We know, we know.. it’s January, but that doesn’t mean you don’t deserve a treat! Or perhaps you have a birthday coming up and need a go to recipe for a sweet something. These Rainbow Cupcakes were a calming way to spend our Sunday afternoon and we hope you enjoy the recipe. Show us how yours turned out!

For your Rainbow cupcakes:

  • ½ c. all-purpose flour
  • 1 c. cake flour
  • 1 c. sugar
  • ½ c. (1 stick) butter, room temperature
  • 2 eggs
  • ¼ c. milk
  • ¼ c. sour cream
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • Food coloring

For your Vanilla Buttercream: icing:

  • 2 c. powdered sugar
  • ½ c. (1 stick) butter, room temperature
  • 2 tbsp. heavy cream
  • pinch of salt
  • 1 tsp. vanilla extract

Now, let’s get to cooking:

  1. Preheat oven to 350 degrees. Line one standard size muffin tin with cupcake liners, or grease your pan – in our case, we heavily greased the cupcake tin instead of utilization of liners. If you use liners, try a bright fun color!
  2. In your mixing bowl, add cream, butter and sugar until light and fluffy. Add vanilla, then eggs – getting good already!
  3. In a small mixing bowl whisk together flours, baking powder and salt. With mixing speed on low alternate adding dry ingredients and wet ingredients (milk and sour cream). Mix until no flour pockets remain.
  4. Remove bowl from stand and add in your food coloring as you desire – in our case, we used a few drops of each – but you can get creative here!
  5. Place in oven and bake for 18-22 minutes or until the edges become lightly golden in color and the tops spring back. Keep an eye on your cupcakes so they turn out just right…then, remove from oven and allow to cool in pan for 3 minutes before transferring to a wire rack to cool completely.
  6. While cupcakes are cooling, to prepare the vanilla buttercream, in the bowl of a stand mixer fitted with the whisk attachment, beat butter until smooth, about 1 minute. With mixing speed on low, add vanilla, salt and powdered sugar. Add the heavy cream and gradually increase mixing speed to high. Beat for 2-3 minutes or until the frosting is light and fluffy. Remove and pipe (or spread) onto cooled cupcakes. Top with desired sprinkles.

Pro Tip: Don’t bake hungry. Get some chores done while your cupcakes are cooling – it’s all too tempting to ice them too early!