These Confetti Cupcakes with Pineapple Filling are brimming with rainbow confetti sprinkles and taste just like vanilla birthday cake! A pocket of sunny pineapple filling is the surprise inside.
I made these cupcakes in January, and for some reason I never got around to posting them here. For one reason or another the timing just didn’t feel right. Little did I know that in the coming months, silver linings would be in high demand. I know we’ve all been looking for them after reading the frightening and grim headlines that crowd our news feeds. But I’ve learned that if you look hard enough for the silver lining on the cloudiest day, you’ll find one. You just have to look with a thankful heart.
Now feels like the right time to post this reminder, and it’s always a good time for cupcakes! Does the world need yet another confetti/funfetti cupcake? Always! There are a few other recipes documented here on the blog (here’s a recipe for just 3 cupcakes!), but this one is a little different because it has a tropical, sunny surprise inside.
Confetti = Funfetti!
White sour cream cake batter does a good job of suspending lots of sweet rainbow confetti sprinkles throughout the cupcakes. An easy and tasty pineapple cake filling can be made by using a can of crushed pineapple. You may have some leftover after filling these cupcakes, but you’ll want to save it for an ice cream sundae topping!
I had so much fun making some very simple cloud toppers from gum paste and circle cutters of various sizes (from this set). You’ll essentially just trim large and small gum paste circles to fit together, with a light brushing of water for the adhesive. When all the circles are assembled, cut the bottoms flat and allow them to dry.
The clouds will need to dry overnight to become rigid. When they are firm, a light brush of corn syrup over the top edges of the clouds will hold on some edible silver leaf. It’s really hard to capture how pretty the silver sparkled. The clouds glittered in the light.
I found the CUTEST sprinkles, which are sold in-store at Michael’s and online (although currently OOS). They are from Sweet Tooth Fairy, and among the crunchy rainbow jimmies in the mix you’ll find cloud-shaped confetti. I am having all kinds of heart eyes for these!
The toppers stand upright easily in a tall mound of sky blue frosting. OH, and if you’re making Silver Lining Cupcakes the perfect cupcake papers are silver foil – right?! I thought so, too.
Confetti cupcakes are already pretty cheerful, but these are extra cheery with sunny pineapple filling and tropical flavor. Make them when you need an extra ounce of happy in your life.
Well wishes to all of you!
Silver Lining Cupcakes
- Cupcake pan
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup 150g granulated sugar
- 1/4 cup plus 2 tablespoons 85g sour cream
- 3 egg whites
- 1 1/4 cups 150g all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup confetti sprinkles
- 3 tablespoons cornstarch
- 1/2 cup 100g granulated sugar
- 1/2 teaspoon salt
- 1 can 20 oz. crushed pineapple in its own juice
- 3 tablespoons unsalted butter
Sky blue buttercream frosting and décors
- 1 cup 226g unsalted butter, softened
- 5 cups 570g confectioners’ sugar
- 1 tsp vanilla extract
- Sky blue gel food color
- Milk or heavy cream optional
- 1 cup rainbow sprinkles jimmies
- Cloud cupcake toppers see blog post for pictorial
- Star confetti sprinkles or fondant stars
- Preheat oven to 350°F. Prepare a cupcake pan with silver foil cupcake liners and set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3-4 minutes. Add sour cream and mix until well combined. Add egg whites, one at a time, mixing until well combined after each addition. Scrape down the sides of the bowl to be sure all the ingredients are well incorporated.
- Combine the flour, baking powder and salt in a separate bowl, then combine milk and extract together in a small measuring cup. Add half of the dry ingredients to the creamed butter mixture and mix until just combined. Add the milk mixture and mix until well blended. Add the remaining flour mixture and beat until just combined; scrape down the sides of the bowl to make sure that all the ingredients are well incorporated. Fold in the sprinkles.
- Fill the prepared pan and bake for 15-17 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool in the pan about 5 minutes, and then remove to a wire rack to cool completely.
- In a medium saucepan, whisk together the cornstarch, sugar and salt. Stir in the crushed pineapple with juice. Cook over medium heat until the mixture bubbles, stirring constantly. Cook the mixture for 5 minutes, or until thickened. Remove from heat and stir in the butter. Let cool slightly then transfer to a bowl and let chill in the refrigerator. Cool completely before using.
- Cut a divot from the centers of each cupcake and fill with a spoonful of the cooled pineapple filling. Trim cut out pieces flat and replace on top of the filled cakes.
Buttercream and Decors
- In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.
- Add vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency. Fold in sky blue food color a little at a time until a vivid blue color is achieved. Transfer the frosting to a piping bag fitted with a large French decorator piping tip.
- Pipe swirls of frosting on top of the filled cupcakes and immediately top with rainbow sprinkles. Stand a cloud cupcake topper upright in the piped frosting. Garnish with stars. Serve cakes immediately. Refrigerate leftovers in an air-tight container. Bring cupcakes to room temperature before serving.