Inspired by Becky Kershner – Vanilla confetti cupcakes topped with homemade vanilla buttercream frosting and colorful Fruity Pebbles!
Course: Dessert
Cuisine: American
Servings: 20cupcakes
Ingredients
CUPCAKES:
1 1/2c.cake flour
1 1/2c.all-purpose flour
2 1/2tsp.baking powder
1/2tsp.kosher salt
1c.buttermilkroom temperature
2lg. eggsroom temperature
2lg. egg whitesroom temperature
1T.vanilla extract
3/4c.unsalted butterroom temperature
1/4c.vegetable oil
1 1/2c.granulated sugar
1/2c.rainbow jimmies
VANILLA BUTTERCREAM FROSTING
1c.unsalted butterroom temperature
1/4tsp.salt
4c.confectioners’ sugar
2-4T.heavy creamroom temperature
1T.vanilla extract
Fruity Pebbles cereal for sprinkling
Instructions
Preheat oven to 350 degrees. Line 20 standard muffin cups with paper liners; set aside.
CUPCAKES: In a large bowl, whisk together cake flour, all-purpose flour, baking powder, and salt; set aside.
In a medium bowl, whisk together buttermilk, eggs, egg whites, and vanilla; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. With the mixer on low speed, add dry ingredients and buttermilk mixture alternately in 3 parts, beginning and ending with dry ingredients, beating until just incorporated. (Do not overmix the batter it can cause your cupcakes to be dry.) Stir in rainbow jimmies with a rubber spatula just until combined. (Do not over mix it can cause the sprinkles to bleed into the batter.).
Scoop the batter evenly into the muffin tray. Bake for 15-18 minutes, or until a toothpick inserted in center comes out clean. Do not overbake! Remove them from the oven and cool completely on a wire rack before frosting.
FROSTING: In the bowl of an electric mixer fitted with the paddle attachment, beat butter, salt, and confectioners’ sugar on medium speed until light and fluffy, approximately 1-2 minutes. With the mixer on low speed, gradually add heavy cream and vanilla, beating just until incorporated. Increase speed to medium-high and beat until frosting is light and fluffy approximately 1-2 minutes.
Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with Fruity Pebbles.
Notes
It is important that all of your ingredients are at room temperature.