Kickstart your baking adventure with these vibrant confetti sprinkle cupcakes that promise to bring joy and color to any occasion. Perfect for birthdays, celebrations, or just because, these cupcakes are as fun to make as they are to eat.
Why This Recipe Works
- The combination of vanilla and almond extracts gives these cupcakes a rich, nuanced flavor that’s far from ordinary.
- Using cake flour instead of all-purpose flour ensures a lighter, fluffier texture that’s ideal for cupcakes.
- The generous amount of sprinkles mixed into the batter and used for decoration makes every bite visually appealing and delicious.
- Buttermilk in the batter adds a slight tang and ensures the cupcakes stay moist for days.
- The simple vanilla buttercream frosting is the perfect creamy, sweet complement to the funfetti cake.
Ingredients
- 2 1/2 cups cake flour, sifted
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 1 cup buttermilk, room temperature
- 1/2 cup rainbow sprinkles
- For the frosting: 1 cup unsalted butter, room temperature, 4 cups powdered sugar, sifted, 1/4 cup heavy cream, 1 tbsp vanilla extract, pinch of salt, additional sprinkles for decoration
Equipment Needed
- Muffin tin
- Cupcake liners
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Piping bag and tip (optional)
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed for a uniform texture in every cupcake.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. This step is crucial for incorporating air into your batter, leading to lighter cupcakes. Tip: Make sure your butter is at room temperature to avoid a lumpy mixture.
Add Wet Ingredients
Beat in the eggs one at a time, then mix in the vegetable oil, vanilla extract, and almond extract. The oil adds moisture, ensuring your cupcakes stay soft. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
Fold in Sprinkles
Gently fold in the rainbow sprinkles with a spatula. Be careful not to overmix to prevent the colors from bleeding. Tip: Use high-quality sprinkles that won’t dissolve into the batter for the best color payoff.
Bake and Cool
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
While the cupcakes cool, beat the butter for the frosting until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and salt, beating until light and fluffy. If the frosting is too thick, add more cream a tablespoon at a time. Frost the cooled cupcakes and decorate with additional sprinkles. Tip: For a professional look, use a piping bag with a star tip to apply the frosting.
Tips and Tricks
For the best results, ensure all your ingredients are at room temperature before starting. This helps them blend more smoothly and creates a uniform batter. If you’re short on time, you can quickly bring eggs to room temperature by placing them in a bowl of warm water for a few minutes. When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing too much flour into your cupcakes. Overmixing the batter can lead to dense cupcakes, so mix just until the ingredients are combined. Finally, for an extra burst of flavor, try adding a teaspoon of lemon zest to the batter or frosting.
Recipe Variations
- Chocolate Confetti Cupcakes: Replace 1/2 cup of the cake flour with cocoa powder for a chocolatey twist.
- Lemon Confetti Cupcakes: Add the zest of one lemon to the batter and use lemon extract instead of almond extract for a citrusy flavor.
- Strawberry Confetti Cupcakes: Fold in 1/2 cup of finely chopped strawberries into the batter for a fruity variation.
- Gluten-Free Confetti Cupcakes: Use a gluten-free flour blend in place of the cake flour and ensure your sprinkles are gluten-free.
- Vegan Confetti Cupcakes: Substitute the butter with vegan butter, use flax eggs instead of regular eggs, and replace the buttermilk with almond milk mixed with a tablespoon of vinegar.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture of your cupcakes will be slightly denser. To mimic cake flour, remove 2 tablespoons from each cup of all-purpose flour and replace it with 2 tablespoons of cornstarch, then sift together before using.
How can I prevent my sprinkles from bleeding into the batter?
To prevent your sprinkles from bleeding, use high-quality, nonpareil sprinkles and fold them into the batter at the very end, just before baking. Avoid overmixing after adding the sprinkles to minimize color transfer.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. Frost them the day you plan to serve them for the best texture and appearance. The frosting can also be made ahead and stored in the refrigerator; just let it come to room temperature and re-beat before using.
Summary
These confetti sprinkle cupcakes are a delightful treat that combines fluffy vanilla cake with the fun and color of rainbow sprinkles, topped with creamy vanilla buttercream. Perfect for any celebration, they’re sure to bring smiles to faces of all ages.