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

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

166 calories; protein 2.3g 5% DV; carbohydrates 18.7g 6% DV; fat 9.3g 14% DV; cholesterol 33.8mg 11% DV; sodium 153.7mg 6% DV. Full Nutrition
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Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2011
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! Read More
(134)

Most helpful critical review

Rating: 2 stars
06/17/2011
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. Read More
(92)
139 Ratings
  • 5 star values: 65
  • 4 star values: 41
  • 3 star values: 11
  • 2 star values: 10
  • 1 star values: 12
Rating: 5 stars
06/05/2011
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! Read More
(134)
Rating: 4 stars
06/04/2011
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! Read More
(99)
Rating: 2 stars
06/17/2011
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. Read More
(92)
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Rating: 5 stars
03/06/2012
Really fun recipe.. everyone thinks its complicated but it really isnt! Read More
(28)
Rating: 4 stars
07/29/2011
Great recipe! I did make a few tweaks. I always bake with corn oil instead of vegetable oil and use a lower temperature and have never had an issue cakes being dry. I also used a touch more vanilla and less flour. I didn't have red food dye so I threw in pinch of cherry jello mix. They looked and tasted great! Definitely will make again! Read More
(27)
Rating: 3 stars
06/10/2011
This was fun to make and it looked really cool. The only down side was that is did not taste amazing. The kids I made it for liked it but for me I think it could have been a little bit tastier. Read More
(20)
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Rating: 4 stars
06/19/2011
I made these but didnt dye the batter I made them for fathers day and dyed food doesn't appeal to my hubby but I needed a white cake mix so used this. Its VERY delicious much more moist than I would of guessed considering how thick the batter was. I pairs it with the rum icing from this site (altered) and they were great and easy to make! Read More
(19)
Rating: 3 stars
03/25/2012
The first time i did a these cupcakes they were okay but VERY dry. I then gave them another dry but changed it up a little. Since i dont have any eggs at room temperature i put some eggs in a glass full of warm water i then softened the butter for about 10 sec. and i Folded in 1/2 cup sour cream to the prepared batter they turned out great they were deffinetly not dry anymore. Read More
(17)
Rating: 5 stars
10/03/2011
Thank you it worked just like you said Read More
(17)
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