Recipes Desserts Cakes Cupcake Recipes Over the Rainbow Cupcakes 5.0 (2) 2 Reviews 3 Photos These rainbow cupcakes from scratch make for a psychedelic and delicious treat! Kids will love the way they look and adults will love the moist texture and delicious flavor. Perfect for birthday parties and bake sales. Eat these plain or decorate with a vanilla buttercream frosting and you won't go wrong! By Allrecipes Member Updated on May 14, 2021 Save Rate Print Share Close Add Photo 3 Prep Time: 1 hr Cook Time: 20 mins Total Time: 1 hr 20 mins Servings: 18 Yield: 18 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 ¾ cups all-purpose flour 4 teaspoons baking powder ¾ teaspoon salt 4 large egg whites 1 ½ cups sugar, divided ¾ cup unsalted butter, softened 1 teaspoon vanilla extract 1 ½ cups milk 1 teaspoon vanilla extract rainbow food colorings (red, orange, yellow, blue, green, purple) Directions Preheat the oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners. Sift flour, baking powder, and salt together three times. Set aside. Beat egg whites in a bowl until foamy. Gradually add 1/2 cup sugar and continue beating just until soft peaks form. Beat butter in a separate bowl until fluffy, 2 to 3 minutes. Gradually add remaining 1 cup sugar and cream and mix until light and fluffy, about 5 minutes. Add sifted dry ingredients alternately with milk a small amount at a time, beating after each addition. Mix in vanilla. Add egg whites and mix well. Set out 6 bowls. Add 1 drop of food coloring to the bowls, using a different color in each bowl. Divide the cupcake batter evenly between the bowls. Stir until the coloring is evenly distributed throughout the batter. Add more food coloring, a drop at a time, until desired color is reached. Using a tablespoon, spoon the first colored batter into the bottom of each cupcake liner in the prepared pan. Gently spread out to the edge of the liner to create an even layer. Repeat with remaining colors. Bake in the preheated oven a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool slightly in pan, then remove to cool completely on wire racks. Cook's Note: Sifting ensures a lighter texture, so don't skip this step! Paste food coloring works best in this recipe, but you can try liquid or gel colors, too. I Made It Print Nutrition Facts (per serving) 217 Calories 8g Fat 33g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 217 % Daily Value * Total Fat 8g 11% Saturated Fat 5g 26% Cholesterol 22mg 7% Sodium 227mg 10% Total Carbohydrate 33g 12% Dietary Fiber 1g 2% Total Sugars 18g Protein 4g 7% Calcium 90mg 7% Iron 1mg 6% Potassium 66mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.