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Jumbo Rainbow Cupcakes

Jumbo Rainbow Cupcakes
  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 12
All the colors of the rainbow come together for our moist, delicious white cake cupcakes. Experiment with food coloring to create treats for every holiday and occasion.
By Bree Hester
Updated March 5, 2012


  • 2 boxes Betty Crocker™ Super Moist™ 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


  • 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.

  • You can use gel food colors rather than mixing liquid colors to get the desired shade. Experiment with using your favorite colors.
  • To make a tie-dye effect, drag a toothpick through the batter and swirl. The result will be fun and colorful!
  • You can bake these into regular-size cupcakes instead. Fill paper-lined muffin cups with 1 teaspoon of each color batter. Bake as directed on box.

No nutrition information available for this recipe
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