Thursday, March 3, 2011

Confetti Cupcakes

This is the perfect party recipe and it's so simple to make. It's perfect topped with yummy buttercream frosting. It's just as good as the cake mix kind, but better, since you made it!

Confetti Cupcakes

1 cube butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 large eggs
1/4 cup milk
1 1/4 cups all purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1-2 tablespoons rainbow sprinkles

Preheat oven to 350 degrees. Cream butter, sugar, vanilla and eggs. Stir in milk. Combine dry ingredients* and mix into wet ingredients just until smooth. Stir in sprinkles (I used 2 Tablespoons and you can see there is plenty of color).

Pour into 12 muffin tins and bake for 15-20 minutes. Cool before frosting with this yummy buttercream frosting. Makes 12 regular cupcakes and 6 mini cupcakes.

*Maybe this is a no-brainer, but I hate when recipes tell me to use two bowls- one for dry and one for wet. I only want to dirty one bowl! What I do is mix the wet ingredients first- then sprinkle the flour evenly over top. I then sprinkle the salt and leavener and with a fork gently mix them with the flour, then mix down to the wet layer to combine all. Less mess to clean up!
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