Bright, festive, and perfect for any celebration! These soft and fluffy vanilla cupcakes are packed with colorful rainbow sprinkles and topped with smooth buttercream frosting. A party favorite for all ages!Preparation and Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 18-20 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 10 minutes
Number of Servings and Serving Size:
- Yield: 12 cupcakes
- Serving Size: 1 cupcake
List of Ingredients with Accurate Measurements:
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup (120ml) whole milk, room temperature
- ½ cup (90g) rainbow sprinkles (jimmies recommended)
For the Buttercream Frosting:
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2-3 tbsp heavy cream or milk
- 2 tsp pure vanilla extract
- Pinch of salt
- Extra rainbow sprinkles for decorating
Step-by-Step Directions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Combine Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
In a large bowl, beat the butter and sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
5. Incorporate Dry Ingredients and Milk:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—avoid overmixing.
6. Fold in Sprinkles:
Gently fold the rainbow sprinkles into the batter using a spatula.
7. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool Completely:
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Prepare the Frosting:
Beat the butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Add vanilla extract, salt, and 2 tablespoons of heavy cream. Beat on high speed for 2-3 minutes until fluffy. Adjust consistency by adding more cream if needed.
10. Frost and Decorate:
Pipe or spread the buttercream frosting onto the cooled cupcakes. Top with extra rainbow sprinkles for a fun, festive finish!
Accurate Nutrition Information (Per Serving):
- Calories: 390
- Protein: 3g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 54g
- Sugar: 40g
- Fiber: 0g
- Sodium: 140mg
Notes and FAQ:
Can I make these cupcakes ahead of time?
Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frost before serving.
What kind of sprinkles should I use?
Use jimmies (long, rod-like sprinkles). Avoid nonpareils (small round sprinkles) as they may bleed into the batter.
How should I store the cupcakes?
Store frosted cupcakes in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes for up to 3 months. Thaw and frost when ready to serve.
Enjoy these Birthday Confetti Cupcakes—a delightful, colorful treat to brighten any celebration! 🎂✨