Description
These Heart Confetti Funfetti Cupcakes are a delightful treat that combines a moist, fluffy texture with a burst of colorful sprinkles in every bite. Topped with a creamy vanilla buttercream frosting, each cupcake offers a sweet, nostalgic flavor that brings joy to any celebration.
Ingredients
Scale
- Cupcake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup heart-shaped sprinkles
- Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Fold in the heart-shaped sprinkles gently to avoid breaking them.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until smooth and fluffy.
- Frost the cooled cupcakes with the buttercream and add extra sprinkles on top for decoration.
Notes
- Make-ahead: Cupcakes can be baked a day in advance and stored in an airtight container at room temperature.
- Storage: Keep frosted cupcakes in the refrigerator for up to 3 days.
- Substitutions: Use dairy-free butter and milk for a vegan version, and replace all-purpose flour with gluten-free flour for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 250
- Sugar: 18 grams
- Sodium: 150 milligrams
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 36 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 30 milligrams
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