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Rainbow Cupcakes

Course Dessert, Snack
Keyword cupcake
Servings 9 cupcakes


Ingredients for the cupcakes

  • 110 g butter
  • 110 g caster sugar
  • 110 g self raising flour
  • 2 eggs
  • 1 tsp vanilla essence
  • 1-2 tbsp of single cream or full fat milk
  • 2 tbsp multicoloured sprinkles

For the topping

  • 140 g very soft butter
  • 280 g icing sugar
  • 1-2 tbsp single cream or full fat milk
  • Multicoloured sprinkles for decoration


  • Line a 12 hole muffin tin with 9 paper muffin cases and preheat the oven to 180C/gas 4
  • Cream the butter and sugar together in a large bowl using an electric whisk. Add in the eggs and vanilla and beat together.
  • Fold in the flour using a large metal spoon. Add a little single cream or milk here until you have a dropping consistency. Fold in your sprinkles. Be careful not to over mix or the colour at run.
  • Spoon the mixture into your lined muffin tin so each paper case is approximately half full.
  • Bake in the oven for about 15 minutes or until golden brown. Set aside and leave to cool completely before icing.
  • For the butter icing, beat the butter in a large bowl until really soft. Add half of the icing sugar and mix well.
  • Add the remaining flour and your cream of milk and beat until smooth.
  • Using a knife or spatula cover each cupcake with icing and top with sprinkles.