Confetti Cupcakes
Soft and fluffy homemade confetti cupcakes filled with rainbow sprinkles and topped with creamy buttercream frosting. An easy, from-scratch funfetti cupcake recipe for birthdays and celebrations.
Servings: 16 cupcakes
Cost: $15
Ingredients
Confetti Cupcakes
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter room temp.
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1 whole egg
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup colorful sprinkles
Buttercream Frosting Recipe
- 2 cups buttercream frosting optional
Instructions
- Preheat the oven to 350°F and line a cupcake pan with liners.
- Whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
- Beat 1 cup room-temperature unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2–3 minutes.
- Add 4 large egg whites, one at a time, mixing after each addition. Mix in 1 whole egg.
- In a measuring cup, combine 1 cup whole milk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, and 1 teaspoon almond extract.
- With the mixer on low, alternate adding the dry ingredients and milk mixture, mixing just until combined.
- Gently fold in 1/2 cup rainbow jimmies.
- Fill cupcake liners about 3/4 full.
- Bake at 350°F for about 20 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean or with a few soft crumbs.
Video
Notes
- Sprinkles: Use rainbow jimmies for the batter. Tiny nonpareils can bleed and muddy the colors as they're mixed.
- Don't overmix: Once you begin adding the wet and dry ingredients, mix just until combined for soft, fluffy cupcakes.
- Filling the liners: Fill each cupcake liner about 3/4 full. I like using a large cookie scoop so they're evenly sized.
- Doneness: The cupcakes are ready when the tops spring back when lightly pressed and a toothpick comes out clean or with a few soft crumbs.
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Freeze unfrosted cupcakes, tightly wrapped, for up to 3 months. Thaw before frosting.
- Frosting: I use my classic buttercream frosting, but chocolate buttercream or Swiss meringue buttercream work too.
Nutrition
Serving: 1cupcake | Calories: 401kcal | Carbohydrates: 59g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 220mg | Potassium: 148mg | Fiber: 1g | Sugar: 42g | Vitamin A: 380IU | Calcium: 59mg | Iron: 1mg
