Make any day feel like a celebration with these colorful Confetti Cupcakes that are light, fluffy and topped with luscious buttercream! These cupcakes come together quickly and are so fun to make. Throw on some sprinkles like confetti to decorate the cupcakes after frosting, and enjoy!
Confetti Cupcakes
by Maci M. | Lovely Baking Co.
Makes: 12 standard size cupcakes
Prep Time: 15 minutes
Bake Time: 16 minutes
Ingredients:
Cupcakes:
6 TB salted butter, softened
1 cup granulated sugar
3 egg whites, at room temperature
1 TB vanilla
1 ⅓ cups cake flour, sifted
1 ¼ tsp baking powder
1/4 tsp salt
1/2 cup whole milk
1/4 cup rainbow jimmie sprinkles (plus more for decorating, if desired)
Buttercream Frosting:
6 TB salted butter, softened
4 cups powdered sugar
6 TB heavy whipping cream
1/2 TB vanilla
Step 1:
Preheat oven to 350*F. Line cupcake tin with 12 cupcake liners, set aside.
Step 2:
Add softened butter to a large bowl and beat with an electric hand mixer on medium speed for 30 seconds. Slowly add in the sugar until combined. Scrape sides and bottom of the bowl with a spatula and beat some more until butter and sugar become fluffy. Add in the egg whites and beat until fully combined. Lastly, beat in the vanilla.
Step 3:
In a small bowl combine the sifted cake flour, baking powder and salt. Alternately add the flour mixture and milk slowly to the wet ingredients and beat on low speed until just combined. Lastly, use a spatula to gently fold the sprinkles into the the batter.
Step 4:
Add the cupcake batter to the cupcake liners filling about ⅔ full. Bake cupcakes for 16-18 minutes on the middle oven rack at 350* F. To make sure the cupcakes are fully baked, test to see if they spring back when you touch them with your finger or insert a toothpick into the center and if it comes out clean they are done baking. Immediately remove cupcakes from the baking tin and place them on a cooling rack to cool.
Step 5:
While the cupcakes cool, prepare the frosting by adding the softened butter and vanilla to a medium sized bowl and beat with an electric hand mixer until combined. Once combined, slowly and alternately add in the powdered sugar and heavy whipping cream until you’ve reached a thick, fluffy texture that holds its shape but is also spreadable/pipeable.
Step 6:
Once the cupcakes are completely cooled, they are ready to frost. Frost cupcakes with a piping tip and frosting bag or with a thin spatula/knife. Store cupcakes in an airtight container at room temperature for up to 3 days. Enjoy!
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