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rainbow cupcakes

Rainbow ice cream cone cupcakes

A colorful rainbow cupcake layered inside an ice cream cone and frosted with magical rainbow buttercream frosting!
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Kitchen
Cuisine American
Servings 24 people
Calories 387 kcal

Equipment

  • Electric hand mixer
  • Kitchenaid Stand mixer with paddle attacment
  • Silicon Spatula and spoon
  • Home Decor
  • Measuring cups and spoons
  • 2 standard cupcake tins

Ingredients
  

Rainbow Cupcakes

  • 6 tbsp unsalted butter softened
  • cup vegetable oil
  • 2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 2⅔ cup all-purpose flour plus 2 tbsp
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk room temperature
  • 6 large egg whites room temperature
  • 24 ice cream cones
  • red food coloring
  • orange food coloring
  • yellow food coloring
  • green food coloring
  • blue food coloring
  • violet food coloring

Rainbow buttercream frosting

  • 1 cup unsalted butter room temperature
  • 1 tbsp vanilla extract
  • cups confectioner's sugar
  • ¼ cup heavy cream
  • pinch of salt
  • red food coloring
  • orange food coloring
  • yellow food coloring
  • green food coloring
  • blue food coloring
  • violet food coloring

Instructions
 

Rainbow cupcakes

  • Preheat oven to 350°. Line the two standard cupcake tins with ice cream cones and set aside.
    rainbow cupcakes
  • With electric mixer, beat the butter on a medium speed until creamy.
    rainbow cupcakes
  • Add the granulated sugar and vegetable oil until well-combined and creamy.
    rainbow cupcakes
  • Scrape down the sides of the bowl and fold in the vanilla extract.
  • In a separate mixing bowl, whisk together the flour, baking powder and salt. Measure out milk.
    rainbow cupcakes
  • With the mixer on a medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Scrape down sides of the bowl as needed.
    rainbow cupcakes
  • In another mixing bowl, combine egg whites and with a hand mixer on high speed, beat until stiff peaks form.
    rainbow cupcakes
  • Using a spatula, gently fold your egg whites into your batter. Take care to scrape the sides and bottom of the bowl so that the ingredients are well-combined, do not overmix.
    rainbow cupcakes
  • Divide the cupcake batter among 6 different bowls and add food coloring to each bowl to get desired intensity. Layer each ice cream cone with about 1-2 tsp of each color, until it is about ¾ full.
  • Bake them for 25 minutes or until cupcake comes out clean with knife.

Rainbow buttercream frosting

  • In a stand mixer with paddle attachment, mix butter on medium-low speed for 2 minutes. Add in 4½ cups of confectioner's sugar, heavy cream, vanilla extract and pinch of salt. Mix on low and increase speed once confectioner's sugar is mostly blended. Add in more confectioner's sugar or heavy cream as need to thick or thin consistency of frosting.
  • Split frosting up between 6 bowls and mix in food coloring to desired intensity. Pipe each cupcake and serve and enjoy!

Nutrition

Serving: 24peopleCalories: 387kcalCarbohydrates: 54gProtein: 3gFat: 18gSaturated Fat: 12gCholesterol: 32mgSodium: 182mgPotassium: 50mgFiber: 1gSugar: 40gVitamin A: 378IUCalcium: 49mgIron: 1mg
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