I recently whipped up a batch of confetti cupcakes that instantly became a favorite. The blend of all-purpose flour, baking powder, butter and sugar creates a light, moist texture while vibrant confetti sprinkles and vanilla buttercream finish add a playful touch. I adore these Sprinkle Cupcakes for celebrations.

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I’ve always been excited to share my latest creation, Confetti Sprinkle Cupcakes. There’s something about mixing 1 1/2 cups of all-purpose flour together with a touch of vanilla extract that reminds me of experimenting with different Cake Recipes Easy Homemade ideas.

Once I combined the softened butter with a cup of granulated sugar and two large eggs, I knew these cupcakes were going to be something special. I tossed in just the right amount of confetti sprinkles and a pinch of salt, and the results were as fun and unexpected as a Chip Cookie Recipe twist.

The cupcakes turned out soft and super moist, and the vanilla buttercream made with powdered sugar and a bit more butter takes these cupcakes to the next level. Trust me, after a taste, you’ll be inspired to recreate these, just like some of my favorite Murgh Makhani moments, and you’ll never stop baking!

Why I Like this Recipe

I really love this recipe because its simple enough to follow even when im in a hurry and has clear instructions that makes baking fun. One thing that always blows me away is how moist and fluffy the cupcakes turn out – they literally melt in your mouth which makes them so addicting. I also appreciate how the recipe makes room for creativity, like adjusting the amount of sprinkles and perfecting the vanilla buttercream which gives a classic yet festive twist. Lastly, i like that it uses easy to find ingredients and helpful tips like using room temperature butter, eggs, and milk – it makes the whole process feel less intimidating even when im not a baking expert.

Ingredients

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All-purpose flour provides structure and is mostly carbohydrates, giving the cupcakes their body, even though it lacks fiber and protein.
Granulated sugar sweetens the batter and adds moisture.
Its carbohydrates really make the cupcakes taste indulgent.
Unsalted butter, used in both the batter and buttercream, lends rich flavor and tender mouthfeel even if it is high in fat.
Whole milk contributes a creamy texture and a bit of protein, while its natural sugars boost the overall sweetness.
Powdered sugar in the buttercream creates a smooth, light finish that intensifies the sweetness for a delightful treat.
Confetti sprinkles offer an exciting burst of color and fun, though they are mainly decorative with little nutritional value.

Ingredient Quantities

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temperature

2 tsp vanilla extract

1/2 cup whole milk, at room temperature

1/3 cup confetti sprinkles (jimmies)

1 cup unsalted butter, softened (for the vanilla buttercream)

3 to 4 cups powdered sugar, sifted

2 to 3 tbsp whole milk (for the buttercream)

1 tsp vanilla extract (for the buttercream)

Additional sprinkles for decorating the cupcakes

How to Make this

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1. Preheat your oven to 350°F and line a cupcake pan with paper liners.

2. In a bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.

3. In a separate large bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy.

4. Beat in 2 large eggs (make sure they’re at room temperature) and 2 tsp vanilla extract to the butter mixture.

5. Alternately mix in the dry ingredients and 1/2 cup whole milk (also at room temperature) until just combined.

6. Gently fold in 1/3 cup confetti sprinkles until evenly distributed.

7. Spoon the batter into the cupcake liners, filling each about 2/3 full, and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cupcakes cool completely on a wire rack before frosting.

9. For the vanilla buttercream, beat 1 cup softened unsalted butter until creamy then gradually add 3 to 4 cups sifted powdered sugar, mixing in 2 to 3 tbsp whole milk and 1 tsp vanilla extract until you get a smooth, fluffy frosting.

10. Frost the cupcakes with the buttercream and decorate with additional sprinkles on top, then enjoy!

Equipment Needed

1. Oven
2. Cupcake pan
3. Paper cupcake liners
4. A small bowl with a whisk for the dry ingredients
5. A large mixing bowl for creaming butter and sugar
6. An electric hand mixer or stand mixer
7. Measuring cups and spoons
8. A rubber spatula
9. A toothpick for testing the cupcakes
10. A wire cooling rack
11. A sifter for the powdered sugar used in the buttercream

FAQ

What are some tips for getting my cupcakes rise properly? Use room temperature eggs and milk so they mix well with the butter and sugar. It helps the batter rise evenly and makes the cupcakes fluffier.

How do i know when the cupcakes are fully baked? Stick a toothpick into the center of a cupcake and if it comes out clean then they are done, if it has some crumbs then they need a few more minutes in the oven.

Can i swap my confetti sprinkles with another type? Sure, you can use any kind of jimmies you like. Just be aware that some sprinkles melt at different rates and might affect the look a bit.

How do i fix my buttercream if it's too thick? If your buttercream is too thick, add a little more milk, one teaspoon at a time, and beat it until the perfect consistency is reached.

How should i store these cupcakes? Keep the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them and thaw before serving.

Confetti Sprinkle Cupcakes Recipe Substitutions and Variations

All-purpose flour can be swapped with cake flour for a lighter texture, or try whole wheat pastry flour if you’re looking for a slightly healthier twist.
If you’re out of baking powder, mix 1/4 tsp baking soda with 1/2 tsp cream of tartar for each tsp needed.
You can replace unsalted butter with salted butter but remember to reduce the added salt in the recipe a bit.
If whole milk isn’t available, almond milk or soy milk works too though it might slightly affect the flavor.
For powdered sugar in the buttercream, you can make your own by blending granulated sugar until very fine – just add a tiny bit of cornstarch to stop clumping.

Pro Tips

1. Make sure your eggs, milk, and butter are at room temperature before you start mixing coz they blend easier and give you a smoother batter even if you sometimes forget and it’s too cold.
2. When you’re folding in the confetti sprinkles, do it gently to keep them from bleeding into the batter too much, otherwise you might lose that fun pop of color on top of the cupcakes.
3. Don’t overmix your batter after adding the dry ingredients to the wet ones; you just want it mostly combined so your cupcakes stay nice and light rather than turning dense.
4. Keep an eye on your cupcakes in the oven; even though the recipe recommends 18-20 minutes, every oven is different so start checking a minute or two early to avoid overbaking.