Rainbow Cupcakes
A feast for the eyes and the taste buds, these Rainbow Cupcakes are a vibrant celebration perfect for parties, holidays, or simply adding a touch of joy to your day! Featuring layers of vividly colored batter crafted with gel food coloring, these cupcakes bake into a stunning rainbow effect that instantly wows. The moist, vanilla-flavored cake is topped with a cloud of whipped buttercream frosting, providing the perfect blend of sweetness and softness in every bite. To complete these cheerful treats, a generous sprinkle of rainbow sprinkles adds the ultimate festive touch. With straightforward layering techniques and only 30 minutes of prep time, this recipe makes it easy to create bakery-worthy cupcakes at home. Whether you're celebrating a birthday, Pride Month, or just love colorful desserts, these homemade rainbow cupcakes will be a star attraction on any dessert table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 6 colors Gel food coloring (red, orange, yellow, green, blue, purple)
- 3 cups Whipped buttercream frosting
- 0.5 cups Rainbow sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line a 24-cup muffin tin with paper cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the unsalted butter and granulated sugar until pale and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just incorporated; do not overmix.
Divide the batter evenly into six small bowls. Add a few drops of a different gel food coloring to each bowl and stir until the color is vibrant and evenly distributed.
Spoon a small amount of each colored batter into the prepared cupcake liners in rainbow order (e.g., red, orange, yellow, green, blue, purple). Use just enough of each color to create layers, but don't overfill the liners. They should be about 2/3 full when finished.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, frost the cupcakes with whipped buttercream frosting using a piping bag or an offset spatula.
Sprinkle the tops with rainbow sprinkles for an extra burst of color and fun. Serve and enjoy!
Nutrition Facts
Calories |
3808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 714.6 g | 260% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 478.1 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 360 mg | 28% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 724 mg | 15% | |
*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.
