Confetti Cupcakes
Serves 12
Directions
- 1Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners.
- 2Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners.
- 3Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners.
- 4Combine butter and sugar and use an electric mixer to beat until lightened and well-combined.
- 5Combine butter and sugar and use an electric mixer to beat until lightened and well-combined.
- 6Combine butter and sugar and use an electric mixer to beat until lightened and well-combined.
- 7Add oil and extracts and stir until smooth and creamy and completely combined.
- 8Add oil and extracts and stir until smooth and creamy and completely combined.
- 9Add oil and extracts and stir until smooth and creamy and completely combined.
- 10Whisk together cake flour, baking powder, baking soda, and salt until well-combined in a separate bowl.
- 11Whisk together cake flour, baking powder, baking soda, and salt until well-combined in a separate bowl.
- 12Whisk together cake flour, baking powder, baking soda, and salt until well-combined in a separate bowl.
- 13Using a spatula, alternate adding the dry ingredients and buttermilk to the butter mixture.
- 14Using a spatula, alternate adding the dry ingredients and buttermilk to the butter mixture.
- 15Using a spatula, alternate adding the dry ingredients and buttermilk to the butter mixture.
- 16Pour egg whites until a clean, dry mixing bowl.
- 17Pour egg whites until a clean, dry mixing bowl.
- 18Pour egg whites until a clean, dry mixing bowl.
- 19Use an electric mixer to beat the egg whites until stiff peaks have formed
- 20Use an electric mixer to beat the egg whites until stiff peaks have formed
- 21Use an electric mixer to beat the egg whites until stiff peaks have formed
- 22Add the whipped egg whites to the batter and gently fold into the mixture until about halfway combined.
- 23Add the whipped egg whites to the batter and gently fold into the mixture until about halfway combined.
- 24Add the whipped egg whites to the batter and gently fold into the mixture until about halfway combined.
- 25Add sprinkles and continue to gently fold until batter is uniform.
- 26Add sprinkles and continue to gently fold until batter is uniform.
- 27Add sprinkles and continue to gently fold until batter is uniform.
- 28Evenly divide batter into prepared tin and transfer to center rack of 350F (175C) oven.
- 29Evenly divide batter into prepared tin and transfer to center rack of 350F (175C) oven.
- 30Evenly divide batter into prepared tin and transfer to center rack of 350F (175C) oven.
- 31Bake for 17 minutes/until a toothpick inserted in the center comes out clean or with a few moist crumbs
- 32Bake for 17 minutes/until a toothpick inserted in the center comes out clean or with a few moist crumbs
- 33Bake for 17 minutes/until a toothpick inserted in the center comes out clean or with a few moist crumbs
- 34Allow cupcakes to cool in the tin for 5-8 minutes before carefully removing to a cooling rack.
- 35Allow cupcakes to cool in the tin for 5-8 minutes before carefully removing to a cooling rack.
- 36Allow cupcakes to cool in the tin for 5-8 minutes before carefully removing to a cooling rack.
Ingredients
- 3 Tablespoons unsalted butter, softened
- 3 Tablespoons unsalted butter, softened
- 3 Tablespoons unsalted butter, softened
- 0.75 cup granulated sugar
- 0.75 cup granulated sugar
- 0.75 cup granulated sugar
- 0.25 cup avocado oil
- 0.25 cup avocado oil
- 0.25 cup avocado oil
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon vanilla extract
- 0.25 teaspoon almond extract
- 0.25 teaspoon almond extract
- 0.25 teaspoon almond extract
- 1.5 cups cake flour
- 1.5 cups cake flour
- 1.5 cups cake flour
- 0.75 teaspoon baking powder
- 0.75 teaspoon baking powder
- 0.75 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon baking soda
- 0.25 teaspoon baking soda
- 0.5 teaspoon table salt
- 0.5 teaspoon table salt
- 0.5 teaspoon table salt
- 0.5 cup buttermilk, room temperature preferred
- 0.5 cup buttermilk, room temperature preferred
- 0.5 cup buttermilk, room temperature preferred
- 3 large egg whites
- 3 large egg whites
- 3 large egg whites
- 0.33 cup colored sprinkles
- 0.33 cup colored sprinkles
- 0.33 cup colored sprinkles
- Vanilla frosting
- Vanilla frosting
- Vanilla frosting
Equipment
12-count cupcake tinpaper linerslarge mixing bowlelectric mixermedium-sized mixing bowlwhiskspatula
Tips
- Preheat oven to 350F (175C)
- Bake for 17 minutes
- Allow cupcakes to cool in the tin for 5-8 minutes before removing to a cooling rack.