Confetti Celebration Cupcakes
Confetti Celebration Cupcakes
Ingredients
For the Confetti Cupcakes
- 1 1/4 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 whole milk
- 1/4 cup rainbow sprinkles, for batter
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup rainbow sprinkles, for decoration
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 1/4 teaspoon of salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the 1/2 cup of softened unsalted butter until light and fluffy, about 2 minutes.
⏱️ 2 min
- 4
Beat in the large egg and 1 teaspoon of vanilla extract until well combined and smooth.
⏱️ 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 into the batter.
⏱️ 1 min
- 7
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min
- 8
Bake for 18-22 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 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 22 min•🌡️ 350
- 9
While the cupcakes cool, prepare the vanilla buttercream frosting. In a large bowl, cream the 1/2 cup of softened unsalted butter with an electric mixer until light and fluffy, about 2 minutes.
⏱️ 3 min
- 10
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium speed. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 11
Beat in the heavy cream, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Continue to beat on medium-high speed for another 2-3 minutes, until the frosting is light, fluffy, and smooth.
⏱️ 3 min
- 12
Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag. Decorate generously with the remaining 1/4 cup of rainbow sprinkles.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Confetti Celebration Cupcakes
Ingredients
For the Confetti Cupcakes
- 1 1/4 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 whole milk
- 1/4 cup rainbow sprinkles, for batter
For the Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup rainbow sprinkles, for decoration
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and 1/4 teaspoon of salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the 1/2 cup of softened unsalted butter until light and fluffy, about 2 minutes.
⏱️ 2 min - 4
Beat in the large egg and 1 teaspoon of vanilla extract until well combined and smooth.
⏱️ 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 into the batter.
⏱️ 1 min - 7
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
⏱️ 2 min - 8
Bake for 18-22 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 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 22 min•🌡️ 350 - 9
While the cupcakes cool, prepare the vanilla buttercream frosting. In a large bowl, cream the 1/2 cup of softened unsalted butter with an electric mixer until light and fluffy, about 2 minutes.
⏱️ 3 min - 10
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium speed. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 11
Beat in the heavy cream, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Continue to beat on medium-high speed for another 2-3 minutes, until the frosting is light, fluffy, and smooth.
⏱️ 3 min - 12
Once the cupcakes are completely cool, frost them using an offset spatula or a piping bag. Decorate generously with the remaining 1/4 cup of rainbow sprinkles.
⏱️ 6 min