Halloween confetti cupcakes recipe

Step 1

For the vanilla confetti cupcakes: Position two racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 24 cupcake liners.

Step 2

Whisk the flour, cornstarch, baking powder, salt and baking soda together in a large bowl until combined. Add the oil, sugar and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolk one at a time, beating between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula. Beat until completely smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with additions of buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup Halloween sprinkles until just combined (do not overmix).

Step 3

Divide the batter evenly between the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, 18 to 20 minutes, rotating the tins halfway through the baking time.

Step 4

Cool the cupcakes in the tins on a rack for 10 minutes, then remove them from the tins and cool completely on the rack.

Step 5

For the chocolate frosting: Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar 1/2 cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth.

Step 6

Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes and garnish with more sprinkles.