Rainbow cupcakes are the perfect summer treat to make with your kids!

This week on Simply Sweet Allison we had a special guest, Hannah Wallace, sharing her fabulous rainbow cupcakes.

Hannah is one of the best kid bakers in Kern County. She was a semi-finalist in the 2018 Incredible Kids Cook-Off where she baked her Hannah Banana Nut Cupcakes. 

These rainbow cupcakes are a recipe she created on her own! This sweet treat has sprinkles, colorful frosting and candy that makes it look like a unicorn! They will be the perfect treat to bring to a birthday party, or to make with your kids. 

Hannah's Rainbow Cupcakes:

Ingredients-

- 3 cups sifted cake flour

- 2 1/2 tsp. baking powder

- 1/2 tsp. salt

- 1 3/4 cup sugar

- 2/3 cup butter, softened

- 2 eggs

- 1 1/2 tsp. vanilla

- 1 1/4 cups milk

- 1/2 cup decorating sprinkles

Method-

1. Preheat oven to 350° F.
2. Sift flour, baking powder and salt. Set aside.
3. Cream together butter and sugar until light.
4. Add eggs and vanilla to the creamed mixture and beat until mixed.
5. Add flour to the creamed mixture and alternate with milk. Beat after each addition.
6. Add decorating sprinkles and beat for 30 seconds.
7. Use ice cream scoop to fill the cupcakes cups evenly.
8. Bake for 25 minutes, or until a toothpick comes out clean.

Buttercream frosting:

Ingredients-

- 1 cup butter, softened

- 2 cups powdered sugar

- 2-3 tbsp. heavy cream

- 1 tsp. vanilla extract

- pinch of salt, to taste

Method-

1. In a bowl, beat butter until smooth.
2. Add powdered sugar and mix on low speed and gradually increase to medium speed for 1 to 2 minutes.
3. Add heavy cream, vanilla and salt. Mix on medium-high speed for 1 minute. Use a spatula to scrap the bowl as needed.

Frosting can be made 1 to 2 days in advance, cover tightly and place in the refrigerator.