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Rainbow Cupcakes

Rainbow Cupcakes

Colourful cupcakes topped with whipped cream and marshmallows

Course Dessert
Cuisine American
Keyword Cupcake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author thebakingexplorer


For the cupcakes

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 1 tsp Vanilla extract
  • 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


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases

  2. To make the sponge, mix together the butter and sugar, using a silicone or wooden spoon, until smooth

  3. Add the eggs and vanila extract and whisk well

  4. Then whisk in the self raising flour

  5. Divide the mixture equally into six bowls

  6. Colour each bowl with the food colouring so you have bowls of red, yellow, orange, green, bue and purple cupcake batter

  7. Divide each colour of batter one at a time between the cupcake cases

  8. Bake them for 20 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely

  9. Whip up the double cream with the icing sugar and vanilla, put into a piping bag and pipe swirls onto each cupcake, or dollop on with a spoon

  10. Decorate with marshmallows and gold sprinkles

  11. Serve immediately. Store leftovers in the fridge and eat within 2 days