Confetti Cupcakes With Pink Strawberry Buttercream Frosting Recipes

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FUNFETTI CUPCAKES



Funfetti Cupcakes image

These funfetti cupcakes are easy to make! No mixer required and takes minutes to throw together.

Provided by Heather Perine

Categories     Dessert

Time 35m

Number Of Ingredients 13

1 1/2 cup (180 grams) unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
8 tbsp. (113 grams) unsalted butter melted (slightly cooled)
1 cup (225 grams) granulated white sugar
2 large eggs at room temperature
1 egg white
1/2 cup (114 grams) whole milk room temperature
1 tbsp. vanilla extract or vanilla bean paste
1/3 cup sprinkles
Cupcake pans
Cupcake Liners
Whisk

Steps:

  • Preheat the oven to 350° F/180oC. Line two cupcake pans with paper liners. Set aside.
  • In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
  • In a second mixing bowl add the butter and sugar and whisk to combine. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla. Add the dry ingredients and mixing just until incorporated. Stir in sprinkles with a spatula.
  • Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
  • Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired.

Nutrition Facts : Calories 186 kcal, Carbohydrate 26 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 55 mg, Sugar 17 g, ServingSize 1 serving

FUNFETTI CUPCAKES



Funfetti Cupcakes image

Provided by judith

Number Of Ingredients 11

1 1/2 cups (210g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites
2 teaspoons vanilla extract
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) sour cream or heavy cream ((or whole milk for a total of 1 cup))
1/3 cup sprinkles ((or up to 1/2 cup), plus more for decoration)
Buttercream Frosting

Steps:

  • Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
  • In a medium bowl, whisk or sift together flour, baking powder, and salt. Set aside.
  • In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in egg whites, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream/heavy cream and beat until combined. Add the other half of the dry ingredients and beat slowly just until combined. Stir in sprinkles. Do not over mix - the less you mix, the lighter the cupcakes will be.
  • Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Frost cupcakes with frosting and top with sprinkles.
  • Unfrosted cupcakes can be kept tightly covered in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge (same for the frosting but bring it to room temperature and stir well before using to frost the cupcakes). Frosted cupcakes can be kept at room temperature for 24 hours or in the fridge for up to 3 days. Bring to room temperature before serving (at least 1 hour).

CONFETTI CUPCAKES WITH PINK STRAWBERRY BUTTERCREAM FROSTING



Confetti Cupcakes with Pink Strawberry Buttercream Frosting image

Number Of Ingredients 12

1 box white cake mix (I used a 16.25 oz Duncan Hines cake mix)
4 egg whites
1/4 cup oil
3/4 cup milk (I used 1%)
3/4 cup sour cream (I used light)
2 teaspoons vanilla extract
1/2 cup jimmies or sprinkles (whatever color you want)
1 cup (2 sticks) butter at room temperature
1 teaspoon vanilla extract
1/3 cup strawberry jam or preserves (I used our Homemade Freezer Jam)
4-5 cups powdered sugar (just keep adding it until it's the consistency you want)
2 Tablespoons milk

Steps:

  • Combine the egg whites, oil, milk, sour cream, and vanilla gently with a whisk. Then sift in your cake mix and sprinkles and gently stir. Fill 24 cupcake liners 3/4 full with cupcake batter and bake at 350 degrees for 15-20 minutes (or until a toothpick stuck in the middle of a cupcake comes out clean).
  • Frosting:
  • Beat butter and vanilla together until fluffy. Add strawberry jam and beat until incorporated. Add powdered sugar, 1 cup at a time. Mix until frosting is fluffy. It will seem kind of dry, so add 1-2 Tablespoons of milk until it's the consistency you like. Pipe onto cooled cupcakes and top with sprinkles (if you want).

Nutrition Facts : Servingsize 24 serving, Calories 27 kcal

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