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Posted on | October 14, 2012

Rainbow Buttermilk Lemon Cupcakes with Rainbow Cream Cheese Frosting by Food Is My Life

Rainbow Buttermilk Lemon CupcakesOur today’s cupcakes artist is Jasline, author of wonderful food and travel blog Food Is My Life . I’ve planed to introduce this wonderful blog with couple of sentences but when I read the post Jasline sent to me I was so impressed that I realized that post was just perfect!  I have no better words then Jasline wrote!

So, just take a look at  this amazing cupcakes cakes and you will understand why we called Jasline cupcakes artist!

“Somewhere over the rainbow” – Cupcakes fly

Rainbow Buttermilk Lemon Cupcakes

Rainbow Buttermilk Lemon Cupcakes

Hello! My name is Jasline, author of Food Is My Life. I would like to say a huge THANK YOU to Vera for inviting me to join the Cupcakes Garden (Hi Vera! And thank you!). I’m really honoured and excited to be here! :)

So, a little about myself: as my blog name suggests, I love food – some people eat to live, but I’m definitely one of those who live to eat. ;) I love baking all kinds of sweets and whipping up simple and comforting meals (often less than 30 minutes) – and all these happened in my un-air-conditioned small kitchen equipped with only a stove, a 10-inch oven, brand-less handheld electric mixer, a set of pots and pans and many cake pans. So you see, one doesn’t need good and expensive equipment to bake a delicious cake or cook perfect pasta. What’s most important is to put all your heart in (not literally of course!) during the baking/cooking process. It’s your patience and love that made the food tastes good!

Rainbow Buttermilk Lemon Cupcakes

Rainbow Buttermilk Lemon Cupcakes

Today I’m going to share a pretty simple cupcake recipe: they are very pretty to look at, and extremely delicious to eat. It has a buttermilk cake base (means a fluffy, soft and velvety texture) with a slight hint of lemon, baked into 6 colours. Paired with a rainbow cream cheese frosting (you can use buttercream if desired), these cupcakes looked and tasted as if they just came from heaven!

Let’s not dwell on the description any longer and go into the steps!

Rainbow Buttermilk Lemon Cupcakes with Rainbow Cream Cheese Frosting (makes 24)


  • 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


[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.

Rainbow Buttermilk Lemon Cupcakes Preparation

Rainbow Buttermilk Lemon Cupcakes Preparation

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.

Rainbow Buttermilk Lemon Cupcakes Preparation

Rainbow Buttermilk Lemon Cupcakes Preparation

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.


  • 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

Rainbow Buttermilk Lemon Cupcakes Preparation

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!

Rainbow Buttermilk Lemon Cupcakes

Rainbow Buttermilk Lemon Cupcakes


Thanks  Jasline!


11 Responses to “Rainbow Buttermilk Lemon Cupcakes with Rainbow Cream Cheese Frosting by Food Is My Life”

  1. Rainbow Buttermilk Lemon Cupcakes with Rainbow Cream Cheese Frosting « Food Is My Life
    October 14th, 2012 @ 2:03 pm

    [...] hope these cupcakes made your day! Do hop over to Vera’s awesome website for the full recipes (with step-by-step photos!) Thank you Vera, for the invite! Share if you like [...]

  2. kitchen flavours
    October 14th, 2012 @ 2:26 pm

    Hi Jasline,
    Your cupcakes are so pretty to look at! I’ll be admiring them longer than I take to eat them! Buttermilk sounds so delicious in cakes, I’ll finished these in a flash! A beautiful bake! Would bring a smile to anyone!

    Hi Vera, you have a lovely site, all your cupcakes looks so beautiful and delicious! A great site for cupcake inspirations! I’m glad I stopped by!

  3. admin
    October 14th, 2012 @ 5:02 pm

    Thank you very much kitchen flavours!

  4. sally @ sallys baking addiction
    October 14th, 2012 @ 7:04 pm

    I love this rainbow cream cheese frosting! It’s gorgeous, I must remake something like it for Christmas time!

  5. Bam's Kitchen
    October 14th, 2012 @ 11:02 pm

    Thanks so much for hosting Jasline as your guest writer. I am so happy to find your blog and look forward to following. Take Care, BAM

  6. admin
    October 16th, 2012 @ 6:09 pm

    Thank you! Jasline made really wonderful cupcakes! She always has place on our blog!

  7. Katie @ Oh Shine On
    October 18th, 2012 @ 3:22 pm

    Obsessed… Totally obsessed. I want to die!

  8. lena
    October 19th, 2012 @ 2:43 am

    hi, came over from Jasline’s blog. i guess these cupcakes are fun to make and fun to eat too! Very attractive and nice to know you, vera!

  9. admin
    October 19th, 2012 @ 4:51 am

    Thank you Lena, you are welcome!

  10. Erika
    October 22nd, 2012 @ 6:35 pm

    That frosting idea is so brilliant!!! These cupcakes are super adorable :)

  11. admin
    October 22nd, 2012 @ 9:12 pm

    Yes I think so!

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