Glittery Rainbow Swirl Cupcakes
Glittery Rainbow Swirl Cupcakes
Ingredients
For the Rainbow Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- as needed gel food coloring, red, orange, yellow, green, blue, purple
For the Rainbow Swirl Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- as needed gel food coloring, red, orange, yellow, green, blue, purple
- as needed edible glitter
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Beat in the whole milk and vanilla extract until just combined.
⏱️ 5 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Divide the batter evenly into 6 small bowls. Add a different gel food coloring (red, orange, yellow, green, blue, purple) to each bowl and mix gently until the color is uniform.
⏱️ 10 min
- 6
Spoon alternating colors of batter into each cupcake liner, filling each about 2/3 full. You can layer them or dollop them randomly for a swirled effect.
⏱️ 5 min
- 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
⏱️ 22 min•🌡️ 350
- 8
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing until smooth. Beat in the heavy cream and vanilla extract until the frosting is light and fluffy.
⏱️ 10 min
- 9
Divide the buttercream frosting evenly into 6 small bowls. Add a different gel food coloring to each bowl and mix gently until the color is uniform.
⏱️ 5 min
- 10
Lay out a large piece of plastic wrap. Spoon stripes of each colored frosting side-by-side onto the plastic wrap. Carefully roll the plastic wrap into a log, twisting the ends.
⏱️ 5 min
- 11
Snip one end of the plastic wrap log and insert it into a piping bag fitted with a large star tip. Pipe rainbow swirls onto the cooled cupcakes.
⏱️ 5 min
- 12
Sprinkle generously with edible glitter before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Glittery Rainbow Swirl Cupcakes
Ingredients
For the Rainbow Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- as needed gel food coloring, red, orange, yellow, green, blue, purple
For the Rainbow Swirl Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- as needed gel food coloring, red, orange, yellow, green, blue, purple
- as needed edible glitter
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and large eggs until light and fluffy. Beat in the whole milk and vanilla extract until just combined.
⏱️ 5 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Divide the batter evenly into 6 small bowls. Add a different gel food coloring (red, orange, yellow, green, blue, purple) to each bowl and mix gently until the color is uniform.
⏱️ 10 min - 6
Spoon alternating colors of batter into each cupcake liner, filling each about 2/3 full. You can layer them or dollop them randomly for a swirled effect.
⏱️ 5 min - 7
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
⏱️ 22 min•🌡️ 350 - 8
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing until smooth. Beat in the heavy cream and vanilla extract until the frosting is light and fluffy.
⏱️ 10 min - 9
Divide the buttercream frosting evenly into 6 small bowls. Add a different gel food coloring to each bowl and mix gently until the color is uniform.
⏱️ 5 min - 10
Lay out a large piece of plastic wrap. Spoon stripes of each colored frosting side-by-side onto the plastic wrap. Carefully roll the plastic wrap into a log, twisting the ends.
⏱️ 5 min - 11
Snip one end of the plastic wrap log and insert it into a piping bag fitted with a large star tip. Pipe rainbow swirls onto the cooled cupcakes.
⏱️ 5 min - 12
Sprinkle generously with edible glitter before serving.
⏱️ 1 min