Rainbow Cupcakes

Rainbow Cupcakes

63 Reviews 45 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  Cookiemonster

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

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Adjust Servings

Original recipe yields 24 cupcakes



  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Reviews (63)

Rate This Recipe


I have made this various times and I love it!!!!! Especially when you take it out of the wrapper and cut it in half to see all the pretty layers!!!! I would definently want all of you to try it!



I need a dessert for a July 4th campout and experminted with this recipe. Instead of using all rainbow colors, I used red, white and blue. Some color did run into the layer beneath but could still tell each color. I put white icing on top and red, white and blue sprinkles on top. They really came out nice. Thanks for a wonderful idea!



very fun, colorful cupcakes that the kids enjoyed making, but they ended up being very dry and crumbly. not sure what they would need to be more moist, but it could use something.

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Amount Per Serving (24 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 18.7 g
  • 6%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 154 mg
  • 6%

Based on a 2,000 calorie diet



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Ice Cream Cone Cupcakes


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