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Confetti Cupcakes

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These Confetti Cupcakes are light, fluffy, and bursting with colorful sprinkles for a festive treat! Perfect for birthdays, celebrations, or whenever you want to brighten someone’s day. Topped with creamy vanilla buttercream and extra sprinkles, these cupcakes are as fun to make as they are to eat.

Ingredients

Scale

Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk (or buttermilk for extra tang)
  • 1/3 cup rainbow sprinkles

Vanilla Buttercream

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tbsp heavy cream or milk
  • 2 tsp vanilla extract
  • Pinch of salt
  • Extra sprinkles for decorating

Instructions

For the Cupcakes

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar:
    • In a large mixing bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2–3 minutes.
  4. Add Eggs and Vanilla:
    • Beat in the eggs one at a time, followed by the vanilla extract.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Add Sprinkles:
    • Gently fold in the rainbow sprinkles with a spatula.
  7. Bake:
    • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
    • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
    • Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Buttercream

  1. Make the Frosting:
    • In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
    • Gradually add powdered sugar, 1 cup at a time, mixing on low speed.
    • Add vanilla extract, heavy cream, and a pinch of salt. Beat on high speed for 2–3 minutes until fluffy.
  2. Frost the Cupcakes:
    • Use a piping bag or a spatula to frost the cooled cupcakes.
    • Top with extra sprinkles for decoration.

Notes

  • Use “jimmies” sprinkles for the batter, as other types (like nonpareils) may bleed into the batter.
  • For an extra festive touch, add a few drops of food coloring to the buttercream.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Find it online: https://ukfinda.com/confetti-cupcakes/