Galaxy Cupcakes That Look Like Outer Space (But Taste Like a Vanilla Cloud)
These galaxy cupcakes look like something from a fancy bakery—deep purple and electric blue swirls with silver stars—but they start with a simple vanilla buttermilk base. The secret is layering gel colors in the piping bag so every swirl is unique. Perfect for birthdays, bake sales, or just making something purple on a Tuesday.
Equipment
- Muffin Pan (two 12-cup or bake in batches)
- Paper Cupcake Liners (foil-lined preferred)
- Stand mixer or hand mixer
- Piping Bag (disposable 18-inch)
- Piping Tip (Wilton 1M or 2A)
- Gel Food Coloring (Americolor Violet, Electric Blue, Deep Pink, Super Black)
- Toothpicks
- Wire rack
Ingredients
- 2 1/4 cups cake flour (or all-purpose: swap 2 tbsp flour for cornstarch)
For the Cupcakes
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Frosting
- 1 1/2 cups unsalted butter, room temperature
- 5 cups powdered sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- Gel food coloring: Violet, Electric Blue, Deep Pink, Super Black
For Decoration
- Star sprinkles
- Edible glitter (silver and gold)
- Silver dragées
Instructions
- Preheat oven to 350°F. Line two 12-cup muffin pans with cupcake liners.
- In a stand mixer with paddle attachment, beat 1/2 cup butter and 1 1/2 cups sugar on medium speed for 3-4 minutes until light and fluffy. Scrape bowl halfway.
- Add eggs one at a time, beating well after each. Add vanilla. Mixture may look slightly curdled; that's fine.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Add half the dry ingredients to butter mixture on low, then buttermilk, then remaining dry ingredients. Mix just until combined—do not overmix.
- Fill liners 2/3 full (a cookie scoop helps). Bake 15-18 minutes until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
- While cupcakes cool, make frosting: Beat 1 1/2 cups butter on medium-high for 5 minutes until pale and fluffy. Add powdered sugar one cup at a time, then 3-4 tbsp cream and vanilla. Beat 2 more minutes until light and airy.
- Divide frosting into 4 bowls. Tint one deep purple (Violet + tiny dot Electric Blue), one bright blue, one deep pink, and one dark grey (white frosting with a tiny dab of Super Black).
- Fit a piping bag with a Wilton 1M tip. Using a toothpick, smear vertical stripes of each gel color inside the bag. Then spoon colored frosting into bag: purple one side, blue other, pink middle, grey along edge. Don't mix—just layer.
- Pipe swirl: start from outer edge of cupcake, pipe a ring, then a second ring inside and slightly higher. Continue spiraling inward and upward, lifting bag straight up at the peak.
- Immediately add star sprinkles, edible glitter, and silver dragées, pressing gently. Chill frosted cupcakes 10 minutes to set decorations.
Notes
Storage: Unfrosted cupcakes keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Frosting keeps in fridge for 1 week or freezer for 3 months. For frosted cupcakes, store in airtight container at room temp up to 2 days, or fridge up to 4 days. Let sit at room temperature for 20 minutes before serving.
Tips from testing: Don't overfill liners (2/3 full gives flat tops for piping). Chill frosted cupcakes 10 minutes to set decorations. Use a tiny amount of black gel; too much tastes bitter. Use a tall glass to hold the piping bag when layering colors.