Can I use regular flour instead of cake flour?

Absolutely, but the texture will be less delicate and slightly denser. If using all-purpose, try removing two tablespoons per cup and replacing it with cornstarch for a similar effect.

Will my sprinkles bleed into the batter?

Certain types (like nonpareils or cheap multi-color sprinkles) can bleed, turning the batter a muddy color. Stick to quality jimmies, and fold them in gently at the very end for the best confetti look.

Can I make these cupcakes a day in advance?

Yes—bake and frost a day ahead, but don’t add Pop Rocks or final sprinkles until right before serving to keep everything fresh and snappy.

What’s the best way to transport these cupcakes?

Use a cupcake carrier or a tray covered with foil or plastic wrap. If using Pop Rocks, bring them along and sprinkle on just before serving.

Firecracker Confetti Cupcakes Recipe

Description

These Firecracker Confetti Cupcakes are festive, moist, and bursting with patriotic color, thanks to red, white, and blue sprinkles throughout the tender cake. Topped with a luscious cream cheese frosting and the pop of Pop Rocks candy, they’re the perfect treat to light up your next celebration.

Ingredients

Units Scale

Cupcakes

1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg + 1 egg white
2 tablespoons vegetable oil
3 teaspoons vanilla extract
1/2 cup whole milk
1/3 cup red, white, and blue sprinkles

Cream Cheese Frosting

2 (8-ounce) blocks cream cheese
1/2 cup unsalted butter
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Decoration

Red, white, and blue sprinkles, for sprinkling
Pop Rocks candy, for topping (optional, for the “firecracker” effect)

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Instructions

Prepare the Cupcake Batter: In a bowl, sift together cake flour, baking powder, and salt. In a separate large bowl, beat the unsalted butter and granulated sugar together until light and fluffy. Add the large egg and egg white, mixing well after each addition. Next, add the vegetable oil and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Stir in the red, white, and blue sprinkles gently until just combined.
Bake the Cupcakes: Preheat your oven to 350°F (175°C). Line a cupcake or muffin tin with paper liners. Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
Make the Cream Cheese Frosting: In a medium bowl, beat together cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, mixing until incorporated and the frosting is fluffy. Beat in the vanilla extract. If the frosting is too soft, refrigerate for 15-30 minutes before using.
Frost and Decorate: Once cupcakes are completely cool, pipe or spread the cream cheese frosting generously on top. Decorate with extra red, white, and blue sprinkles. For an extra firecracker pop, sprinkle Pop Rocks candy on top just before serving. Serve immediately to preserve the Pop Rocks effect.

Notes

For best results with Pop Rocks, add them right before serving so they maintain their popping effect.
Cupcakes can be baked a day ahead and frosted when ready to serve.
Store frosted cupcakes in the refrigerator but bring them to room temperature before serving for best taste and texture.
Cream cheese frosting is soft at room temperature; chill if piping intricate designs.

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 32g
Sodium: 160mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 0g
Protein: 3g
Cholesterol: 50mg