I’ve never been a vanilla kind of girl.
Wait – scratch that. It’s not that I don’t like vanilla. It’s just that I’ve always loved chocolate much more.
Even now, if I have the choice between chocolate (or anything else) and vanilla, I’m probably going to pick the chocolate. And I’m not surprised by that.
I grew up with stories of Nany’s chocolate sauce, slices of my Mom’s fudge pie, and hunks of my Mammaw’s Texas Sheet Cake. My birthday cake growing up was always a giant chocolate chip cookie. Almost every picture I have growing up is me with chocolate smeared all over my hands, face, or both.
But the one vanilla baked good I would always pick over chocolate were the funfetti cupcakes. I’m sure every kid loves the funfetti – there are sprinkles IN the cupcakes and in the frosting!
So instead of making another chocolate dessert last week, I decided it was time to go vanilla.
I found some big, super bright sprinkles for Nick’s birthday cake and couldn’t wait to use them in a homemade confetti cupcake.
But these couldn’t just be vanilla confetti cupcakes. I needed something else to kick them up a notch.
Thankfully, I had just picked some blueberries and raspberries at Susan’s house the day before. The whole raspberries in the cupcakes were perfect with the vanilla flavor.
Plus, those broken bits of fresh raspberries gave these confetti cupcakes even more color. And that’s never a bad thing.
Raspberry Confetti Cupcakes
Makes: 12 servings
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 1 & 1/2 cups whole wheat pastry flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1 cup raspberries
- 2 Tbsp sprinkles
- 1/2 stick butter, softened
- 1 & 3/4 cups powdered sugar
- 1 tsp vanilla bean paste or extract
- 2 Tbsp sprinkles
For the cupcakes:
- Preheat oven to 350 degrees.
- Cream the butter and sugar for the cupcakes until the mixture is light and fluffy.
- Add eggs and vanilla, one item at a time, until combined.
- Mix in the flour, baking powder, salt, and buttermilk until mixture is smooth.
- Beat in berries on low until they just start to break apart.
- Fold in sprinkles.
- Fill a muffin tin (either greased or lined with cupcake liners) 2/3 of the way full and bake at 350 degrees for 20-25 minutes or until the cupcakes spring back when you touch them or a toothpick comes out clean.
For the icing:
- Beat 1/2 stick of butter until light and creamy.
- Slowly beat in powdered sugar until combined.
- Add in vanilla and beat until it’s a spreadable consistency.
*I made my frosting a bit thinner than normal to be more like a glaze, but you could make it as thick as you’d like!