Rainbow Cupcake Recipe

It’s easy to make these multi-coloured cupcakes – a real sweet treat for a special occasion! Our rainbow cupcake recipe combines vanilla-flavoured sponge with a smooth, sweet topping that’s ideal for decorating just how you want.

They’ll be a sure hit with young and old alike, and best of all, they’re easy to make as well. Delicious!
Serves: 12
  • For the cupcakes
  • 125g plain flour
  • 250g Carnation Squeezy Condensed Milk
  • 1 large egg
  • ½ tsp. vanilla extract
  • 85g buttery baking spread*
  • 1½ tsp. baking powder
  • Red, yellow, blue, green food colouring
  • For the icing
  • 150g buttery baking spread*
  • 300g icing sugar
  • 45ml milk
  • 5ml vanilla essence
  • Coloured sugar sprinkles or decorations

You will also need...

Coloured cupcake cases and 12 hole muffin tin
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins PT20M

    Cook time
    18 mins PT18M

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Each serving typically contains

  • Energy 1169kJ 277kcal 14%
  • Fat 8.2g 12%
  • Saturates 2.6g 13%
  • Sugars 12.7g 14%
  • Salt 0.55g 9%

of an adult's Reference Intake (RI)*
Energy per 100g: 1374kJ/326kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
  2. For the cupcakes: Put the cupcake ingredients in a bowl and beat with an electric hand mixer, until light and creamy. Split the mixture into 5 small bowls and colour each individually (red, yellow, blue, green and natural)
  3. Put the cupcake cases into the tin. Add a teaspoon of each coloured mixture to each case, starting with natural then red, yellow, green and blue. Add each colour to the middle of the last so that they make rings of colour like a rainbow.
  4. Bake for about 15-18 minutes until the rainbow cupcakes are springy. Cool slightly then lift out onto a cooling rack.
  5. For the icing: beat the buttery baking spread, icing sugar and vanilla with an electric beater until light and creamy. Add the milk a little at a time until smooth. Spread over the cool cupcakes and sprinkle with coloured decorations.
  6. Have you tried making this delicious recipe yet? Let us know by clicking ‘I made it!’, or give us your tips and tricks on the discussion board.

    *recipe is based on 70% fat buttery baking spread.

Discussion Board

  • Jenny
    October 22, 2015
    I made these cakes with my daughters. They didn't quite look like the photo but they did look cool, they tasted good and we had fun making them. Baking should always be fun :)


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