Description
These Confetti Sprinkle Cupcakes are a delightful treat that brings a burst of color and fun to any celebration. Moist and fluffy vanilla cupcakes studded with rainbow sprinkles, topped with a creamy vanilla frosting and more sprinkles for a festive touch.
Ingredients
Scale
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/3 cup rainbow sprinkles (jimmies-style, not nonpareils)
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Extra rainbow sprinkles for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the Cupcake Batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, beat in eggs and vanilla. Alternate adding dry ingredients and milk. Fold in rainbow sprinkles.
- Bake the Cupcakes: Divide batter into liners and bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
- Make the Frosting: Beat butter, add powdered sugar, cream, vanilla, and salt. Frost cooled cupcakes and decorate with sprinkles.
Notes
- Use jimmies-style sprinkles for best results — nonpareils may bleed into the batter.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 29g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
