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Rainbow Pot of Gold Cupcakes

Rainbow Pot of Gold Cupcakes - featured image
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These magical cupcakes feature a moist vanilla base, fluffy vanilla frosting, and whimsical rainbow and gold candy decorations. Perfect for parties, St. Patrick’s Day, or any celebration, they’re easy to make and guaranteed to bring smiles.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup sour cream
  • For the frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tablespoons heavy cream or whole milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • For decorating:
  • 1 pack Airheads Xtremes Rainbow Berry Candy Strips (cut into 2–2.5 inch pieces)
  • 12 mini gold-wrapped chocolate coins or Rolo candies
  • 24 mini marshmallows
  • Sprinkles (optional, gold or rainbow nonpareils)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard muffin pan with 12 paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium for about 2 minutes, until light and fluffy.
  4. Beat in eggs one at a time, then mix in vanilla extract until smooth.
  5. Add half the dry mixture to the butter mixture and mix on low just until combined.
  6. Add milk and sour cream, mix until incorporated.
  7. Add the rest of the dry ingredients, mixing just until no flour streaks remain.
  8. Divide batter evenly among cupcake liners (about 2/3 full).
  9. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting: Beat softened butter until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low. Add vanilla extract, pinch of salt, and 2 tablespoons heavy cream. Beat on medium-high for 2-3 minutes until fluffy. Adjust consistency with more cream if needed.
  12. Fill a piping bag fitted with a star tip and pipe a generous swirl on each cooled cupcake.
  13. Decorate: Cut rainbow candy strips into 2-2.5 inch pieces. Arch and press each end into the frosting to form a rainbow. Add a mini marshmallow ‘cloud’ on each end. Nestle a gold-wrapped candy or Rolo next to one cloud. Sprinkle with gold or rainbow nonpareils if desired.
  14. Chill cupcakes for 10-15 minutes if it’s a warm day to help decorations set.
  15. Serve and enjoy!

Notes

Room temperature ingredients help cupcakes bake up fluffier. Don’t overmix the batter. Use a cookie scoop for even cupcakes. Decorate only when cupcakes are completely cool. Marshmallows for clouds are best added just before serving. Store decorated cupcakes in a tall container to avoid squashing rainbows. For gluten-free or dairy-free, substitute as needed.

Nutrition

Keywords: rainbow cupcakes, pot of gold cupcakes, St. Patrick's Day dessert, party treats, vanilla cupcakes, kid-friendly, magical cupcakes, easy cupcakes, celebration dessert

Find it online: https://elvafood.com/rainbow-pot-of-gold-cupcakes-recipe-easy-magical-party-treats/