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–+ servings
Confetti Cupcakes

Confetti Cupcakes

Super fluffy and delicious confetti cupcakes
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 Cupcakes
Calories 269 kcal

Ingredients
 

FOR THE CUPCAKES

  • 2½ cups All purpose flour, Spooned & leveled
  • 1 tablespoon Corn starch, Sifted
  • 3 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 cups Sugar
  • 3 Eggs, Room temperature
  • ½ cup Oil, Any un-scented vegetable oil works
  • ½ cup Sour cream, Room temperature
  • 1 cup Milk, Room temperature
  • ¼ cup Buttermilk, Room temperature
  • 1 tablespoon Vanilla extract, Preferably clear
  • ½ cup Sprinkles

FOR VANILLA BUTTERCREAM

  • 1 cup Unsalted butter, Room temperature
  • 2-3 cups Powdered sugar, Sifted
  • 1 teaspoon Meringue powder
  • 2 tablespoon Heavy cream
  • 1 tablespoon Vanilla extract, Preferably clear
  • ¼ teaspoon Salt

Instructions
 

How To Make The Cupcakes

  • Preheat the oven to 350°F. Prepare your cupcake pan with cupcake liners.
  • Mix all dry ingredients and set aside.
    2½ cups All purpose flour, 3 teaspoon Baking powder, 1 teaspoon Salt, 1 tablespoon Corn starch
  • Mix the buttermilk and milk, set aside.
    1 cup Milk, ¼ cup Buttermilk
  • Set your stand mixer on whisk attachment. In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well incorporated. Scrape down the bowl as needed.
    2 cups Sugar, 3 Eggs, ½ cup Oil, 1 tablespoon Vanilla extract
  • Add the sour cream and mix well.
    ½ cup Sour cream
  • 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.
    ½ cup Sprinkles
  • Now put back the bowl on the mixer and with the whisk attachment, mix the batter for only 15 seconds. To make sure all the ingredients are incorporated. DO NOT OVERMIX.
  • Scoop the batter into the cupcake liners and bake for 15-18 minutes. Until an insert comes out clean.
  • Leave in the pan for 5 minutes then transfer to a cooling rack and let cool completely before frosting.

How To Make The Frosting

  • 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.
    1 cup Unsalted butter
  • If using the meringue powder, mix it with the powdered sugar beforehand.
    1 teaspoon Meringue powder
  • Add the powdered sugar in ¼ cup at a time and beat well after each addition. Add vanilla extract and salt and beat it again.
    2-3 cups Powdered sugar, 1 tablespoon Vanilla extract, ¼ teaspoon Salt
  • 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.
    2 tablespoon Heavy cream
  • Using your favorite piping tip, pipe the buttercream on top of the cupcakes. Decorate the top with some sprinkles.

Nutrition

Calories: 269kcalCarbohydrates: 42gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 47mgSodium: 192mgPotassium: 52mgFiber: 0.4gSugar: 21gVitamin A: 335IUVitamin C: 0.1mgCalcium: 58mgIron: 1mg
Keyword BEST CAKE, CAKE, CONFETTI CAKE, CONFETTI CUPCAKE, CUPCAKE, CUPCAKES, MOIST CAKE
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