My husband is a special guy. He’s a wonderful father to our two kiddos, a great husband to me, and an all-around stellar man. Last weekend he turned the big 3-0 so I threw him a party to celebrate. I knew I would be making cupcakes simply because I think they are easier to serve to large groups of people. But I didn’t know what kind. I thought, and thought, and thought some more. Then I remembered that his fave cake flavor as kid was confetti- you know, vanilla cake with sprinkles spattering the batter. With those little pops of color, who wouldn’t like confetti cupcakes? So I started searching for a recipe. There’s a few out there, but I settled on one that I thought sounded good.
Then my lovely husband put a wrench in things. He told me he wanted a strawberry cake for his birthday (he had no clue about the birthday party at this point). “Hmmm you don’t want a confetti cake?” I asked. Being my appeasing husband, he decided to give me creative liberty to decide. Well, I decided to do both!
The confetti and strawberry cupcakes turned out so great! I was especially nervous about the confetti ones because I have yet to find a yellow cupcake that is moist enough, but they were moist and buttery. I will definitely be making these again!
Here’s the recipe for confetti cupcakes (I’ll be doing a post about the strawberry ones in a few days. Those babies deserve their own post!):
Recipe adapted from Cupcakes by Shelly Kaldunski
Makes about 12 cupcakes
For funfetti cupcakes
1-1/4 cups AP flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp butter, room temperature
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract
1/2 cup milk
1 jar of rainbow sprinkles
For vanilla buttercream
2 sticks butter
4 cups powdered sugar, sifted
2 tbsp milk
1 teaspoon vanilla
To make cupcakes—
Preheat oven to 350F.
Line cupcake pan with paper liners.
In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.
Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture. Fold in rainbow sprinkles.
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.