Confetti Cupcakes

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Confetti Cupcakes are a bite-sized celebration.  With rainbows inside and out, they brighten up birthday parties, bake sales and staff trainings at the office.  Yes you can make confetti cupcakes from a box but the scratch version is super easy and tastes even better.

I used King Arthur Flour’s Princess Cake & Cookie flavor.  It combines vanilla, butterscotch, almond, lemon and orange.  It’s delicious and worth purchasing.  If you don’t have Princess flavoring, use pure vanilla extract instead.

Confetti Cupcakes

Makes 24 regular cupcakes or 60 miniature

Ingredients:

Confetti Cupcakes

• 3 C cake flour
• 3 t baking powder
• 1/2 t salt
• 1/2 C rainbow jimmies sprinkles
• 3/4 C (1 1/2 sticks) butter, softened
• 2 C sugar
• 4 eggs
• 1 T King Arthur Flour Princess Cake & Cookie flavor
• 1 C buttermilk

Princess Frosting

• 8 oz cream cheese, softened
• 1/2 (1 stick) butter, softened
• 8 C powdered sugar
• 1 T King Arthur Flour Princess Cake & Cookie flavor
• 1 t vanilla extract
• Rainbow sparking sugar for decoration

Directions:

Heat oven to 350.  Line muffin pan with liners.

Mix cake flour, baking powder and salt.  Add rainbow jimmies.  Set aside.

Use a stand mixer to cream butter and sugar.  Add eggs and princess flavoring.  Scrape sides if needed.

Add half the flour mixture on low-speed.  Add half the buttermilk.  Repeat and do not over mix.  You want to keep the cupcakes light and fluffy.

Fill muffin pan wells 3/4 full.  Bake for about 15 minutes until lightly golden and a toothpick stuck into the middle comes out clean.  Set aside to cool.

To make frosting, cream butter and cream cheese in stand mixer.  Add princess flavoring and vanilla.  Add powdered sugar in 2 C increments until frosting reaches desired consistency.  Pipe on cupcakes and garnish with rainbow sparkling sugar.

Recipe modified from “Confetti Funfetti Cupcakes,” littlespicejar.com, 4/28/2015