Confetti Celebration Cupcakes

Confetti Celebration Cupcake

Growing up I was never a huge fan of sprinkles. Sure, they were pretty to look at and if there was nothing left on the party table but fairybread, then I would eat it, but I never craved it nor made it myself. Fast forward a couple of decades, and I will admit my indifference to fairybread remains.

However, I do still think that they are very pretty to look at. In fact, so pretty, that I usually spend hours online searching for all the different types out there. (Clearly my life can get very exciting!)

Confetti CupcakesSee, isn’t that pretty? Can you imagine tasting a rainbow? Do you want to dance? Wait, lets dress these babies up a little bit more first.

Confetti Celebration Cupcakes

Here they are dressed with some white chocolate frosting, and of course finished with sprinkles. I also made some with chocolate frosting too, just to create a bit of colour. (Can’t have a good party without diversity!)

Confetti Celebration Cupcake

And just in case you hadn’t gotten enough of these psychedelic cupcakes, here’s one cut in half for you.

Confetti Celebration Cupcakes

So purrrdy! Now, can we dance? πŸ™‚

Confetti Celebration Cupcakes
Recipe slightly adapted from burnmenot
Makes 12 cupcakes

1 cup plus 6 1/2 tbsp cake flour
2 tsp baking powder
1/4 tsp salt
85 grams of unsalted butter, at room temperature
1 cup sugar
3 large egg whites
1 tsp pure vanilla extract
1/2 cup buttermilk (I used 1/2 tblspn of white vinegar with 1/2 cup of whole milk)
1/3 cup sprinkles

– Preheat oven to 180Β°C. Line a standard muffin pan with paper liners
– In a small bowl, whisk together flour, baking powder, and salt, set aside
– In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy
– Add egg whites and beat until combined, scraping sides of bowl as necessary
– Add vanilla, mixing until incorporated
– With the mixer on low speed gradually mix in dry ingredients in three additions, alternating with buttermilk, ending with dry ingredients. Mix just until incorporated.
– Fold in sprinkles
– Divide batter evenly between muffin cups
– Bake 20-22 minutes, or until toothpick inserted in center comes out clean
– Transfer to wire rack to cool completely.

White Chocolate or Chocolate Frosting
Generously frosts approx. 12 cupcakes

115 grams of unsalted butter, at room temperature
1 tspn of vanilla extract
2 cups of sifted icing sugar
1/2 cup of melted dark chocolate or white chocolate
2-3 tblspns of milk (or full cream) to alter consistency

– Cream the butter with an electric beater
– Add in vanilla essence. Beat to combine
– Add in 1 cup of sifted sugar and beat until almost combined
– Add in 1.5 tblspoons of milk (or cream)Β and beat until combined
– Add in 1 cup of sifted sugar and beat until almost combined
– Add in 1 to 1.5 tblspoons of milk (or cream) and beat until combined.
If the consistency is too runny, add more icing sugar. If the consistency is too thick, add more milk 1/2 tablespoon at a time.

Happy Baking! πŸ™‚



  1. I see that you have been on a cupcake baking spree! The chocolate ones were for Narng (happy birthday by the way!) but were these ones for a specific reason or you just had the urge to bake? Hehe. Sucks that I don’t get free desserts anymore too haha, but they look de—licious!

    • Thanks Gorogoro πŸ™‚
      These ones were for Julia’s birthday – I also made her a little mini cake which I will be posting up very soon!
      I’m also in the process of learning how to make pretty cookies so once I get the hang of that rest assured I will be inundating your mail with boxes full πŸ˜€

  2. Sorry for the late reply – lack of Internet access. Now that I’m connected, I’m going to comment on each post I’ve missed ;D looking forward to checking my empty mailbox haha.

  3. I followed your recipe recently! They were delicious, and so fun. Plus, they were well received by randoms; I took them to a party for people to eat – I don’t think I could have eaten that many… But, I’ve yet to master frosting. Thanks for the food! (;

    • Thanks Cintea πŸ™‚ I’m happy to hear the recipe turned out well. I always have fun making them too and I always get so tempted to throw in more sprinkles in the batter and on the frosting… self control is always so hard when it comes to sprinkles =p

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