Confetti Cupcakes

I work with a great group of smart, hilarious women, and there’s a lot to celebrate on our team right now. Cyndy just had a birthday; Melissa is expecting her second baby; Megan got engaged last weekend, and it’s also her birthday later this month. Naturally, this calls for cupcakes.

You’ve probably had funfetti before – at least, I sincerely hope you have. These confetti cupcakes are a scratch-made alternative to Pillsbury’s brilliant sprinkles-in-the-cake idea, made with a fluffy vanilla buttercream and topped with more sprinkles, because is there really such a thing as too many? This recipe is adapted from one I found at Brown Eyed Baker; I cut the recipe down a bit to make a slightly smaller batch of just 18 cupcakes. You could easily double this recipe for a larger crowd.

Ingredients

For the cupcakes

  • 1/2 cup plus 6 tablespoons cake flour
  • 1/2 cup plus 2 tablespoons flour
  • 1/2 cup plus 6 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 8 tablespoons butter, cut into 1-inch cubes, at room temperature
  • 2 eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 1/4 cup plus 1 tablespoon rainbow sprinkles

For the frosting

  • 12 tablespoons butter, at room temperature
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • rainbow sprinkles

Preparation

Preheat oven to 350 degrees. Line two cupcake tins with paper liners; my recipe made 18 cupcakes.

Combine milk and vanilla; set aside.

In a mixing bowl, combine cake flour, flour, sugar, baking powder, and salt. Beat on low speed for about 1 minute, then slowly add butter, a few cubes at a time, beating on low until the mixture looks like coarse sand. Add eggs, one at a time, beating on low and scraping the sides of the bowl after each. Keep beating on low while slowly adding milk/vanilla mixture, then beat on medium speed for 2 minutes, until batter is smooth. Stir in sprinkles.

Using a 2-inch cookie scoop, drop batter into cupcake wells, filling about two-thirds full.

Bake for 15-20 minutes, until a cake tester comes out clean. Remove cupcakes from pans and cool on a wire rack completely.

To make the frosting, using the whisk attachment on your mixer, whip butter for about 5 minutes until light and fluffy, scraping the sides of your bowl a few times. Add powdered sugar one-half cup at a time, beating well between each addition to fully incorporate the sugar into the butter. Once all powdered sugar is added, whip for 1-2 minutes on medium-high speed, then add vanilla extract and whip for another 1-2 minutes.

Frost cupcakes and top with sprinkles. Store in an airtight container at room temperature for 2-3 days. Makes 18.

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