Confetti Cupcakes With Pink Strawberry Buttercream Frosting Recipes
CONFETTI CUPCAKES WITH PINK STRAWBERRY BUTTERCREAM FROSTING
Number Of Ingredients 12
Steps:
- 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).
- Frosting:
- 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).
Nutrition Facts : Servingsize 24 serving, Calories 27 kcal
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- Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1-2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.
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