Rainbow Vanilla Cupcakes Recipes

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RAINBOW VANILLA CUPCAKES



Rainbow Vanilla Cupcakes image

Make and share this Rainbow Vanilla Cupcakes recipe from Food.com.

Provided by Eliana P.

Categories     Dessert

Time 1h5m

Yield 24 cupcakes

Number Of Ingredients 10

3/4 cup unsalted butter
1 3/4 cups sugar
2 large eggs
3 teaspoons pure vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cups skim milk
6 ounces food coloring
2 cups frosting

Steps:

  • 1. Preheat oven to 375°F.
  • 2. In a large bowl cream together butter and sugar. Add in eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
  • 3. Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want to add.
  • 4. Add food coloring to each bowl until you get the desired color.
  • 5. I usually do 6 colors: red, orange, yellow, green, blue, and purple.
  • 6. Line your muffin tin with paper cups and spoon in colored batter into cups.
  • 7. For 6 colors, I recommend spooning in ½ tablespoon of each color in each cup. For a smaller amount of colors, use 1 tablespoon.
  • 8. Bake at 375°F for 15-20 minutes.
  • 9. Allow cupcakes to cool for about 45 minutes and frost.

Nutrition Facts : Calories 248.1, Fat 9.4, SaturatedFat 4.4, Cholesterol 31, Sodium 136.4, Carbohydrate 38.5, Fiber 0.3, Sugar 26.8, Protein 2.4

RAINBOW CUPCAKES



Rainbow Cupcakes image

Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!

Provided by Cookiemonster

Categories     Desserts     Cakes     White Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 14

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup butter
1 cup white sugar
3 eggs, room temperature
red food coloring
blue food coloring
green food coloring
yellow food coloring

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
  • Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
  • Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 18.7 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 153.7 mg, Sugar 8.7 g

RAINBOW CUPCAKES



Rainbow Cupcakes image

Delicious cupcakes frosted with rainbow colors gives you a colorful dessert made using Betty Crocker™ Super Moist™ cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 containers Betty Crocker™ Whipped fluffy white frosting
Purple, blue, green, yellow, orange and red food colors
24 gumballs

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake mix as directed on box, using water, oil and eggs. Divide batter evenly among muffin cups. Bake and cool as directed for cupcakes.
  • Divide frosting among 6 small bowls. Add 1 color food color to each bowl; mix well. Using decorating bag and pastry tip #806 (or any large-hole pastry tip), pipe rings of each color frosting on cupcakes. Top with gumballs.

Nutrition Facts : Calories 400, Carbohydrate 71 g, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 180 mg

OVER THE RAINBOW CUPCAKES



Over the Rainbow Cupcakes image

These rainbow cupcakes from scratch make for a psychedelic and delicious treat! Kids will love the way they look and adults will love the moist texture and delicious flavor. Perfect for birthday parties and bake sales. Eat these plain or decorate with a vanilla buttercream frosting and you won't go wrong!

Provided by kris

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h20m

Yield 18

Number Of Ingredients 10

2 ¾ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
4 large egg whites
1 ½ cups sugar, divided
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
1 ½ cups milk
1 teaspoon vanilla extract
rainbow food colorings (red, orange, yellow, blue, green, purple)

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners.
  • Sift flour, baking powder, and salt together three times. Set aside.
  • Beat egg whites in a bowl until foamy. Gradually add 1/2 cup sugar and continue beating just until soft peaks form.
  • Beat butter in a separate bowl until fluffy, 2 to 3 minutes. Gradually add remaining 1 cup sugar and cream and mix until light and fluffy, about 5 minutes. Add sifted dry ingredients alternately with milk a small amount at a time, beating after each addition. Mix in vanilla. Add egg whites and mix well.
  • Set out 6 bowls. Add 1 drop of food coloring to the bowls, using a different color in each bowl. Divide the cupcake batter evenly between the bowls. Stir until the coloring is evenly distributed throughout the batter. Add more food coloring, a drop at a time, until desired color is reached.
  • Using a tablespoon, spoon the first colored batter into the bottom of each cupcake liner in the prepared pan. Gently spread out to the edge of the liner to create an even layer. Repeat with remaining colors.
  • Bake in the preheated oven a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool slightly in pan, then remove to cool completely on wire racks.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 32.6 g, Cholesterol 22 mg, Fat 8.3 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 5.1 g, Sodium 227.2 mg, Sugar 17.8 g

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