Confetti Cupcakes

Confetti Cupcakes are the ultimate celebration treat, bursting with colorful sprinkles and classic vanilla flavor. These moist, fluffy cupcakes are easy to make and perfect for birthdays, holidays, or any time you want to add a little fun to your dessert table. Topped with creamy buttercream frosting, they’re as delightful to eat as they are to look at!

Why You’ll Love This Recipe

• Soft, fluffy, and packed with colorful sprinkles in every bite.
• Easy to make with simple pantry ingredients.
• Perfect for parties, holidays, or just because.
• Customizable with different sprinkle colors for any theme.
• Delicious with or without frosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Almond extract (optional, for classic birthday cake flavor)
• Buttermilk
• Rainbow sprinkles (jimmies work best)

For the Buttercream Frosting:

• Unsalted butter (softened)
• Powdered sugar
• Vanilla extract
• Heavy cream or milk
• Additional sprinkles for decorating

Directions

Make the Cupcakes:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients:
   • In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar:
   • In a large bowl, beat softened butter and sugar together until light and fluffy, about 2–3 minutes.
4. Add Wet Ingredients:
   • Mix in eggs, one at a time, followed by vanilla extract and almond extract (if using).
5. Combine Dry and Wet:
   • Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in Sprinkles:
   • Gently fold in the rainbow sprinkles. Be careful not to overmix to avoid color bleeding.
7. Fill and Bake:
   • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
   • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. Beat the Butter:
   • In a large bowl, beat softened butter until smooth and creamy.
2. Add Sugar and Vanilla:
   • Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add vanilla extract and beat until combined.
3. Adjust Consistency:
   • Add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency.
4. Frost and Decorate:
   • Use a piping bag or spatula to frost the cooled cupcakes. Top with additional sprinkles for a festive finish.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Cooling Time: 30 minutes

Variations

• Chocolate Confetti Cupcakes: Use a chocolate cupcake base and fold in sprinkles for a fun twist.
• Themed Colors: Use specific sprinkle colors for holidays, weddings, or themed parties.
• Lemon Confetti Cupcakes: Add lemon zest and a splash of lemon juice for a citrusy variation.
• Vegan Option: Use plant-based butter, almond milk, and a flaxseed egg substitute for a vegan version.
• Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend.

Storage/Reheating

• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before frosting and serving.
• Reheating: Cupcakes are best enjoyed at room temperature and do not require reheating.

FAQs

Can I use milk instead of buttermilk?

Yes, buttermilk adds extra moisture and tanginess. If substituting, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

What type of sprinkles should I use?

Jimmies (rod-shaped sprinkles) work best, as they don’t bleed color as easily as nonpareils (small round sprinkles).

Can I double the recipe?

Yes, this recipe doubles well. Use two muffin tins or bake in batches.

How do I prevent the sprinkles from sinking?

Coating the sprinkles lightly with flour before folding them into the batter can help prevent sinking.

Can I use a different frosting?

Absolutely! Cream cheese frosting or chocolate buttercream pair wonderfully with these cupcakes.

How do I make the frosting more colorful?

Add a few drops of gel food coloring to the frosting to match your party theme.

Can I make these cupcakes ahead of time?

Yes, bake and cool the cupcakes up to 1 day ahead and store them in an airtight container. Frost just before serving.

Are these cupcakes dense or light?

These cupcakes are soft, moist, and fluffy, with a tender crumb.

Can I use almond extract in the frosting too?

Yes, almond extract in the frosting adds another layer of classic birthday cake flavor. Use sparingly to avoid overpowering the vanilla.

How can I make mini cupcakes?

Divide the batter into mini cupcake tins and bake for 12–15 minutes.

Conclusion

Confetti Cupcakes are the perfect way to add a touch of celebration to any occasion. With their fluffy texture, vibrant sprinkles, and creamy frosting, they’re a delightful treat for all ages. Easy to customize and guaranteed to bring smiles, these cupcakes are a must-have for your next party or dessert table. Whip up a batch today and let the fun begin!

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