Description
At its core, this wonderful recipe is a classic vanilla-based cake baked in individual portions and loaded with colorful festive jimmies. The batter relies on a careful balance of creamed butter, granulated sugar, fresh eggs, and vanilla extract, resulting in a rich, velvety crumb that stays moist and tender. What makes christmas confetti cupcakes so uniquely exciting is the playful addition of colorful sprinkles folded directly into the batter and piled high on top of the sweet vanilla buttercream frosting.
Ingredients
For the cupcakes
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1½ cups (190 g) all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon salt
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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2 large eggs, at room temperature
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2 teaspoons vanilla extract
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½ cup (120 ml) whole milk, at room temperature
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⅓ cup (55 g) Christmas confetti sprinkles (red, green, and white)
For the vanilla buttercream frosting
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½ cup (113 g) unsalted butter, softened
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2 cups (240 g) powdered sugar
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1½ teaspoons vanilla extract
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1–2 tablespoons milk or heavy cream
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A pinch of salt
For decoration
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Red, green, and white Christmas sprinkles
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Mini sugar pearls or edible holiday decorations (optional)
Instructions
1. Preheat the oven. Preheat to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy.
4. Add the eggs and vanilla. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
5. Mix the batter. Add the dry ingredients in three additions, alternating with the milk. Begin and end with the flour mixture. Mix gently until just combined; avoid overmixing.
6. Fold in the confetti. Gently fold the Christmas sprinkles into the batter using a spatula. Use jimmies or confetti-style sprinkles that hold their color during baking.
7. Fill the cupcake liners. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
8. Bake. Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean.
9. Cool completely. Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
10. Prepare the buttercream. Beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the vanilla, salt, and enough milk or cream to achieve a smooth, fluffy consistency.
11. Frost the cupcakes. Spread or pipe the buttercream onto the cooled cupcakes using a spatula or piping bag.
12. Decorate for Christmas. Finish with red, green, and white sprinkles, mini sugar pearls, or other festive edible decorations.
Notes
Arrange the cupcakes on a festive platter and alternate red, green, and white frosting decorations for a beautiful Christmas dessert spread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
Keywords: holiday confetti cupcakes, festive christmas cupcakes, holiday sprinkle cupcakes