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Confetti cupcakes
You may frost the cupcakes if you wish and sprinkle more “confetti” on the frosting.
Course
Dessert, Snack
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
large cupcakes
Author
Connie Veneracion
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.