Colorful Confetti Sprinkle Cupcakes

This Colorful Confetti Sprinkle Cupcakes recipe combines a vanilla cupcake with fun, colorful sprinkles with a creamy vanilla frosting, with sprinkles on top.

Course Dessert

Cuisine American

Keyword cupcakes, frosting, sprinkles

Prep Time 45

Cook Time 20

Total Time 1 5

Servings cupcakes

Calories 419kcal

Ingredients

Cupcakes

1 cup butter softened - unsalted (227gr)
1 ½ cups granulated sugar
3 large eggs at room temperature
1 tbsp vanilla extract
1 cup plain yogurt
3 cups all-purpose flour
¼ cup sprinkles colors of choice
3 tsp baking powder
½ tsp salt

Buttercream

4 cups confectioner's sugar
1 cup butter unsalted - softened but not too soft
2 tbsp heavy cream
1 tsp vanilla extract

Instructions

Prepare 20 muffin liners in two muffin pans and preheat the oven to 350F.
Use an electric mixer to cream the butter with granulated sugar until light and fluffy.
Then incorporate one egg at a time along with the vanilla extract. Whisk until smooth.
Then mix in the yogurt and combine.
Mix flour, sprinkles, baking powder, and salt in another bowl, then fold the mixture into the batter bowl. Use a spatula to combine, and do not overmix it.
Fill each muffin paper ¾ full.
Bake the muffins for 20 minutes or until an inserted toothpick comes clean.

Frosting

Place softened butter and confectioner's sugar in a large bowl. Use a fork to combine first. Then, use an electric mixer to beat until smooth.
Then beat in the heavy cream and vanilla.

Decorate

Fill a piping bag with the buttercream and swirl onto the tops of the cupcakes.
Decorate with additional sprinkles before serving.

Notes

Tips
Frosting holds up well at room temperature for up to 24hs. In hot weather, I'd keep them refrigerated.
Store these cupcakes in the fridge for up to five days.
For a less sweet frosting, you can reduce the amount of confectioner's sugar by ½ - 1 cup. It won't have the same consistency but will hold if refrigerated.

Nutrition