Description
These festive Easter Confetti Cupcakes are light, tender, and filled with pastel jimmies for a fun, colorful surprise. Topped with a creamy vanilla buttercream frosting and festive decorations, they’re perfect for spring celebrations.
Ingredients
Units
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/4 cup neutral oil (canola or vegetable)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1/3 cup sour cream or plain Greek yogurt
- 1/3 cup whole milk
- 1/2 cup pastel jimmies sprinkles
For the frosting:
- 3/4 cup unsalted butter (softened)
- 2 1/2–3 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Optional gel food coloring (pastel shades)
- Decorations – extra sprinkles, mini chocolate eggs, or shredded coconut “grass”
Instructions
- Prep the oven and pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. For a full batch of 14–16 cupcakes, prep a second tin or bake in two rounds.
- Mix dry ingredients: In a medium bowl, whisk 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Cream butter, oil, and sugar: In a large bowl, beat 1/4 cup softened butter with 1/4 cup oil and 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes. This traps air for a tender crumb.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, then 2 teaspoons vanilla. Scrape the bowl so everything blends smoothly.
- Stir in sour cream: Mix in 1/3 cup sour cream (or Greek yogurt) just until combined.
- Alternate dry ingredients and milk: Add half the dry mixture, then 1/3 cup milk, then the remaining dry mixture. Mix on low just until the flour disappears. Do not overmix.
- Fold in sprinkles: Gently fold in 1/2 cup pastel jimmies. Use a spatula to keep from streaking or breaking them.
- Fill liners: Divide batter evenly, filling each liner about 2/3 full. For even domes, use a portion scoop.
- Bake: Bake 16–19 minutes, until the centers spring back and a toothpick comes out clean or with a few moist crumbs. Do not overbake.
- Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
- Make the frosting: Beat 3/4 cup softened butter until creamy. Add 2 1/2–3 cups powdered sugar gradually, beating on low. Add 2 teaspoons vanilla, a pinch of salt, and 2–3 tablespoons heavy cream or milk until fluffy and spreadable. If you like, tint with a tiny drop of pastel gel color.
- Decorate: Pipe or spread frosting on cooled cupcakes. Top with extra sprinkles, mini eggs, or a nest of toasted coconut for a festive Easter touch.
Notes
- Use pastel jimmies (the long, rod-shaped sprinkles) to resist bleeding in the batter.
- To achieve even domes on cupcakes, use a portion scoop to fill the liners evenly.
- Do not overmix the batter after adding the flour to keep cupcakes tender.
- Let cupcakes cool completely before frosting to avoid melting the frosting.
