For my birthday, I love to have Pillsbury Funfetti Cake. My all-time favorite. For my friend’s recent birthday, however, I decided to try something new and make “Confetti Cupcakes” from scratch. They turned out wonderfully!
They are moist, thick, colorful…
I adapted both the cake and icing recipe from the trusty Better Homes and Gardens New Cook Book.
Confetti CupcakesYield: 30 cupcakes
- 2 1/2 cup all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt (1/8 teaspoon)
- 1 1/3 cup buttermilk
- 1 stick of butter, softened (1/2 cup)
- 1 teaspoon vanilla
- 4 egg whites
- 3/4 cup colorful sprinkles
Preheat the oven to 300° and grease muffin tin (or line with cupcake liners)
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add in the buttermilk, butter, and vanilla. Beat with an electric mixer for 30 seconds on low speed. Then, beat on high speed for 2 minutes, scraping the edge of the bowl occasionally. Add the egg whites and beat for another 2 minutes, scraping the bowl. Add the sprinkles and combine.
Spoon batter evenly into muffin tins. Bake for 15 minutes, then check. Bake for another 5-10 minutes, or until the cupcakes are golden. A good way to make sure the cupcakes are done is by sticking a toothpick in the center. If it comes up gooey, they’re not done. If it comes up clean, they’re done.
Let cupcakes sit for 5 minutes in the pan, then take out and cool on wire racks. Let them cool completely before adding icing.
- 1 cup powdered sugar, sifted
- 1/4 teaspoon vanilla
- Milk (3-4 teaspoons)
Mix together the powdered sugar, vanilla, and 1 teaspoon of milk. Add milk 1 teaspoon at a time, until the icing reaches drizzling consistency. Adding more milk makes the icing runny, while adding more powdered sugar thickens it. Add food coloring if desired.
Spread icing on top of the cupcakes.
Enjoy delicious Confetti Cupcakes, for any celebration!