Description
Colorful confetti cupcakes bring pure childhood joy to classic dessert lovers. Sprinkled with playful rainbow bits and topped with silky vanilla buttercream, these sweet treats promise delightful celebration in every single bite you’ll savor.
Ingredients
Scale
Main Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup rainbow sprinkles
Main Wet Ingredients:
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup whole milk (or buttermilk)
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 ¾ tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- 1 pinch of salt
- Extra sprinkles for decorating
Instructions
- Prepare the baking workspace by lining a muffin tin with colorful paper liners and heating the oven to 350F (175C).
- Sift together the dry ingredients in a medium bowl, ensuring a smooth, lump-free mixture of flour, baking powder, and salt.
- In a spacious mixing bowl, cream the butter and sugar using an electric mixer until the mixture transforms into a light, airy consistency with a pale, silky texture.
- Incorporate eggs individually into the butter mixture, beating thoroughly after each addition. Stir in the vanilla extract to enhance the flavor profile.
- Carefully alternate adding dry ingredients and milk to the butter mixture, gently folding to maintain the batter’s delicate structure. Mix until ingredients are just combined, avoiding overmixing.
- Delicately fold rainbow sprinkles throughout the batter, distributing them evenly to create a festive, colorful appearance.
- Portion the batter into prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake for 18-20 minutes, monitoring until a toothpick inserted into the center emerges clean and the tops turn golden brown.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire cooling rack to reach room temperature.
- Prepare the buttercream by whipping softened butter until smooth and creamy using an electric mixer.
- Gradually introduce powdered sugar, mixing on low speed to create a velvety frosting. Incorporate vanilla extract, heavy cream, and a pinch of salt.
- Beat the frosting on high speed for 2-3 minutes until it becomes light, fluffy, and holds its shape.
- Generously frost the completely cooled cupcakes using a piping bag or offset spatula for a professional finish.
- Embellish the frosted cupcakes with an extra sprinkle of colorful rainbow sprinkles for a playful, festive touch.
Notes
- Ensure all ingredients are at room temperature before starting to create a smoother, more evenly mixed batter that rises perfectly.
- Use gel food coloring or clear vanilla extract to maintain the bright, white buttercream frosting without discoloration.
- Avoid overmixing the batter, which can lead to tough, dense cupcakes. Stop mixing as soon as the ingredients are just combined.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and add 1/2 teaspoon of xanthan gum to improve texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 335
- Sugar: 29 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg