These Christmas Confetti Cupcakes are fluffy and festive and make a great center piece to your Christmas table. You’ll love these fluffy white cupcakes baked with sprinkles inside. Next, I topped them off with a classic bakery style buttercream with sprinkles mixed in and a peppermint candy!
White Confetti Cake
I used the same cake batter for my White Cake with Strawberry Filling to make these cupcakes, and added in sprinkles to the recipe. Processing the sprinkles in a food processor before adding them to the batter helps keep the cupcakes tender crumb.
I decided to top these cupcakes with a sweet and fluffy American buttercream or sometimes called Decorators buttercream. American buttercream can be made with all shortening for more humid climates or a mix of shortening and butter. This style of buttercream crusts once air is exposed to it, creating a crispy crust on the outside but a fluffy and sweet buttercream on the inside. American buttercream is much sweeter than Swiss meringue buttercream or Italian meringue buttercream since it consists of mostly powdered sugar.
For these Christmas Confetti Cupcakes I decided to add a touch of peppermint extract to the buttercream, but you can use vanilla extract if you prefer.
How To Decorate Christmas Confetti Cupcakes
- Fit a piping bag with Ateco piping tip #827
- Fill piping bag with buttercream.
- Hold the piping bag at 90 degrees and pipe a swirl of buttercream on top of each cupcake.
- Add a few more festive sprinkles on top.
- Add a peppermint candy on top for the finishing touch.
Christmas Confetti Cupcake Baking Schedule
Day 1: Prepare the cupcakes.
Day 2: Make the buttercream, decorate and serve!
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- 2 12-cup cupcake pans
- Cupcake liners
- Stand mixer
- Food processor
- Spring loaded ice cream scoop, 3 tablespoons in size
- Ateco 827 piping tip
- Piping bag
- 1/2 cup Christmas sprinkles
- 1 cup whole milk
- 6 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 2 ¼ cup (9 ounces) cake flour
- 1 3/4 cups (12.25 ounces) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, cut into 12 pieces, at room temperature
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/2 cups vegetable shortening
- 1 teaspoon peppermint extract
- 6 tablespoons water
- 3/4 teaspoon salt
- 3 pounds (12 cups) powdered sugar
- ¾ cup Christmas sprinkles, plus extra for garnish
- 24 peppermints
- Adjust and oven racks to the upper third and lower third of the oven and heat the oven to 350 degrees. Line cupcake pans with cupcake liners and set aside. In a food processor, pulse sprinkles until coarsely ground, about 8 pulses and set aside.
- In a 4 cup liquid measuring cup, whisk together the milk, egg whites and vanilla.
- With a stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder and salt on low speed until combined. Add butter one piece at a time and mix until the mixture forms pea sized pieces, about 1 minute. Reserve ½ cup of the milk mixture. Pour remaining milk mixture into the batter and increase the speed to medium-high and beat until light and fluffy, about 1 minute. Reduce the speed to medium-low and add reserved ½ cup milk mixture and beat until combined, about 30 seconds. Give the batter a final stir by hand and stir in ground sprinkles.
- Divide batter among prepared cupcake pans filling each cup about two-thirds full. Bake until a cake tester inserted on the top comes out with a few moist crumbs attached, about 15 to 20 minutes, switching and rotating pans twice during baking. Let cupcakes cool in their pan on a wire rack for 10 minutes then invert on a wire rack to cool completely, about 2 hours.
- In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, shortening and extract on medium speed until smooth and creamy, about 3 minutes.
- Add the water, salt and half of the powdered sugar and mix until combined. Scrape down the sides of the bowl as necessary.
- On low speed, slowly add the remaining powdered sugar and more water if needed to achieve the desired consistency. Use frosting immediately or cover with a damp cloth, as the frosting will start to harden as it sits.
- Using an Ateco 827 piping tip, pipe frosting on top of each cupcake and garnish with a peppermint candy.
STORAGE: Frosted cupcakes can be stored in an airtight cake container at room temperature for up to 1 day or stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 1202Total Fat: 71gSaturated Fat: 24gTrans Fat: 3gUnsaturated Fat: 40gCholesterol: 81mgSodium: 1093mgCarbohydrates: 141gFiber: 5gSugar: 104gProtein: 10g
*Nutrition information is an estimate and will vary.*