How to Make Golden Rainbow Cupcakes | Wilton

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and adds a nutty flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

Preheat the oven to 350°F (175°C).

Line a muffin tin with cupcake liners.

In a large bowl, cream together the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat the cream cheese until smooth, then gradually add the powdered sugar and mix until well combined.

If desired, add food coloring to the frosting and mix until the desired color is achieved.

Frost the cooled cupcakes with the cream cheese frosting using a piping bag or a spatula.

Decorate with sprinkles, chocolate chips, or coconut flakes as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens