Rainbow Vanilla Cupcakes

Rainbow Iced Vanilla Cupcakes

Rainbow Vanilla Cupcakes

Another cupcake recipe to add to your book of favs~ Rainbow Vanilla Cupcakes !

While this new recipe is a simple twist on my Butter Cake Recipe ~ it’s the icing technique that puts this baby over the top!

If you have not yet seen the amazing plastic wrap technique for swirling colors~ whoever invented this~ is a genius!

Check it out in the video below and you will be blown away!

So easy, no mess and makes really eye popping swirl for any buttercream colors, not just rainbow.

I did it for the first time in my Peanut Butter Stuffed Brownie Cupcakes a few months ago and everyone was just raving not only for that recipe but about that swirling technique.

So anyway, back to the recipe at hand.

This butter cake recipe is really one of my favorite cake recipes (and yes you can pretty much make any cake recipe into cupcakes with the exception of a few things so read here for more about that) It is so easy to mix and it is adapted from one of Rose Levy Beranbaums recipes.

I used my American Buttercream recipe for the icing but the Swiss Meringue Buttercream or even Italian Meringue Buttercream would be fab also! It is purely preference.

I do use gel paste colors for coloring buttercream and for those who have trouble getting vibrant colors just be sure to plan ahead and color your buttercream the day before,  it will darken as it sits.

5.0 from 2 reviews
Rainbow Vanilla Cupcakes
 
Serves: 12 Cupcakes
Ingredients
  • Egg Yolks large 3 (54g)
  • Buttermilk ½ cup (120ml)
  • Vanilla Extract 1 teaspoons
  • Cake Flour 1¼ cup (150g)
  • Granulated Sugar ¾ cup (150g)
  • Baking Powder 2 teaspoons (10g)
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 6 Tablespoons (84g)
Instructions
  1. In the bowl of the Kitchen Aid mixer with the paddle attachment, combine the cake flour, granulated sugar, salt and baking powder. Mix on low speed to blend.
  2. Add the softened butter and the milk and blend on low for about 30 seconds to combine, then increase speed to medium and mix for another 1½ minutes.
  3. Scrape the sides and bottom of the bowl to ensure even mixing, then add egg yolks and vanilla extract.
  4. Scrape the bowl between additions.
  5. Divide batter into prepared cupcake pans and bake immediately in preheated oven 350°F for approximately 20- 22 minutes or until the center is springy to the touch
 

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24 Comments

  1. Hi Gretchen,

    Hope you’re well. My question is how does this vanilla cupcake recipe compare to the one you originally posted…besides using just egg yolks? Many Thanks. x

    1. Many people have had trouble with my original recipe so this one is an easier mix method . It is a true butter cake so it is very buttery, light crumb (as I showed in the video) I think I love this recipe better all the way around

      1. I just made them and was blown away by the tenderness…it was like a cloud ☁️ in my mouth! I made the American buttercream (not rainbow though) It was super soft because of the type of butter I had and it’s a hot and humid day here in London . Let me tell you it still held up after being out for 6 hours. I can’t give you enough praise for this! Thank you! #We’reNotWorthy lol x

  2. I can NOT believe someone would comment or care about how many colors are in a rainbow. How cares!!??!!
    Thanks sooooo much Gretchen for your you-tube video on how to apply icing on plastic wrap to make this icing. You’re so awesome!!!
    I just ordered your fondant icing to try out

  3. Hi gretchen
    I love your blog and all your recipes. Have tried so many. This recipe is great although i prefer your other vanilla cupcake recipe better for cupcakes. Great tips on the rainbow frosting. Thank you!

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