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Jumbo Rainbow Cupcakes

Blogger Bree Hester of Baked Bree bakes colorful rainbow cupcakes for your St. Patrick’s Day celebration. They’re fun to make—and eat—with your little leprechauns. Learn to make this recipe with our how-to article.

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  • Prep Time 30 min
  • Total Time 1 hr 50 min
  • Servings 12

Ingredients

2
boxes Betty Crocker™ SuperMoist™ white cake mix
2 1/2
cups water
2/3
cup vegetable oil
6
egg whites
Red, yellow, green and blue liquid food colors
2
containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting

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Directions

  • 1 Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
  • 2 In large bowl, beat cake mixes, water, oil and egg whites with electric mixer on low speed 1 minute, then on medium speed 2 to 3 minutes, scraping bowl occasionally, until well blended.
  • 3 Divide batter among 6 separate bowls; tint each bowl a different color. For red, add 18 drops red food color. Orange: 4 drops red and 12 drops yellow. Yellow: 12 drops yellow. Green: 12 drops green. Blue: 12 drops blue. Purple: 9 drops red and 6 drops blue.
  • 4 In each muffin cup, place 1 tablespoon red batter. Add about 1 tablespoon of each remaining color batter until you have added all 6 colors.
  • 5 Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 6 Pipe or spread frosting on cupcakes.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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