Colorburst Cupcakes
Prepare to delight your taste buds and dazzle your eyes with vibrant, tie-dye-inspired Colorburst Cupcakes! Perfect for birthday parties, holidays, or any celebration, these moist and fluffy cupcakes are infused with colorful swirls created by layering vividly hued batter, making every bite a visual treat. Made with pantry staples and your choice of gel food coloring, these cupcakes are as fun to make as they are to eat. Topped with a lusciously creamy buttercream frosting, they can be customized even further with sprinkles or edible glitter for that extra festive flair. Ready in just under 45 minutes, this recipe is your go-to for easy, show-stopping desserts. Let your creativity shine and brighten up your dessert table with these irresistible Colorburst Cupcakes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 4 colors Gel food coloring (assorted colors)
- 3 cups Confectioners' sugar
- 3 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
On low speed, alternately add the dry ingredients and milk to the butter mixture in three additions, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly into four small bowls. Add a few drops of a different food coloring gel to each bowl and gently mix until the colors are vibrant.
Spoon a small dollop of each colored batter into the cupcake liners, layering and swirling the colors together with a toothpick for a tie-dye effect. Fill each liner to about two-thirds full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting: In a large bowl, beat the softened butter with a mixer on medium speed until creamy, about 2 minutes.
Gradually add the confectioners' sugar and continue to beat until light and fluffy. Mix in the heavy cream and vanilla extract, and beat for another minute. Add a drop of food coloring to the frosting if desired for more fun!
Using a piping bag or knife, frost the cooled cupcakes. For extra flair, sprinkle with rainbow sprinkles or edible glitter.
Serve and enjoy your Colorburst Cupcakes!
Nutrition Facts
Calories |
4850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 874.6 g | 318% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 685.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 372 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
