Preheat oven to 350 degrees.
Grease muffin tins or line with paper cups.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, milk and vanilla. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 6 small bowls.
Add about 1/2 teaspoon food coloring to each bowl to mix red, orange, yellow, green, blue and purple batters. Stir well, so no streaks of white batter remain. Saturated colors look best.
Starting with the purple batter, drizzle a forkful of batter into each of the muffin cups (just over 1/2 tablespoon of each color). Repeat with remaining colors, working to blue, green, yellow, orange and red. Drizzle each color of batter on carefully but don't worry about spreading the layers of color out as this may cause them to mix. Allow the batter to settle on its own.
Bake 15-20 minutes until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.
Rainbow sprinkles are recommended.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (71g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 80 (42%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 71.3mg||22 %|
|Sodium 1097.8mg||38 %|
|Potassium 64.3mg||2 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 24g|
|Protein 4.5g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 192
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