These confetti cupcakes are soft vanilla cupcakes with sprinkles baked right in! Top them with pretty pink buttercream and they’re perfect for any party or birthday celebration!
Be sure to try my Vanilla Buttercream Frosting recipe too! It’s incredibly delicious and foolproof!
Scatter filled confetti cupcakes on top
Who doesn’t love a sprinkle cupcake? Confetti Cupcakes are soft and moist vanilla cupcakes topped with rainbow sprinkles that are baked right into the cupcake batter. The sprinkles make it appear like confetti is scattered all over the cupcake when you bite into it! I would say confetti cupcakes are the ultimate party cupcake! Top with some pretty buttercream frosting and even more sprinkles so you don’t have to smile while you eat!
Funfetti vs Confetti Cupcakes?
Confetti Cupcakes is another name for funfetti cakes! “Funfetti” is actually a Pillsbury brand name, but it caught on because it’s so cute and has become one of those words in our universe where the brand name has become the actual name. But Confetti Cupcakes is the unbranded name for these sprinkle-filled cupcakes!
Is Funfetti white or vanilla cake?
Funfetti or confetti cupcakes are white, vanilla-flavored cupcakes with sprinkles baked right into the batter. I think white cupcakes work best for homemade funfetti cupcakes because the colors really show up in the sprinkles, and that’s really the whole point!
What is the reverse creaming method?
This cupcake recipe requires using the reverse creaming method. It goes against a lot of what you think you know when making cake recipes, but it really works. You FIRST mix the dry ingredients (including the sugar) together in your food processor, then add the butter. Mix this with the dry ingredients until the flour mixture is dry and crumbly, about 3 minutes. Then mix in the milk, vanilla and egg white. So basically the opposite of how you normally make cake batter. Let me explain why this works:
Traditionally, you add the flour last, so you don’t have to over-mix the batter, just mix just enough to combine the flour. If you mix the batter too much, the flour and liquid will form gluten, and if you mix too much, TOO many strands of gluten will form, making your cake chewy.
The idea of reverse creaming is that the fat in the butter coats the flour first, minimizing the amount of liquid the flour absorbs and preventing gluten from forming. Think of it like a cake mix and the process of making it. I’ve had great success with this method and I highly recommend it!
Tips for making this confetti/funfetti cupcake recipe:
– Use your stand mixer with mixer attachment when preparing your cupcake batter. However, if you are beating the egg whites into stiff peaks, consider using your whisk attachment or hand mixer.
– When you fold the egg whites into the batter, be careful. You want to keep as much volume in the egg whites as possible so you end up with the fluffiest cupcakes!
– You can use salted or unsalted butter in this recipe. I always use salted, but that’s personal preference.
– Vanilla is the main flavor of these cupcakes, so I recommend using a good quality pure vanilla extract to let the flavor shine through.
What’s the secret to moist cupcakes?
This is a question for eternity! So often there’s a vanilla cupcake that has a dry, crumbly texture…almost like cornbread. I’ve found that using the reverse creaming method, as well as folding the egg whites into the batter like I did in this recipe, is a recipe for success.
Of course, there are other ways to prepare succulent cupcakes, e.g. You could use vegetable oil or canola oil instead of butter, or add sour cream or buttermilk, but today’s confetti cupcake recipe is pretty much perfect and I wouldn’t change a thing!
How to decorate confetti cupcakes
I always go traditional with my confetti cupcakes and squirt a pretty swirl of buttercream frosting, but feel free to get creative with frosting techniques and frosting flavors! Here are a few other frosting recipes that would be great for these confetti cupcakes:
Best sprinkles for confetti cupcakes
You can honestly use whatever sprinkles you prefer on or even inside cupcakes. There are so many great types of crumbles on the market today, from rainbow jimmies to classic nonpareils, but baking with crumbles can be a bit tricky depending on the batter you put them in. Cookie dough is very forgiving because it has a low consistency, but cakes have higher moisture levels, allowing certain sprinkles to soak into the dough.
I prefer THESE QUIN sprinkles for baking confetti cupcakes as they are super cute on top but also don’t run into the batter! They look like confetti, so they’re the perfect choice!
How do you keep cupcakes fresh for days?
For best freshness, simply store cupcakes in an airtight container at room temperature. You can also chill cupcakes in an airtight container, but I like to let them come to room temperature before serving.
The frosting also helps retain moisture in the cupcakes, giving them extra protection from drying out.
How to store cupcakes:
Store glazed cupcakes in an airtight container or on a sheet tightly wrapped in plastic wrap at room temperature for up to three days. You can stick a toothpick in the top of the frosting to create a barrier between the frosting and the plastic wrap so the frosting doesn’t get crushed. You can also keep them in the fridge for up to 5 days using the same technique.
Freezing cupcakes with frosting is a bit trickier due to the space they take up in the freezer. It’s a lot easier to freeze unfrozen cupcakes. I let them cool completely and then place the cupcakes in a freezer bag and freeze them for up to 30 days for optimal freshness. Let them thaw at room temperature before icing.
Soft and moist confetti cupcakes are the ultimate party cupcake!
- 1 1/2 cups cake flour
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon Salt
- 6 tablespoons cold butter, diced
- 3/4 cup milk
- 1 teaspoon Vanilla
- 4 protein
- 1/2 cup sprinkles
- Preheat the oven to 175°C
- Line 2 muffin tins with cupcake liners. Put aside.
- In the bowl of your stand mixer fitted with the mixer attachment, whisk together the flour, sugar, baking powder and salt on low speed. Add the butter and mix on medium speed until mixture is crumbly and resembles coarse sand, 3 minutes.
- In a medium bowl, combine half the milk and vanilla.
- In another bowl, whisk together the egg whites and remaining milk.
- On mixer on medium-low, slowly add milk and vanilla mixture and beat for 5 minutes, scraping sides of bowl if necessary. Add the egg white mixture and beat the mixture for another minute.
- Stir in the sprinkles and fill your liners 2/3 full.
- Bake 17-20 minutes, until center is set.
- Transfer the cupcakes to a wire rack and let cool completely before frosting.
Keywords: Cookies and Cups, Confetti Cupcakes, Cupcake Recipe, Funfetti Cupcakes
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