Confetti Cupcakes are a Party in a Cupcake!

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and well combined.
3. Add the oil and extracts and mix until smooth, creamy and fully combined.
4. In a medium bowl, whisk together the cake flour, baking powder, baking soda and salt.
5. Using a spatula, alternate adding the dry mixture and the buttermilk to the butter mixture, starting and ending with about a third of the dry ingredients. Fold until just combined after each addition.
6. In a clean, dry glass or metal bowl (not rubber, silicone or plastic), beat the egg whites until stiff peaks form. The peaks should hold their shape when the beater is lifted.
7. Fold the whipped egg whites into the batter until about halfway combined. Add the sprinkles and keep folding until the batter is uniform.
8. Divide the batter evenly among the prepared cups and bake on the centre rack at 350°F (175°C) for 17 minutes, until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
9. Cool the cupcakes in the tin for 5 to 8 minutes, then move them to a rack to cool completely before frosting.

Summarized from Sugar Spun Run's video. Watch it for the details.

More recipes with

EggButtermilk