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Rainbow Swirl Cupcakes

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

For the Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • Gel food coloring in 4–6 colors

For the Frosting:

  • 1 cup 2 sticks unsalted butter, softened
  • 3 –4 cups powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • Sprinkles optional, but always encouraged!

Instructions
 

  • Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
  • Mix Dry: Whisk flour, baking powder, and salt in a small bowl.
  • Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).
  • Add Eggs & Vanilla: Mix in eggs one at a time, then add vanilla.
  • Alternate Dry & Milk: Add flour mixture and milk in alternating batches, starting and ending with flour.
  • Divide & Color: Split batter evenly into bowls and tint each with gel food coloring.
  • Layer & Swirl: Spoon small amounts of each color into liners, layering as you go. Use a toothpick to swirl.
  • Bake: Bake 18–20 minutes or until a toothpick comes out clean. Cool completely.
  • Make Frosting: Beat butter until smooth. Gradually add sugar, cream, vanilla, and salt. Whip until fluffy.
  • Decorate: Pipe or spread frosting on cooled cupcakes. Top with rainbow sprinkles!

Notes

  • Want bold color? Use a tiny bit more gel coloring, not liquid.
  • No swirl? Just layer the colors for a bold striped effect!