I am not a huge cake fan, but I do love myself a cupcake. These Confetti Cupcakes with Pink Strawberry Buttercream Frosting are to die for. They are so easy to make and come together in minutes. And that frosting, I could eat with a spoon, it is so good.
This recipe is so simple to make and people will have no idea that it comes from a cake mix.
It really is one of the softest and most delicious cupcakes I have ever eaten. You can add any color of sprinkles to the cake batter to match the occasion.
The best part about this cupcake is the frosting. I have been looking for a fresh strawberry frosting recipe and after lots of trial and error, I came up with this one after combining lots of ideas from other recipes.
It ends up being fluffy and light. I could seriously eat it by itself with a spoon. The strawberry flavor is delicious.
These are great for holidays, birthdays, or just days you need a cupcake. You are going to love these delicious Confetti Cupcakes with Pink Strawberry Buttercream frosting.
My cute little girl turns 5 years old this week . . . she is very girly and loves all things pink. We are going to be making these cupcakes to celebrate her birthday.
could i make this as a cake instead of cupcakes?
We’ve only made this recipe as cupcakes. However, it is the same batter you could use for a cake, so you could give it a shot. W
We recommend that after about 20 minutes, just keep checking on them til a toothpick inserted in middle comes out clean. Just need to be sure it is cooked through, but not too done.
why sour cream? could i replace it with greek yogurt?
This recipe calls for sour cream, because it give the cupcakes a little more moisture.
We usually don’t like to use sour cream because it’s pretty fattening, so we often replace it with Greek yogurt.
However, for this recipe, we do not recommend it. The cupcakes need the fat from the sour cream, to retain the moisture, and most plain Greek yogurt is fat free.
Because of the fat content, Greek yogurt will cook differently and will be more liquidy. We recommend using sour cream for this recipe.
watch how to make another one of our favorite Cupcake recipes, here:
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Watch how to make our Mini Carrot Cupcakes, here:
looking for more cupcake recipes? here are a few of our favorite:
1 box white cake mix (I used a 16.25 oz Duncan Hines cake mix)
4 egg whites
1/4 cup oil
3/4 cup milk (I used 1%)
3/4 cup sour cream (I used light)
2 teaspoons vanilla extract
1/2 cup jimmies or sprinkles (whatever color you want)
1 cup (2 sticks) butter at room temperature
1 teaspoon vanilla extract
1/3 cup strawberry jam or preserves (I used our Homemade Freezer Jam)
4-5 cups powdered sugar (just keep adding it until it's the consistency you want)
2 Tablespoons milk
Combine the egg whites, oil, milk, sour cream, and vanilla gently with a whisk. Then sift in your cake mix and sprinkles and gently stir. Fill 24 cupcake liners 3/4 full with cupcake batter and bake at 350 degrees for 15-20 minutes (or until a toothpick stuck in the middle of a cupcake comes out clean).
Beat butter and vanilla together until fluffy. Add strawberry jam and beat until incorporated. Add powdered sugar, 1 cup at a time. Mix until frosting is fluffy. It will seem kind of dry, so add 1-2 Tablespoons of milk until it's the consistency you like. Pipe onto cooled cupcakes and top with sprinkles (if you want).
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