Description
This Confetti Butterfly Cupcakes recipe is a whimsical and delightful treat that’s perfect for spring celebrations, birthdays, or any occasion where you want to add a touch of magic to your dessert table
Ingredients
Scale
Cupcakes
- 3/4 cup (175 g.) granulated sugar
- 3/4 cup (175 g.) unsalted butter, softened
- 3 large eggs, lightly beaten
- 1 tsp. vanilla extract
- 1 1/2 cups (175 g.) all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 5 Tbsp. sprinkles, plus more for serving (optional)
Frosting & Assembly
- 1 cup store-bought vanilla buttercream frosting
- Squeezy strawberry jam (optional)
- Confectioners’ sugar, for dusting
Instructions
- Preheat and Prep: Preheat oven to 320° and line 2 standard 12-cup muffin tins with liners. In a medium bowl, whisk flour, baking powder, and salt.
- Cream Butter and Sugar: In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
- Combine Wet and Dry: Add dry ingredients and beat on low speed until just incorporated. Stir in the sprinkles until evenly mixed.
- Bake: Divide the mixture evenly among the cupcake liners. Bake for about 20 minutes until risen, lightly golden and springy to the touch.
- Cool.
- Decorate