Rainbow Cupcakes Recipe
Rainbow Cupcakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I’ve been making these colorful cupcakes with my mom since I was in high school. The cheery sweets are as fun to make as they are to eat. —Tammy Quinn Ancaster, ON
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 1 package white cake mix (regular size)
  • Purple, blue, green, yellow, orange and red paste food coloring
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract

Directions

Preheat oven to 325°. Line 12 muffin cups with paper liners. Prepare cake mix according to package directions.
Divide batter into six separate bowls, tinting each with food coloring to make purple, blue, green, yellow, orange and red batter. Fill prepared cups two-thirds full, alternating tablespoonfuls of colored batter.
Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. If desired, using a new small paintbrush, paint five stripes with food coloring inside a pastry bag fitted with a round tip. Fill bag with whipped cream. Pipe over cupcakes. Yield: 1 dozen.
Originally published as Rainbow Cupcakes in Most-Requested Cake Mix Recipes 2015, p61

  • 1 package white cake mix (regular size)
  • Purple, blue, green, yellow, orange and red paste food coloring
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 325°. Line 12 muffin cups with paper liners. Prepare cake mix according to package directions.
  2. Divide batter into six separate bowls, tinting each with food coloring to make purple, blue, green, yellow, orange and red batter. Fill prepared cups two-thirds full, alternating tablespoonfuls of colored batter.
  3. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  4. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. If desired, using a new small paintbrush, paint five stripes with food coloring inside a pastry bag fitted with a round tip. Fill bag with whipped cream. Pipe over cupcakes. Yield: 1 dozen.
Originally published as Rainbow Cupcakes in Most-Requested Cake Mix Recipes 2015, p61

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