Rainbow Cupcakes
Rainbow Cupcakes is a dessert that has layers of rainbow cake with vibrant colors topped with a magical cloud of vanilla frosting and rainbow on top. Because life isn’t always rainbows and skittles BUT some days it can be. The perfect dessert for St. Patrick’s Day or birthday parties.
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RAINBOW CUPCAKES
Time heals all things…most things. Today my dad and mother-in-law are both cancer free and realizing that my sister is gone is…well… bearable. I know I will see her again. It’s just that it feels like forever before I will. I am in a much better place.
I have healthy kids, a husband with a job, and right now I think that’s more than anyone could ask for. Life is good.
HOW TO MAKE RAINBOW CUPCAKES
- Make cupcake batter.
- Divide batter into small bowls according to how many different colors you are using usually 5 or 6. 5 colors and it worked out to a little over 1 cup for each color.
- Use food coloring to color batter to desired intensity. Wilton brand gel food coloring have the brightest colors and wont thin your batter. They can be found at Walmart or Michaels.
- To get a layered stripe like I used, you’ll want to put a spoonful of each colored batter in the cupcake liners one at a time. The batter is thick, so it won’t spread on it’s own. A great tip is to set out a little bowl of water where you’re working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn’t stick to your fingers.
- Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 teaspoons of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 teaspoons of green on top of that, then yellow, etc.
- Bake them according to the package directions, until a toothpick comes out dry.
- Frost with your favorite frosting. Fancy it up by putting the frosting in a ziplock bag or piping bag. Cut of the corner of the side of the bag and you have an instant frosting decorating bag.
- For the frosting: In a large bowl, add butter and powdered sugar and beat until light and fluffy.
- Add the coconut extract (if using), vanilla extract, and a pinch of salt. Mix until combined.
- Gradually add milk (you may not need all of it) and beat for 2-3 minutes until fluffy.
- Frost the top of the cupcakes. Add rainbow sprinkles if desired.
The first time I made these were for my son’s birthday party. I’ve since made this rainbow cupcake recipe many times.
DOUBLE RAINBOW CUPCAKES
Reserve about 1/3 cup of white frosting and dye the rest blue. Frost cupcakes. Place white frosting in a resealable bag and pipe clouds on top of the blue frosting. Cut candy rainbow (an Airhead Extremes) in half and place in the clouds. Airhead Extremes can be found at Walmart, Target, or Amazon.
The best part of these cupcakes is the bright colors on the inside when you pull the paper liners down.
FREEZING INSTRUCTIONS
You can freeze the unfrosted cupcakes for up to 3 months.
EASY RAINBOW CUPCAKES
You could make a white cake mix according to the directions or make a doctored cake mix with the additions of milk and sour cream make for incredibly moist cupcakes.
Rainbow Cupcakes
Ingredients
Cupcakes:
- 1 white cake mix
- 2 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
Frosting:
- 3 sticks butter, (1 ½ cups, room temperature)
- 6 cups powdered sugar
- 5 Tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, (or just use all vanilla extract)
- Dash of salt
Instructions
- For the Cupcakes: Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
- Divide batter into separate bowls according to how many colors you are using usually 5 or 6. 5 colors and it worked out to a little over 1 cup for each color.
- Use food coloring to color batter to desired intensity. Wilton brand gel colors have the brightest colors and wont thin your batter. They can be found at Walmart or Michaels.
- To get a layered stripe like I used, you'll want to put a spoonful of each colored batter in the cupcake liners one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.
- Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.
- Bake them according to the package directions, until a toothpick comes out dry.
- Frost with your favorite frosting. Fancy it up by putting the frosting in a ziplock bag. Cut of the corner of the side of the bag and you have an instant frosting decorating bag.
- For the frosting: Add butter and powdered sugar and beat until light and fluffy.
- Add the coconut extract, vanilla extract, and salt. Mix until combined.
- Gradually add milk (you may not need all of it) and beat for 2-3 minutes until fluffy.
- Frost cooled cupcakes. Add rainbow colored sprinkles if desired.
- For Double Rainbow cupcakes: Reserve about 1/3 cup of white frosting and dye the rest blue. Frost cupcakes. Place white frosting in a resealable bag and pipe clouds on top of the blue frosting. Cut an Airhead Extremes in half and place in the clouds.
Notes
If you want a cream cheese frosting, this one is good.
