I've wanted to make Rainbow Cupcakes for SO long! I thought August was the perfect month to make them in as there are so many Pride celebrations happening, and rainbows displayed everywhere. It's really got me into the happy colourful spirit of rainbows. The Rainbow Cupcakes sponge is flavoured with vanilla and then coloured with the six classic rainbow colours. I've topped them with clouds of whipped cream, marshmallows and some 'gold coin' sprinkles.

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
For the cupcakes I used a baking spread, but you can use butter too.
You will need to use a professional grade food colouring to get the same bright colours that you can see in my photos. Brands I recommend are Pro Gel and Sugarflair. I have also heard good things about Colour Mill and Americolor.
You can top the cupcakes with a cream cheese frosting if you prefer, or a vanilla buttercream. Check out my Red Velvet Cupcakes or my Funfetti Cupcakes for recipes.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Rainbow Cupcakes

To make the sponge, mix together the butter and sugar, then whisk in the eggs and vanilla extract. Then add the self raising flour and whisk until smooth.

Divide the cupcake batter between 6 bowls, then colour them each a different colour of the rainbow using food colouring.

Divide each colour of batter between the cupcake cases. Bake for 20-25 minutes, leave them to cool completely before piping on whipped cream and decorating with marshmallows and sprinkles..

What is the best food colouring to use?

To get bright shades that remains strong after the cupcakes are baked you need to use a professional grade gel food colouring. You can buy these easily from many online shops, including amazon. I used the brand Pro Gel for these cupcakes, other good brands include Sugarflair, Colour Mill and Americolor.

Do you have to top them with whipped cream?

I'm a huge whipped cream fan and I loved the idea of clouds of cream on top of the Rainbow Cupcakes, however if you prefer buttercream you can find a vanilla buttercream recipe via my Funfetti Vanilla Cupcakes. Or perhaps you'd like to top them with cream cheese frosting, check out my Red Velvet Cupcakes for a recipe.

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in the fridge. You can freeze the cupcakes undecorated, I do not recommend freezing them once you've topped them with whipped cream. To freeze the cupcakes, wrap them well in cling film or put them in an airtight container. Freeze for up to 3 months.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can the cupcakes be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread for the cupcakes. You will also need to use a dairy free whipped cream alternative for the topping, or make a buttercream with dairy free spread.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

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