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Rainbow Pot of Gold Cupcakes

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These Rainbow Pot of Gold Cupcakes are a festive, colorful treat perfect for parties and celebrations. Moist vanilla cupcakes are topped with vibrant buttercream rainbows, fluffy clouds, and a chocolate ‘pot of gold’ for a magical, crowd-pleasing dessert.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (or almond/oat milk for dairy-free)
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, room temperature (for frosting)
  • 3 1/2 cups powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 1/2 teaspoons pure vanilla extract (for frosting)
  • Pinch salt (for frosting)
  • Food coloring gels (red, orange, yellow, green, blue, purple)
  • Mini chocolate gold coins or gold-wrapped chocolate candies
  • Rainbow sour belts or rainbow strip candies
  • White mini marshmallows
  • Sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly mist with nonstick spray if desired.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add half the dry mixture to the butter mixture and mix on low. Pour in milk, then add the remaining dry mix. Beat until just combined; do not overmix.
  6. Scoop batter evenly into cupcake liners, filling about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: In a clean bowl, beat butter until creamy (2-3 minutes). Gradually add powdered sugar, then cream or milk, vanilla, and a pinch of salt. Beat until light and spreadable, adjusting milk for consistency.
  9. Divide buttercream into 6 bowls and tint each with a different food coloring gel.
  10. Pipe a rainbow arch across each cupcake using colored frostings or press rainbow candy strips into the cake. Add clouds by piping or dotting mini marshmallows at each rainbow end. Press a gold coin into the ‘cloud’ for the pot of gold.
  11. Sprinkle with extra edible glitter or sprinkles if desired. Serve and enjoy!

Notes

For best results, use room temperature ingredients and gel food coloring for vibrant frosting. Cupcakes can be made gluten-free or dairy-free with simple substitutions. If frosting is too soft, chill before piping. Store in an airtight container at room temperature for up to 2 days, or refrigerate if warm. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: rainbow cupcakes, pot of gold cupcakes, party dessert, St. Patrick's Day, colorful cupcakes, kid-friendly, vanilla cupcakes, buttercream frosting, festive treats

Find it online: https://prismtaste.com/rainbow-pot-of-gold-cupcakes-recipe-easy-festive-treat-for-parties/