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Patriotic Vanilla Confetti Cupcakes

By: Author Denise Woodward

Categories Dessert

Patriotic Vanilla Confetti Cupcakes

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We worked on a fun video project last month with Reynolds and Epicurious Community Table.  They reached out to us to create a fun treat using Reynolds Foil Baking Cups for the 4th of July holiday.  We had a great time putting together this baking project as well as creating this recipe for Patriotic Vanilla Confetti Cupcakes.

Patriotic Vanilla Confetti Cupcakes

This recipe would be a great addition to your 4th of July celebrations.  It is sure to put a smile on everyone’s face from young to old.

Patriotic Vanilla Confetti Cupcakes

 

More Cupcake Fun:

Vampire Bite Cupcakes

Blood Orange Cupcakes

Pandan Cupcakes

Yield: 12 Cupcakes

Patriotic Vanilla Confetti Cupcakes

Patriotic Vanilla Confetti Cupcakes | Chez Us

Festive and Patriotic Vanilla Confetti Cupcakes for the 4th of July Holiday.

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/4 cup red and blue sprinkles
  • favorite buttercream frosting

Instructions

    PREHEAT oven to 350ºF.
    CREAM the butter and sugar together until light and fluffy in a large mixing bowl, about 5 minutes. ADD the eggs, one at a time, mixing well after each addition.
    SIFT together the dry ingredients.
    ADD the dry ingredients, alternating with the milk, in three equal parts. After each addition, beat until the ingredients are incorporated. Do NOT over mix.
    ADD the vanilla.
    SCRAPE the batter in the bowl to make sure the ingredients are well blended.
    ADD the sprinkles, and mix for 30 seconds.
    LINE 12 muffin tin with Reynolds® Foil Baking Cups.
    Carefully FILL baking cup, about 2/3 full.
    BAKE until the cupcakes are golden brown, about 20 –25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.
    Remove from the oven and let cool completely (at least 60 minutes) before frosting with your favorite buttercream frosting.
    TOP with remaining sprinkles.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

© Denise Woodward
Cuisine: American / Category: Baking
 **disclosure:  we worked with Reynolds on the creation of this recipe, and were compensated for the development of this video, photography and the recipe.

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Christi Lovato

Wednesday 2nd of July 2014

It's delicious! I'm made it last year for my Independence Day party and it was a hit! You've got to try these, with only two days until Independence Day, I'm making them again!

Meredith In Sock Monkey Slippers

Monday 23rd of June 2014

Raise the flag! Love it!

Miss @ Miss in the Kitchen

Saturday 21st of June 2014

I don't make cupcakes near often enough. My boys would go crazy for these!

Liren

Friday 20th of June 2014

So fun! Loved the video -- and I know my cupcake-crazed family will love these cakes, too!

Chelsea @chelseasmessyapron

Friday 20th of June 2014

These are so cute! Perfect for the Fourth! :) Those flag picks are so fun!

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