Vanilla Confetti Cupcakes with Buttercream
Vanilla Confetti Cupcakes with Buttercream
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
- 1/4 cup rainbow sprinkles
For the Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream, or whole milk
- 2 tablespoons rainbow sprinkles, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners.
⏱️ 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 the softened unsalted butter until light and fluffy, about 2 minutes.
⏱️ 2 min
- 4
Beat in the large egg until just combined, then stir in the vanilla extract.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 3 min
- 6
Gently fold in the 1/4 cup of rainbow sprinkles until evenly distributed throughout the batter.
⏱️ 1 min
- 7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 22 min•🌡️ 350
- 8
Let the cupcakes cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
⏱️ 15 min
- 9
While cupcakes cool, prepare the buttercream. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy, about 2 minutes.
⏱️ 2 min
- 10
Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 11
Beat in the vanilla extract and heavy cream (or milk), 1 tablespoon at a time, until the frosting is light, fluffy, and spreadable. If too thick, add a little more cream; if too thin, add a little more powdered sugar.
⏱️ 2 min
- 12
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream using an offset spatula or piping bag.
⏱️ 5 min
- 13
Garnish with the remaining 2 tablespoons of rainbow sprinkles. Serve and enjoy your festive confetti cupcakes!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Confetti Cupcakes with Buttercream
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
- 1/4 cup rainbow sprinkles
For the Vanilla Buttercream
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream, or whole milk
- 2 tablespoons rainbow sprinkles, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper liners.
⏱️ 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 the softened unsalted butter until light and fluffy, about 2 minutes.
⏱️ 2 min - 4
Beat in the large egg until just combined, then stir in the vanilla extract.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
⏱️ 3 min - 6
Gently fold in the 1/4 cup of rainbow sprinkles until evenly distributed throughout the batter.
⏱️ 1 min - 7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 22 min•🌡️ 350 - 8
Let the cupcakes cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure they are fully cooled before frosting.
⏱️ 15 min - 9
While cupcakes cool, prepare the buttercream. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until creamy, about 2 minutes.
⏱️ 2 min - 10
Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 11
Beat in the vanilla extract and heavy cream (or milk), 1 tablespoon at a time, until the frosting is light, fluffy, and spreadable. If too thick, add a little more cream; if too thin, add a little more powdered sugar.
⏱️ 2 min - 12
Once the cupcakes are completely cool, frost them generously with the vanilla buttercream using an offset spatula or piping bag.
⏱️ 5 min - 13
Garnish with the remaining 2 tablespoons of rainbow sprinkles. Serve and enjoy your festive confetti cupcakes!
⏱️ 1 min