Confetti Sugar Cookie Cupcakes
Confetti Sugar Cookie Cupcakes
Ingredients
For the Sugar Cookie Cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup rainbow sprinkles
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 2 tablespoons heavy cream, or milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Decoration
- 1/4 cup rainbow sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners. This recipe makes 4 cupcakes, so you can use a smaller tin or fill only 4 cups of a standard tin.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy. Add the large egg and 1 teaspoon of vanilla extract, beating until well combined and smooth.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 3 min
- 5
Gently fold in the 1/4 cup of rainbow sprinkles into the cupcake batter.
⏱️ 1 min
- 6
Divide the batter evenly among the 4 prepared muffin cups, filling each about two-thirds full.
⏱️ 1 min
- 7
Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 350
- 8
While the cupcakes cool, prepare the vanilla buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, 1 tablespoon at a time, mixing on low speed until combined, then increase speed to medium and beat until fluffy.
⏱️ 5 min
- 9
Add the heavy cream (or milk), 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt to the frosting. Beat on medium-high speed until the frosting is light, fluffy, and smooth, about 2-3 minutes. If the frosting is too thick, add more heavy cream, 1/2 teaspoon at a time.
⏱️ 3 min
- 10
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream. You can use an offset spatula or a piping bag.
⏱️ 3 min
- 11
Decorate the frosted cupcakes with additional rainbow sprinkles as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Confetti Sugar Cookie Cupcakes
Ingredients
For the Sugar Cookie Cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup rainbow sprinkles
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 2 tablespoons heavy cream, or milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Decoration
- 1/4 cup rainbow sprinkles, as needed
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners. This recipe makes 4 cupcakes, so you can use a smaller tin or fill only 4 cups of a standard tin.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy. Add the large egg and 1 teaspoon of vanilla extract, beating until well combined and smooth.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 3 min - 5
Gently fold in the 1/4 cup of rainbow sprinkles into the cupcake batter.
⏱️ 1 min - 6
Divide the batter evenly among the 4 prepared muffin cups, filling each about two-thirds full.
⏱️ 1 min - 7
Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 20 min•🌡️ 350 - 8
While the cupcakes cool, prepare the vanilla buttercream frosting. In a large bowl, using an electric mixer, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, 1 tablespoon at a time, mixing on low speed until combined, then increase speed to medium and beat until fluffy.
⏱️ 5 min - 9
Add the heavy cream (or milk), 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt to the frosting. Beat on medium-high speed until the frosting is light, fluffy, and smooth, about 2-3 minutes. If the frosting is too thick, add more heavy cream, 1/2 teaspoon at a time.
⏱️ 3 min - 10
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream. You can use an offset spatula or a piping bag.
⏱️ 3 min - 11
Decorate the frosted cupcakes with additional rainbow sprinkles as desired.
⏱️ 1 min