Rainbow Cupcakes

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper baking cups. (5 minutes)

Recipe View In a large bowl, whisk together the flour, baking powder, baking soda, and salt. (2 minutes)

Recipe View In a separate bowl, whisk together the milk, vegetable oil, and vanilla extract until well combined. Set aside. (1 minute)

Recipe View In a large bowl, using an electric mixer, cream together the sugar and softened butter until light and fluffy. The mixture should be noticeably lighter in color. (5 minutes)

Recipe View Add the eggs one at a time, beating well after each addition, until fully incorporated. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (4 minutes)

Recipe View Divide the cake batter evenly into four separate bowls. (2 minutes)

Recipe View Add a few drops of red food coloring into one bowl of batter and stir until you achieve the desired shade. Repeat with blue, green, and yellow food coloring for the remaining bowls of batter. (5 minutes)

Recipe View Using a different spoon for each color batter, carefully spoon a small portion of each color into the prepared cupcake liners, layering the colors until the liners are 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner to preserve the distinct colors. (10 minutes)

Recipe View Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. (20 minutes)

Recipe View Remove the cupcakes from the oven and let them cool in the muffin pans for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)