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Rainbow Cupcakes with Vanilla Cloud Frosting
4.7 from 117 votes

Rainbow Cupcakes with Vanilla Cloud Frosting

Rainbow Cupcakes with Vanilla Cloud Frosting combine vibrant layers of colored cake with a creamy vanilla frosting. The batter is divided into six colors using gel food coloring, then baked into thin layers to stack for a visually striking cupcake. The frosting is a smooth buttercream flavored with vanilla, offering a sweet contrast to the delicate cupcake layers. These cupcakes are ideal for occasions that call for colorful desserts and show a fun approach to classic vanilla cupcakes.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 24 cupcakes
Calories: 363 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter , softened
  • 2 1/3 cups sugar
  • 5 egg white
  • 1 tablespoon vanilla
  • 3 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk , warmed for 30 sec in microwave to bring to room temp
  • Gel food coloring rainbow colors
  • 1 cup butter (2 sticks), softened
  • 4 cups powdered sugar , sifted
  • 1 tablespoon vanilla extract if you use normal vanilla it will not be as white, but will be just as delicious, clear
  • tiny pinch salt
  • 3 tablespoons milk

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees.
  2. In your stand mixer cream the butter and sugar together until much lighter in color, like a easter-y spring yellow (2-3 minutes).
  3. Add in the egg whites and vanilla until totally combined.
  4. Add the salt and baking powder to the flour.
  5. Add in the dry ingredients and the milk alternating 1 cup of flour and 1/2 cup of milk at a time.
  6. Add one cup of the batter to 6 different bowls.
  7. Color each bowl with your gel food coloring in red, orange, yellow, green, blue and purple.
  8. Mix until the colors are fully combined.
  9. Your choice here: Spoon or ziploc bags.
  10. Either add the batter to 6 sandwich size ziploc bags and pipe just enough to make a thin layer of each color (maybe 1/4 inch tall batter layers)
  11. OR
  12. with a small spoon, spoon just under a tablespoon of batter into each cup.
  13. Start with purple, then blue, then green, then yellow, then orange and finally red.
  14. Bake for 18-20 minutes.
  15. To make the frosting:
  16. Whip the butter in your stand mixer with your paddle attachment(I LOVE LOVE LOVE this one with a built in scraper) until you see the butter is lighter in color (1 minute).
  17. Add in the vanilla.
  18. Add in the powdered sugar in 1 cup increments with the milk 1 tablespoon at a time, ending with powdered sugar.
  19. Mix on high for 1 minute after each addition.
  20. Your frosting should be SUPER light and fluffy, just like a delicious vanilla cloud.
  21. Using a closed star tip and decorating bag, pipe your frosting onto the cooled cupcakes.

Notes

  • The recipe batter is divided into six parts to be colored individually for vibrant layers.
  • Use clear vanilla extract in the frosting for a whiter appearance without affecting flavor.
  • Bake the cupcakes about 18-20 minutes until layers are set but still tender.
  • The frosting should be whipped until light and fluffy for best texture.

Nutrition Information

Calories 363kcal (18%) Carbohydrates 52g (17%) Protein 2g (4%) Fat 16g (25%) Saturated Fat 10g (50%) Cholesterol 42mg (14%) Sodium 202mg (8%) Potassium 121mg (3%) Sugar 40g (80%) Vitamin A 500IU (10%) Calcium 56mg (6%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 363

% Daily Value*

Calories 363kcal 18%
Carbohydrates 52g 17%
Protein 2g 4%
Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 42mg 14%
Sodium 202mg 8%
Potassium 121mg 3%
Sugar 40g 80%
Vitamin A 500IU 10%
Calcium 56mg 6%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.