Classic Rainbow Layer Cupcakes
Classic Rainbow Layer Cupcakes
Ingredients
For the Rainbow Cupcakes
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 6 gel food coloring, red, orange, yellow, green, blue, purple
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon whole milk, or heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line a 4-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, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Add the large egg and vanilla extract to the creamed butter, mixing until just combined. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
⏱️ 5 min
- 6
Divide the cupcake batter evenly into 6 small bowls. Add a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple). Stir each bowl gently until the color is fully incorporated and vibrant.
⏱️ 10 min
- 7
Carefully spoon about 1/2 to 1 teaspoon of each colored batter into each cupcake liner, layering them one on top of the other. Start with purple, then blue, green, yellow, orange, and finally red on top. Repeat for all 4 cupcakes.
⏱️ 10 min
- 8
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 350
- 9
While the cupcakes cool, prepare the buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase speed to medium and beat until fluffy. Add the whole milk, vanilla extract, and salt, beating until light and smooth. If frosting is too thick, add more milk 1/2 teaspoon at a time.
⏱️ 10 min
- 10
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream. You can use a piping bag with a star tip for a decorative swirl or simply spread with an offset spatula.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Rainbow Layer Cupcakes
Ingredients
For the Rainbow Cupcakes
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 6 gel food coloring, red, orange, yellow, green, blue, purple
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon whole milk, or heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line a 4-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, using an electric mixer, cream together the softened unsalted butter until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Add the large egg and vanilla extract to the creamed butter, mixing until just combined. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition, being careful not to overmix.
⏱️ 5 min - 6
Divide the cupcake batter evenly into 6 small bowls. Add a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple). Stir each bowl gently until the color is fully incorporated and vibrant.
⏱️ 10 min - 7
Carefully spoon about 1/2 to 1 teaspoon of each colored batter into each cupcake liner, layering them one on top of the other. Start with purple, then blue, green, yellow, orange, and finally red on top. Repeat for all 4 cupcakes.
⏱️ 10 min - 8
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 350 - 9
While the cupcakes cool, prepare the buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase speed to medium and beat until fluffy. Add the whole milk, vanilla extract, and salt, beating until light and smooth. If frosting is too thick, add more milk 1/2 teaspoon at a time.
⏱️ 10 min - 10
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream. You can use a piping bag with a star tip for a decorative swirl or simply spread with an offset spatula.
⏱️ 5 min