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*
- Cupcake tin
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- White cupcake cases
- Wilton 2D Piping nozzle
- Red food colouring
- Yellow food colouring
- Orange food colouring
- Green food colouring
- Purple food colouring
- Blue food colouring
- Vegetarian Marshmallows
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More rainbow recipes...
Rainbow Cupcakes
Ingredients
For the cupcakes
- 175 g Butter or baking spread softened, unsalted
- 175 g Caster sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 175 g Self raising flour
- Red, yellow, orange, green, blue and purple food colouring I used Pro Gel
For the topping
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 50 g Marshmallows I used gelatine free vegetarian Freedom Mallows
- Gold sprinkles optional
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter and sugar, ideally using an electric mixer
- Add the eggs and vanila extract and whisk well
- Then whisk in the self raising flour gently
- Divide the mixture equally into six bowls
- Colour each bowl with the food colouring so you have bowls of red, yellow, orange, green, bue and purple cupcake batter
- Divide each colour of batter one at a time between the cupcake cases
- Bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely on a cooling rack
- Whip up the double cream with the icing sugar and vanilla until thick, put into a piping bag and pipe swirls onto each cupcake, or dollop on with a spoon
- Decorate with marshmallows and gold sprinkles
- Serve immediately. Store leftovers in the fridge and eat within 2 days
Notes
- 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.
Jo Allison / Jo's Kitchen Larder
These are just so so pretty Kat! Love how vibrant all the rainbow colours are, the sign of really good food colouring! Whipped cream, marshmallows and those super pretty golden sprinkles sound like perfect topping for them too! Thanks so much for sharing with #BakingCrumbs 🙂
thebakingexplorer
Thanks so much Jo!!
Ai | Ai made it for you
How cute! I know it's not the season, but these would be great for St. Patrick's Day with the rainbow and the gold sprinkles that look like coins!
thebakingexplorer
That's such a good shout Ai! I didn't even think of that but I like your thinking!
Donna
Oh yum. The kids would absolutely love these!
thebakingexplorer
They are perfect for kids parties!!
Jeni oakley
Just made these wow !!! There amazing!!! I also made your rainbow drip cake for my little girls 3rd birthday was beautiful not a crumb left it was loved by everyone 🌈
thebakingexplorer
Thanks so much Jeni!
Jhuls | The Not So Creative Cook
These cupcakes give me so much joy! They look stunning! Thank you for sharing and for always joining Fiesta Friday party! Have a lovely week ahead, Kat!
thebakingexplorer
Aww I'm so glad to hear that Jhuls 😀
Of Goats and Greens
Definitely colorful, and interesting how you managed to keep the colors from running into each other. Thanks very much for contributing to Fiesta Friday.
thebakingexplorer
I just put spoonfuls of batter gently on top of each other and it didn't run 🙂
jacqui Bellefontaine
Wow love the colours of these cupcakes.
thebakingexplorer
Thanks Jacqui!
Cat | Curly's Cooking
These are so vibrant and fun! I am definitely a fan of whipped cream and you don't see it enough on cupcakes in my opinion.
thebakingexplorer
I totally agree Cat, it's a lovely change instead of buttercream and it lowers that sugar sweetness a bit.
Eb Gargano | Easy Peasy Foodie
Ooooh yum! Funnily enough we actually made rainbow cupcakes this week too. It was our first time and they came our surprisingly well. We decorated them with blue icing sky, white icing clouds and a rainbow made out of one of those long, wide ribbon like sweets you get in the pick and mix. My cake decorating skills aren't a patch on yours (they looked a bit 'rustic') but the kids had a lot of fun. Thanks for linking up to #CookBlogShare. Eb x
thebakingexplorer
That sounds like so much fun!!
Mother of 3
I've made a rainbow cake before but not cupcakes. They are so colorful and look so tasty!
thebakingexplorer
Thank you so much! I hope you give these cupcakes a try!
A Hayes
Great recipe! Made these today for school cake sale and they are yum. Thank you!
thebakingexplorer
You're very welcome, thank you so much for your lovely feedback!