Layered Rainbow Vanilla Cupcakes
Layered Rainbow Vanilla Cupcakes
Ingredients
For the Vanilla 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
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 6 gel food coloring, red, orange, yellow, green, blue, purple
For the Rainbow Vanilla Buttercream
- 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. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 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 (red, orange, yellow, green, blue, purple) to each bowl and mix until the color is uniform.
⏱️ 10 min
- 6
Spoon a small amount of each colored batter into the prepared muffin cups, layering them to create a rainbow effect. Start with purple, then blue, green, yellow, orange, and finally red on top. Each layer should be about 1/2 tablespoon.
⏱️ 10 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.
⏱️ 20 min•🌡️ 350
- 8
To make the buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing until smooth. Beat in the heavy cream and vanilla extract until light and fluffy.
⏱️ 10 min
- 9
Divide the buttercream evenly into 6 small bowls. Add a different gel food coloring to each bowl and mix until the color is uniform.
⏱️ 5 min
- 10
Prepare a piping bag with a large star tip. Lay out a large piece of plastic wrap. Spoon stripes of each colored buttercream onto the plastic wrap, side by side, in rainbow order. Carefully roll the plastic wrap into a log, twisting the ends.
⏱️ 10 min
- 11
Snip one end of the plastic wrap log and insert it into the piping bag. Pipe rainbow swirls onto the cooled cupcakes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Layered Rainbow Vanilla Cupcakes
Ingredients
For the Vanilla 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
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 6 gel food coloring, red, orange, yellow, green, blue, purple
For the Rainbow Vanilla Buttercream
- 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. Line a 12-cup muffin tin with paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 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 (red, orange, yellow, green, blue, purple) to each bowl and mix until the color is uniform.
⏱️ 10 min - 6
Spoon a small amount of each colored batter into the prepared muffin cups, layering them to create a rainbow effect. Start with purple, then blue, green, yellow, orange, and finally red on top. Each layer should be about 1/2 tablespoon.
⏱️ 10 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.
⏱️ 20 min•🌡️ 350 - 8
To make the buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, mixing until smooth. Beat in the heavy cream and vanilla extract until light and fluffy.
⏱️ 10 min - 9
Divide the buttercream evenly into 6 small bowls. Add a different gel food coloring to each bowl and mix until the color is uniform.
⏱️ 5 min - 10
Prepare a piping bag with a large star tip. Lay out a large piece of plastic wrap. Spoon stripes of each colored buttercream onto the plastic wrap, side by side, in rainbow order. Carefully roll the plastic wrap into a log, twisting the ends.
⏱️ 10 min - 11
Snip one end of the plastic wrap log and insert it into the piping bag. Pipe rainbow swirls onto the cooled cupcakes.
⏱️ 5 min