Ingredients:
Confetti Cupcakes:
- 90 g granulated sugar
- 100 g all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 41 g unsalted butter, room temperature and cubed
- 32 g vegetable oil
- 1 egg white, room temperature
- 1 tsp. vanilla extract
- 90 g buttermilk, room temperature
- 3 tbsp. confetti sprinkles
Vanilla Buttercream:
- 113 g unsalted butter, room temperature
- ⅛ tsp. salt
- 180 g powdered sugar
- ¼ tsp. vanilla extract
- 1 tbsp. heavy cream or milk
Instructions:
- Confetti Cupcakes:
- Preheat oven to 350°F / 175°C and line a muffin tin with 6 parchment liners.
- In a mixing bowl, combine sugar, flour, baking powder, salt, and butter. Beat until butter integrates and no lumps remain.
- Add buttermilk, oil, egg white, vanilla, and confetti sprinkles. Mix until a smooth batter forms.
- Pour the batter into liners and bake for 15-18 minutes or until toothpick inserted comes out clean.
- Vanilla Buttercream:
- Beat butter with salt in a bowl until smooth.
- Gradually mix in powdered sugar.
- Stir in vanilla and heavy cream or milk and beat for an additional minute.
- Assembly:
- Once cupcakes are cool, frost them with the buttercream, garnish with extra sprinkles, and enjoy!
