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Perfect Rainbow Pot of Gold Cupcakes with Gold Buttercream

rainbow pot of gold cupcakes - featured image
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These vibrant rainbow cupcakes layered with gold buttercream frosting are a celebration in every bite, perfect for parties and special occasions. The recipe features moist, fluffy cupcakes with a silky, shimmering gold buttercream that delights both kids and adults.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • Gel food coloring in red, orange, yellow, green, blue, and purple
  • 1 cup (227 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) heavy cream
  • 1 ½ teaspoons pure vanilla extract (for buttercream)
  • 1 teaspoon edible gold dust or luster dust (optional)
  • Small amount of yellow gel food coloring (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition, then add vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly into six small bowls. Tint each with gel food coloring to red, orange, yellow, green, blue, and purple.
  7. Layer each colored batter by spooning about 1 tablespoon per layer into cupcake liners, starting with purple at the bottom and ending with red on top.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Add vanilla extract, yellow gel coloring, and edible gold dust. Beat on high until fluffy and smooth.
  11. Pipe gold buttercream onto cooled cupcakes using a piping bag fitted with a star or round tip.
  12. Optionally, dust with extra gold luster dust or edible glitter for shine.

Notes

Use gel food coloring for vibrant colors without thinning batter. Avoid overmixing after adding flour to keep cupcakes tender. Chill batter briefly if layers start blending. Adjust buttercream consistency with heavy cream or chilling. Start checking cupcakes at 18 minutes to avoid overbaking. For dairy-free or vegan versions, substitute milk and butter accordingly. Edible gold dust is optional but adds a special shimmer.

Nutrition

Keywords: rainbow cupcakes, gold buttercream, festive cupcakes, party dessert, colorful cupcakes, easy cupcake recipe

Find it online: https://norasfoods.com/perfect-rainbow-pot-of-gold-cupcakes-recipe-easy-gold-buttercream-tutorial/