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Colorful Rainbow Cupcakes

These Rainbow Cupcakes are oh so cute and oh so colorful! Check out how to make a batch of your own!
Course: Dessert
Cuisine: American
Keyword: cupcakes, cute cupcakes, rainbow cupcakes
Servings: 12 cupcakes


Ingredients for the Cupcakes

  • 1 box vanilla cake mix + all ingredients to make it
  • 1 drop red gel food coloring
  • 1 drop yellow gel food coloring
  • 1 drop purple gel food coloring

Tools & Ingredients to Decorate

  • 1 stick unsalted butter softened
  • 2 cups confectioners' sugar sifted
  • 1-2 tbsp milk
  • 5-6 oz. sky blue rolling fondant
  • 1 circular cookie cutter 2 inches in diameter
  • 1 Wilton icing tip #8
  • 1 Wilton icing tip #32
  • 1 drop red gel food coloring
  • 1 drop yellow gel food coloring
  • 1 drop purple gel food coloring


  • Line a muffin tin with paper liners and set aside. Preheat oven to 350 degrees F.
  • In a large bowl, whisk together cake mix and ingredients.
  • Once batter has been mixed up, divided evenly into 3 bowls.
  • Color one bowl of batter red, the other yellow and your last one, purple.
  • Using a spoon, scoop about 1 tbsp colored batter into each lined section of the muffin tin, alternating between colors.
  • Bake according to mix’s instructions. Allow to cool on a wire rack before decorating.
  • As the cupcakes cool, prepare your decorations: place softened butter, confectioners’ sugar and 1 tbsp milk into a large bowl.
  • Use an electric mixer to beat all ingredients, starting on low speed and gradually increasing to high.
  • Once all the ingredients are well-combined and form semi-stiff peaks, the buttercream is ready. Feel free to add a bit more milk if the mixture is a little stiff.
  • Use an offset spatula to spread a thin layer of buttercream on each cooled cupcake.
  • On a clean working surface, roll out blue fondant until it’s about ¼ of an inch thick.
  • Cut out 12 fondant circles using your cookie cutter. Press one on top of each frosted cupcake.
  • Scoop ¼ of the remaining buttercream into a piping bag with Wilton tip #8 attached. Set aside.
  • Evenly divide remaining buttercream in 3 separate bowls.
  • Color each bowl with its own gel coloring: red, yellow and purple. Mix each bowl until buttercream is completely tinted.
  • Scoop the buttercream into a piping bag (about 2 tbsp at a time) with Wilton tip #32 attached, alternating between colors.
  • Pipe out an arch at the top of each cupcake with the colorful buttercream. Dot white buttercream at the end of each arch to create buttercream clouds.
  • What’s great about these cupcakes is that you can use any color your heart desires! I’m totally a pastel-lovin’ gal, which is why I opted for shades of light purple, yellow and pink.