Homemade Confetti Cupcakes
Position rack in centre of oven, then preheat to 350°F. Line a 12-cup muffin pan with paper liners.
Make the Cupcakes: Stir flour, baking powder and salt in a medium bowl.
Beat 1/2 cup butter in a large bowl, using an electric mixer, until creamy, about 1 minute. Beat in granulated sugar, then eggs and 2 tsp vanilla extract. (Don't worry if mixture separates, it will come together when flour is added.)
Gradually beat in one-third of flour mixture just until blended, then 1/4 cup milk. Repeat additions, adding 1/2 cup milk and ending with flour mixture. Stir in 1/2 cup sprinkles. Divide batter among muffin cups, filling each three-quarters full.
Bake until a skewer inserted in centre of cupcakes comes out clean, about 20 to 25 minutes. Remove pan to a rack. Cool 15 minutes, then remove cakes to a rack to cool completely.
Make the Frosting: Beat remaining 1 1/2 cups butter in a large bowl, using an electric mixer on medium, until creamy, about 1 minute. Beat in remaining 2 tsp vanilla. Beat in 1 cup icing sugar for 1 minute. With mixer on low, beat in remaining icing sugar in two parts, alternating with remaining 1/2 cup milk and ending with icing sugar. Beat on medium-high, scraping down sides of bowl as needed, until fluffy and smooth, about 1 to 2 minutes.
Spoon frosting into a piping bag fitted with a large, star tip. Pipe frosting on cooled cupcakes. Sprinkle with remaining 1 tbsp sprinkles.
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Last updated: August 11th, 2021
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