This is a favorite among my coworkers. I make it for all of our events, and everyone always LOVES them! There are a few steps to making these, but the end result is totally worth it. Give these amazing cupcakes a try!
1 2/3 cup sugar
2/3 cup of softened butter
½ cup sour cream
2 tbsp. vegetable or canola oil
½ cup milk
2 cups plus 2 tbsp. all-purpose flour
3 ¼ tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
1 tbsp. almond extract
Red, yellow, and green food coloring
1 can raspberry cake filling (I use SOLO brand)
2 sticks butter, melted
1 ½ cups unsweetened cocoa powder
5 ½ cups powdered sugar
2/3 cup milk
1 tbsp. vanilla extract
Rainbow cookies to garnish the top
Step 1: Preheat oven to 350 degrees. Line cupcake baking trays with cupcake liners (24 total).
Step 2: In a large bowl cream the butter and sugar with an electric mixer. Sift the flour, baking powder, baking soda, and salt into a bowl and then combine with the butter and sugar. Add the sour cream, oil, milk, almond extract, and egg yolks (reserve the egg whites in a separate bowl). Beat for 2 minutes on medium-high speed.
Step 3: Clean the beaters to the mixer and beat the egg whites on high speed for about 15 seconds. Add to the rest of the batter and with a rubber spatula or a spoon fold in the egg whites until it is uniformly incorporated into the batter.
Step 4: Divide the batter among three bowls, giving the third bowl slightly more. Put several drops of green coloring in one bowl, yellow in another, and red in the bowl with slightly more batter. Stir the food coloring in and mix thoroughly. Add more food coloring if needed.
Step 5: Spoon the green batter into the prepared cupcake tins, about 1 tablespoon per tin. Then spoon the yellow batter on top of the green batter in the same way, then finish with the red batter. Try to divide up the batter evenly among all of the cupcake tins. This sometimes requires me to go back and add a little or take away a little from the cupcakes…I rarely get it right on the first try. 😉
Step 6: Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes, then remove from the tins and let cool.
Step 7: Time to make the frosting! Beat the butter and cocoa in a large bowl with an electric mixer on medium speed. Gradually add the rest of the ingredients. Once ingredients start to combine, beat at high speed for another minute or until it becomes a smooth, fluffy frosting.
Step 8: Cut out a cone from the center of the cupcakes. Fill each with about a teaspoon of raspberry filling, then place the top back on. Pipe the frosting onto the cupcake…or just smear it on! Then top with sprinkles and a rainbow cookie.
2 thoughts on “Rainbow Cookie Cupcakes”
I was short on time so I made these as almond cupcakes without the food coloring. Not as pretty but just as yummy!
Nothing wrong with that! So happy you liked them. 😊