Raise your hand if you love Confetti Cupcakes! Me too! And so do all of the millions of kids out there. They will grab a sprinkle-filled, sprinkle-topped cupcake with zero hesitation! But you know you want one too. So grab one…with zero hesitation.
Confetti Cupcake Memories
Let’s talk about memories! I remember when my mom used to buy cupcakes from the box. The kind with the sprinkles. It was a magnificent, albeit rare occasion when they showed up in our cart. I had zero cares back then and to me, those cupcakes take me back to that feeling of freedom. Me being me 100% of the time. Gosh, I can close my eyes and almost taste that joy!
Rainbows and Joy
In order to experience the rainbows and joy that come with this cupcake, you need to know a few things. First, the way you measure is important. Be sure to lightly to scoop that flour. In fact, use a spoon to transfer the flour to your measuring cup and then gently level off the top with the back of the spoon. Too much flour in these cupcakes will make them dry and tough. Second, don’t over-mix. Once you fold in those sprinkles, be done. No extra mixing or again, you’ll have tough cupcakes. No Rainbows. No joy.
Now You Make Them
Okay, your turn! And choice of sprinkles is up to you, but I like the rainbow ones. Have fun and get a little messy in the kitchen. Once you master these, try my Candy Bar Cupcakes!
Confetti Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
Description
Celebration or not, these festive Confetti Cupcakes are good anytime. Delicious vanilla cupcakes topped with buttercream make for a tasty treat!
Ingredients
For the cupcakes
- 1 cup lightly scooped all purpose flour
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 cup milk (I like whole or 2%), room temperature
- 1 teaspoon pure vanilla extract
- 4 ounces butter, room temperature
- 1/2 cup (101 grams) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup rainbow sprinkles
For the frosting
- 4 tablespoons salted butter, softened
- 1 1/4 cup confectioner’s sugar
- pinch Kosher salt
- 2–3 tablespoons milk
- 1/4 cup rainbow sprinkles
Instructions
For the cupcakes
- Preheat the oven to 350’F and line a muffin tin with paper liners.
- Combine the flour, salt and baking powder in a bowl. In separate, smaller bowl, combine the milk and vanilla.
- In a large bowl or in the bowl of a stand mixer, beat the butter on high speed until creamy and smooth, occasionally scraping down the sides of the bowl, for about 2 minutes. Gradually add the sugar and beat until fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add 1/3 of the flour mixture, beat well. Add 1/3 of the milk mixture and beat well. Repeat the process with remaining flour and milk. Fold in the sprinkles and mix gently until just combined, about 5 to 6 folds.
- Fill muffin cups about 3/4 full. Bake for 18-22 minutes or until golden and toothpick inserted in the center of the muffin comes out clean.
- Cool in the pan for 10 minutes, then remove from the pan and allow to finish cooling on a wire rack. Cool completely before icing.
For the frosting
- In large bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 2 minutes. Add the confectioner’s sugar, 1/2 cup at a time, mixing well between each addition. Add the vanilla and salt. Then add the milk as needed to achieve desired consistency. Mix in the candy pieces.
- Frost cupcakes and then top with sprinkles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Keywords: cupcakes, confetti cupcakes, homemade, dessert
