Video Instruction & Recipe

To learn how to make Pinata Cupcakes, follow along with Ms. Natasha with the video below!

Pinata Cupcakes Recipe


  • Measuring cups
  • Measuring spoons
  • Medium Bowls (3)
  • Microwave Safe Bowl
  • Large Bowl
  • Whisk
  • Small spoon
  • Rubber spatula
  • Electric mixer
  • Toothpicks
  • 2 Muffin Tins
  • Paper Liners
  • Oven mitts
  • Oven
  • Cooling rack
  • Parchment Paper
  • Scissors
  • Piping Bags
  • Wilton 2M Piping Tip
  • Plastic Wrap



  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 6 tbsp unsalted butter 3/4 stick, room temperature
  • 2 large eggs 1 large egg white, 1 large egg, room temperature
  • 1 1/2 tsp vanilla
  • 1/2 cup whole milk or 2%
  • sprinkles


  • 1 cup unsalted butter 2 sticks, softened
  • 2-3 cups confectioners’ sugar
  • 1/2 tsp vanilla extract
  • whole milk optional
  • food coloring any colors



  • Preheat the oven to 350 degrees F. Line the cupcake pan with paper liners
  • In a medium mixing bowl, whisk together flour, baking powder and salt
  • In the large mixing bowl, beat together the sugar and butter with an electric mixer on low. Mix until light and fluffy, about 2 to 3 minutes
  • Add the egg and egg white, one at a time, to the butter mixture. Mix on low as you add the eggs
  • Add the vanilla to the butter mixture and mix on low
  • Add one third of the flour mixture to the butter mixture, mixing on low speed as you do so
  • Add 1/2 of the milk to the batter, mixing on low
  • Add another third of the flour mixture to the batter, mixing on low speed
  • Add the remaining 1/2 of the milk to the batter, beating on low
  • Add the remaining flour mixture tot he batter, beating on low. Beat until just combined. Do not over-mix
  • Scrape down the sides of the bowl with the rubber spatula to incorporate any extra batter on the sides
  • Beat until no traces of flour remain. Do not over-beat
  • Bake until a toothpick inserted into the middle of the cupcake comes out clean, about 18 to 20 minutes
  • Let cool int he pan on a wire rack. After 5 minutes, transfer the cupcakes to the wire rack and let cool one hour
  • After cupcakes have cooled, using a pairing knife, cut out a 1 inch circle from the center of the cupcake
  • Fill the whole with 1/2 tbsp of sprinkles
  • Take the piece of cupcake you cut out and cut a thin layer off to use as a topper to your cupcake


  • In a large mixing bowl, using an electric mixer, combine the butter, sugar and vanilla until well combined and fluffy
  • Add 1 tbsp milk at a time, if needed


  • Using a knife, cut out the center of your cupcake. Fill the inside with sprinkles
  • Cut the top off of the center that you just cut out so you can press on top of your sprinkles to create a flat surface for piping your buttercream
  • Separate the frosting into 4 bowls, dying them each a different color. Use a spoon to mix the frosting well so that all frosting is incorporated
  • Put each colored frosting into its own piping bag
  • Take a piece of plastic wrap and lay it in front of you
  • Take each piping bag twist the top and squeeze the frosting to the bottom, snip off the tip of the bag
  • Pipe a line of frosting onto the piece of plastic wrap
  • Repeat each step until you have all 4 colors pipped in 4 lines next to each other parallel with each other making sure each line is the same length
  • Grab one end of the plastic wrap so that the frosting is horizontally in front of you and fold it over all 4 lines of frosting, so the frosting is snug in the plastic wrap
  • Twist both ends so it looks like a tootsie roll
  • Using another piping bag, cut the tip and place a Wilton 1M piping tip in the bottom of the bag, fold down the top of the bag
  • Grab your frosting roll and cut an end off, place the roll into the piping bag, cut tip down
  • Squeeze from the top, using your dominant hand to pipe and your other hand to guide, swirl your frosting onto your cupcake
  • Bite into your cupcake to enjoy the “surprise filling”!
  • Enjoy!


Take It Down A Notch – This recipe should be easy enough for even the youngest Tiny Chef! You may want to use your judgment about the electric mixer as small hands might not be able to manipulate it for as long as necessary. Let the Tiny Chef stir with a wooden spoon and then finish with the electric mixer if needed. Kick It Up A Notch – This is a very basic recipe for an older Tiny Chef. This is a good time to learn some extra frosting skills. Place a piping tip in the bottom of a cut piping bag. Using a brand new paintbrush, dip it in food coloring and draw a few lines on the inside of your empty piping bag. You can use as many colors as you would like. Using a rubber spatula fill your piping bag with white buttercream frosting. Twist your bag shut, squeeze from the top and pipe your frosting onto your cupcake for an awesome color design in your frosting.


Calories: 381kcal | Carbohydrates: 43g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 69mg | Potassium: 107mg | Fiber: 1g | Sugar: 33g | Vitamin A: 712IU | Calcium: 51mg | Iron: 1mg