These confetti cupcakes are baked soft vanilla cupcakes with sprinkles. Topped with pretty pink buttercream, it’s perfect for parties and birthday celebrations.
Don’t forget to try my vanilla buttercream frosting recipe too! Incredibly delicious, no doubt!
cupcake with confetti
Who doesn’t like sprinkle cupcakes? Confetti cupcakes are fluffy and moist vanilla cupcakes with rainbow sprinkles baked into the cupcake dough. When you take a bite, it looks like confetti is sprinkled all over the cupcake. We think confetti cupcakes are the ultimate party cupcakes. Plus, topping it with pretty buttercream frosting and sprinkles can’t help but make you smile while eating.
Funfetti vs confetti cupcakes?
Confetti Cupcakes are another name for Funfetti cakes. “Funfetti” is actually a trademarked name owned by Pillsbury, but it became so popular that he became one of the out-of-this-world words the brand name became an actual name for. But Confetti Cupcakes is a non-brand name for these sprinkled cupcakes.
Is funfetti a white cake or a vanilla cake?
Funfetti or confetti cupcakes are white vanilla-flavored cupcakes with sprinkles in the crust. White cupcakes are the best, in my opinion, for homemade funfetti cupcakes. That’s what really matters, because the color of the sprinkles looks good.
What is the “reverse creaming” method?
This cupcake recipe calls for using the “reverse creaming” method. It goes against a lot of what you think you know when making cake recipes, but it actually works. Mix dry ingredients (including sugar) first. stand mixer Then add the butter and mix with the dry ingredients until the flour mixture is dry and crumbly, about 3 minutes. Then add milk, vanilla and egg whites and mix. In other words, it’s basically the opposite of how to make a normal cake batter. Let me explain why this works.
Traditionally, the flour is added last, so the dough does not need to be overmixed, just until the flour is incorporated. If the dough is overmixed, the flour and liquid will form gluten, and if it is overmixed, there will be too many gluten chains and the cake will be tough.
The idea of reverse cream is that the butter’s fat first coats the flour, 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 have had great success using this method and highly recommend it.
Tips when making this confetti/funfetti cupcake recipe:
– Use a stand mixer. paddle attachment When preparing the cupcake batter. However, we recommend using a whisk attachment or a hand mixer when beating the egg whites to stiff peaks.
– Be careful when mixing the egg whites into the batter. You want to keep the amount of egg whites as high as possible to make the cupcakes as fluffy as possible.
– You can use salted or unsalted butter in this recipe. I always use salted, but that’s personal preference.
– Since vanilla is the dominant flavor in these cupcakes, we recommend using a good quality pure vanilla extract to enhance the flavor.
What’s the secret to moist cupcakes?
This is a generational question! Eating a vanilla cupcake often results in a dry, crumbly, almost cornbread-like texture. I’ve found that using the reverse cream method and mixing egg whites into the dough, as in this recipe, is the key to success.
Of course, there are other ways to make moist cupcakes, such as using vegetable or canola oil instead of butter, or adding sour cream or buttermilk, but today’s recipe for confetti cupcakes is pretty perfect. I’m not going to change anything.
How to decorate confetti cupcakes
I always make traditional confetti cupcakes and swirl buttercream frosting neatly, but you can get creative with your frosting techniques and flavors of frosting. Here are some perfect frosting recipes for these confetti cupcakes.
Best sprinkles for confetti cupcakes
Let’s be honest, you can even use your favorite sprinkles on or in the cupcakes. There are a lot of fun sprinkles on the market these days, from rainbow jimmies to classic nonpareils, but putting them in and baking them can be a little tricky depending on the dough you put them in. Cookie dough is very forgiving due to its low viscosity. However, due to the high moisture content in cakes, certain sprinkles can soak into the dough.
I like it These Quinn Sprinkles Perfect for baking confetti cupcakes. Not only is the surface super cute, but the color doesn’t bleed into the fabric. It looks like confetti, so it’s perfect.
How can I keep my cupcakes fresh for days?
Simply store your cupcakes at room temperature in an airtight container for maximum freshness. You can refrigerate cupcakes in an airtight container, but I prefer to bring them to room temperature before eating.
Frosting also helps lock in the moisture in your cupcakes, giving you an extra level of protection from drying out.
How to store cupcakes:
Store frosted cupcakes in an airtight container or on a tightly wrapped platter at room temperature for up to 3 days. You can put a toothpick in the top of the frosting to add a barrier between the frosting and the wrap to keep the frosting from crushing. It can be stored in the refrigerator in the same way for up to 5 days.
Freezing cupcakes with frosting is a little more difficult due to freezer space. Freezing cloudy cupcakes is much easier. I let them cool completely before placing the cupcakes in a freezer bag and freezing them for up to 30 days for maximum freshness. Thaw at room temperature before frosting.
Soft and moist, confetti cupcakes are the ultimate party cupcakes.
- 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
- Four white meat
- 1/2 cup sprinkles
- Preheat oven to 175°C/350°F.
- Line two muffin tins with cupcake liners. Set it aside.
- in your bowl stand mixer is equipped with paddle attachment Mix flour, sugar, baking powder and salt on low speed. Add butter and beat on medium speed until mixture is crumbly and coarse and sandy, 3 minutes.
- Stir in half of the milk and vanilla in a medium bowl.
- In another bowl, mix the egg whites and the rest of the milk.
- With mixer on medium-low speed, slowly add milk and vanilla mixture and mix, scraping sides of bowl as needed, for 5 minutes. Add the egg white mixture and beat for an additional minute.
- Add sprinkles and mix to fill the liner 2/3.
- Bake for 17-20 minutes until center is set.
- Transfer cupcakes to wire racks and allow to cool completely before frosting.
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