Halloween Confetti Cupcakes

Spooky sprinkles meet fluffy buttercream in these Halloween confetti cupcakes.

120 min Serves 20 cupcakes Easy

Our own summary of the original by Love and Olive Oil — the full post and photos live at loveandoliveoil.com.

These festive cupcakes feature a tender vanilla cake loaded with colorful confetti sprinkles, topped with a creamy buttercream that can be tinted for Halloween. Easy to make and perfect for parties, they're a fun twist on classic sprinkle cupcakes.

Directions

Preheat oven to 350°F. Line two cupcake pans with paper liners.

In a large bowl, whisk together cake flour, 2 1/4 cups sugar, baking powder, and salt.

Add cubed butter and 1/2 cup buttermilk. Mix on low until moistened, then beat on medium-high for 1-2 minutes until light and fluffy, scraping bowl.

In a small bowl, whisk remaining 1/4 cup buttermilk with eggs and vanilla.

Add egg mixture to batter one-third at a time, mixing well after each addition.

Fold in confetti sprinkles.

Scoop a scant 1/4 cup batter into each liner, filling about 2/3 full.

Bake 18-20 minutes until tops are lightly golden at edges and a toothpick comes out clean. Cool in pans on rack for 10 minutes, then remove to cool completely.

For frosting: Beat 1 cup (2 sticks) softened butter on medium-high until smooth and fluffy, 2-3 minutes.

Gradually add 2-3 cups powdered sugar, 1/2 cup at a time, beating well. Add a few tablespoons heavy cream as needed to thin. Continue alternating sugar and cream until light and fluffy.

Beat in vanilla paste or extract and food coloring if using.

Frost cooled cupcakes and top with extra sprinkles.