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40Total Time
20Prep Time
20Bake Time

Rainbow Pinata Cupcakes

9 Reviews

About the bake

Give your favourite vanilla cupcake recipe the rainbow treatment with our cute rainbow pinata cupcakes. These cupcakes are filled with a hidden centre of rainbow sprinkles to give a sweet surprise to all those who take a bite. They make adorable party cakes for a children's birthday party or simply just a yummy bake to brighten up a gloomy day. We've also added a classic video above with some handy tips on getting your cupcakes to come out evenly. 

Top Tip: For a shortcut way to fluffy, creamy buttercream you can use the Silver Spoon Creamy Vanilly Icing Sugar to whip up your icing filling for the Pinata Cupcakes.

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

    Preheat your oven to 180°C (160°C / Gas Mark 4) and line a cupcake tray with your cupcake cases.

  2. Step 2:

    Beat together the butter and caster sugar until light and fluffy (this may take a few minutes)

  3. Step 3:

    Add the eggs one at a time, with a spoonful of the flour to prevent the mixture from curdling.

  4. Step 4:

    Add the vanilla extract and the remaining flour then continue to mix until all of the ingredients are fully combined.

  5. Step 5:

    Spoon the cake batter into each of the cupcake cases. Only fill the cases 2/3 full this will help you achieve an even bake.

  6. Step 6:

    Bake the cupcakes for 20-25 or until they are golden in colour and firm to touch.

  7. Step 7:

    Allow the cupcakes to cool on a wire cooling rack whilst you prepare the buttercream. If you're using the Silver Spoon Creamy Vanilla Flavour Icing sugar as a quick way to whip up your buttercream, follow the steps on the pack. For our buttercream method and recipe, continue onto step 8.

  8. Step 8:

    In a mixing bowl, beat together the icing sugar, softened butter and vanilla extract until the texture of your buttercream is light and fluffy. You may require a splash of milk to help loosen the mixture.

  9. Step 9:

    Once the cupcakes are fully cooled use a sharp knife to cut a small circle of sponge from the centre of the cupcake. Remove the sponge and fill the centre of each cupcake with enough sprinkles until it reaches the top.

  10. Step 10:

    Fill a piping bag with a nozzle and the vanilla buttercream and pipe an even amount on the top of each cupcake covering the hole filled with sprinkles.

  11. Step 11:

    Finish by topping with a small amount of sprinkles on the buttercream and inserting cupcake toppers (if you wish).


  • For the Cupcakes

    • 150g Butter (unsalted, softened)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Eggs (free range, large)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 150g Allinson's Self Raising Flour
    • 50g Sprinkle decorations
  • For the Buttercream

    • 80g Unsalted butter (softened)
    • 250g Silver Spoon Icing Sugar
    • 1 tbsp Milk (whole) (optional)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 50g Sprinkle decorations


  • 12 hole cupcake tin
  • 12 cupcake cases
  • Small knife
  • Piping bag
  • Piping nozzle

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