, squeeze a little bit out, and then frost your cupcakes. There is no need to make a bunch of bowls filled with dyed frosting to clean afterward. And they still turn out beautifully, just like the ones that others worked hours on.

While I wonder why the others have not figured this trick out yet, I am not against anyone letting them in on my little secret. After all, I am publishing it online for all to see. There is no reason why we should spend so much time in the kitchen when we could be out there playing in the sun with our kids or enjoying a good book or show on television.

Why you will love this recipe 

• You do not have to dye the frosting: You just spread the dye on the bag and put it in it.
• It is so much faster: It takes minutes instead of hours like those other recipes on the internet.
• No bowls to clean: You do not have a bunch of dye-filled bowls to wash.
• Everyone thinks you are magic: They do not have to know how easy it is.
• Make them in any flavor or color: It does not have to be purple. You can use red, blue, pink, orange or anything you like.

What you’ll need to make galaxy cupcakes:

• Cupcake pan – A cupcake pan with liners.
• Stand mixer – To make the cake.
• Piping bag – A piping bag with a star tip.
• Tall glass – Ensure it is heavy enough to hold your piping bag and frosting.
• Food grade paint brushes – You will need three for painting the three colors inside the bag.
• Edible glitter stars – To decorate.

The ingredients for galaxy cupcakes

For the cupcakes:

• Flour – I always use all-purpose flour, but you can use cake flour.
• Sugar – White granulated sugar is the only kind that works for this recipe.
• Baking powder – You need this ingredient for the cupcakes to rise and be light and fluffy.
• Salt – Kosher salt has the freshest flavor without any bitter aftertaste.
• Milk – I use whole milk for the richest and creamiest cupcakes
• Oil – Any vegetable oil will do. I use canola oil.
• Vanilla – I prefer and recommend 100% pure vanilla extract for the best vanilla flavor.
• Eggs – Large eggs at room temperature for the easiest incorporation.
• Water – To help everything blend well.
• Food coloring gel – I use midnight and metallic silver for this galaxy theme.

For the frosting:

• Unsalted butter – For the easiest incorporation, use room-temperature butter.
• Sugar – Powdered sugar, or icing sugar, is best for this part of the recipe.
• Vanilla – For this and everything else, I use 100% pure vanilla extract.
• Milk – Whole milk for the creamiest frosting.
• Food color – I use violet, rose pink, and metallic silver in this recipe.
• Glitter – I use edible glitter stars.

How to make galaxy cupcakes?

1. Preheat and prepare: First, set your oven for 350 degrees F and fill the cupcake tin with liners.
2. Mix the batter: While you wait for the oven to heat, whisk the flour, sugar, salt, and baking powder in a large bowl. Then, add the milk, oil, vanilla, and eggs to your stand mixer bowl and whisk on medium for about one minute until combined. Then, add the dry ingredients until combined, stopping once to scrape the sides of the bowl.
3. Add the color: Now, add the food colors and water with the low-speed mixer and let it mix until just combined. Do not overmix.
4. Fill the cupcake liners: The batter is thin. Use a pancake dispenser to make it easier. Fill them a little over halfway full and bake for 15 to 20 minutes or until a toothpick comes out clean. Start checking at the 15-minute mark. Remove and let them cool in the pan for five minutes before placing them on a cooling rack to finish cooling.
5. Make the frosting: Next, add the butter to a large bowl and mix until smooth. Then, add four cups of powdered sugar and mix until smooth. Add vanilla and mix again. Finally, add the rest of the sugar and mix until it is completely smooth.
6. Add the color: To color your frosting, start by prepping the area. Gel food coloring can stain the work area, so cover it with parchment paper or plastic wrap. Then, fix a piping bag with a large star tip, place the bag inside a large, tall glass, and turn it inside out at the opening so it will be supported with the tip on the bottom. Then, add a few drops of each gel to three bowls and use three different paint brushes to paint each color in other areas inside the bag. Cover 2/3 of the bag, overlapping some areas and leaving some tiny areas uncolored.
7. Fill and decorate: Fill the pastry bag about 2/3 of buttercream and secure it with a ring or elastic band. Pipe a little and dump it because it will be very concentrated at the tip. Then, decorate with glitter stars, pipe the buttercream on top of the cupcakes. Chill for one hour before serving.

Expert tip

Gel food color vs liquid

Many people have grown up dyeing eggs with regular easter egg dye tablets or liquid food coloring. But with gel food coloring, you get brilliant colors with just a drop or two and no unnecessary water. The traditional liquid food coloring is made of synthetic coloring with a water base. You add them drop by drop into whatever you are coloring, like frosting, or mixed with vinegar to dye Easter eggs. It is easy to find and cheap but weak. You usually need 8 to 10 drops.

The gel dye, which is what I use, is a thick glycerin or corn syrup base that comes out one thick drop at a time. You do not have to use very much of it—maybe one or two drops—because it is so concentrated. This is important in recipes like this one where you do not want to add any more liquid to the ingredients. It is harder to find, but you can usually get it at baking stores or online.

Gel paste is another choice, but it is more for professional bakers. It is hard to find and difficult to use. It is typically applied with a toothpick because you only need a tiny bit to dye a large amount. Natural food colorings are another excellent source for those allergic to synthetic dyes. They can be hard to find, expensive, and not as bright as the other choices.

Recipe variations and add-ins:

• Any color: For this galaxy theme, you can use shades of blues, greens, or pinks with black, silver, and gold. Or use any other colors you like.
• Other holidays: Try making these in orange and black for Halloween, or use red and green for Christmas. You could also make some adorable ones in different shades of pastels for Easter.
• Different flavors: The flavors of your cupcakes and frosting can be vanilla, chocolate, strawberry, lemon, butter, or whatever you like.
• Go nuts: Make your cupcakes nutty. Chop up some pecans, walnuts, peanuts, almonds, or cashews and add them to the batter or sprinkle them on top.
• Filled cupcakes: After baking, put a hole in each one of the cupcakes and fill them with lemon curd, strawberry sauce, or blueberry sauce. Then, cover it with buttercream frosting.

Serving suggestions:

• Drizzling some of my caramel sauce on top adds extra deliciousness. It is done in minutes, and you don’t even need a thermometer.
• They also taste great with a glass of ice-cold milk or a milkshake.
• Cupcakes go perfectly with ice cream, right? Vanilla, chocolate, any ice cream.
• Instead of a milkshake, try my strawberry banana smoothie. It is so rich and creamy. 
• Serve these delicious galaxy treats at a galaxy-themed party with a unicorn cake and fancy metallic purple shakes.

Frequently asked questions

How far in advance can I make my cupcakes?

I would not make them more than two days ahead of time. I prefer to make them the night before. Then, leave them in the cupcake sheet without frosting them, wrap it tightly with plastic wrap, and store it at room temperature. If you have to make them earlier than that, freeze them. Wrap them in plastic wrap and aluminum foil, and you can freeze them for up to three months. Then, thaw them in the fridge overnight, and you can frost them once they come to room temperature.

Why are the tops of my cupcakes gummy?

If the tops of your cupcakes end up gummy, it is because you have too much sugar. Sugar attracts moisture and can make the tops sticky or gummy. Make sure you measure every ingredient very carefully. Even the tiniest bit of extra sugar can create a sticky top on your cupcakes. In this case, it should not be a problem. However, if it is making frosting them difficult, try sprinkling some powdered sugar on top to absorb some of the moisture first.

How long can these cupcakes sit out without being refrigerated?

If your cupcakes are frosted with buttercream (like these) or ganache, you can let them sit out for 24 to 48 hours as long as they are in an airtight container. However, they should be kept in a cool, dark place away from direct heat or sunlight. If they are frosted with anything containing dairy or eggs, they must be refrigerated after two hours for food safety reasons. But these cupcakes should be left at room temperature since putting them in the fridge will dry them out faster.

How do I keep my cupcakes from doming?

It can be challenging to frost your cupcakes if the middle of it is domed. To prevent this, ensure your oven is cooking at the right temperature. If you do not have an oven thermometer, now may be the time to get one. Having your oven off by 10 degrees could be the difference between the perfect cupcake and one that looks like a pyramid. If you think your oven cooks too fast, turn it down. You can also avoid overfilling; use an ice cream scoop to fill your cupcake liners and stir them with a toothpick to remove bubbles. 

How to store leftovers:

• Refrigerate: Unfrosted cupcakes can be wrapped in plastic while still in the cupcake tin and kept at room temperature for two days. After two days, they can be kept in the fridge for two weeks. With frosting, put them in an airtight container, and they will stay fresh for the same length.
• Freezing: To freeze, wrap in plastic, then foil, and then in a freezer-safe container for up to three months.   
• Defrost: Thaw overnight in your refrigerator for the best flavor.

More purple themed desserts:

Recipe tips:

• Do not overmix the batter, or they will not rise as much as they should.
• If you are in a hurry, use store-bought cake mix. You can save even more time by buying pre-made cupcakes and frosting. Then, use my frosting dye trick to decorate.
• Check your oven temperature with an oven thermometer.
• When working with gel food color be extra careful, it can easily stain your hands, counter or carpet. Cover the surfaces accordingly. The stain will wash off your hands in about 24 hours, if you want to keep your hands clean, you can wear silicone gloves.
• When coloring the inside of the bag keep in mind that the thinner the gel, the lighter the color of the frosting will be. I like to pile colors on top of each other, like pink on top of purple, and where it meets and it’s more concentrated it creates black.
• I always recommend that you color a bag, add a little frosting and do a test, this way you will learn first hand if you need to add more color if it should be more concentrated, so a test run is always good when trying a new technique.
• Do not overfill your cupcake liners; stir with toothpicks before baking to remove bubbles.
• Let your cupcakes cool completely before frosting them.