Make Rainbow Cupcakes at home (Great for birthday parties)

Rainbow cupcakes are a lot of fun to prepare and eat.

Have a unicorn theme? It’s so much fun to frost and embellishes these lovely treats. These beautiful, “over the rainbow” swirls make them a fantastic birthday party idea! The simplest dessert ever is this one!

Bright cupcakes

• Because it’s so simple to create, each day can be a holiday! For game days or the holidays, bake in team colors.
• Nothing is simpler than a package of cake mix and some food coloring! Not even the expensive brand is necessary.
• For halftime, playtime, or game time, make them into miniature cupcakes. So many options for decoration!
• A nice recipe to try out for aspiring artists and bakers.

Variations and Ingredients

Cake mixture The best base for rainbow cupcakes is a vanilla cake mix, but a yellow cake or a red velvet cake would also look stunning! Of course, you could always prepare your own cake batter.

Food colors and Mix-ins A variety of food colors or gel should be kept on hand for swirling. White chocolate chips, micro M&Ms, butterscotch or toffee bits, toasted coconut, and dried cherries are all tasty add-ins.

TOPPERS: Use any hue that inspires the artist to ice rainbow cupcakes! On top, you can sprinkle nonpareils, jimmies, chopped peanuts, crumbled Oreo cookies, or even sugar wafers. Whatever you want!

Making Rainbow Cupcakes

Any birthday party is a blast when there are cupcakes this vivid, vibrant, and fun!

1. Make the cake batter and divide it equally among each bowl of color. Keep one batch of white batter that is plain.
2. Each bowl should contain food coloring.
3. According to the directions below, pour white batter into each cupcake liner, then top with scoops of colored batter.
4. Bake until an inserted wooden pick is clean.
5. Either serve heated or let cool. Frost and embellish as desired.

Frosting: Should It Be Done?

Rainbow cupcakes are capable of standing alone. Unfrosted, they are simple to carry as a tasty gift to a classroom or the playing field in a closed container or zippered bag! Alternately, ice the cake with vanilla or fresh lemon buttercream frosting.

Alternatively, you may simply use colored cream frosting that has already been made.

Advice & Methods

• Frosting should be divided into tiny dishes and colored with gel or food coloring. Slice off a corner of a tiny sandwich bag after scooping to create a piping tip for icing cupcakes. Bags of colored frosting should be prepared in advance so they are ready to use.
• Add one additional egg to the cake mix for extra-fluffy cupcakes.
• Use these suggestions to make boxed cake batter taste handmade!

Rainbow cupcakes

Everyone will like the vivid and vibrant rainbow cupcakes that are a simple dessert to make.

Ingredients

• 1 box white cake mix batter prepared according to directions on the box
• food coloring in various colors

Instructions for Rainbow Cupcakes

1. Divide the cake batter into separate bowls, one for each color that will be used.
2. Each bowl of batter should have a few drops of food coloring added to it at a time, mixing well after each drop to produce the appropriate colors. Leave one bowl of the white batter alone, please.
3. Put the muffin liners in the pans. Each one should have a half-teaspoon of white batter in the center.
4. To the center of the white batter, add 1/2 teaspoon of the subsequent color’s batter. Up until the muffin, and wrappers are half full, repeat the process with each color, carefully placing it in the center of each preceding puddle of batter.
5. 12 to 15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, should be baked at 350°F.

Notes

1. Only white cake mix is included in the nutritional information.
2. The colors will mix excessively or become jumbled if the scoops are too small. When using colors that won’t mix well, adding white batter in between them will help keep the colors distinct.
3. Gel coloring will produce deeper, richer hues.

Nutrition information

Calories: 160 | Carbohydrates: 35g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 299mg | Potassium: 27mg | Fiber: 1g | Sugar: 18g | Calcium: 94mg | Iron: 1mg