Well, those confetti sprinkle cupcakes will go down in memory as being unforgettable, maybe. Messy, yes, but almost magical: colorful treats popped out of the oven, filling the air with sweet vanilla and butter smells.
Basically, these funfetti cupcakes were the literal definition of happiness exploded into the form of food. They were all frosted and sprinkled, becoming the real stars at any birthday party, appealing to children and adults.
This sprinkle-covered cake recipe is for absolutely any level of baker. It’s time to start making sweet memories in your kitchen. Let’s venture into the world of funfetti cupcakes!
At the setting was a white cake stand with fluffy vanilla cupcakes, swirled with pink buttercream frosting and colorful sprinkles, adding festivity to the birthday party.
Introduction to Funfetti Cupcakes: The Ultimate Birthday Dessert
Homemade funfetti cupcakes are colorful delights. This cheerful dessert was served ubiquitously to mark birthdays in the 1980s. The cake is made with a moist vanilla base, studded with rainbow sprinkles, and frosted with creamy buttercream.
Funfetti cupcakes bring joy and nostalgia. One bite takes you back to childhood celebrations. The soft crumb comes from room temperature ingredients.
The vanilla extract adds warmth to the sweet sprinkles. These cupcakes are so easy and quick to whip up at home with just a few staple ingredients, yet taste as good as bakery treats.
A sprinkle of balance throughout the batter. They top it off with a perfect swirl of buttercream frosting. Mastering these delectable cupcakes probably isn’t much more than basic baking prowess.
A perfect vanilla cupcake is more than just the recipe; details matter. This cupcake is a mixture cake, so ingredients have to be combined very carefully because an over-mix results in a dense cupcake.
Essential Ingredients for Perfect Confetti Sprinkle Birthday Cupcakes
Confetti Sprinkle Birthday Cupcakes
Course: Cake Ideas12
servings10
minutes18
minutes300
kcalIngredients
- For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup (120ml) whole milk, room temperature
¼ cup (60g) sour cream, room temperature
½ cup rainbow sprinkles (avoid nonpareils as they bleed)
- For the Buttercream Frosting:
1 cup (230g) unsalted butter, softened
3 ½ cups (440g) powdered sugar, sifted
2 tsp vanilla extract
2-3 tbsp heavy cream or milk
Pinch of salt
Extra sprinkles for decorating
Steps
- Preheat the Oven
Preheat your oven to 350°F (177°C) and line a 12-count muffin tin with cupcake liners. - Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream the Butter and Sugar
In a large bowl, using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. - Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract. - Alternate Dry Ingredients and Wet Ingredients
On low speed, add half of the dry ingredients to the butter mixture, followed by the milk and sour cream. Mix until just combined. Add the remaining dry ingredients and mix until no streaks of flour remain. - Fold in the Sprinkles
Gently fold the sprinkles into the batter, being careful not to overmix. - Fill the Cupcake Liners
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. - Bake the Cupcakes
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. - Prepare the Buttercream Frosting
While the cupcakes cool, prepare the buttercream. In a large bowl, beat the butter on medium-high speed until creamy, about 2 minutes. Gradually add the powdered sugar, mixing on low speed after each addition.
Add the vanilla extract, salt, and 2 tbsp of heavy cream or milk. Beat on high speed for 3 minutes until light and fluffy. If the frosting is too thick, add another tablespoon of cream. - Frost the Cupcakes
Once the cupcakes have cooled completely, frost them using a piping bag or a spatula. Decorate with extra sprinkles on top for a fun and festive touch!
Baking Tips for Moist and Fluffy Cupcakes
Always preheat your oven for even baking. Set the temperature to exactly what is called for. Test it with a good oven thermometer.
Fill each cupcake cup two-thirds full. This allows room for rising and helps to give a nice domed top.
Start checking cupcakes a few minutes before the suggested time. Place a toothpick into the center to test doneness. This helps to keep from overbaking, which leads to dry cupcakes.
Let cupcakes cool completely before frosting. This ensures proper frosting adhesion. Using these guidelines will yield delectable, moist cupcakes for every celebration.
Creating the Perfect Vanilla Buttercream Frosting
Vanilla buttercream frosting is a fantastic topping for the cooled cupcakes. It’s so easy to make and can add sweetness to so many other pastry foods. In a large bowl, cream softened butter until it is light and fluffy.
Gradually blend in the powdered sugar until smooth and creamy. Stir in the vanilla extract and salt to taste. Gradually mix in milk or cream to desired consistency.
Thicken by adding more liquid or powdered sugar to desired consistency, scraping bowl bottom. For a lighter version, substitute for part of the butter with vegetable oil.
Refrigerate the frosting for about five minutes before piping it onto cooled cupcakes. This sweet, creamy top will complete any bakery treat. These are going to be looking and tasting spectacular with the right frosting on them!
Decorating Techniques for Festive Confetti Sprinkle Birthday Cupcakes
Sprinkle Confetti Cupcakes adds the precise pop of color to a birthday party. If the cupcakes have not fully cooled, then the buttercream will melt off.
Whip up creamy buttercream icing for a silky, smooth base; fill a piping bag, and begin with just a simple swirl on each cupcake. Use various tips of piping to create rosettes, stars, or ruffles.
Confetti cupcakes were just in each way the perfect star-studded cake. Top it with colorful sprinkles across frosted cupcakes or make rainbow patterns over them.
Press edible glitter or metallic dragees into the icing for a bit of bling. Use smaller candy letters or gel icing for adding personal messages.
Match the colored frostings to party decorations for theme parties. Add toppers to create a little party on each cupcake!
Festive confetti cupcakes, with soft pink frosting and colorful sprinkles, sit in the natural light against a soft backdrop of pastel party decorations.
Variations on the Classic Confetti Cupcake Recipe
Chocolate Confetti Cupcakes are my dainty twist on the old recipe; instead of part of the flour, I use cocoa powder and add mini chocolate chips. It yields a sinfully rich chocolate treat speckled with bright splashes of colour.
To that, for some fruity touch in it, I added lemon zest and juice to the vanilla batter. These colorful cupcakes then beautifully balance with a tangy lemon cream cheese frosting. You can also try this trick, maybe, with strawberry or orange flavor.
Almonds and gluten-free all-purpose flour make entirely possible gluten-free confetti cupcakes. The almond flour adds moisture and nutty flavor. Additionally, use gluten-free vanilla extract and sprinkles to keep this treat safe.
With a solid base recipe for any variation, the time is always ripe to create moist and delicious confetti cupcakes. Cream butter and sugar till fluffy. Fold in dry ingredients gently but avoid overmixing.
Make-Ahead and Storage Tips for Confetti Sprinkle Cupcakes
Baking birthday cupcakes ahead of time saves time. After cooling, wrap each cupcake in plastic and store in an airtight container. They’ll stay fresh at room temperature for two days.
For longer storage, refrigerate the container. The chilling cupcakes remain good for a week. Bring them at room temperature before serving. Freeze unfrosted cupcakes in an airtight container with waxed paper between layers. They will keep three months frozen. Fill frozen cupcakes with frosting and thaw overnight in the refrigerator. Do not frost with milk-based products; cupcakes will sogg. Frost just before serving. Refrigerate remaining egg whites for later use. In a few days, make a meringue or scrambled eggs with them.
Pairing Suggestions: What to Serve with Your Confetti Cupcakes
Serve it up with a side of vanilla ice cream for a classic duo-the smooth texture goes oh-so-nicely with the light and airy cake. A glass of cold milk or hot coffee balances the sweetness nicely. For adult parties, serve them with champagne or prosecco for a touch of elegance.
These bubbly drinks would cut right through that rich buttercream frosting. The fresh fruit platters add a great variety on your dessert table. Strawberries and raspberries with sliced almonds make great toppings on cupcakes.
Give a little dollop of sour cream on the side to add that tanginess. Add some savory bites to balance it out. Cheese and crackers or even little sandwiches are great options. Mini caprese skewers offer a great contrast to the colored cupcakes. Mixing flavors and textures will surely ensure that one goes for more!
