These rainbow cupcakes are pure fun! With their bright colorful layers, fluffy texture, and a light mascarpone whipped cream topping, they’re the kind of treat that makes everyone smile.
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These rainbow cupcakes are made with a soft vanilla cupcake batter, divided into six bowls and tinted with gel food coloring before baking in cupcake liners.
They’re topped with a light whipped mascarpone frosting and decorated with rainbow sprinkles and candy belts for the perfect birthday cupcakes.
Why you'll love this recipe
Ingredients you need
- Vanilla cupcakes – a fluffy batter made with butter, sugar, egg whites, flour and buttermilk.
- Whipped mascarpone frosting – light and creamy, less sweet than buttercream.
- Rainbow decorations – gel food coloring, sprinkles, and candy belts for a festive finish.
How To Make Rainbow Cupcakes
Here are a few quick visual steps. Don’t forget that the full instructions with exact measurements are in the recipe card below!
Start by beating the butter and sugar in a large mixing bowl until the mixture is light and creamy.
Add the egg whites gradually along with the vanilla extract, whisking well after each addition to keep the cupcake batter smooth and airy.
Next, add the sifted dry ingredients (flour, baking powder, and salt) and the buttermilk in alternating additions, mixing until the cupcake batter is smooth and lump-free.
Divide the batter evenly into six small mixing bowls. Add gel food coloring to each portion, one color per bowl, and stir until you get bright and even shades.
Spoon the colorful batter into the cupcake liners, layering the colors one on top of the other. Bake at 350°F (180°C) for about 15–18 minutes, or until a toothpick inserted in the center comes out clean.
For easier layering, you can transfer each colored batter into small piping bags and pipe it directly into the cupcake molds.
While the cupcakes cool completely, prepare the mascarpone whipped cream by beating cold heavy cream with mascarpone and powdered sugar until the frosting is thick and stable.
Pipe a generous swirl of mascarpone frosting on top of each cooled cupcake, then finish with a rainbow candy belt and a handful of colorful sprinkles for the perfect festive touch.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make rainbow cupcakes ahead of time?
Yes! You can bake the cupcakes 1–2 days in advance and store them in an airtight container. Frost and decorate them right before serving for the freshest look.
What food coloring works best for rainbow cupcakes?
Gel food coloring is the best choice. It gives bright, vibrant shades without changing the texture of the cupcake batter.
Can I freeze rainbow cupcakes?
You can freeze the unfrosted cupcakes for up to 2 months. Thaw at room temperature, then add the mascarpone whipped cream and decorations before serving.
Why did my colors blend together while baking?
If the batter is too runny or the liners are overfilled, the layers can mix. Use a thicker batter, weigh each portion evenly.
You will also love
I hope you enjoyed these rainbow cupcakes! Don’t forget to rate the recipe and leave a comment to let me know what you think. Happy baking!
Rainbow Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes
Description
Fun and colorful rainbow cupcakes with a light vanilla base, topped with whipped mascarpone cream and decorated with rainbow candy belts and sprinkles. Perfect for birthdays and parties! (For 12 cupcakes)
Ingredients
Vanilla cupcakes
- 150 g(⅔ cup) unsalted butter, softened
- 225 g (1 cup + 2 tbsp) granulated sugar
- 150 g egg whites, about 4–5 whites
- 2 tsp vanilla extract
- 200 ml (¾ cup + 1 tbsp) buttermilk
- 255 g (2 cups) cake flour
- 9 g (2 tsp) baking powder
- ½ tsp salt
- Gel food coloring: red, orange, yellow, green, blue, violet
Mascarpone whipped cream
- 250 g (1 cup) mascarpone cheese
- 250 g (1 cup) heavy cream, cold
- 40 g (⅓ cup) powdered sugar
- 1 tsp vanilla extract
For decoration
-
Rainbow candy belts and colorful sprinkles
Instructions
Cupcake Preparation
- Preheat the oven to 350°F (180°C) and line a muffin tin with 12 cupcake liners.
- In a large mixing bowl, beat the softened butter with the sugar until light and creamy. Add the egg whites one at a time along with the vanilla extract, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt. Add this mixture alternately with the buttermilk: start with a bit of flour, then some buttermilk, and repeat until the cupcake batter is smooth and lump-free.
- Divide the batter evenly into 6 bowls and add gel food coloring to each one (red, orange, yellow, green, blue, violet). Mix until the colors are bright and even. For easier layering, you can transfer each colored batter into small piping bags and pipe them neatly into the cupcake liners.
- Fill the liners by layering the colors in rainbow order (violet, blue, green, yellow, orange, red).
- Bake for 5 minutes at 350°F (180°C), then reduce the temperature to 320°F (160°C) and continue baking for another 15–18 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting and decorating.
Mascarpone Whipped Cream
- Whip together the mascarpone, cold heavy cream, powdered sugar, and vanilla until the frosting is thick and stable.
Assembly and Decoration
- Pipe the mascarpone whipped cream on top of the cooled cupcakes.
- Decorate with a rainbow candy belt and a few colorful sprinkles.
Notes
Storage: Rainbow cupcakes will keep for up to 2 days in the refrigerator in an airtight container. Bring them out about 20 minutes before serving so the mascarpone whipped cream softens to the perfect texture.
Tips:
- Use gel food coloring to get bright, vibrant shades without thinning the cupcake batter.
- Weigh the batter in grams whenever possible for evenly sized cupcakes.
- Let the cupcakes cool completely before piping the mascarpone whipped cream.
- Decorate just before serving so the rainbow candy belts and sprinkles stay fresh and colorful.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: cupcakes
- Cuisine: American
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