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Confetti Cupcakes

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These fun and festive confetti cupcakes are soft, fluffy, and loaded with colorful sprinkles. Perfect for birthday parties, celebrations, or just because you love a burst of color in your dessert! With a tender vanilla base and a creamy buttercream frosting, these cupcakes are a guaranteed crowd-pleaser.

Ingredients

Units Scale

For the Cupcakes:

  • 1 3/4 cups (220g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) sour cream
  • 1/2 cup (90g) rainbow sprinkles

For the Frosting:

  • 1 cup (230g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 2–3 tbsp heavy cream
  • 2 tsp vanilla extract
  • Pinch of salt
  • Extra sprinkles for decoration

Instructions

  1. Prepare the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
  5. Incorporate Wet and Dry Ingredients: Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix just until combined.
  6. Fold in Sour Cream and Sprinkles: Gently fold in the sour cream and rainbow sprinkles, being careful not to overmix.
  7. Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack.
  8. Make the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla, and salt, beating until smooth and fluffy. Adjust the cream for desired consistency.
  9. Decorate: Pipe or spread the frosting onto the cooled cupcakes and top with extra sprinkles.

Notes

  • Use jimmies (long, soft sprinkles) for the batter to avoid the colors bleeding.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Find it online: https://newsvks.com/confetti-cupcakes/