Rainbow Cupcakes

These Rainbow Cupcakes are bright, colorful, and certain to brighten anyone's day! With a yellow cupcake base and rainbow buttercream frosting, these cupcakes are made entirely from scratch!

👥 24 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h🔥 Cook: 15 min👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
bowl
mixing bowl
spatula

📝 Preparation Steps

For the cupcakes:

Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs and egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about ⏱️ 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.

(28g) unsalted butter, melted2 tablespoonslarge eggs2(15ml) pure vanilla extract1 tablespoon(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspoon(452 g) unsalted butter, cold.2 cups(911 g) powdered sugar7 cups(15 ml) pure vanilla extract1 tablespoonegg yolks2

In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the buttermilk at a time and mix just until the flour starts to incorporate. Then add remaining dry ingredients and buttermilk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter into 6 bowls, about ¾ cups of batter per bowl. Dye each one with just a drop of gel color and mix to combine.

½ cups (285g) granulated sugar1(28g) unsalted butter, melted2 tablespoons(15ml) pure vanilla extract1 tablespooncup (120g) sour cream1/2½ cups (350g) all-purpose flour2(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspooncup (315ml) buttermilk or milk1 1/3(452 g) unsalted butter, cold.2 cups(911 g) powdered sugar7 cups(15 ml) pure vanilla extract1 tablespoon

Drop about 2 teaspoons of batter per color in each liner. It should be filled about 2/3 full. Bake at 350°F for ⏱️ 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the frosting

Cut butter into pieces. Using the paddle attachment, whip the butter for ⏱️ 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.

Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then and whip for ⏱️ 1-2 minutes before adding more powdered sugar. Repeat until all ingredients are added.

Once all the powdered sugar has been added, increase speed to medium-high and beat for another ⏱️ 3-5 minutes to whip additional air into the frosting.

Set aside 1 cup of undyed frosting. Then divide the remaining frosting into 6 bowls, about ½ cup each. Dye each of the 6 colors and then place each color into its own piping bag.

½ cups (285g) granulated sugar1½ cup (118 ml) vegetable oil(28g) unsalted butter, melted2 tablespoons(15ml) pure vanilla extract1 tablespooncup (120g) sour cream1/2½ cups (350g) all-purpose flour2(7.5g) baking powder2 teaspoons(4g) baking soda1 teaspoon(5g) salt1 teaspooncup (315ml) buttermilk or milk1 1/3(452 g) unsalted butter, cold.2 cups(911 g) powdered sugar7 cups(15 ml) pure vanilla extract1 tablespoon

Lay out a piece of plastic wrap, pipe a thick row of each color of frosting side-by-side onto the clear wrap. Fold the plastic wrap up and tightly roll, twist one end and cut the tip off. Drop the plastic wrap into a piping bag fitted with an Ateco 6B (or any French Star Tip).

Fill a smaller piping bag fitted with a size 12 or another large open round tip and fill with the white frosting.

To Decorate

With the rainbow frosting, pipe a circle starting from the outside edge and work your way into the middle. Dot the top of the frosting with 4-5 dots of white frosting. Garnish with gold stars.

Nutrition Facts

calories

451 calories

fat Content

23.3 g

serving Size

1 Cupcake

fiber Content

0.4 g

sugar Content

47.6 g

sodium Content

178.1 mg

protein Content

3.1 g

trans Fat Content

0 g

cholesterol Content

78.7 mg

carbohydrate Content

59 g

saturated Fat Content

15.1 g

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