Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Rainbow Cupcakes
You'll love these Rainbow Cupcakes. They are moist and fluffy, a vibrant celebration of joy, perfect for birthdays, parties, or any occasion.
Course
Dessert
Cuisine
American
Keyword
cupcakes, rainbow
Prep Time
30
minutes
minutes
Cook Time
16
minutes
minutes
Decorate/Idle Time
1
hour
hour
Total Time
1
hour
hour
46
minutes
minutes
Servings
24
servings
Calories
305
kcal
Equipment
cupcake pans
piping bags & tips
Ingredients
Cupcakes
1 ⅔
cup
granulated sugar
½
cup
unsalted butter
softened
6
egg whites
¼
cup
cooking oil
- canola or vegetable
1
tsp
vanilla
1 ¼
cup
milk
2
cup
all-purpose flour
2 ½
tsp
baking powder
½
tsp
salt
Frosting
1
cup
butter
unsalted, softened
1
tsp
vanilla
1
tsp
salt
4
cup
confectioner’s sugar
3
tbsp
milk
Food coloring - purple, blue, pink, orange, yellow, green
Mini marshmallows - to decorate
Instructions
Cupcakes
Preheat the oven to 350 degrees.
Prep the muffin tins with liners and set aside.
In the bowl of a stand mixer, combine the sugar and softened butter. Beat until smooth.
Add in the egg whites, oil, and vanilla. Mix well.
Beat in the milk and mix to combine. The mixture may appear curdled - this is normal.
Add in the flour, baking powder, and salt and mix well. Stop the machine, scrape down the sides, and mix again.
Measure out the batter and fill each cavity until about ½ - ⅔ full.
Bake in the preheated oven for approximately 14 minutes or until the cupcakes are golden brown and the center is set.
Allow the cupcakes to cool completely before decorating.
Frosting
In the bowl of a stand mixer, combine half of the confectioner’s sugar with the butter, vanilla, and salt.
Mix on low speed until combined.
Add in the remaining confectioner’s sugar and the milk.
Mix on low speed until combined.
Once combined, increase the speed to medium and beat for an additional minute until the frosting is fluffy and smooth.
Divide the frosting - measuring out a ½ cup for each of the colors. The remaining frosting will stay white and it can be transferred to a piping bag.
Tint each of the colors and transfer to individual piping bags.
Line out a strip of plastic wrap approximately 18-24 inches long.
Pipe each color of frosting onto the plastic wrap in rainbow order - purple, blue, green, yellow, orange, and then pink.
Roll the plastic wrap so that the colors overlap.
Place the log of frosting into a large piping bag fitted with a large star tip.
Decorate
Once the cupcakes are cool, pipe a small mound of white frosting onto each cupcake.
Use a butter knife or offset spatula to spread and flatten the frosting to the edges.
Use the colored frosting bag to create an inverted “U” or horseshoe shape. Twist the piping bag mid-squeeze to show all the colors and add dimension.
Immediately place the mini marshmallow “clouds” before the frosting crusts over.
Notes
Storage: Cupcakes should be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Nutrition
Serving:
1
serving
|
Calories:
305
kcal
|
Carbohydrates:
43
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Cholesterol:
32
mg
|
Sodium:
260
mg
|
Potassium:
40
mg
|
Fiber:
0.3
g
|
Sugar:
34
g
|
Calcium:
46
mg
|
Iron:
1
mg
|
Net Carbohydrates:
22
g