Confetti Cupcakes


This week I celebrated my 25th birthday. And just as every birthday before, I requested confetti cake for the occasion. My parents even sent a box of Pillsbury’s Funfetti cake mix all the way to Norway, complete with a container of Funfetti frosting for the top. My husband and I whipped up the cupcakes the night before my birthday, and then he surprised me the next day with a party. I was delighted! Unfortunately, my beloved cupcakes flew out the door and I was only able to snag a few before they were all gone. Birthdays come only once a year, but why not enjoy some confetti cupcakes year round? These may become more than once-a-year-cupcakes now.

Confetti Cupcakes
Yields 12 cupcakes


For the cupcakes:
1/2 stick (57 grams) butter, at room temperature
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. baking soda
1/2 cup milk
1 cup all purpose flour
1/4 cup sour cream
1/3 cup sprinkles

For the frosting:
2 1/2 sticks (300 grams) butter, at room temperature
1 cup vegetable shortening
1 tsp. vanilla extract
1 tsp. almond extract
3 cups powdered sugar

Start by preheating your oven to 350* Fahrenheit (175* Celsius) and lining your cupcake pan(s) with liners. In a large bowl, cream the butter until smooth and add the granulated sugar. Mix the butter and sugar until small clumps form. Add the egg, almond extract, vanilla extract, and baking soda, and mix until the mixture becomes a smooth batter. Add the milk and continue mixing until everything is well combined. Add a 1/2 cup flour, the sour cream, and the final 1/2 cup flour, mixing between each new addition until there are no longer any lumps. To finish the batter, add the sprinkles and gently fold/stir them in. Be careful not to use an electric mixer as sprinkles tend to be fragile and breaking them up too much runs the risk of smearing the colors. Pour the batter into the lined cupcake pan(s) and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.



To make the frosting, cream the butter in a medium sized bowl until smooth. Add the shortening and mix until the two are thoroughly combined. Since the shortening tends to be softer than the butter, you want to be sure to cream the butter first so it doesn’t get chunky and hard to mix. Add the almond extract, vanilla extract, and powered sugar, and mix until creamy. If the frosting remains too thick, use a little milk to thin it. Spoon the frosting into a pastry bag and pipe with the desired tip.


You can garnish with sprinkles to complete the look.



Happy baking!

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