Moist and Fluffy Confetti Cupcakes
Got a fun party coming up and need a dessert for the occasion? Try these Moist and Fluffy Confetti Cupcakes! These sprinkle cupcakes are easy to make and will be the star of the show at your next celebration! The cake is fluffy and light and is topped with a fluffy funfetti buttercream and more sprinkles! So fun!
Ingredients
- 1 ¾ cup cake or all purpose flour, (207g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 egg, (50g)
- 2 egg white, (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature (118mL)
- ¾ cup sprinkles, classic rainbow jimmies
Instructions
- Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
- In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
- Remove the bowl from the mixer and add in the ¾ cup rainbow sprinkles. Mix lightly with spatula.
- Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners 2/3 of the way full. Bake for 18-22 minutes or until the cake is set.
- Frost with funfetti frosting and garnish with more sprinkles!
Notes
Make sure to use classic jimmy sprinkles in the batter and not any other kind of sprinkle. Other kinds of sprinkles melt or bleed into the cake.
Make sure to fill the cupcake liners only 2/3 of the way full.
STORAGE AND FREEZING
Storing: Cooled and frosted cupcakes can be stored in an airtight container at room temperature for up to three days. Freezing: Cupcakes can be frozen unfrosted for up to two months. Thaw overnight in the fridge before frosting and servingServing: 1cupcake, Calories: 256kcal, Carbohydrates: 40g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 132mg, Potassium: 49mg, Fiber: 0.4g, Sugar: 26g, Vitamin A: 273IU, Calcium: 39mg, Iron: 0.3mg
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