Description
Delight in these colorful and festive Confetti Cupcakes, perfect for celebrations or any day you want a cheerful treat. Soft, moist cupcakes bursting with rainbow sprinkles are topped with a smooth and creamy vanilla buttercream frosting, elegantly swirled and sprinkled with more confetti for a fun finish.
Ingredients
Cupcakes
- 1 ¼ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk (room temperature)
- ¼ cup vegetable oil
- 2 tbsp sour cream (room temperature)
- 1 large egg (room temperature)
- 1 tbsp vanilla extract
- ¼ cup rainbow sprinkles
Vanilla Buttercream Frosting
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- 2 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp heavy cream
- ½ tsp gel food coloring (optional)
- 2 tbsp rainbow sprinkles
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350℉ (177℃) and line a 12-cup cupcake pan with cupcake liners to ensure easy removal and clean baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined, ensuring a uniform texture in your cupcakes.
- Add Wet Ingredients and Combine: Add the milk, vegetable oil, sour cream, egg, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and fully combined, then gently fold in the rainbow sprinkles to distribute color throughout.
- Fill Cupcake Liners and Bake: Using a large cookie scoop, portion the batter into the cupcake liners filling each about two-thirds full. Bake in the preheated oven for 20 minutes, or until the cupcake tops bounce back slightly when pressed.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature before frosting.
- Prepare the Buttercream: In a stand mixer bowl fitted with a paddle attachment, or using an electric hand mixer, beat the room temperature unsalted butter for about 5 minutes until it becomes light, pale, and creamy.
- Add Powdered Sugar Gradually: Mix in half of the powdered sugar on the mixer’s lowest speed until combined, then add the remaining powdered sugar and continue mixing on low until fully incorporated.
- Flavor and Adjust Consistency: Add the vanilla extract and salt. While mixing on low, drizzle in the heavy cream. If desired, mix in gel food coloring. Scrape the bowl sides and bottom to ensure everything is well combined.
- Whip the Buttercream: Increase the mixer speed to medium and whip the buttercream for 2 to 3 minutes until it is smooth, creamy, and fluffy.
- Smooth the Frosting (Optional): To remove air bubbles and achieve a silky finish, heat ½ cup of the frosting in the microwave for 15 seconds, then pour it back into the bowl and mix on low speed until perfectly smooth.
- Decorate the Cupcakes: Fill a piping bag fitted with a Wilton 1M tip with the buttercream. Pipe generous swirls onto each cooled cupcake, finishing by sprinkling extra rainbow sprinkles on top for a festive touch.
Notes
- Ensure all ingredients, especially eggs, milk, sour cream, and butter, are at room temperature for the best cupcake texture and frosting consistency.
- Folding in the sprinkles gently prevents the colors from bleeding into the batter.
- Do not overfill the cupcake liners to avoid spilling during baking.
- For vibrant colored frosting, add a few drops of gel food coloring gradually until the desired hue is achieved.
- Buttercream can be stored in an airtight container in the refrigerator for up to 3 days; bring it to room temperature and re-whip before using.
- Use a large cookie scoop for even cupcake sizes and consistent baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
