Rainbow cupcakes

photo of a rainbow cupcake sliced in half with two whole ones behind it

I hope everyone had a good July 4th weekend.  I had a great time. Lots of relaxation and food.
photo of rainbow cupcakes on a plate
With the extra time, I also got a chance to bake these cupcakes which have been brewing in the back of my mind ever since I saw rainbow bread at King Hawaiian Bakery in Torrance. I originally thought about making my own rainbow bread, but cupcakes are a lot easier.
close-up photo of a rainbow cupcake
I had to leave out some of the colors because my cupcakes were getting too big with so many different layers. I think next time I’ll leave out either orange or yellow because the two colors ended up blending together. I left out the blue on these, but I really miss it, so next time I’ll swap out blue for either yellow or orange.
Rainbow cupcakes
For the frosting, I originally planned on some rainbow sprinkles, but after I piped the whipped cream, it seemed sufficient. Rainbow sprinkles seemed like overkill.

close-up photo of a rainbow cupcake sliced in half

Making the different layers was a little time consuming, but I love the effect. The cupcakes were moist and light. I played around with a batter for a whipped cream cake I previously made and loved,  found on Seasalt with Food who adapted it from Rose’s Heavenly Cakes by Rose Levy Beranbaum.

Rainbow Cupcakes

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 14 cupcakes
These cupcakes take some time to make but the rainbow layers you get in the end are worth the effort! The cupcakes are moist and light and I topped mine with a simple whipped cream frosting.


  • 2 cups cake flour
  • 2 tsp baking Powder
  • 1/2 tsp salt
  • 1 ½ cups heavy cream
  • 3 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 cup sugar
  • food coloring red, yellow, green, and blue


  1. Preheat the oven to 365°F. Line two muffin pans with 14 liners.

  2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Using a stand mixer whip the cream at high speed until stiff peaks form. In another bowl, whisk the eggs and vanilla until just combined.
  3. On medium-high speed, gradually beat the egg mixture into the whipped cream. Gradually beat in the sugar. It should take about 30 seconds to incorporate it. Then add the flour mixture into the cream and mix on medium speed until batter becomes smooth.
  4. Separate batter into five different bowls. Add a few drops of food coloring to each one to form the colors you want for your cupcakes. I did red, orange, yellow, green and purple. Next time I'll do blue and take out orange or yellow.
  5. For each cupcake mold, add a thin layer of each color of cake batter. Bake for about 15-17 minutes until toothpick inserted comes out clean. Once cupcakes have cooled, you can pipe with frosting. I used a simple whipped cream frosting.


Whipped cream cake recipe adapted from Seasalt with Food who adapted it from Rose’s Heavenly Cakes by Rose Levy Beranbaum

All images and content are © Kirbie's Cravings.


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