Rainbow cupcakes are a bright, colorful, and fun rainbow dessert perfect for St. Patrick's Day or any time of the year.
Ingredients
16.25ouncewhite cake mix + ingredients called for on box
gel food coloringred, orange, yellow, green, blue, and purple gel
8ouncecream cheesesoftened
2cupsconfectioners sugar
1 ½cupsheavy whipping cream
½teaspoonvanilla extract
72miniature marshmallows
12piecesairheads extremes rainbow berry candy
Instructions
Make Cupcakes
Preheat your oven to 350°F and line a muffin tin with cupcake liners.
Prepare the cake batter according to the directions on the box. Divide the batter evenly between 6 bowls (or one bowl per color you are using). Stir a few drops of food coloring into each bowl.
Working with one color at a time, spoon each color of batter into a piping bag or freezer baggie with the tip cut off and pipe a thin, even layer of batter into cupcake liners. Work your way through the colors of the rainbow backward: start with purple, then blue, green, yellow, orange, and red.
Bake the cupcakes according to the box directions. Allow the cupcakes to cool completely before frosting.
Prepare Frosting
In a medium-sized bowl, whip the heavy cream on medium-high speed until fluffy and peaks begin to form, about 4 minutes.
In a separate large-sized bowl, beat together the cream cheese, confections sugar, and vanilla.
Fold the whipped cream into the cream cheese mixture.
Decorate
Spoon your frosting to a piping bag prepared with your favorite frosting tip and frost your cupcakes.
Cut about 1 inch off each rainbow airhead candy. Fold each into an arch and press into the top of your frosted cupcakes.
Add 3 miniature marshmallows to each end of the rainbows.