Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

Jumbo Rainbow Cupcakes

By Bree Hester
Created January 10, 2017
Make colorful rainbow cupcakes for your spring celebrations!

A few years ago, I started making rainbow cupcakes with my children for them to bring to their school’s St. Patrick’s Day celebration. Not only do the kids love eating them, they love making them with me. It is a messy job with a lot of dishes, but it’s well worth the cleanup. 

Start by preparing the cake mix according to package directions. I use two boxes because it guarantees that I will have enough to get all six colors into each cupcake. (And I am okay with having some leftover batter in the bowl to lick!) Divide the batter into six bowls. 

Jumbo Rainbow Cupcakes

Little hands are just right for lining the muffin tins. (To prevent the muffins from being misshapen, you may only want to bake six muffins in each jumbo muffin pan.)

Jumbo Rainbow Cupcakes

Enlist helpers to mix the food coloring into each bowl of cake batter.

Jumbo Rainbow Cupcakes

Like magic, the white cake mix turns into bright rainbow colors!

Jumbo Rainbow Cupcakes

Using a tablespoon measure, layer one color on top of another in each muffin cup. Bake for 30 to 40 minutes and let cool completely before frosting.

Jumbo Rainbow Cupcakes
Jumbo Rainbow Cupcakes

Your little leprechauns will love these St. Patrick’ Day treats. Hopefully, this will become a tradition at your house, too!

Jumbo Rainbow Cupcakes

Ingredients

    • 2boxes Betty Crocker™ Super Moist™ White Cake Mix
    • 2 1/2cups water
    • 2/3cup vegetable oil
    • 6egg whites
    • Red, yellow, green and blue liquid food colors
    • 2tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting

Directions

  • 1Heat oven to 350°F. Place jumbo paper baking cup in each of 12 jumbo muffin cups.
  • 2In 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.
  • 3Divide 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.
  • 4In each muffin cup, place 1 tablespoon red batter. Add about 1 tablespoon of each remaining color batter until you have added all 6 colors.
  • 5Bake 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.
  • 6Pipe or spread frosting on cupcakes.

View Recipe Page