How to Make an Easy Rainbow Cupcake Cake

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Recipe by Rose Atwater

Ingredients

Units Scale

2 (15.25 oz) white cake mixes
6 whole large eggs
2/3 cup oil
1 cup water
16 oz. sour cream
2 (3.4 oz) boxes instant vanilla pudding mix
1 cup flour
3 cups pink frosting
3 cups orange frosting
2.5 cups yellow frosting
2 cups green frosting
2 cups blue frosting
1.5 cups purple frosting
5 cups white frosting

*these are the approximate amounts of frosting I used. This may vary depending on how heavy-handed you are with the frosting, how much you overlap the rosettes, etc.

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Instructions

Preheat oven to 325°F.
In a large mixing bowl, add all of the ingredients and mix on medium just until combined.
Using a medium cookie scoop, scoop the batter into a cupcake pan lined with liners.
Bake for 19 minutes.
Allow to completely cool.
On a prepped 20×30 inch board, lay out the cupcakes in a rainbow shape with clouds.
After you’re happy with the layout, “glue” them to the board with a dot of frosting on the bottom of each cupcake.
Pipe rosettes on the rainbow, slightly overlaying each color until it’s complete.
Pipe white rosettes for the clouds.
Enjoy!