Classic confetti cupcakes take on a Halloween twist when you mix in a generous amount of colorful holiday sprinkles. We stirred sprinkles into the batter and sprinkled more on top for a crunchy, photo-ready finish. For this recipe, be sure to use flat or long sprinkles—round nonpareils or sanding sugar will melt and bleed into the batter instead of holding their confetti look.
Info
- Cook time: 45 minutes
- Total time: 1 hour 45 minutes
- Yield: 24 cupcakes
Ingredients
Vanilla Confetti Cupcakes
- 1 3/4 cups all-purpose flour (see Cook's Note)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 10 tablespoons vegetable oil
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs plus 1 large egg yolk, at room temperature
- 1 cup buttermilk, well-shaken
- 1/2 cup Halloween sprinkles (a mix of orange, yellow, green, purple and black), plus more for garnish
Chocolate Frosting
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 1 cup unsweetened cocoa powder
- 1 tablespoon pure vanilla extract
- Pinch kosher salt
- 5 1/2 to 6 cups confectioners' sugar
- 12 tablespoons whole milk
Instructions
- For the vanilla confetti cupcakes: Position two racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 24 cupcake liners.
- Whisk the flour, cornstarch, baking powder, salt and baking soda together in a large bowl until combined. Add the oil, sugar and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolk one at a time, beating between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula. Beat until completely smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with additions of buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup Halloween sprinkles until just combined (do not overmix).
- Divide the batter evenly between the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, 18 to 20 minutes, rotating the tins halfway through the baking time.
- Cool the cupcakes in the tins on a rack for 10 minutes, then remove them from the tins and cool completely on the rack.
- For the chocolate frosting: Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar 1/2 cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth.
- Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes and garnish with more sprinkles.
Notes
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) You can make the frosting ahead of time and refrigerate in an airtight container for up to 3 days. When ready to use it, bring it to room temperature and then beat it on medium-high speed until smooth before transferring it to the piping bag.
