More Great Recipes: Cupcakes

Rainbow Buttermilk Lemon Cupcakes by Food Is My Life

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Serves 24 | Prep Time 60 | Cook Time

Why I Love This Recipe

Last week I finally lunched new page “Cupcake Artist’s recipes” on my cupcakes blog! It is a page where I want to introduce people from web who has published great cupcake recipes! And in the first week I had 4 wonderful guests who represent yourself by great and unique cupcake recipes! All four recipes I published were really delicious but one is really spectacular. This is Rainbow Buttermilk Lemon Cupcakes by Jasline owner of Food Is My Life blog.

So I’ve decided to publish for Yumsugar follower short version of this recipe just to prove how amazing this cupcakes is! So here are two images and instructions for this delicious cupcakes! Enjoy!!!

Ingredients You'll Need


315 grams (2 1/2 cups) cake flour
1 1/2 teaspoons baking powder
2 teaspoon baking soda
115 grams (1 stick; 1/2 cup) unsalted butter, softened at room temperature
175 grams (3/4 cup) – 225 grams (1 cup) caster sugar (amount depends on how much sweetness you like)
2 large eggs, at room temperature
Grated zest of 1 lemon
250 ml (1 cup) buttermilk, at room temperature
Food colouring


250 grams cream cheese, softened at room temperature
115 grams (1 stick; 1/2 cup) unsalted butter, softened at room temperature
1/2 teaspoon vanilla extract
125 to 250 grams (1 to 2 cups) icing sugar, sifted
Food colouring




[1] No cake flour at home? No worries! Simply substitute the cake flour with 250 grams (2 cups) all-purpose flour and 65 grams (1/2 cup) corn flour.

[2] If you have no buttermilk at home, make some yourself! Measure 1 tablespoon lemon juice or vinegar in a measuring jug and add in enough fresh milk so that it reaches the 1-cup mug. Give it a stir and let stand for 10 minutes. Stir before using.

1) Combine the flour, baking powder, baking soda and salt in a small bowl. Whisk to get rid of huge lumps (flour loves to clump together I don’t know why!) and to distribute the raising agents evenly.

2) Once that’s done, combine the softened butter and sugar and beat them until pale, light and fluffy – about 5 minutes using a hand-held electric mixer on high speed.

3) Crack in one egg and beat until fully incorporated. Beat in the second egg, together with the vanilla extract and lemon zest.

4) Beat until very creamy and smooth.

5) Sift in 1/3 of the flour mixture and fold it in with a large metal spoon or spatula.

6) Fold in 1/2 of the buttermilk.

7) Sift in 1/2 of the remaining flour mixture and fold it in.

8) Add in the rest of the buttermilk and fold it in.

9) Sift in the rest of the flour and fold it in.

10) Divide the batter among 6 bowls (my mixing bowl is counted as one of the bowls. Mix in the food colourings. If you only have the 3 primary colours like me (red, yellow and blue), here’s how to make the other colours: for orange, mix in a lot of yellow and just a little red; for green, mix in equal amounts of yellow and blue; and lastly, for purple, mix in equal amounts of red and blue.

11) Scoop the cake batter into cupcake cups – making sure it’s not more than 2/3 full, otherwise it will overflow. It’ll take a few cupcakes before you get the right amount.

12) Bake in a preheated oven of 175 degrees Celsius (350 degrees Fahrenheit) for 15 to 20 minutes until the top bounced back when lightly touched and that a skewer inserted into the centre of the cupcake comes out clean. Remove the cupcakes and let them cool completely on wire racks before frosting them.


1) Combine the cream cheese, butter, vanilla and 125 grams (1 cup) of icing sugar in a large mixing bowl.

2) Beat the heck out of them with an electric mixer until the frosting is light and fluffy. Taste and see whether you would like to add more icing sugar.

3) Grab a piping bag (disposable one works best here). Snip off the bottom, place the piping tip inside. Twist the bottom (so that the frosting won’t flow out) and place it in a tall cup. Using a brush, brush 1/3 of the diameter with red food colouring, 1/3 with blue and 1/3 with yellow (clean and dry the brush each time you apply the colours.) If you don’t have a brush, use the back of a small teaspoon to apply the colours.

4) Scoop the frosting directly into the middle of the piping bag.

5) Twist the top of the piping bag and squeeze the frosting out back into the mixing bowl slowly until you see the colours start to come out (if you frost the cakes directly, the frosting would not have been colored yet.) You will need to use a new piping bag each time the old one has finished.

6) Pipe huge rosettes onto the cooled cupcakes and serve!

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