Easy Confetti Cupcakes
  • 1 cup all-purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup canola oil
  • 1 tsp vanilla extract
  • ¼ cup sprinkles
Strawberry Frosting
  • ½ cup unsalted butter, softened
  • 1½ cups confectioners sugar
  • 1 tsp strawberry extract
  1. Preheat the oven to 375 degrees. Line 10 muffin cups with liners and set aside.
  2. In a medium mixing bowl, sift together the flour, sugar, baking powder and salt. Add the egg, milk, oil and vanilla extract to the bowl. Whisk vigorously for two minutes, until smooth. Stir in the sprinkles.
  3. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, until a cake tester inserted into the center of a cupcake comes out clean.
  4. Transfer to a wire rack and cool completely. Once the cupcakes are cooled, prepare the frosting.
  5. First, place the butter in the bowl of a stand mixer. Beat, with the whisk attachment, until light and fluffy. Then add the sugar and strawberry extract. Beat again to incorporate.
  6. Sprinkle with sprinkles, if desired.
  7. Enjoy! Leftovers can be stored in an airtight container for up to four days.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2017/06/13/recipes/easy-confetti-cupcakes-with-strawberry-frosting/