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+ servings
rainbow cupcake cut in half

Rainbow Cupcakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24
Author: Amy Duska


  • 1 box white cake mix plus ingredients listed on back of box
  • food color of choice I used Wilton in Rose, Sky Blue, Violet and Lemon Yellow
  • sprinkles
  • package of white frosting


  • Preheat oven to 350 degrees and line muffin pan with cupcake liners.
  • Prepare cake mix according to box directions and divide evenly into separate bowls. Add a different food color to each bowl and stir each one to fully incorporate the food color into the batter.
  • Begin filling the liners by layering a spoonful of each color on top of each other until the liner is ⅔ full.
  • Bake for 20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Let cool completely before icing.
  • Use food coloring to dye the buttercream the desired color. Put into a piping bag and pipe onto cupcakes. Add sprinkles and store in the refrigerator until ready to serve.


Make up to two days in advance and store in the fridge.
These cupcakes can be frozen for up to 3 months. Wrap them in plastic wrap and place in a freezer bag.
Use a white cake mix for the best color results.


Serving: 1cupcake | Calories: 222kcal | Carbohydrates: 61g | Protein: 1g | Fat: 6g | Sugar: 44g