Rainbow Cupcakes

You'll love these Rainbow Cupcakes. They are moist and fluffy, a vibrant celebration of joy, perfect for birthdays, parties, or any occasion.

Course Dessert

Cuisine American

Keyword cupcakes, rainbow

Prep Time 30

Cook Time 16

Decorate/Idle Time 1

Total Time 1 46

Servings servings

Calories 305kcal

Preheat the oven to 350 degrees.
Prep the muffin tins with liners and set aside.
In the bowl of a stand mixer, combine the sugar and softened butter. Beat until smooth.
Add in the egg whites, oil, and vanilla. Mix well.
Beat in the milk and mix to combine. The mixture may appear curdled - this is normal.
Add in the flour, baking powder, and salt and mix well. Stop the machine, scrape down the sides, and mix again.
Measure out the batter and fill each cavity until about ½ - ⅔ full.
Bake in the preheated oven for approximately 14 minutes or until the cupcakes are golden brown and the center is set.
Allow the cupcakes to cool completely before decorating.

In the bowl of a stand mixer, combine half of the confectioner’s sugar with the butter, vanilla, and salt.
Mix on low speed until combined.
Add in the remaining confectioner’s sugar and the milk.
Mix on low speed until combined.
Once combined, increase the speed to medium and beat for an additional minute until the frosting is fluffy and smooth.
Divide the frosting - measuring out a ½ cup for each of the colors. The remaining frosting will stay white and it can be transferred to a piping bag.
Tint each of the colors and transfer to individual piping bags.
Line out a strip of plastic wrap approximately 18-24 inches long.
Pipe each color of frosting onto the plastic wrap in rainbow order - purple, blue, green, yellow, orange, and then pink.
Roll the plastic wrap so that the colors overlap.
Place the log of frosting into a large piping bag fitted with a large star tip.

Once the cupcakes are cool, pipe a small mound of white frosting onto each cupcake.
Use a butter knife or offset spatula to spread and flatten the frosting to the edges.
Use the colored frosting bag to create an inverted “U” or horseshoe shape. Twist the piping bag mid-squeeze to show all the colors and add dimension.
Immediately place the mini marshmallow “clouds” before the frosting crusts over.

Storage: Cupcakes should be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.