Rainbow Cupcakes

Delightful and colorful cupcakes perfect for celebrating St. Patrick's Day, featuring vibrant layers of cake and sweet buttercream frosting.

Prep Time 30

Cook Time 20

Total Time 50

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

1.5 cups All-purpose flour Provides structure
1 cup Granulated sugar Adds sweetness
0.5 cups Unsalted butter (softened) For moisture
2 large Eggs Provides structure
1 tsp Vanilla extract Enhances flavor
0.5 cups Milk For moisture
2 tsp Baking powder Acts as leavening agent
0.5 tsp Salt Enhances flavor
varies Food coloring (red, orange, yellow, green, blue, purple) For vibrant layers

Preheat your oven to 350°F (175°C) and prepare your cupcake pan with liners.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition for proper incorporation.
Stir in vanilla extract and milk until fully combined.
In a separate bowl, whisk together flour, baking powder, and salt, then gradually mix into the wet ingredients.

Divide the batter into separate bowls and dye each portion with different food coloring.
Spoon dollops of colored batter into each cupcake liner, filling about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days, or refrigerate for a week. Can freeze for up to 3 months.

Keyword Baking, Colorful Cupcakes, Festive Treats, Rainbow Cupcakes, St. Patrick's Day