Confetti Cupcakes
Moist vanilla cupcakes with sprinkled batter to look like confetti! They're topped with a rich buttercream frosting and are perfect for parties!
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
Instructions
- Combine all of the dry ingredients together in a bowl and set aside.
- In a mixer, beat butter and sugar until light and fluffy.
- Add each egg white one at a time and continue beating.
- Add in the whole egg.
- Combine the milk, oil, and extracts together in a bowl with a spout.
- With the mixer on low, alternate the dry ingredients with the wet ingredients, beating until combined each time.
- Fold in the sprinkles.
- Fill a cupcake tray 3/4 of the way full.
- Bake for 20 minutes at 350 degrees. This will vary depending on your cake pan, true oven temperature, and location.
Video
Notes
How to Store
- Room Temp: Airtight container for up to 2 days.
- Fridge: Store up to 3 days—cool completely first.
- Freeze: Wrap unfrosted cupcakes and freeze up to 3 months. Thaw overnight, then frost.
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
