Confetti Sprinkle Vanilla Cupcakes

    1 hour 5 minutes

    These pretty cupcakes are perfect for children's parties. Try adding grated orange rind or coconut essence to the cupcake mixture for a different flavour.

    8 people made this

    Makes: 12 cupcakes

    • 125g butter, softened
    • 1 teaspoon vanilla extract
    • 2/3 cup (150g) caster sugar
    • 2 eggs
    • 1 3/4 cups (255g) self-raising flour
    • 1/3 cup (80ml) milk
    • Buttercream
    • 125g butter, softened
    • 1 1/2 cups (240g) soft icing sugar
    • 2 tablespoons milk
    • a few drops each pink and purple food colouring
    • 1/3 cup confetti sprinkles

    Preparation:25min  ›  Cook:25min  ›  Extra time:15min cooling  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Line a 12-hole (1/3-cup/80ml) muffin pan with paper cases.
    2. Place the butter, vanilla, caster sugar, eggs, flour and milk in a medium mixing bowl. Using an electric mixer, beat on low speed until ingredients are combined. Increase the speed to medium and beat for 3 minutes or until batter is smooth and pale in colour.
    3. Spoon cake batter into paper cases. Bake for 20 to 25 minutes or until a skewer inserted into cakes comes out clean. Cool on a wire rack.
    4. Make the buttercream

    5. Using an electric mixer, beat the butter in a small bowl for 5 minutes or until pale in colour. Gradually beat in the icing sugar and then the milk until smooth. Divide buttercream into two bowls. Tint each bowl with a different food colour.
    6. Spread the icing on the cakes. Decorate with the confetti sprinkles.


    Store cupcakes in an airtight container for up to 4 days.

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