Rainbow Swirl Cupcakes

local_grocery_store Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup milk, room temperature
• as needed food coloring
• 1/2 cup butter, room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons milk

restaurant_menu Method

1. 1.Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. 2.In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. 4.Add the eggs, one at a time, beating well after each addition.
5. 5.Stir in the vanilla extract.
6. 6.Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
7. 7.Divide the batter into separate bowls and add food coloring to each bowl to create the colors of the rainbow.
8. 8.Using a small cookie scoop, add a spoonful of each color of batter to the cupcake liners, creating a swirl effect.
9. 9.Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. 10.Let the cupcakes cool completely before frosting.
11. 11.To make the frosting, cream the butter in a large bowl until light and fluffy.
12. 12.Add the powdered sugar, one cup at a time, mixing well after each addition.
13. 13.Stir in the vanilla extract and milk.
14. 14.Pipe the frosting onto the cooled cupcakes in a fluffy cloud shape.
15. 15.Top with sprinkles or edible glitter, if desired.

lightbulb_outline Tips

• chevron_rightBe sure to use gel food coloring for vibrant colors that won't fade during baking.
• chevron_rightFor extra fun, add a unicorn horn and ears to the cupcakes using fondant or candy.
• chevron_rightLeftover cupcakes can be stored in an airtight container at room temperature for up to 3 days.