Rainbow Bright Cupcakes
Brighten up any celebration with these dazzling Rainbow Bright Cupcakes, a visually stunning and delightfully fluffy dessert that’s as fun to make as it is to eat! Perfect for birthdays, pride celebrations, or any rainbow-themed party, these colorful treats feature moist, buttery cake layers in vibrant stripes of red, orange, yellow, green, blue, and purple, achieved with just a few drops of food coloring. Topped with a rich and creamy vanilla buttercream frosting, these cupcakes are a feast for both the eyes and the taste buds. With a quick prep time of just 25 minutes, this recipe yields 24 cupcakes, making it ideal for sharing. Add edible glitter or sprinkles to elevate the presentation and let these cupcakes steal the show at your next event.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 4 Eggs
- 1.25 cups Whole milk
- 2 teaspoons Vanilla extract
- 6 drops each Food coloring (red, orange, yellow, green, blue, purple)
- 1 cup Unsalted butter (for frosting)
- 4 cups Powdered sugar
- 2 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a standard cupcake tin with 24 paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter to the dry ingredients and mix with a handheld or stand mixer until the mixture resembles coarse crumbs.
Add the eggs one at a time, beating well after each addition.
Mix in the milk and vanilla extract until the batter is smooth and fully combined.
Divide the batter evenly into six separate bowls. Use a different color of food coloring in each bowl, adding about 6 drops and stirring until the desired hue is reached.
Carefully spoon a small layer of red batter into each cupcake liner, followed by orange, yellow, green, blue, and purple. Smooth each layer gently with the back of a spoon before adding the next color.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter with a mixer until creamy.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
Beat in the vanilla extract and heavy cream until the frosting is light and fluffy.
Use a piping bag with a decorative tip to frost the cooled cupcakes, and feel free to add sprinkles or edible glitter for extra flair!
Nutrition Facts
Calories |
6817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 139.9 g | 700% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1327 mg | 442% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 1131.1 g | 411% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 887.7 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 584 mg | 45% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1145 mg | 24% | |
*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.
