These rainbow frosting cupcakes are so stunning! They're made with tender funfetti cupcakes and are frosted with homemade buttercream frosting.
This recipe makes 1 dozen cupcakes. It can be halved (scramble an egg and use half the mixture, or just use an egg white) or doubled to change the yield as needed.
This recipe can also be used to make mini rainbow frosting cupcakes! This recipe makes about 40 mini cupcakes, which only need to bake for 10-12 minutes.
You can make these cupcakes in advance. If stored unfrosted in an airtight container, they can sit out overnight at room temperature or be stored for up to a week in the fridge.
These cupcakes can also last up to 3 months in the freezer. Wait to frost them until they're thawed if you plan to freeze them.
Make the frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months.
I recommend storing it in a piping bag. When you're ready to use it again, let the bag sit out for a few hours or overnight at room temperature until it's fully thawed.
Frosted cupcakes can sit at room temperature for a couple days or stored in the fridge in an airtight container for up to 5 days.