Rainbow Cupcake

Rainbow Cupcake

Ryze Flour

Yellow Ryze Flour Bag

Prep / Cook Time

45 / 30 Minutes


30 cupcakes

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

45 / 30



2 cups
white sugar
1 cup
3 3/4 cups
RYZE yellow Flour Blend
3/4 tsp
baking soda
1/2 tsp
1 1/2 cups
food coloring, as desired
Vanilla Bean Frosting
1 cup
palm shortening
1/2 cup
vegan butter
4 cups
powdered sugar
1 tsp
vanilla extract
2 tsp
vanilla paste
1-2 Tbsp
dairly free milk

Everyone will swoon over these bright rainbow cupcakes! Brightly-colored vanilla cupcakes with the perfect tender crumb, topped in a fluffy vanilla bean frosting. Whether you bake them up for the little leprechauns in your life, or serve at a birthday party for the young-at-heart, they are sure to be a hit.


  1. Preheat the oven to 350°F and line your cupcake pans with cupcake liners.
  2. Using a stand mixer, or electric beaters and a bowl, beat the sugar and oil together until well combined. Add the eggs one at a time, beating until completely incorporated before adding the next. Whip until very smooth and slightly fluffy.
  3. In another bowl, whisk together the RYZE Yellow Flour Blend, baking soda, and salt.
  4. Add approximately 1/3 of the flour mixture to the sugar/oil/egg mixture and mix until incorporated. Beat in half of the buttermilk, and mix until smooth. Follow that with another 1/3 of the flour mixture, mix until smooth. Then the rest of the buttermilk, mix until smooth. Finally add the rest of the flour mixture, and mix until smooth.
  5. Divide the batter evenly between 6 small bowls. Add food coloring to each bowl to create the colors desired for your rainbow cupcakes (for these cupcakes purple, blue, green, yellow, orange, and red were used.)
  6. Evenly divide the brightly-colored batter between the prepared cupcake pans. You may do this with a small spoon, or for easier clean-up transfer each color to a sandwich-sized plastic zipper bag. Starting with the first color, cut off one of the corners, then squeeze a small amount of batter into each cupcake liner. To create the cupcakes as pictured, start with purple, then blue, then green, then yellow, then orange, and finally red.
  7. Using a toothpick, gently swirl the batter in each cupcake to create a marbled effect.
  8. Bake for 25-30 minutes, or until a toothpick inserted near the center of a cupcake comes out clean.
  9. Cool before frosting and decorating.

Buttermilk: If you do not want to use the 1 1/2 cup buttermilk, you can replace it with 1 1/2 cup dairy-free milk with 1 1/2 Tbsp white vinegar

For the Vanilla Bean Frosting:

  1. Using a stand mixer, or electric beaters, whip the palm shortening and vegan butter until very smooth, light, and fluffy (about 5 minutes.)
  2. Add the powdered sugar, and beat until combined. Add the vanilla extract and paste and mix until evenly combined. The frosting will not be smooth. Add non-dairy milk one TEASPOON at a time, beating well after each addition, until you have a smooth and creamy frosting. Add up to 2 tablespoons of milk. (we used about 1 ½ tablespoons.) Be very careful to not add too much milk as that may cause your frosting to separate. If that does happen, add another ¼- ½ cup of powdered sugar and beat until the frosting comes back together.
  3. Frost the cupcakes as desired, and decorate with sprinkles, shamrock coins, or chocolate shamrocks. To make your own green chocolate shamrocks melt ½ cup of green candy melts according to their package directions and pipe them onto parchment paper. A sandwich bag with a tiny bit of a corner snipped off makes an easy, disposable, piping bag.
  4. Note: If you don’t have vanilla bean paste you may add another teaspoon of vanilla extract instead. The vanilla bean paste is a less-expensive way to add authentic vanilla bean specks to your frosting.

This recipe was developed by Brianna Hobbs from Flippin’ Delicious. Brianna’s website highlights gluten-free and allergy-friendly snack-worthy meals and treats that taste just as good (if not better) as when you were a kid. Website can be found here: http://flippindelicious.com/

Photo credit also goes to Brianna Hobbs.

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