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Rainbow Vanilla Cupcakes: Soft, Moist, and Bursting with Flavor!

There’s something magical about cupcakes that are not only delicious but also visually stunning. These Rainbow Vanilla Cupcakes combine the rich, comforting flavor of vanilla with a fun, colorful twist. Thanks to the reverse creaming method, these cupcakes are incredibly soft, moist, and have a perfectly tender crumb. Using ingredients like cake flour, sour cream, and butter creates the ideal texture that will melt in your mouth. Let’s dive into how you can make this crowd-pleasing treat!

Why You’ll Love These Rainbow Vanilla Cupcakes

1. Tender and Moist Texture:
   Thanks to the reverse creaming method, the cupcakes turn out light and tender. The butter coats the flour particles, keeping the crumb soft and moist, and the sour cream adds a slight tanginess that balances the sweetness.
2. Rich Vanilla Flavor:
   These cupcakes pack a punch of vanilla flavor, thanks to the use of pure vanilla extract. It’s the perfect flavor to complement the soft, delicate texture.
3. Fun, Vibrant Layers:
   The rainbow layers aren’t just visually striking, they also add an element of fun to the baking process. The colorful layers swirl together to create a playful, cheerful treat for any occasion.

Ingredients: (Yields 12 cupcakes)

1. Cake flour : 2 cups
2. Baking powder : 2 teaspoons
3. Baking soda : 1/2 teaspoon
4. Salt : 1/4 teaspoon
5. Granulated sugar : 1 cup
6. Butter : 1/2 cup (room temperature)
7. Eggs : 2 (room temperature)
8. Whole milk : 1/2 cup (room temperature)
9. Sour cream : 1/4 cup (room temperature)
10. Vanilla extract : 1.5 teaspoons

Method:

1. Prepare the ingredients:
First, ensure your butter, eggs, whole milk, and sour cream are all at room temperature. This ensures they mix evenly and create a smooth batter.

2. Mix the dry ingredients:
In a large bowl, sift together the cake flour, baking powder, and baking soda. This step ensures that the dry ingredients are evenly distributed.

3. Add the butter:
Cut the butter into cubes and add them to the dry ingredients. Use your clean hands to mix the butter into the dry ingredients, creating a crumbly mixture that can hold together. You can also do this in a stand mixer or with a hand mixer, but be sure to do it on a low speed to avoid a mess.

4. Mix the wet ingredients:
In a separate bowl, whisk together the eggs, sour cream, whole milk, and vanilla extract. You can use any mixer for this step to ensure everything is well combined. But I just used a fork 🙂

5. Combine the wet and dry ingredients:
Gradually add the wet mixture to the crumbly dry mixture, mixing until just combined. Be careful not to overmix, as this could affect the texture of your cupcakes.

6. Divide the batter:
Divide the batter equally into 6 small bowls (about ½ cup each). Add a few drops of your favorite gel food coloring to each bowl and gently mix until the colors are well incorporated. You only need 2-4 drops of gel coloring to achieve vibrant colors.

7. Prepare the piping bags:
Fill 6 piping bags with each colored batter. Use separate piping bags for each color to ensure they don’t mix.

8. Prepare the cupcake tin:
Line a 12-cup muffin tin with cupcake liners.

9. Pipe the batter:
Starting with the first color, pipe the batter into each cupcake liner, spreading it evenly. Follow with each color, creating layered, rainbow-style cupcakes. You can pipe the batter in small amounts to make sure the colors stay separate but still create a beautiful swirl effect as you fill the liners.

10. Bake:
Preheat your oven to 375°F (190°C). Once the cupcake tin is filled, carefully place it in the oven and bake for 25 minutes. You’ll know the cupcakes are ready when a toothpick inserted into the center comes out clean.

11. Cool and frost:
Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with your favorite frosting, such as vanilla buttercream or cream cheese frosting.

Frosting Ideas for Your Rainbow Vanilla Cupcakes:

• Vanilla Buttercream: A classic choice that’s creamy and sweet, balancing the light texture of the cupcakes.
• Cream Cheese Frosting: This tangy frosting pairs beautifully with the soft, sweet cupcakes.
• Whipped Cream: A lighter, fluffier option for a more delicate topping.

Tips for Success:

• Use room temperature ingredients: Make sure your butter, eggs, sour cream, and milk are at room temperature for the best texture and consistency.
• Don’t overmix: When combining the wet and dry ingredients, mix until just incorporated to avoid dense cupcakes.
• Use gel food coloring: Gel food coloring gives you vibrant hues without altering the texture of the batter.
• Allow cupcakes to cool completely: Let your cupcakes cool before frosting to prevent the frosting from melting.