Unicorn Cupcakes

Gather the ingredients. Preheat the oven to 350 F. Line 1 (12-cup) standard muffin tin with cupcake liners.

Make the cupcakes. In a medium bowl, combine the flour, baking powder, and salt.

In another bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter followed by the vanilla.

Working in batches, alternately add the flour mixture and the milk to the egg mixture. Do not overmix.

Divide the batter evenly into each cup of the prepared muffin tin. Bake for 18 to 20 minutes or until a cake tester inserted into the center of the cupcakes comes out clean.

Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely.

To prepare the frosting, beat the softened butter until smooth. Add the powdered sugar and beat until no lumps remain.

Add the heavy cream, vanilla, and salt. Beat until combined.

Place the frosting in a piping bag fitted with a large star tip. Pipe a few swirls of frosting on each cupcake.

Decorate the cupcakes with pastel colored sprinkles.

Place a few tablespoons of pink sanding sugar on a plate. Halve each marshmallow on the diagonal, then press the cut side in the sugar to coat.

Press two marshmallow unicorn ears in place on each cupcake. Place a gold spiral candle between the marshmallow ears on each cupcake to become the unicorn horn. Serve.