Confetti Cupcakes
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5
146 reviews
Excellent
Confetti Cupcakes
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Confetti Cupcakes feature a tender crumb enhanced by the colorful sprinkles mixed into the batter, creating a festive appearance inside each cupcake. This recipe uses a combination of butter and avocado oil for moistness, with beaten egg whites folded in to provide lightness. The accompanying vanilla buttercream frosting is rich and creamy, offering a classic complement to the cupcakes’ sweet flavor. These cupcakes are ideal for gatherings or celebrations where a fun visual appeal is desired.
Description
Confetti Cupcakes combine basic baking ingredients with sprinkles folded into the batter to produce a cheerful, soft-textured cake. The butter and oil mixture ensures a moist crumb, while the use of whipped egg whites helps maintain a light, airy structure. The cupcakes bake to a golden top and are topped with a smooth vanilla buttercream frosting, balancing sweetness and richness.
The recipe yields 15 standard cupcakes, with leftover batter suitable for making additional mini cupcakes, offering versatility for different serving sizes. The frosting can be flavored and decorated further with sprinkles, adding to the festive presentation.
To accommodate varying bakeware sizes, the recipe suggests measuring the batter for standard pans, then using remaining batter for minis, which bake slightly faster. This flexibility helps avoid waste and supports party-sized cookie sharing.
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Ingredients
Cupcakes
- 3 Tablespoons butter softened to room temperature, unsalted
- ⅓ cup avocado oil or canola oil or vegetable oil
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cup + 1 Tablespoon all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk room temperature preferred
- 3 egg room temperature, large, whites
- ⅓ cup Sprinkles Use jimmies or quins, do not use nonpareils as they will bleed through the batter
Vanilla Buttercream Frosting
- 1 cup butter softened to room temperature, unsalted
- ¼ teaspoon salt
- 3 cups powdered sugar
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- Sprinkles optional, for decorating
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
- This recipe yields about 15 cupcakes; leftover batter can be used to make 8-10 mini cupcakes baked for approximately 14-15 minutes.
- Use paper liners for easiest removal and cleanup in a standard 12-cup muffin tin.
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
(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%)
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
146 reviews
Excellent
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