Rainbow Cupcake
These fun and colorful Rainbow Cupcakes are made with your favorite cupcake base with rainbow colored frosting to decorate with. These are so fun, and everyone will love them!
Ingredients
Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs room temperature
- ⅔ cup sugar
- ¾ cup unsalted butter melted
- 2 teaspoons vanilla extract
- ½ cup milk
Frosting:
- 2 cups unsalted butter (softened)
- 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 6 colors food coloring (I used violet, orange, red, yellow, green, and blue)
Instructions
Cupcakes:
- Preheat your oven to 350 degrees. Prepare a muffin tin with cupcake liners. Sift together flour, baking powder, and salt then set aside.
- Next use an electric mixer to beat eggs and sugar. Beat for 1-2 minutes until eggs are a light yellow. Make sure to mix very slowly then pour in melted butter and vanilla extract.
- Slowly mix in milk and your dry ingredients. Adding in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined
- FIll prepared muffin tin with batter about ¾ the way full. Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing.
Frosting:
- Cream the butter until it's light and creamy, add vanilla extract, and then powdered sugar about ½ cup at a time. Beat until smooth and fluffy consistency (this could take 5-6 min).
- Once smooth divide your buttercream equally into 6 parts and add the food colors of your choice to each batch.
- When adding food coloring start very small and add more as needed. More color will give you these bright shades of frosting as seen in the pictures, but you can go with lighter/pastel shades as well.
- Add each color frosting to a separate piping bag. Take a large piece of cling wrap and pipe long strides of each color side by side making a rainbow.
- Next, you want to carefully lift one side of the plastic wrap and roll it over the other side like a big sausage, keeping all the buttercream contained. Be careful not to put pressure on it.
- Seal both the ends carefully by twisting both the ends of cling wrap.
- Take a large piping bag and put an open star tip nozzle into it. Cut one end of the prepared buttercream sausage and insert it into this large piping bag. Pipe some buttercream onto a baking paper to make sure all the colors are coming out properly together.
- Last frost the cupcakes as desired then serve and enjoy.
Notes
Baking Tip: For more fun, use a toothpick and add some food coloring to each cupcake. Color them for more Rainbow fun!
Nutrition
Serving: 1cupcakeCalories: 689kcalCarbohydrates: 74gProtein: 3gFat: 43gSaturated Fat: 27gTrans Fat: 2gCholesterol: 140mgSodium: 70mgPotassium: 109mgFiber: 1gSugar: 61gVitamin A: 1356IUCalcium: 54mgIron: 1mg
Tried this recipe?Let us know how it was!