Last Updated on March 7, 2025
Gold-Filled Rainbow Cupcakes For St. Patrick’s Day: A Dazzling Delight
These Gold-Filled Rainbow Cupcakes are the ultimate festive dessert! Their colorful layers, golden surprise center, and fluffy frosting make them perfect for celebrations!
Equipment
- Mixing Bowls – For combining dry and wet ingredients separately.
- Electric Mixer or Whisk – To cream butter, sugar, and eggs for a smooth batter.
- Measuring Cups & Spoons – For accurate ingredient measurements.
- Cupcake Tin & Liners – To bake the cupcakes evenly.
- Spatula – For folding ingredients and scraping the bowl.
- Piping Bags & Tips – For frosting the cupcakes beautifully.
- Small Knife or Cupcake Corer – To remove the center for the gold filling.
- Saucepan – To heat the cream for the ganache.
- Microwave-Safe Bowl – For melting the white chocolate if using a microwave.
- Toothpicks – To test cupcake doneness.
- Cooling Rack – To cool the cupcakes before decorating.
Ingredients
For the Cupcakes:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- Gel food coloring (red, orange, yellow, green, blue, purple)
For the Gold Filling:
- 1 cup white chocolate chips
- ½ cup heavy cream
- ½ tsp gold luster dust or edible gold flakes
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Gold sprinkles or edible glitter for decoration
Instructions
Make the Cupcakes:
- Preheat the Oven – Set to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar – Beat butter and sugar together until light and fluffy.
- Add Eggs & Vanilla – Mix in eggs one at a time, then add vanilla extract.
- Alternate Adding Flour & Milk – Gradually add dry ingredients and milk, mixing until combined.
- Divide & Color Batter – Divide the batter into six bowls and color each with gel food coloring.
- Layer the Colors – Spoon a small amount of each color into each cupcake liner, layering in rainbow order.
- Bake – Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool.
Prepare the Gold Filling:
- Heat the Cream – In a saucepan, heat heavy cream until warm (not boiling).
- Melt Chocolate – Pour warm cream over white chocolate chips and stir until melted.
- Add Gold Luster Dust – Stir in edible gold dust to make a shimmering gold ganache. Let cool slightly.
Fill the Cupcakes:
- Create a Hole – Use a small knife or cupcake corer to remove the center of each cupcake.
- Fill with Gold Ganache – Spoon or pipe the gold ganache into the center.
Make the Frosting & Decorate:
- Whip the Frosting – Beat butter until smooth, then gradually add powdered sugar, cream, and vanilla.
- Pipe Frosting – Pipe frosting onto cupcakes and decorate with gold sprinkles or edible glitter.
- Enjoy! – These magical Gold-Filled Rainbow Cupcakes are ready to shine!
Video
Notes
- Use Gel Food Coloring for Vibrant Layers – Gel food coloring gives a more intense color without thinning the batter. Avoid liquid food coloring as it can affect the texture.
- Divide Batter Evenly – Use a kitchen scale or measuring cups to divide the batter into six equal portions for even rainbow layers.
- Layering Tip – To prevent colors from mixing, gently spoon the batter into the cupcake liners and spread it carefully with a spoon or offset spatula.
- Don’t Overfill Liners – Fill cupcake liners about ⅔ full to allow room for rising without overflowing.
- Perfectly Baked Cupcakes – Check cupcakes at 18 minutes by inserting a toothpick in the center. If it comes out clean, they’re ready!
- Gold Filling Tips – Let the white chocolate ganache cool slightly before adding luster dust to ensure a smooth, shiny gold finish.
- How to Core the Cupcakes – Use a small knife, cupcake corer, or even a large piping tip to remove the center for the gold filling.
- Best Frosting Texture – Whip the butter well before adding powdered sugar to create a light, fluffy frosting. Add heavy cream slowly to control consistency.
- Frosting Piping Tip – Use a 1M or 2D piping tip for a beautifully swirled frosting effect.
- Extra Decorations – Top with gold sprinkles, edible glitter, or rainbow candies for a more festive look.
- Storage Tips – Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let chilled cupcakes sit at room temperature before serving.
- Make Ahead Option – Cupcakes can be baked and frozen (without frosting) for up to 2 months. Thaw before decorating.
Nutrition
Serving: 1cupcakeCalories: 578.8kcalCarbohydrates: 81.9gProtein: 5.1gFat: 27gSaturated Fat: 16.2gCholesterol: 126.8mgSodium: 44.1mgSugar: 71.8g
Tried this recipe?Let us know how it was!
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Camila Aragón es una joven chef mexicana que combina su pasión por la cocina con su habilidad para escribir historias cautivadoras. Camila, nacida y criada en el vibrante centro de México, combina el legado culinario de su familia con su creatividad innata para crear platos que son verdaderas obras de arte para el paladar.
La pasión por la gastronomía la llevó a viajar por varios lugares del mundo, descubriendo nuevos sabores y métodos que contribuyeron a su estilo único de cocina. Camila inspira a mujeres de todas partes a descubrir el placer de cocinar y a saborear cada momento de la vida con alegría y gratitud a través de sus relatos y recetas.