Confetti Cupcakes

This recipe makes the most fluffy, delicious, and fun confetti cupcakes ever. These cupcakes are versatile and will serve any occasion well.

About These Confetti Cupcakes

• These cupcakes are loaded with fun sprinkles and are perfect for kids' birthday parties.
• This recipe is easy to make and can be modified for any occasion.
• The vanilla cake base in these is very moist and fluffy, making the cupcakes delicious.
• The ingredients are simple and basic yet essential to make fluffy cupcakes.
• We need All-purpose Flour, Baking Powder, Salt, Cornstarch, Sugar, Oil, Eggs, Vanilla Extract, Sour Cream, Milka, Buttermilk, and Confetti Sprinkles.
• I would discuss a couple of ingredients here: Sour Cream has acidity, which, when combined with baking powder, creates a tender and fluffy crumb. Buttermilk has the same properties and contributes to a moist, fluffy Confetti Cupcakes texture.
• This recipe uses one tablespoon of Cornstarch to bring a velvety and soft feel to our cupcakes.

How To Make These Cupcakes

• Sift all dry ingredients and set them aside.
• Use the whisk attachment to whisk the eggs, oil, sugar, and vanilla extract until the mixture is double in size, light in colour and fluffy.
• Add the sour cream and mix.
• In a separate bowl, mix the milk and buttermilk. Add the dry ingredients, alternating with the milk mixture in three passes—two wet and three dry ingredients. Start and finish with dry ingredients. Do not overmix the batter.
• Lastly, add the sprinkles and gently fold them in.
• Scoop the batter into the lined cupcake cavities up to ⅔ their capacity.
• Bake them in a 350F oven for 16-18 minutes, or until their tops look shiny and an insert comes out clean.
• Let them cool in the pan for five minutes, then transfer them to the cooling rack to cool thoroughly.

How To Make The Vanilla Frosting

• Making American Buttercream is easier than making other kinds of frosting, such as Swiss Meringue Buttercream. However, to have the perfect American buttercream, you must consider a few points.
• The most important step is to use room-temperature butter. Make sure to leave the butter out of the fridge for a couple of hours before making the frosting. If your kitchen is warm, leave it out shortly before making the frosting. The butter is ready when you push it with your finger; it leaves a dent in the butter.
• Use the whisk attachment to beat the butter for 8-10 minutes or until it is light in colour, almost off-white colour.

• If you are patient and beat the butter well, there is no need to use Meringue Powder, but if you prefer using this ingredient for more stable buttercream, that is fine.
• Add the powdered sugar in ¼ cup at a time and beat well after each addition.
• Add vanilla extract and beat it again.
• Switch to the paddle attachment and beat the buttercream for a few minutes to remove any air bubbles. This will give you a creamy, smooth buttercream. If the frosting is stiff, add 2-3 tablespoons of heavy cream.

• Let the Confetti Cupcakes cool down, and use your desired piping tip to frost the cupcakes.
• Top them with the confetti sprinkles.

See more cupcake ideas:

High Hat Chocolate Strawberry Cupcakes,

Nescafe Cupcakes,

Chocolate Cupcakes With Salted Caramel Frosting

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe

See more confetti ideas CONFETTI WHITE CAKE