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Galaxy Cupcakes are made easy and fun without coloring the buttercream.
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Galaxy Cupcake

Galaxy Cupcakes are made easy with no colored buttercream trick. No more mess and fuss, these Galaxy Cupcakes are super delicious and very easy to make.
Course Dessert
Cuisine American
Keyword Galaxy Cupcake
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 20 cupcakes
Calories 544kcal
Author Catalina Castravet

Ingredients

Vanilla Cupcakes:

  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2/3 cup water
  • 1 teaspoon Metallic Silver Gel Food Color
  • 1/2 teaspoon Midnight Gel Food Color

Frosting:

  • 2 cups butter unsalted, room temperature
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk
  • Violet Gel Food Color
  • Rose Pink Gel Food Color
  • Metallic Silver Gel Food Color
  • Edible glitter silver stars

Instructions

Cupcakes:

  • Preheat oven to 350°F degrees and add cupcake liners to a cupcake/muffin pan.
  • To a large bowl add: flour, sugar, baking powder and salt, whisk to combine. Set aside.
  • Add milk, vegetable oil, vanilla extract and eggs to a mixer bowl and whisk until fully combined, about 1 minute on medium speed.
  • Add the dry ingredients to the wet ingredients and beat until well combined. Stop once to scrape the sides and bottom of the bowl.
  • Slowly, with the mixer on low speed, add gel food color and the water to the batter and mix just until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  • The batter is thin, I find it easier to add it to a pancake dispenser, this makes filling the cupcakes liners much easier.
  • Fill the cupcake liners just a little over half and bake for 15-20 minutes, or until a toothpick comes out with a few moist crumbs NOT raw batter. In my oven, the cupcakes were perfectly done at the 20 minutes mark. Do NOT open the oven until 15 minutes have passed. Start checking on the cupcakes at the 15 minutes mark. If you are baking mini cupcakes, they may be done in 9-12 minutes, start checking after 9 minutes.
  • Remove the cupcakes from oven and allow to cool for 3-5 minutes in the pan, then remove to a cooling rack to finish cooling.

Frosting:

  • Add butter to a large mixer bowl and mix until smooth.
  • Add 4 cups of powdered sugar and mix until smooth.
  • Add the vanilla extract and milk, mix until smooth.
  • Add the remaining 4 cups of powdered sugar and mix until smooth.

Assembling:

  • Start by preparing your work area, gel food color can easily stain your working surface so cover it with parchment paper or plastic wrap.
  • Fix a piping bag with a large star tip, or any other piping tip that you like. Place the bag inside of a tall glass, and slightly turn it inside out at the opening.
  • Add a few drops, about 1/2 teaspoon of gel food color to 3 small bowls, and using 3 different coloring brushes paint the gel food color on the inside of the pastry bag.
  • I recommend overlapping colors in some spots, leaving a few tiny uncolored spots, in some places to add a more concentrated layer. I recommend coloring 2/3 of the pastry bag.
  • Having the bag in a tall glass makes handling it much easier, and also any excess gel food color will drain to the bottom of the glass. Adding the buttercream is also much easier this way.
  • Fill the pastry bag 2/3 with buttercream and secure it with a pastry bag ring/elastic.
  • Pipe a little and dump, as the color will be very concentrated at the tip.
  • Pipe the buttercream onto the cupcakes and decorate with edible glitter silver stars.
  • Refrigerate cupcakes at least one hour before serving.
  • Store in the refrigerator for 3-4 days.
  • Enjoy!

Nutrition

Calories: 544kcal | Carbohydrates: 79g | Protein: 2g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 66mg | Sodium: 293mg | Potassium: 128mg | Fiber: 0g | Sugar: 67g | Vitamin A: 645IU | Calcium: 70mg | Iron: 1.2mg