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Sweets Snacks

Confetti cupcakes

Published: 03.05.2011 » Last updated: 03.28.2022

Cupcakes with multi-colored specks inside that look like confetti had been thrown in with total abandon. The confetti consists of nonpareils (or “sprinkles”).

Confetti cupcakes

Nonpareils (or “sprinkles”) are available in baking supply stores in various shapes and sizes. Note that there are “sprinkles” that are too large and thick to be mixed into the batter. The large ones are good for decorating but, mixed into the batter, they will not soften sufficiently during baking. So, choose small ones. Small and thin.

Adding nonpareils or sprinkles to cupcake batter

Most confetti cupcake or confetti cake recipes use only egg whites to achieve an almost white color that best sets off the bright hues of the sprinkles. I used a whole egg instead as I didn’t want to bother thinking what I would do with the egg yolks.

Full recipe below

Confetti cupcakes

Connie Veneracion
You may frost the cupcakes if you wish and sprinkle more “confetti” on the frosting.
Cross-cut of a confetti cupcake
Print
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine International
Servings 12 large cupcakes

Ingredients
  

  • 1 ¼ cups cake flour - plus 1 tablespoon
  • 1 teaspoon salt
  • ¾ cup vegetable oil
  • ¾ cup sugar
  • 1 large egg
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract - (optional)
  • ¾ teaspoon baking soda
  • 1 teaspoon white vinegar
  • ¼ cup nonpareils (sprinkles)

Instructions
 

  • Line a 12-hole muffin / cupcake pan.
  • Preheat the oven to 350F (325F if using dark-colored pan).
  • Sift together the flour and salt.
  • Beat the oil and sugar until smooth.
  • Add the egg and beat until incorporated.
  • Add the a third of the flour and mix.
  • Add half of the buttermilk and mix.
  • Add another third of the flour, then the remaining half of the buttermilk and, finally, the last third of the flour, mixing after each addition.
  • If using vanilla extract, stir it in.
  • Mix together the baking soda and vinegar (it will fizzle).
  • Add to the cake batter and mix in.
  • Add the sprinkles to the batter and stir in.
  • Divide the batter among the 12 holes of the pan.
  • Bake for 17 to 20 minutes or until a toothpick inserted at the center of a cupcake comes out clean.
  • Place the pan on a rack and cool the cupcakes completely before removing them.
Print
Keyword Cupcakes, Sprinkles

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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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