Rainbow Cupcakes with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. No cake mix, still EASY.
Rainbow Cupcakes have been a looooooong time in the making for this blog. They are one of my absolute favorite desserts to make which most people who know me would immediately guess. When I would make surprise cakes or birthday cakes for my favorite clients I would usually make them towering rainbow cakes. In fact, these rainbow cupcakes have been on the calendar for me since before I even started this blog 10 whole months ago (I can’t believe it has been 10 months already!) and I can’t think of a better way to toss aside all the hearts, pink and cupid and celebrate the month of March.
Let’s just get this out of the way ahead of time… yes, these cupcakes have food coloring. No, I don’t normally use food coloring in recipes and yes, I know it isn’t healthy/good for you/GMO free/it kills baby seals and kittens around the world I’m sure. 99% of the things I make/bake in our house are made with whole foods, not processed or minimally processed and be it important or not, organic. Which is exactly why I have no qualms about making these gorgeous cupcakes for us to enjoy the one time a year that we do. And yes I gave them to the little ones too. But c’mon, if you were a kid, wouldn’t this make you smile?
When we had our oldest we made the nursery a rainbow theme, the first birthday party was rainbow sprinkles themed and I am proud to say I’m raising rainbow obsessed little kids (one of whom sleeps in a rainbow-ed out four post bed with rainbow curtains and a soon to be added rainbow duvet, pillows and a giant cloud headboard. So like I said, our house, rainbow friendly and definitely rainbow cupcakes friendly.
The other part of this recipe that I adore is how easy it is in spite of the lack of cake mix. The batter is a delicious white vanilla cake base with gel food coloring to brighten things up and the cloud-like frosting is made with clear vanilla and lots and lots of butter.
A few tips/tricks for these awesome Rainbow Cupcakes just to make your lives a bit easier since there’s quite a few little bowls of batter:
- Don’t bother weighing out the batter to ensure it is evenly dispersed. Use a 1 cup measure and any little bit left over can be extra of your favorite color. This isn’t a cake, so if one layer is a bit more prominent in some, no big deal. 🙂
- If you would like to bake these without the cupcake wrappers, I highly recommend a silicone muffin tin.
- Ziploc bags! I pipe them into the muffin tins with ziploc bags to make life SO much easier than spooning and spreading each layer.
- Clear vanilla keeps your frosting a bright white! If you want blindingly white frosting swap out your butter for shortening. Butter tastes better though.
- Don’t overbake, you don’t want the tops turning brown.
- Use a large closed star decorating tip for your frosting.
Rainbow Cupcakes with Vanilla Cloud Frosting
- Yield: 24 cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Course: Dessert
- Cuisine: American
- Author: Dinner, then Dessert
- 1 cup butter , softened
- 2 1/3 cups sugar
- 5 egg whites
- 1 tablespoon vanilla
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk , warmed for 30 sec in microwave to bring to room temp
- Rainbow colors of Gel food coloring
- 1 cup butter (2 sticks), softened
- 4 cups powdered sugar , sifted
- 1 tablespoon clear vanilla (if you use normal vanilla it will not be as white, but will be just as delicious)
- tiny pinch of salt
- 3 tablespoons of milk
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat the oven to 350 degrees.
In your stand mixer cream the butter and sugar together until much lighter in color, like a easter-y spring yellow (2-3 minutes).
- Add in the egg whites and vanilla until totally combined.
- Add the salt and baking powder to the flour.
- Add in the dry ingredients and the milk alternating 1 cup of flour and 1/2 cup of milk at a time.
- Add one cup of the batter to 6 different bowls.
- Color each bowl with your gel food coloring in red, orange, yellow, green, blue and purple.
- Mix until the colors are fully combined.
- Your choice here: Spoon or ziploc bags.
- Either add the batter to 6 sandwich size ziploc bags and pipe just enough to make a thin layer of each color (maybe 1/4 inch tall batter layers)
- with a small spoon, spoon just under a tablespoon of batter into each cup.
- Start with purple, then blue, then green, then yellow, then orange and finally red.
Bake for 18-20 minutes.
- To make the frosting:
- Whip the butter in your stand mixer with your paddle attachment(I LOVE LOVE LOVE this one with a built in scraper) until you see the butter is lighter in color (1 minute).
- Add in the vanilla.
- Add in the powdered sugar in 1 cup increments with the milk 1 tablespoon at a time, ending with powdered sugar.
- Mix on high for 1 minute after each addition.
- Your frosting should be SUPER light and fluffy, just like a delicious vanilla cloud.
Yield: 24 cupcakes, Amount per serving: 363 calories, Calories: 363g, Carbohydrates: 52g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 42mg, Sodium: 202mg, Potassium: 121mg, Sugar: 40g, Vitamin A: 500g, Calcium: 56g, Iron: 0.8g
All images and text © for Dinner, then Dessert.