Best Rainbow Cupcake Recipes

RAINBOW CUPCAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease 10 cups from a 12-cup muffin tin (or line with paper liner).
• 2. In a medium bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Add in dry ingredients and stir until just combined.
• 3. Divide batter evenly into 5 small bowls, each should have a little more than 1/3 cup of batter.
• 4. Add about 1/2 tsp. food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well so that there are no streaks. Add additional food coloring if necessary.
• 5. Starting with the blue batter, add a small spoonful to each of the 10 muffin cups (just over 1/2 Tbsp. in each).
• 6. Repeat with each of the remaining colors, working next with green, then yellow, then orange and lastly with red. Do not attempt to move or spread the batter, it could cause the colors to combine. Just allow them to spread on it's own.
• 7. Bake for about 15 minutes, do a toothpicks test and if it comes out clean, it's done. Remove from the oven and cool on a wire rack completely before frosting.
• 8. FROSTING: In a large bowl, beat together butter, milk and vanilla. Gradually add in the confectioner's sugar until the frosting reaches a thick, spreadable consistency. Pipe or spread frosting onto each cupcake.

RAINBOW CUPCAKE CONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir cake mix, water, eggs, and vegetable oil together in a bowl until moistened; beat the batter with an electric mixer set on medium speed for 2 minutes.
• Divide cake batter into 4 equal portions in separate bowls. Tint each bowl a different color, stirring in red, green, yellow, and blue food coloring to reach desired shade.
• Set ice cream cones upright in 24 muffin cups.
• Spoon about 1 1/2 tablespoons of each colored batter into cones, leaving about 1 inch of room from the top.
• Carefully transfer cones to the preheated oven and bake until a toothpick inserted into the middle of a filled cone comes out clean, 20 to 25 minutes.
• Cool cupcakes thoroughly before decorating, about 1 hour.

CHOCOLATE PINATA CUPCAKE: OVER THE RAINBOW RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
• OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
• OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
• Fill the cupcake cups halfway with batter.
• Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
• Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
• Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a maraschino cherry.
• Enjoy!