Posted in Cakes & Cupcakes
Rainbow Cupcakes are so Colorful, and Kids Love them! Prepare to witness pure delight as the kids take their first bite of our magical Rainbow Cupcakes and see all the vibrant colors. Rainbow Cupcakes are Easy to make and Perfect for birthday parties, playdates, or simply adding a touch of magic to any day. Join me on this colorful adventure, and let’s create unforgettable memories together!
Boxed Cake Mix for Rainbow Cupcakes
I use Betty Crocker Super Moist French Vanilla Cake Mix for these Cupcakes. It is yummy, fast and easy! You could use any cake flavor you would like, but if you want rainbow colors, it needs to be a light-colored cake batter.
Color your Batter
I always use Wilton’s icing colour. It is a gel consistency, and a little goes a long way.
Frosting for Rainbow Cupcakes
Betty Crocker Creamy Deluxe French Vanilla is my go-to for frosting. What? I know…not what you expected me to say. Right? I use this store-bought frosting for all of my cakes and cupcakes. It is yummy, works well, is consistent, and saves lots of time (making and cleaning up).
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Making the Rainbow Cupcakes
What you will need:
- cake batter (Betty Crocker Super Moist French Vanilla Cake Mix)
- your desired cake colours (Wilton Icing Colour)
- toothpicks
- mixing bowls
- KitchenAid Hand Mixer
- spatula
- Contigo 24oz Water Bottle
- Wilton 12″ Piping Bags
- plastic food clips
- Wilton Cupcake Pan
- cupcake liners
- cooling racks
Cupcake Batter
1. Make the cake batter. Follow the instructions on the back of the boxed cake mix. I always use milk instead of water.
2. Separate the batter as evenly as possible into the same number of bowls as the colors you want for your cupcakes. I am doing three colors, so I need three bowls.
3. Insert a toothpick into your Wilton icing color and then put it into one of the bowls of batter. Mix the batter until the color is combined. Do this with each bowl of batter. I used Rose, Violet, and Sky Blue Wilton Icing Colors for these cupcakes. NOTE: Cake batter color lightens a bit when baking. Make sure your colored batter is darker than what you want your cupcake color to be.
Use Piping Bags
4. Open a 12″ piping bag and put inside a tall water bottle that is 24oz. Then pour one bowl of batter into the piping bag. Remove the piping bag from the water bottle and apply a plastic food clip at the top of the piping bag.
5. Repeat step 4 for the other bowls of batter. Each batter color should have its own piping bag.
6. Put cupcake liners in the cupcake pan.
7. Hold your first piping bag of batter with the tip up, and cut a small opening at the tip. Repeat this for all other piping bags of batter.
8. Holding the piping bag over the cupcake liner, squeeze a bit of the first color batter into the liners. Then get your second color and do the same. Then your third color and so on. Repeat this until your cupcake liners are 1/2 full. When filling the cupcake liners, you could do a random design, layer, block, etc.
Baking Cupcakes
9. Put the cupcakes in a preheat oven set to 325 degrees Fahrenheit. I know the box says 350, but I find reducing the temperature allows for the cupcakes to bake more evenly and come out with flatter tops. Bake the cupcakes for the minimum time shown as per the instructions on the back of the box. I checked my cupcakes at 13 minutes.
Baking Times for Boxed Cake Mix
10. Fully insert a toothpick into the centre of a cupcake to check if done. If the toothpick comes out clean, your cupcakes are done. If not, bake for another 2 minutes and recheck with a toothpick. Repeat until done.
11. Let cupcakes cool in pan for 10 minutes.
12. Remove cupcakes from pan and transfer to a cooling rack. Allow cupcakes to cool completely.
Steps 13-15
Piping Rosettes
What you will need:
- 2 containers of frosting (Betty Crocker Creamy Deluxe French Vanilla Frosting)
- 16″ piping bag filled with chilled frosting and fitted with a 1M tip (Need Help?See How to Prepare a Piping Bag)
To get improved piping results, see Betty Crocker Frosting Hack for Piping.
Rosette Technique
1. Hold the piping bag vertically straight over the center of the cupcake. Squeeze to make a star. Then with consistent pressure, move to the right and go up and around the star, making a circle around it. It should overlap the star slightly.
2. Stop squeezing as you close the circle, then pull away following the same circular motion.
For more help piping Rosettes, check out Piping Technique 101, which includes free printable practice sheets.
If you want a multi-colored Rosette, check out Rainbow Swirl Cupcakes: Mastering the Multicolor Rosette Technique.
I would love to hear about your Rainbow Cupcakes! Please share your pictures and comments below.
Mama's Helpful Tips
- When making the cake mix, use milk instead of water.
- When opening a new Icing Colour, put a pair of disposable food grade gloves on to prevent getting dye on your fingertips.
- Cake batter color lightens a bit when baking. Make sure your colored batter is darker than what you want your cupcake color to be.
- Fill cupcake liners until 1/2 full.
- To get improved piping results, see Betty Crocker Frosting Hack for Piping.
- Have fun and enjoy!
