Vanilla Confetti Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 - 25 minutes
- Servings: 18 cupcakes
- Course: Dessert
Vanilla confetti cupcakes are a fun dessert to serve at your 4th of July party. Using foil baking cups makes the cupcakes festive and fun. Plus, foil baking cups are sturdy enough to use with or without a muffin tin!
Reynolds Kitchens tip
Foil baking cups add a fun and festive feel to your cupcakes or muffins, which will put a smile on everyone’s face when they’re served! Plus, foil baking cups are sturdy enough to use with or without a muffin tin. So if you’re ever in a pinch, simply place the filled baking cups on a baking sheet and you’re ready to go!
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup red and blue sprinkles
PREHEAT oven to 350ºF.
CREAM the butter and sugar together until light and fluffy in a large mixing bowl, about 5 minutes. ADD the eggs, one at a time, mixing well after each addition.
SIFT together the dry ingredients.
ADD the dry ingredients, alternating with the milk, in three equal parts. After each addition, beat until the ingredients are incorporated. Do NOT over beat.
ADD the vanilla.
SCRAPE the batter in the bowl to make sure the ingredients are well blended.
ADD the sprinkles, and mix for 30 seconds.
LINE a muffin tin with Reynolds® Foil Baking Cups.
Carefully FILL baking cup, about 2/3 full.
BAKE until the cupcakes are golden brown, about 20 – 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
REMOVE from the oven and let cool completely before frosting with your favorite buttercream frosting.
TOP with remaining sprinkles.
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