Halloween Confetti Cupcakes
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 325
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 152 mg
- Level: Easy
- Total: 1 hr 45 min (includes cooling time)
- Active: 45 min
- Yield: 24 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 325
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 2 g
- Sugar
- 42 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 152 mg
Ingredients
Vanilla Confetti Cupcakes:
Chocolate Frosting:
Directions
Special equipment:
two 12-cup muffin tins; 24 cupcake liners; a pastry bag or large resealable plastic bag; a large star tip- 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.
Cook’s Note
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.
Looking for Something Else?
Related Pages
- Elevated Molten Lava Cakes Recipe
- Halloween Chocolate-Covered Strawberries Recipe
- Football Stadium Pull Apart Cupcake Cake Recipe
- How to Cut a Brisket
- Mediterranean Holiday Board Recipe
- Copycat Red Velvet Chocolate Chip Nothing Bundt...
- Ultimate Chocolate Peanut Butter Pie Recipe
- Earl Grey Citrus Tea Cake Recipe
- Pain au Chocolat Recipe