Confetti Cupcakes
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5.0
258 reviews
Excellent
Confetti Cupcakes
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Sweet confetti cupcakes made with a fluffy white cake base and colorful sprinkles, and topped off with a vanilla buttercream frosting. || from SugarSpunRun.com
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Ingredients
Cupcakes
- 3 3 Tablespoons unsalted butter softened to room temperature
- ⅓ ⅓ cup avocado oil, canola oil or vegetable oil
- 1 1 cup sugar
- 1 ½ 1 ½ teaspoons vanilla extract
- 1 ⅓ 1 ⅓ cup + 1 Tablespoon all-purpose flour
- 1 ½ 1 ½ teaspoons baking powder
- ½ ½ teaspoon salt
- ½ ½ cup buttermilk room temperature preferred
- 3 3 large egg whites room temperature
- ⅓ ⅓ cup Sprinkles Use jimmies or quins, do not use nonpareils as they will bleed through the batter
Vanilla Buttercream Frosting
- 1 1 cup unsalted butter softened to room temperature
- ¼ ¼ teaspoon salt
- 3 3 cups powdered sugar
- 3 3 Tablespoons heavy cream
- 1 1 teaspoon vanilla extract
- Sprinkles, for decorating optional
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Instructions
Cupcakes
- Preheat oven to 350F (175C) and prepare a 12 count muffin tin* (see recipe note) with paper liners. 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). For mini cupcakes, bake 14-15 minutes.
- Allow cupcakes to cool completely before frosting.
Vanilla Buttercream
- Beat butter with an electric mixer until creamy. 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. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
- Add vanilla extract and stir well.
- Pipe or spread frosting over cooled cupcakes (I used a Wilton 2D tip for the rosette decorations). Top with sprinkles, if desired. Cupcakes keep well in an airtight container at room temperature for several days, or refrigerated in an airtight container for a week.
Notes
- *Since this recipe makes 15 cupcakes and most cupcake pans only have room for 12 cupcakes, sometimes I use the leftover batter to make mini cupcakes instead. The leftover batter (after measuring out 12 cupcakes) will yield about 8-10 mini cupcakes, which should be baked for about 14-15 minutes.
Nutrition Information
Show Details
Serving
1frosted cupcake
Calories
433kcal
(22%)
Carbohydrates
58g
(19%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
139mg
(6%)
Potassium
93mg
(3%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
505IU
(10%)
Vitamin C
1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15cupcakes*
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Serving | 1frosted cupcake | |
| Calories | 433kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 139mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
258 reviews
Excellent
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