Rainbow Cupcakes with Vanilla Cloud Frosting

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 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? Rainbow Cupcakes with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. No cake mix, still EASY.I’m not even a kid and I am grinning as I am typing up this post. Brace yourself for more photos than I normally include, I loved so many of these photos!

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.

Rainbow Cupcakes with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. No cake mix, still EASY.

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 fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. No cake mix, still EASY.

Pin this recipe now to remember it later

Pin Recipe

Rainbow Cupcakes with Vanilla Cloud Frosting

Rainbow Cupcakes with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. No cake mix, still EASY.
Yield 24 cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 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 salt
  • 3 tablespoons milk

Instructions

  • 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 ½ 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 ¼ inch tall batter layers)
  • OR
  • 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.
  • Using a closed star tip and decorating bag, pipe your frosting onto the cooled cupcakes.

Notes

Cake recipe adapted from Whisk Kid, Buttercream recipe adapted from Add A Pinch.

Nutrition

Calories: 363kcal | Carbohydrates: 52g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 202mg | Potassium: 121mg | Sugar: 40g | Vitamin A: 500IU | Calcium: 56mg | Iron: 0.8mg
Keyword: Rainbow Cupcakes with Vanilla Cloud Frosting

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 with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. No cake mix, still EASY.
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 with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. No cake mix, still EASY.
Rainbow Cupcakes with fluffy cloud-like vanilla frosting that is guaranteed to make anyone who sees them smile. No cake mix, still EASY.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I made these a couple of years ago for my daughter’s 3rd birthday and they were AMAZING! A big hit with the kids & adults alike. She loves baking and requested them again for her upcoming 5th birthday. I am so excited to make them with her! ??????

  2. Hi! My niece has an egg and nut allergy. Is there an egg substitute we can use for this recipe? I have used plain greek yogurt before but am not sure how it would translate here. Im going to make the recipe for my daughter’s birthday and would like everyone to be able to enjoy them because they look so awesome. Thanks!

    1. I am not completely positive nor well versed in allergies and would hate to lead you in the wrong direction. Sorry!

  3. Hi!! I made the cake part last night in preparation for my daughter’s daycare birthday party tomorrow. I was wondering would the frosting be just as fluffy if I halved the sugar? Thanks!!

    1. I’ve not tested it that way so I’m not sure. If you decide to try, I’d love to know how it turns out. Good luck!

Show More Comments