confetti cupcakes

Sweet confetti cupcakes made with a fluffy white cake base and colorful sprinkles, and topped off with a vanilla buttercream frosting.&nbsp; || from SugarSpunRun.com

Confetti Cupcakes

unsalted butter (softened to room temperature)

canola oil or vegetable oil ((43 grams))

sugar ((200 grams))

vanilla extract

+ 1 Tablespoon all-purpose flour ((172 grams))

baking powder

salt

buttermilk (room temperature preferred (118 milliliters))

⅓ cup sprinkles (Use jimmies

unsalted butter (softened to room temperature (226 grams))

sugar ((375 grams))

heavy cream

sprinkles, for decorating (optional)

Preheat oven to 350F (175C) and prepare a 12 count muffin tin* (see recipe note) with paper liners.&nbsp; Set aside.

Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until smooth and creamy.

Add sugar and oil and beat again until ingredients are very well-combined, smooth, and creamy.

Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.

In a separate bowl, whisk together your flour, baking powder, and salt.

With mixer on low speed, gradually alternate between adding the flour mixture and your buttermilk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.  Be sure to scrape the sides and bottom of the bowl so that all ingredients are combined.

In separate, completely clean and grease-free bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.

Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.

Divide batter into prepared cupcake tin, filling each liner ¾ of the way full.

Bake on 350F (175C) for 18 minutes, or until a toothpick inserted in the center comes out mostly clean with moist crumbs (not wet batter).&nbsp; For mini cupcakes, bake 14-15 minutes.

Allow cupcakes to cool completely before frosting.

Cupcakes

Beat butter with an electric mixer until creamy.&nbsp; Sprinkle salt over butter and stir again to combine.

Gradually, about ½ cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.

With mixer on medium-low speed, add the heavy cream one Tablespoon at a time.&nbsp; Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.

Add vanilla extract and stir well.&nbsp;&nbsp;

Pipe or spread frosting over cooled cupcakes (I used a Wilton 2D tip for the rosette decorations).&nbsp; Top with sprinkles, if desired.&nbsp; Cupcakes keep well in an airtight container at room temperature for several days, or refrigerated in an airtight container for a week.

Vanilla Buttercream

These confetti cupcakes are fun to make and even more fun to eat. Starting with a moist and fluffy vanilla cupcake, loaded with confetti sprinkles they’re also topped with the creamiest vanilla buttercream.

flour

table salt

unsalted butter, softened ((¼ cup / ½ stick))

neutral flavoured vegetable oil ((60 milliliters))

sugar

eggs, room temp

½ cup whole milk, room temp ((125 milliliters))

confetti sprinkles

whole milk ((250 milliliters))

226 g unsalted butter, softened ((1 cup / 2 sticks))

FOR THE CUPCAKES: Preheat the oven to 180C / 350F / 160C fan. Line a muffin pan with cupcake cases.

In a medium bowl, sift then whisk together the flour, baking powder and salt. Set aside.

In a large bowl or the bowl of a stand mixer (with paddle attachment), beat the butter, oil and sugar until lightened and fluffy (2-3 minutes).

Add the eggs, one at a time, beating until smooth - scrape down the sides of the bowl from time to time.

Beat in the vanilla.

Add one third of the flour mixture, carefully folding through with a spatula until just combined. Now add half the milk and stir in. Repeat 3 more times - flour, milk, flour - making sure to mix carefully each time and only just until combined.

Tip the batter into your cupcake cases ⅔ full, then bake for 18-24 minutes (notes on baking time).

Let them cool in the tin for 5 minutes then transfer to a wire rack to cool completely before topping with frosting.

CREAMY VANILLA FROSTING: You can make the frosting base immediately after putting the cupcakes in the oven, then let it cool to room temperature before turning it into the frosting.

In a small saucepan over low-medium heat, whisk together the milk, half of the sugar and the flour. Continue to heat and whisk gently but regularly for another 3-4 minutes until you have a very thick paste (like thick pudding).

Transfer it to a plate, spread it out to about 1cm thick, then cover it with plastic wrap pressing the plastic wrap to the surface. Let it cool to room temperature before using (you can speed this up in the fridge but make sure it's not cold when you use it).

In a standmixer with paddle attachment, beat the butter and remaining sugar on medium for about 5 minutes on medium-high speed or until very light and creamy - scrape down the sides of the bowl every so often.

Now add the milk paste mixture a dessert spoonful at a time, beating on low-medium speed for about 30 seconds between each. Again, scrape down the sides often.

Now beat for a good 5-6 minutes on medium-high, until it looks creamy, thick and smooth. If it looks like it's splitting, just keep beating, it will come together.

Add the vanilla and salt and beat for 20-30 seconds to combine.

Transfer the buttercream to a piping bag with a large star tip and pipe onto your cupcakes. Feel free to colour half or two thirds of the buttercream like I have her.

Please take a moment to leave a comment &amp; rating. It&#39;s appreciated and so helpful.

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Top 2 confetti cupcakes recipes from across the web

The most viewed confetti cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Confetti Cupcakes

Confetti Cupcakes

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