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Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In a large bowl, cream together the softened butter and eggs until light and fluffy. Beat in the vanilla extract.

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.

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.

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.

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.

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.

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.

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.


Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.

In a large bowl, cream together the softened butter and eggs until light and fluffy. Beat in the vanilla extract.

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.

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.

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.

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.

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.

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.

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.
