Rainbow Explosion Cupcakes
Rainbow Explosion Cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 6 gel food coloring, red, orange, yellow, green, blue, purple
For the Rainbow Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 6 gel food coloring, red, orange, yellow, green, blue, purple
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
⏱️ 3 min
- 3
In a large bowl, cream together the softened butter and eggs until light and fluffy. Beat in the vanilla extract.
⏱️ 5 min
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 5
Divide the batter evenly into 6 small bowls. Add a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple) and mix until the color is vibrant.
⏱️ 10 min
- 6
Spoon small amounts of each colored batter into the prepared cupcake liners, layering them to create a rainbow effect. Fill each liner about 2/3 full.
⏱️ 7 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 pan for a few minutes, then transfer to a wire rack to cool completely.
⏱️ 22 min
- 8
While cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Beat in the heavy cream and vanilla extract.
⏱️ 10 min
- 9
Divide the frosting evenly into 6 small bowls. Add a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple) and mix until the color is vibrant.
⏱️ 10 min
- 10
Transfer each colored frosting to a separate piping bag fitted with a star tip (or use a large Ziploc bag with the corner snipped). Pipe rainbow swirls onto the cooled cupcakes.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Explosion Cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 6 gel food coloring, red, orange, yellow, green, blue, purple
For the Rainbow Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 6 gel food coloring, red, orange, yellow, green, blue, purple
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
⏱️ 3 min - 3
In a large bowl, cream together the softened butter and eggs until light and fluffy. Beat in the vanilla extract.
⏱️ 5 min - 4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 5
Divide the batter evenly into 6 small bowls. Add a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple) and mix until the color is vibrant.
⏱️ 10 min - 6
Spoon small amounts of each colored batter into the prepared cupcake liners, layering them to create a rainbow effect. Fill each liner about 2/3 full.
⏱️ 7 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 pan for a few minutes, then transfer to a wire rack to cool completely.
⏱️ 22 min - 8
While cupcakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Beat in the heavy cream and vanilla extract.
⏱️ 10 min - 9
Divide the frosting evenly into 6 small bowls. Add a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple) and mix until the color is vibrant.
⏱️ 10 min - 10
Transfer each colored frosting to a separate piping bag fitted with a star tip (or use a large Ziploc bag with the corner snipped). Pipe rainbow swirls onto the cooled cupcakes.
⏱️ 8 min