Rainbow Cupcakes Recipe

Preheat oven to 350?F. Place 16 3 oz. cupcake liners into 12-cup cupcake pan and a 6-cup cupcake pan. Set aside.

In a large bowl, sift cake flour, baking powder, baking soda, and salt. Set aside. In a stand mixer, beat butter until creamy. Add sugar, and beat again until creamy. Add eggs, one at a time, beating until incorporated after each addition.

Add a third of the flour mixture into batter; beat until just blended. Pour in half the buttermilk and beat until just blended. Repeat with remaining flour and buttermilk mixtures, ending with the flour mixture. Fold in sprinkles.

Using a standard ice cream scoop, spoon batter into cupcake liners, filling each about 3/4 full. Bake for 10 minutes, or until a toothpick emerges cleanly from the center of each cupcake. Transfer to a wire rack to cool.

Make the buttercream: In the bowl of a stand mixer with the whisk attachment, whip butter and cream cheese on medium speed until creamy. Add a third of the powdered sugar into the butter and whisk in on low. Add half the milk, and whisk again to incorporate into the mixture. Add another third of the sugar, followed by the remaining milk and vanilla extract, and finally, the remaining powdered sugar, mixing well and scraping down the sides between each addition. Whip buttercream on high speed for 1 minute until light and creamy.

To serve: Fill a piping bag fitted with a large coupler, and either an open star or large tip with the buttercream. Pipe buttercream onto each cupcake, and decorate with sprinkles before serving. Recipe originally published in the May 2015 issue of Good Housekeeping Philippines.