Fluffy, soft confetti funfetti cupcakes that are perfect for any celebration.
October is a triple birthday celebration in my family, mine included. Whoop! Whoop! Last week there where 2 birthdays back to back so confetti funfetti celebration cupcakes where needed. Social media particularly Pinterest introduced me to funfetti, confetti, hundreds and thousands, sugar strands and all sprinkles. I love confetti funfetti so much i have made a Vanilla Confetti Cake , Funfetti Ice Cream and Funfetti Sugar Cookie Sandwiches. The confetti funfetti fever is deep.
All that is needed for this cupcake is a from scratch basic vanilla cupcake, then confetti , funfetti and hundreds and thousands folded in. This recipe is buttery, fluffy and moist and just perfect for a confetti funfetti cupcake.
Once they cooled the confetti funfetti cupcakes where frosted with whipped vanilla bean buttercream. Marshmallow fluff frosting as well will be perfect with these cupcakes.
Happy Birthday to my babies Sean and Akosua.
Ingredients
- Confetti Funfetti Celebration Cupcakes
- 120g (1/2 cup) unsalted butter, room temperature
- 150g (3/4 cup) caster or granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 180g (11/2 cups ) cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 120ml (1/2 cup) milk
- 1/2 cup confetti or sugar strands
- Whipped Vanilla Buttercream
- 240g (1 cup) butter, room temperature
- 300g ( 3 cups) icing sugar, sifted
- 2 teaspoons vanilla extract
- 2 -3 tablespoons double or whipping cream
- Sprinkles, for decoration
Instructions
Preheat oven to 170 degrees celcius. Line muffin tray with paper liners.
Sift flour, baking powder and salt and set aside.
In the bowl of stand mixer or using a hand mixer beat butter and sugar until fluffy, about 5 minutes
Add eggs one at a time, beating well after each addition occasionally scrapping down the sides of bowl. Mix in vanilla extract.
Alternatively add the flour mixture and milk in 3 parts, beginning and ending with flour mixture. Fold in confetti or sugar strands.
Divide batter among paper liners and bake for 20 minutes or until toothpick inserted comes out clean.
Remove cupcakes from oven and place on cooling rack for 10 minutes. Carefully remove cupcakes from pan and leave to cool completely on rack before frosting.
In bowl of stand mixer beat butter until light and creamy , about 5 minutes.
Reduce speed of mixer and add icing sugar one cup at a time. Mix well until combined. As frosting thickens add whipping cream and beat until frosting is light and fluffy. Add vanilla extract ,beat until evenly incorporated.
Frost cupcakes as desired. I used a 1M open star decorating tip. Decorate with sprinkles.
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