Funfetti cupcakes are fun, it’s true, but when you bake fat chunks of CAKE CONFETTI into cupcakes, it’s even better! While I dyed my chunks of confetti cake pink, orange, yellow, green, and blue, you could certainly mix and match the colors to fit your party theme or give the cupcakes a monotone effect (all different shades of green, for example, would be really pretty!).
This makes about 22 cupcakes.
For the cupcakes you’ll need TWO batches of vanilla cupcake batter, using this recipe:
1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla
2 1/2 c. flour
1 1/3 c. whole milk
For the buttercream you’ll need:
2 sticks unsalted butter, room temperature
2 c. powdered sugar
2 t. vanilla extract
Pre-heat the oven to 350 degrees (F).
Make the first batch of batter. Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and mix until combined. Add the baking soda, baking powder, vanilla, and salt and mix for about a minute, on medium high, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.
Split the batter into five equal parts (or however many different colors you want to make). Mix food coloring into each bowl until you get the desired shades. Pour the batter into five 8x8 baking pans (or loaf pans, or even extra-large cupcake tins) lined with parchment paper. It’s okay if the batter is baked in different sized dishes—makes for more interesting shapes! Bake until a toothpick inserted into the center comes out clean and allow to cool while you make the second batch of cupcake batter (repeating the same process, but without the food coloring).
Cut up the dyed cakes into bite-sized hunks—rectangle, squares, circles, whatever shapes you want. Scoop a heaping tablespoon of batter into your paper-lined cupcake tins, then place a few pieces of confetti cake into the cupcake tin. Cover with another heaping tablespoon of batter, then add more confetti. Repeat until the cupcake tins are 3/4 of the way full.
Bake for about 22-25 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake).
Allow the cupcakes to cool, while you make the buttercream.
For the buttercream, whip up the butter to get it good and creamy. Then add the powdered sugar a cup at a time, scraping down the sides of the bowl between additions (to make sure everything is getting mixed up really well). Sprinkle in your rainbow jimmies (or other sprinkles) and whip until incorporated. Then frost you cupcakes and let the party begin!
My cookbook, Bake It in a Cupcake: 50 Treats With a Surprise Inside, is available now at: Amazon.com, Barnes & Noble, and Indiebound.com!