These spectacular rainbow cupcakes will be the hit of the party. They are so bright and colorful while being absolutely delicious too.
Rainbow cupcakes
The next time you need a colorful dessert, try making rainbow cupcakes. Whether you need a fun treat for St. Patrick’s Day or a birthday party, this recipe is super cute.
The icing is decadent and the rainbow sprinkles really add the perfect touch. Once you bite into the cupcake, you can see all the stunning colors. It is such a pretty cupcake.
I think you might be surprised just how easy these cupcakes are to make. The recipe starts with a cake mix and we jazz it up a little. Not only does it taste great but looks amazing.
Rainbow cakes are so fun to make and eat. The kids will go crazy over these tasty rainbow cupcakes.
Let’s get started making these fun cupcakes.
Ingredients:
FOR THE CUPCAKES:
- White Cake Mix
- Water
- Vegetable Oil
- Large eggs
- Instant Vanilla Pudding Mix. Just use the mix and do not prepare it based on the box.
- Rainbow Colors of Gel Food Coloring
FOR THE ICING:
- Butter, softened at room temperature
- Clear Vanilla Extract
- Confectioners Sugar. The powdered sugar should be sifted.
- Milk
- Rainbow Sprinkles
How to make Rainbow Cupcakes:
- Preheat the oven. First, preheat the oven to 350 degrees F. While the oven is warming up, line a muffin tin with 12 paper cupcake liners.
- Get out a large bowl. Use a hand held mixer or a stand mixer to beat the cake mix, water, oil, eggs and pudding mix. The flour mixture should be smooth and creamy.
- Divide the batter. Use 6 small bowls to divide the batter evenly. Then use the gel food coloring to dye each bowl of icing a different color of the rainbow. I used red, orange, yellow, green, blue and purple.
- Put each color batter in a ziplock bag. Cut off a small piece of 1 of the corners and pipe layers of the batter into the cupcake tins. I started with purple, then blue, then green, then yellow, then orange and finally red.
Try to layer the batter on top of each other as evenly as possible and don’t swirl the colors together.
- Bake. Allow the cupcakes to bake for 15 to 18 minutes or until a toothpick inserted into the middle comes out clean. Once baked, allow the cupcakes to cool completely.
How to make Icing:
- Cream the butter. Use a large bowl to cream the butter until smooth. We used a stand mixer but you can use an electric hand mixer as well.
- Add the confectioners sugar. Add one cup at a time using low speed until well combined.
- Next, stir in the vanilla and milk. Beat this until well combined using medium high speed. . The frosting should be light and fluffy like a cloud.
- Decorate the cupcakes. Once they have cooled, add the icing. Use a piping bag with a star tip to decorate the cupcakes. Finally, top with the rainbow sprinkles.
Keep reading for complete recipe and nutrition facts including saturated fat.
How to store Cupcakes:
If you have a cupcake storage carrier, you can use that. It is perfect because it has a spot for each cupcake and lid.
These carries are also so nice for transporting cupcakes. They really are a handy container to have.
No worries if you do not have one. Just use any container with an airtight lid.
Cupcakes with this type of frosting last about 2 days at room temperature. If you don’t plan to eat them within that time frame, put them in the fridge.
Just note that placing them in the refrigerator may cause them to dry out.
Tips for rainbow cupcakes recipe:
- Ziploc bags. I definitely recommend using these bags to place the batter in. It is so much easier than spooning all the different colors of batter into each individual tins.
It also makes it easier to keep the colors separated, Sometimes, using a spoon can cause the layers to merge together.
- Clear Vanilla Extract. This type of vanilla is highly suggested. It will keep your frosting a bright white color.
- Frosting. Make sure you beat the icing until fluffy. You want it to resemble a fluffy cloud.
- Store bought icing. You don’t have to make homemade icing. You can buy icing and place in piping bags to decorate the cupcakes.
- Batter. Be careful that you do not combine or swirl the batter. This will help to make sure each layer is prominent once baked.
- Topping. Instead of frosting, try making whipped cream with heavy cream. You can pipe some on each cupcake to resemble clouds. This is a tasty alternative to frosting while still looking great.
- Sprinkles. You can use any type of rainbow colored sprinkles you prefer or have on hand.
- Batter. We used the colors of the rainbow. However, it would be really fun to use team colors for your favorite sport or different colors to match a party theme. You can use any colors you want.
This recipe is so fun.
From the colorful layers to the fluffy icing with sprinkles, this recipe does not disappoint. It is the perfect treat to make for a celebration or just because.
Since it starts with a cake mix, it is so quick and simple. The pudding mix added to the cake mix really takes it up a level. It is so decadent and moist.
Your friends and family will love this rainbow cupcakes recipe. Whether you make it for a special occasion or just because, it will be a hit.
While it is such a fun recipe to make for St. Patrick’s Day, it definitely can be enjoyed year round. Be sure to come back and leave a comment once you make these beautiful cupcakes.
They look stunning but do not take much time at all to make. This is definitely a winning recipe.
Print this Easy Rainbow Cupcakes recipe:
Rainbow Cupcakes
Ingredients
- FOR THE CUPCAKES:
- 1 box White Cake Mix
- 1 cup Water
- ⅓ cup Vegetable Oil
- 3 large eggs
- 1 Box Instant Vanilla Pudding Mix 3.4 oz box Just use the mix, don’t prepare it based on the box
- Rainbow Colors of Gel Food Coloring
- FOR THE ICING:
- 1 cup Butter softened at room temperature
- 1 tsp Clear Vanilla Extract
- 4 cups sifted Confectioners Sugar
- 2 Tbsp Milk
- Rainbow Sprinkles
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with 12 paper cupcake liners.
- In a large bowl, beat with a hand held mixer or a stand up mixer the cake mix, water, oil, eggs and pudding mix until the mixture is smooth and creamy.
- Then divide the batter evenly into 6 small bowls. Use the gel food coloring to dye each bowl of icing a different color of the rainbow. I used red, orange, yellow, green, blue and purple.
- Place each color of the batter in a ziplock bag and cut off a small piece of 1 of the corners. Gently pipe layers of the batter into the cupcake tins. I started with purple, then blue, then green, then yellow, then orange and finally red. Make sure to layer the batter on top of each other as evenly as possible and do not swirl the colors together.
- Bake for 15-18 minutes until a toothpick inserted into the middle of the cupcakes comes out clean. Then allow the cupcakes to cool completely.
- FOR THE ICING:
- In a large bowl cream the butter until smooth.
- Beat in the confectioners sugar (one cup at a time) on low speed until well combined.
- Stir in vanilla and milk. Whip until thoroughly mixed and fluffy on a medium-high setting.
- Then icing the cooled cupcakes. I used a star tip with a decorator’s bag to decorate the cupcakes. Then top the cupcake icing with the rainbow sprinkles.
- Serve and enjoy!
Nutrition Facts
