Description

These adorable tie-dye cupcakes offer a burst of color and a soft, moist crumb that makes them an instant favorite for bakers of all skill levels. Using simple pantry staples, you can create a bakery-style treat that is as visually stunning as it is delicious.

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 3/4 cups granulated sugar
2 large eggs, room temperature
1 cup whole milk, room temperature
2 teaspoons vanilla extract
Gel food coloring (red, blue, green, and yellow)

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Instructions

Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
In a separate small bowl or jug, whisk together the milk, vegetable oil, and vanilla extract.
Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, then add eggs one at a time, mixing well after each addition.
Alternately add the dry flour mixture and the wet milk mixture to the creamed butter, starting and ending with the flour; mix until just incorporated.
Divide the batter into four small bowls and stir a different food coloring into each.
Spoon small amounts of the various colors into the cupcake liners until they are about 1/2 to 3/4 full.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

For the cleanest color separation, use a clean spoon for each batter color when filling the cupcake liners. If you do not have an electric mixer, you can cream the butter and sugar by hand with a sturdy spatula, though it will take significantly more effort to achieve the necessary fluffiness for a light cake.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American