Confetti Cupcakes Recipe – Learn under Experts : These confetti cupcakes are particularly moist, fluffy, and soft while retaining all the flavor of my favorite vanilla cupcakes. Extra sprinkles and creamy vanilla buttercream provide the ideal finishing touch. This recipe for birthday cupcakes will definitely be used again and again!
Confetti Cupcakes Recipe – Learn under Experts
Ingredients
- 1 and 3/4 cups (207g) cake flour (spooned & leveled)*
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites, at room temperature*
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) full-fat sour cream at room temperature*
- 1/2 cup (120ml) whole milk at room temperature*
- 1/2 cup (80g) rainbow sprinkles* (plus extra for garnish)
- vanilla buttercream or your choice of frosting
Instructions
Set oven temperature to 350°F (177°C). Make sure to use cupcake liners in a 12-cup muffin tin. About 14 cupcakes can be made with this recipe; line a second pan with two liners. Put aside.
Combine the cake flour, baking soda, baking powder, and salt in a whisking motion. Put aside.
Creamy and smooth, the butter and sugar should be beaten together for roughly two minutes on high speed using a handheld or stand mixer with a paddle attachment. Using a rubber spatula, scrape up and along the sides of the bowl as needed. Add the vanilla extract and egg whites. Beat until blended, using a medium-high speed, and then beat in the sour cream. When necessary, scrape up and along the edges of the bowl. Add the dry ingredients and mix on low speed until barely combined. While the mixer is still on low, gradually add the milk and mix until well blended. Avoid over-mixing. Add the sprinkles and mix slowly and gently. The batter will have a hint of thickness.
Spoon or pour the batter into the lined pans. Just fill to two thirds full to prevent spills over the sides. When a toothpick inserted in the center comes out clean, bake for 19 to 22 minutes. Bake at the same oven temperature for 11 to 13 minutes for around thirty tiny cupcakes. Before icing, let the cupcakes cool fully.
Use vanilla buttercream to frost the cooled cupcakes. I used an Ateco 849 piping tip and one drop of Dusty Rose Gel Food Coloring to dye it. Watch the video above to see me decorating the cupcakes.
Cupcakes that are left over can be stored in the fridge for three days, properly covered.
Notes
Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | 12-cup Muffin Pan | Cupcake Liners | Piping Bags (Disposable or Reusable) | Ateco 849 Piping Tip | Dusty Rose Gel Food Coloring (for tinted frosting in pictured cupcakes)
Cake Flour: If you can’t get your hands on cake flour, you can make a cake flour substitute. I suggest doing this twice, mixing it all up in 1
Bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
Egg Whites: Using all egg whites is KEY to their soft and fluffy texture. Here is the egg separator I use and love! Here are some recipe ideas for leftover egg yolks.
Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.
Sprinkles: Do not use nonpareils (the little balls) as they quickly bleed their color.
Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
Confetti Cake: I suggest following my recipe for Confetti Cake. Same great taste and texture as these cupcakes—and loaded with sprinkles!
