Rainbow cupcakes had been on my “to try” list for a while, so this seemed like the perfect opportunity. They were a little more time-consuming than I expected, but I loved seeing all the different colors when I cut into them. The cheesecake pudding mix gives the cupcakes a little extra flavor and pairs perfectly with the creamy cheesecake frosting.
RAINBOW CUPCAKES
Ingredients
- 1 box white cake mix
- Ingredients called for on the cake mix box
- 1 small box (3.4 oz) instant cheesecake pudding mix
- Food coloring in 4 colors
Directions
- Preheat the oven according to the cake mix directions and line cupcake pans with liners.
- Prepare the white cake mix according to the package directions.
- Add the dry cheesecake pudding mix to the batter and mix until well combined.
- Divide the batter evenly among four bowls. Add a different food coloring to each bowl and stir until you reach the desired colors.
- Using a small cookie scoop or melon baller, add one scoop of each color to every cupcake liner. Each liner should be about ⅔ full.
- Bake according to the cupcake directions on the cake mix box, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Cheesecake Frosting
- 4 cups confectioners' sugar
- 1 cup shortening
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ of a 3.4-ounce box instant cheesecake pudding mix (about 1.7 oz)
Directions
- Whisk the cheesecake pudding mix into the milk until well combined. Let it sit for a minute or two to begin dissolving. This helps prevent the pudding mix from giving the frosting a gritty texture.
- In a large mixing bowl, beat the shortening and vanilla until smooth.
- Add the pudding and milk mixture and beat until combined.
- Gradually add the confectioners' sugar, about 1 cup at a time, beating on low speed after each addition.
- Increase the speed and beat until the frosting is light and fluffy. If needed, add a little additional milk to thin the frosting or additional confectioners' sugar to thicken it.
RAINBOW CUPCAKES
Ingredients
- 1 box white cake mix
- Ingredients called for on the cake mix box
- 1 small box (3.4 oz) instant cheesecake pudding mix
- Food coloring in 4 colors
Directions
- Preheat the oven according to the cake mix directions and line cupcake pans with liners.
- Prepare the white cake mix according to the package directions.
- Add the dry cheesecake pudding mix to the batter and mix until well combined.
- Divide the batter evenly among four bowls. Add a different food coloring to each bowl and stir until you reach the desired colors.
- Using a small cookie scoop or melon baller, add one scoop of each color to every cupcake liner. Each liner should be about ⅔ full.
- Bake according to the cupcake directions on the cake mix box, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Cheesecake Frosting
- 4 cups confectioners' sugar
- 1 cup shortening
- 1 teaspoon vanilla extract
- ¼ cup milk
- ½ of a 3.4-ounce box instant cheesecake pudding mix (about 1.7 oz)
Directions
- Whisk the cheesecake pudding mix into the milk until well combined. Let it sit for a minute or two to begin dissolving. This helps prevent the pudding mix from giving the frosting a gritty texture.
- In a large mixing bowl, beat the shortening and vanilla until smooth.
- Add the pudding and milk mixture and beat until combined.
- Gradually add the confectioners' sugar, about 1 cup at a time, beating on low speed after each addition.
- Increase the speed and beat until the frosting is light and fluffy. If needed, add a little additional milk to thin the frosting or additional confectioners' sugar to thicken it.