Ingredients
Scale
- 1 box white cake mix (Duncan Hines recommended)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 cup sour cream (room temperature)
- ½ cup unsalted butter (melted)
- 1 cup milk (room temperature)
- 3 large eggs (room temperature)
- 6 bottles gel food coloring: red, orange, yellow, green, blue, purple (2–3 teaspoons of each color)
- 6 ounces pasteurized egg whites (from a box)
- 24 ounces powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 24 ounces unsalted butter (softened)
Instructions
- Preheat the oven to 350°F (175°C) and line two cupcake pans with paper liners.
- Combine the cake mix, flour, sugar, salt, sour cream, melted butter, eggs, and milk in a mixer and mix until smooth.
- Divide the batter into six bowls and dye each with gel food coloring.
- Layer the colored batter into cupcake liners, starting with purple.
- Bake for about 15 minutes, checking with a toothpick for doneness, then cool.
- In a clean mixer bowl, whip egg whites and powdered sugar until shiny.
- Add salt and vanilla, then gradually mix in softened butter until fluffy.
- Pipe frosting onto cooled cupcakes and decorate with rainbow candy and sprinkles.
Notes
Ensure all ingredients are at room temperature for best results.
Gel food coloring yields the brightest and most vibrant colors.
Cool cupcakes completely before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 50