Rainbow Cupcakes with Cloud Frosting

Preparation

Preheat your oven to 350°F. Prepare cake mix according to package directions. Divide batter evenly between six small bowls and dye each its own color until you have red, orange, yellow, green, blue, and purple cake batters.

Transfer each to a piping bag or a zip-top bag with a hole cut in the corner.

Pipe the cake mix in layers into a greased and lined 12 cup muffin tin. You can add the colors in whatever order you would like. It is best to add less batter at first while filling each cup. You can always add a little more before moving on to the next color. The layers might not totally cover each other and that is okay. At the end, the batter should come up nearly to the top of the muffin cups. Bake for 15–20 minutes. Let cool completely.

Once cool, cut a 1-inch hole into the top of each cupcake, reserving the layer you cut off the top. Scrape out a bit of the inside of the cupcake and fill with 3 teaspoons of sprinkles. Replace the top layer to cover up the hole.

In the bowl of a stand mixer fitted with a whisk attachment, add the whipped topping, marshmallow spread, and salt. Mix until just combined. Transfer to a piping bag.

Pipe the frosting onto the cupcake in small, layered circles. Start from the outside and rotate around the cupcake until you create a peak in the middle. It should resemble a cloud.

Top with a few more sprinkles and serve!