Cannot get much simpler. These are egg-free cakes, easy and fast to prepare. The buttercream icing is a lot more involved than the cake, but if you prefer you can serve them with a dusting of powdered sugar, or a simple glaze. Many cookbooks and blogs have versions of these cupcakes, I based mine on smittenkitchen.com
CONFETTI CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
(adapted from several sources)
200g all-purpose flour
160 grams granulated sugar
1 + 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup full-fat milk
1/3 cup grapeseed oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/3 cup rainbow sprinkles
for the buttercream:
1/2 cup butter, at room temperature (1 stick, 113 g)
4 cups powdered sugar (32 oz)
1/4 cup milk
1 tsp vanilla extract
pinch of salt
Make the cupcakes: Heat oven to 350°F. Place cupcake liners in a 12-cup standard muffin tin.
In a large bowl, whisk flour, sugar, baking powder, and salt together. To the center, add the milk, oil, lemon juice, and flavoring extracts. Whisk very well until smooth. It will be very liquid. Add sprinkles, fold them gently. Using an ice cream scoop, fill each cupcake lines 2/3 full.
Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool before frosting.
To make the frosting, beat the butter with 2 cups of the powdered sugar, the milk, vanilla, and salt. Once that is smooth, keep adding the rest of the powdered sugar. You might not need it all, add it until you have the desired spreading consistency.
Frost the cupcakes using a Wilton 1M tip, then add confetti sprinkles, if desired.
to print the recipe, click here
Comments: As I mentioned, these are probably the easiest cupcakes ever to make, even a cake-o-phobe will have no issues. They are tender, light, and delicate. Also festive, because rainbow sprinkles make anything festive… I like the addition of vanilla buttercream, even if it increases the complexity of the bake a bit. You can omit it, the cupcakes are delicious without it also.
ONE YEAR AGO: Incredibly Simple Times Four
TWO YEARS AGO: Phyllo Parcels with Moroccan Turkey
THREE YEARS AGO: Roasted Corn and Zucchini Salad
FOUR YEAR AGO: Fraisier Cake, A Celebration of Spring
FIVE YEARS AGO: Zucchini Frittata with Roasted Tomatoes and Goat Cheese
SIX YEARS AGO: Playing with Pectinase
SEVEN YEARS AGO: Poached White Asparagus with Lemon and Pistachios
EIGHT YEARS AGO: Dan Lepard’s Saffron Bloomer
NINE YEARS AGO: Fesenjan & The New Persian Kitchen
TEN YEARS AGO: Quinoa Salad with Roasted Beets
ELEVEN YEARS AGO: Pasta Puttanesca
TWELVE YEARS AGO: Miche Point-a-Calliere
One thought on “ONE BOWL, ONE WHISK CONFETTI CUPCAKES”
So pretty and easy. Thanks for the share.
LikeLiked by 1 person