Yield: 6 confetti cupcakes // Total Time: 40 min. // Disclaimer: This post includes affiliate links.
These confetti cupcakes are super light, fluffy, and perfect for a mini celebration.
Small batch confetti cupcakes recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the batter carefully
It is super important to not overmix the cupcake batter. Overmixing the batter leads to more gluten development which will make the cupcakes super tough and chewy. Only mix just until the last bit of flour is incorporated.
Room temperature ingredients
It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the egg and buttermilk at least 30 minutes and up to 1 hr 30 min. before starting the recipe.
Keep a close eye on the cupcakes while baking
Cupcakes like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. Start checking at 15 minutes with a toothpick. If the toothpick comes out wet, check them again in 2 minutes and so on until only a few moist crumbs stick to the toothpick.
Ingredients and substitutions
Cake flour: for structure and for keeping the cupcakes nice and fluffy. Cake flour has a lower protein content than all purpose, which helps keep them lighter. If you don’t have cake flour on hand, a quick substitute you can use for this recipe is 80g of all purpose flour + 10g of corn starch.
Baking powder: for helping the cupcakes rise.
Salt: for balancing and bringing out the sweetness of the batter. We will use salt in both the cupcake batter and in the buttercream.
Unsalted butter: for tenderizing the cupcakes and adding that nice buttery flavor to them. You can substitute in salted butter, just be sure to omit the extra salt in the dough. We will use butter in the cupcakes and in the vanilla buttercream.
Vegetable oil: for tenderizing the cupcakes. If you don’t have vegetable oil on hand, you can use another neutral oil such as canola.
Granulated sugar: for adding sweetness and for locking in moisture.
Egg: for binding the dough together and adding moisture.
Vanilla: for flavor. I use and love this vanilla extract! We will use some vanilla in both the cupcake batter and in the buttercream.
Buttermilk: for tenderizing the cupcakes and adding moisture. I recommend using full fat buttermilk for the best texture. I highly recommend using buttermilk but I know it can be hard or annoying to purchase, especially if you don’t plan on using it for anything else. It won’t be completely the same, but you can make a homemade buttermilk substitute. For this recipe, simply combine 5g of lemon juice or vinegar with 70g of whole milk and use as normal.
Powdered sugar: for sweetening and adding structure to the vanilla buttercream.
How to make small batch confetti cupcakes
Here are the steps to making these soft, moist, and fluffy confetti cupcakes!
Can I double this recipe?
Of course! It obviously won’t be small batch anymore, but small batch isn’t always what we need! Simply double all the ingredients in this recipe to make 12 delicious confetti cupcakes. However, if you plan on doubling the ingredients I would even more strongly recommend using a kitchen scale for the best results.
How to store small batch confetti cupcakes
These cupcakes will definitely taste the best when they are fresh on the day that they are baked. However, they can be stored in an airtight container at room temperature where they will stay fresh for up to 2 days.
Why do you measure in grams?
My recipes are all written in grams because it is a more accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature.
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you. I use this one.
Tools and ingredients
Muffin pan: I absolutely love USA pan products because of their great quality. This is their muffin pan.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe! I love using cookie scoops to get an even amount of batter in to each muffin tin.
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
Confetti sprinkles: When I first set out to make these cupcakes, I had no idea that it’s so hard to find confetti sprinkles! I had the best luck on Amazon. These are the ones I purchased.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch confetti cupcakes?
If you made these confetti cupcakes I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Small Batch Confetti Cupcakes
Confetti Cupcake Batter
- 90 g cake flour (¾ c.)
- ¾ tsp. baking powder
- ⅛ tsp. salt
- 100 g granulated sugar (½ c.)
- 40 g unsalted butter (scant 3 tbsp.)
- 20 g vegetable oil (1 tbsp. + 2 tsp.)
- 1 egg room temperature
- 1 tsp. vanilla extract
- 75 g buttermilk room temperature (⅓ c.)
- 2 tbsp. confetti sprinkles
- 113 g unsalted butter room temperature (½ c.)
- ⅛ tsp. salt
- ¼ tsp. vanilla extract
- 180 g powdered sugar (1 ½ c.)
- ½ – 1 tbsp. milk as needed
Confetti Cupcake Batter
- Preheat the oven to 350°F / 175°C. Line a muffin tin with six parchment liners.
- In a small bowl, whisk together the flour, baking powder, salt.
- In another small bowl, melt the butter.
- Whisk in the sugar and oil, followed by the egg and vanilla.
- Carefully whisk in half of the flour mixture, followed by all of the buttermilk. Whisk in the remaining flour and confetti sprinkles just until no flour streaks remain.
- Divide the batter evenly between the six muffin tins. Bake for 15 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
- In a medium sized bowl with a hand mixer, beat together the butter and salt for 1 minute. Add in the vanilla and slowly beat in the powdered sugar until all of it has been incorporated. If the mixture is too thick, add in a small amount of milk to make it of pipeable consistency.
- Once the cupcakes have completely cooled, frost them with the vanilla buttercream and top with additional confetti sprinkles. Serve and enjoy!