Rainbow Cupcakes with Rainbow Sprinkles

I have been seeing a lot of rainbow cupcakes lately. And with tomorrow being St. Patrick’s Day, I thought it was the perfect time to try them!

I used this Rainbow Cupcake recipe from Dinner, then Dessert as a guideline.

I saw a new cake mix at the store so decided to try it. Along with the new frosting mix. Making it semi-homemade was convenient for me, but you could make it from scratch if you’d rather. Just remember that if you want white cake, you need to skip the yellow egg yolk. This mix called for 3 whole eggs, but I used 2 whites and 1 whole egg.

The frosting turned out really good! Better than than the canned frosting. I did add a splash of vanilla to mine, since I’m not real fond of frosting that just tastes like powdered sugar.

I preheated the oven and mixed the cake batter according to the directions on the box. Then I used a 1 cup measuring cup to divide the batter. Using a fork, I mixed the color with the batter while it was in the measuring cup, then emptied it into individual baggies– One for each color.

Red, blue, purple, yellow, orange, and green.

I chose to use cupcake liners for easier clean up. Cut a tip in the corner of each colored batter and layer them into the cups according to the colors of the rainbow. Purple first, then blue, green, yellow, orange, and red last. At first I was trying to make nice even layers, but I gave up on that after the first 3 colors!

Bake according to package (or recipe) instructions. I used the low end of the time because I did not want my red to turn brown. Let cool for at least 10 minutes before you frost. You can pipe on your frosting, or just use a knife. I used butter cream frosting, but I think any frosting would be a good compliment.

If you are using sprinkles, put them on right away before the frosting sets. Put the cupcakes in the refrigerator to cool completely and let the frosting firm up.