Mardi Gras Cupcakes Recipe

Preheat your oven to 350 degrees F. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt; set aside.

In the bowl of an electric mixer, combine the eggs, sugar, vanilla, rum, and oil. Beat on medium speed for about 30 seconds, then reduce the speed to low and slowly add about half of the flour mixture.

Once the first half of the flour is incorporated, add half of the buttermilk. Follow with the remaining flour and the rest of the buttermilk, beating until just combined.

Divide the batter evenly into three separate bowls and tint each with yellow, purple, and green gel food coloring, mixing until the color is uniform.

Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes, until it's soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all the sugar is incorporated, increase the speed back to medium-high, add the vanilla, and beat for another 2 minutes until the frosting is light and fluffy, scraping down the bowl as needed.

Divide the frosting into three bowls and color each with purple, yellow, and green gel food coloring individually. To create the swirled frosting effect, lay out a piece of plastic wrap or parchment paper. Spoon each colored frosting side-by-side onto it, then roll it into a log. Snip one end and insert it into a piping bag fitted with a 1M tip (like a Wilton 1M). Pipe the frosting onto the cooled cupcakes.