Best 5 Rainbow Surprise Cupcakes Recipes

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Indulge in a magical baking adventure with our Rainbow Surprise Cupcakes, a delightful treat that will bring joy to bakers of all levels. These cupcakes are not just a dessert; they are a mesmerizing spectacle that will captivate your senses.

Immerse yourself in a symphony of colors as you embark on creating these enchanting cupcakes. With six vibrant batter colors, you'll have the rainbow at your fingertips. Swirl them together to create a mesmerizing marbled effect, or layer them delicately for a stunning rainbow surprise.

But the journey doesn't end with the batter. Discover the secret to achieving the perfect cupcake texture, ensuring a moist and fluffy crumb that melts in your mouth. We'll guide you through the process of whipping up a fluffy vanilla buttercream frosting, the perfect complement to the vibrant cupcakes.

As you assemble your Rainbow Surprise Cupcakes, you'll learn the art of creating a stunning presentation. From rainbow sprinkles to colorful candy decorations, let your creativity soar as you transform these cupcakes into edible masterpieces.

But that's not all! This article is a treasure trove of cupcake recipes, each offering a unique flavor experience. From classic vanilla cupcakes with a refreshing lemon glaze to decadent chocolate cupcakes topped with a rich ganache, we've got something for every sweet tooth.

So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey with our Rainbow Surprise Cupcakes and the array of irresistible cupcake recipes waiting to be explored.

Here are our top 5 tried and tested recipes!

RAINBOW CUPCAKES



Rainbow Cupcakes image

It's almost time to get ready for all things rainbow and green! Celebrate St. Patrick's Day with these fun rainbow cupcakes with a hidden surprise in the center!

Provided by Kmac

Categories     Dessert

Number Of Ingredients 5

Cupcakes
3 1/4 cups White Frosting
Blue food coloring
Gold sprinkles
Airheads Xtremes Sweetly Sour Candy Belts

Steps:

  • Bake cupcakes according to directions on box. Let cool.
  • Hallow out the center of your cupcake, you can use a cupcake corer.
  • Fill with gold sprinkles. Put the top of the cupcake back on, press down gently.
  • Frost the cupcake blue.
  • Add three to four dots (clouds) using the white frosting on two sides. You can put the frosting into a piping bag and use a round tip to make the clouds.
  • Using the candy belts, add a rainbow to the top. Place each end into the white clouds to secure. If needed, add more clouds to hold the rainbow in place.

RAINBOW CUPCAKES



Rainbow Cupcakes image

Provided by Food Network Kitchen

Time 1h45m

Yield 12 cupcakes

Number Of Ingredients 17

1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup whole milk, at room temperature
Finely grated zest of 1 lemon plus juice of 1/2 lemon
1 teaspoon pure vanilla extract
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
3 large egg whites, at room temperature
Red, orange, yellow, green, blue and purple gel food coloring
2/3 cup sugar
2 large egg whites, at room temperature
1/4 cup cold water
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar
Pinch of salt

Steps:

  • Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth.
  • Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color.
  • Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
  • Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes.

RAINBOW CUPCAKES



Rainbow Cupcakes image

I've been making these colorful cupcakes with my mom since I was in high school. The cheery sweets are as fun to make as they are to eat. -Tammy Quinn, Lynden, Ontario

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 5

1 package white cake mix (regular size)
Purple, blue, green, yellow, orange and red paste food coloring
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. Line 12 muffin cups with paper liners. Prepare cake mix according to package directions., Divide batter into six separate bowls, tinting each with food coloring to make purple, blue, green, yellow, orange and red batter. Fill prepared cups two-thirds full, alternating tablespoonfuls of colored batter., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. If desired, using a new small paintbrush, paint five stripes with food coloring inside a pastry bag fitted with a round tip. Fill bag with whipped cream. Pipe over cupcakes.

Nutrition Facts :

RAINBOW CUPCAKES



Rainbow Cupcakes image

Rainbow cupcakes or cake, taste the same as normal cupcakes, but more fun to eat! Perfect for kids and people of all ages!

Provided by Cookiemonster

Categories     Desserts     Cakes     White Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 14

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup butter
1 cup white sugar
3 eggs, room temperature
red food coloring
blue food coloring
green food coloring
yellow food coloring

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
  • Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
  • Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 18.7 g, Cholesterol 33.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 153.7 mg, Sugar 8.7 g

RAINBOW CUPCAKES



Rainbow cupcakes image

Make someone smile with these cheery rainbow cupcakes. The striped sponge and buttercream sprinkle topping are sure to brighten anyone's day

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 10

Number Of Ingredients 10

110g unsalted butter , softened
½ tsp vanilla extract
110g caster sugar
2 large eggs
110g self-raising flour
red, blue and yellow gel food colouring
sprinkles (optional)
150g butter , softened
300g icing sugar
3 tbsp milk

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and fill a cupcake tray with 10 cases.
  • Beat the butter, vanilla and caster sugar together with an electric whisk until pale and fluffy. Gradually whisk in the eggs, scraping down the sides of the bowl after each addition.
  • Mix in the flour and a pinch of salt until just combined. Divide into five bowls and colour each a different shade with a drop of food colouring. We chose red, yellow, green, blue and purple.
  • Starting with the end of the rainbow (in our case purple), evenly spread 1 tsp of the mixture into each cupcake case using a piping bag or the back of a teaspoon. Top with 1 tsp of the next colour and spread - be careful not to mix the colours together whilst bringing the mix all the way to the edge of the case. Repeat until all the colours are used up and you're left with an even layer of red on the top.
  • Bake for 15 mins, until a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  • To make the buttercream, beat the butter until very soft. Add the icing sugar, vanilla extract and a pinch of salt and whisk together until smooth (start off slowly to avoid an icing sugar cloud). Beat in the milk until combined.
  • Pipe the buttercream on top of the cupcakes using a circular nozzle, or spread on with a palette knife. Top with sprinkles, if you like.

Nutrition Facts : Calories 418 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 41 grams sugar, Protein 3 grams protein, Sodium 0.4 milligram of sodium

Tips:

  • Use a stand mixer or hand mixer to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cupcake.
  • Gradually add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Sift together the flour, baking powder, and salt before adding them to the batter. This will help to ensure that the ingredients are evenly distributed and that there are no lumps in the batter.
  • Divide the batter evenly among the prepared cupcake liners. This will help to ensure that all of the cupcakes are the same size and cook evenly.
  • Bake the cupcakes at the specified temperature and time. Overbaking will result in dry, crumbly cupcakes.
  • Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
  • Use a variety of colors of frosting to create a rainbow effect. You can also use sprinkles, candy, or other decorations to add a festive touch.
  • Enjoy your delicious and colorful rainbow surprise cupcakes!

Conclusion:

Rainbow surprise cupcakes are a fun and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a little creativity, you can create a truly unique and memorable dessert. So next time you are looking for a fun and easy dessert to make, give rainbow surprise cupcakes a try!

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