Confetti Cupcakes with Cake Batter Frosting for Three
Heather Baird
I like a lot of frosting on my cupcakes, especially when it tastes like cake batter. If you're less inclined to eat so much frosting, the recipe can be halved.
2tablespoonsconfetti sprinklesplus more for garnish
Cake batter frosting
1/2cup/113 g unsalted buttersoftened
1cup/120 g confectioners' sugar
1teaspoonvanilla extract
pinchof salt
2 1/2tablespoonsFrench Vanilla cake mixI use Betty Crocker, of course!
1 to 2tablespoonsmilkif needed
Instructions
Make the cupcakes: Preheat oven to 350 degrees F. Line a muffin pan with three cupcake papers.
In a large bowl, combine the egg, sugar and vanilla using a whisk. Whisk in the oil. Add the flour, baking powder and salt; stir together until just combined, then add the milk. Fold in the two tablespoons of confetti sprinkles. Divide the batter between the three cupcake liners, filling them no more than 3/4 full.
Bake for 12 to 14 minutes, or until the cupcakes have fully crowned and spring back when pressed in the center. Let cool completely.
Make the frosting: Cream the butter in a large bowl with an electric mixer. Add the confectioners' sugar and beat to combine. Beat in the vanilla.
Add the pinch of salt and cake mix; beat together. Add milk one tablespoon at a time until the mixture is lax enough to pipe. Transfer the frosting to a piping bag fitted with a large star tip and pipe onto cooled cupcakes. Garnish with sprinkles.