Confetti Cupcakes
Rainbow cupcakes! ready to make your day 🙂
Ingredients
- 3 Tablespoons butter softened to room temperature
- ⅓ cup canola oil or vegetable oil (43g)
- 1 cup sugar (200g)
- 1 ½ teaspoons vanilla
- 1 1/3 cup + 1 Tablespoon AP flour (172g)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk room temperature preferred (118ml)
- 3 large egg whites room temperature
- ⅓ cup sprinkles Use jimmies or quins, do not use nonpareils as they will bleed through the batter
Instructions
- Preheat oven to 350F (175C) and prepare a 12 count muffin tin* (see recipe note) with paper liners. Set aside.
- 2.Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until smooth and creamy.
- 3.Add sugar and oil and beat again until ingredients are very well-combined, smooth, and creamy.
- 4.Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
- 5.In a separate bowl, whisk together your flour, baking powder, and salt.
- 6.With mixer on low speed, gradually alternate between adding the flour mixture and your buttermilk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Be sure to scrape the sides and
- 7.bottom of the bowl so that all ingredients are combined.
- 8.In separate, completely clean and grease-free bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
- 9.Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
- 10.Divide batter into prepared cupcake tin, filling each liner 3/4 of the way full.
- 11.ake on 350F (175C) for 18 minutes, or until a toothpick inserted in the center comes out mostly clean with moist crumbs (not wet batter). For mini cupcakes, bake 14-15 minutes.
- Allow cupcakes to cool completely before frosting.
Notes
Bounce Back Test
You can determine if a batch of cupcakes is done in the oven by testing with a toothpick. Stick a toothpick into the center of the cupcake and if it comes out clean, they’re done. But here’s what I do instead. Remove the cupcakes from the oven or leave them in, your choice. Gently press down on the center of the cupcake. If the cupcake bounces back completely, they are done. If your finger left a dent in the cupcake, they need more time. This bounce back test works for muffins, quick breads, and cakes too!Don’t Make This Mistake
Did you know that the amount of cupcake batter you use will MAKE or BREAK your results? The more cupcake batter, the more likely the cupcakes will overflow, sink, and/or burn. And the less cupcake batter, the more likely the cupcakes will quickly over-bake.- Here’s the magic amount: Fill your cupcake liners 2/3 full, which is about 3/4 inch from the top of any basic cupcake liner. For a visual, see these vanilla cupcakes
[…] with egg whites? You can throw them away however please consider making scrambled egg whites or confetti cupcakes. Thank you Sprinkles: Sprinkles are optional. I was making these for a birthday party and […]
[…] into a glass of warm water for 5 minutes. What to do with the extra egg white? Make may favorite: Confetti Cupcakes! […]
[…] Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s in good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. What to do with the extra egg white? Make may favorite: Confetti Cupcakes! YAY!! […]