Dye-Free Confetti Cupcakes
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Dye-Free Confetti Cupcakes
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These Dye-Free Confetti Cupcakes are my worry-free party solution. They're so darn cute, and as you can see from Chloe’s reaction below, absolutely delicious!
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Ingredients
Cupcakes:
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 8 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1 egg large, whole
- 1 egg white
- 2 tablespoons vegetable oil
- 3 teaspoons vanilla extract
- 1/2 cup milk whole
- 1/3 cup Sprinkles assorted colored
Vanilla Cream Frosting:
- 8 tablespoons unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 2 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon milk whole, or as needed
- 1/4 cup Sprinkles assorted colored
Instructions
For the Cupcakes:
- Preheat the oven to 350F. Line a cupcake tin with cupcake liners.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Add the butter to the bowl of an electric mixer and beat it until creamy. Add the sugar and beat with the butter in high speed until fluffy, 2 to 3 minutes. Add the egg and egg white, mixing well on medium speed until combined. Scrape down the sides of the bowl if needed. Add the oil and vanilla extract, beating on medium speed for another minute. With the mixer on low speed, add half the dry ingredients and blend. Pour in the milk and blend. Add the other half of the dry ingredients and mix on medium speed until the batter is combined. Use a large spatula to gently stir in the sprinkles.
- Fill the cupcake liners two-thirds full. Bake until the tops are set, 10 to 20 minutes. Let cool completely before frosting.
For the Vanilla Cream Frosting:
- Add the butter and cream cheese to the bowl of an electric mixer and beat on high speed until creamy and combined. With the mixer on low speed, slowly add the powdered sugar. Beat until the sugar is incorporated, and then add the vanilla extract. Scrape down the sides of the bowl if needed. Beat the frosting on high speed for 2 to 3 minutes, until fluffy and creamy. If the frosting seems too thick, beat in the milk for 1 to 2 minutes, until combined. Frost the cupcakes and top them with the sprinkles.
Nutrition Information
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Calories
490kcal
(25%)
Carbohydrates
62g
(21%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
74mg
(25%)
Sodium
160mg
(7%)
Potassium
75mg
(2%)
Fiber
0.4g
(2%)
Sugar
50g
(100%)
Vitamin A
759IU
(15%)
Calcium
62mg
(6%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 160mg | 7% |
| Potassium | 75mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 50g | 100% |
| Vitamin A | 759IU | 15% |
| Calcium | 62mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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