In our opinion, cupcakes are the perfect dessert; they’re neat, petite, and oh so sweet! Consider the Fiesta Ramekin Cupcakes for when you’re craving a little dessert just for yourself, or have guests to entertain and really want to knock their socks off.
We used a confetti cupcake recipe for these little devils, which we believe is ideal for baking into our Ramekins. The bright sprinkles in the cake look even more appetizing when paired with colorful Fiesta!
Though we love confetti cake in our Ramekins, if you’re more of a red velvet fan then feel free to try it out! Send us photos of your own Fiesta Ramekin Cupcakes on Facebook – we’d love to see your take on them. Until then, happy baking!
- For the cupcakes
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, melted
- 1/2 cup sugar
- 2 eggs
- 1/2 tablespoon vanilla extract
- 1/4 cup buttermilk
- 1/4 cup Sprinkles
- For the icing
- 1 stick unsalted butter, softened
- 1/8 teaspoon salt
- 2 cups powdered sugar
- 1/2 tablespoon vanilla extract
- 1 tablespoons heavy whipping cream
- More sprinkles for the top
- For the cupcakes
- Preheat oven to 350 degrees. Spray 4 Ramekins with nonstick spray.
- Combine flour, baking powder, and salt in a Small Baking Bowl. Whisk together.
- Add melted butter to a Medium Baking Bowl and mix in sugar with hand mixer for about 30 seconds. Add eggs one at at time, beating after each addition. Beat in vanilla extract.
- Add the flour mixture and buttermilk alternately. Stir in sprinkles. Divide batter among Ramekins. Bake for 18-20 minutes until a toothpick comes out clean. Let cupcakes cool completely before frosting.
- For the icing
- Beat butter until creamy, then beat in salt and 1 cup of powdered sugar at a time. Beat in vanilla extract and 1 tablespoon of heavy whipping cream.
- Frost cupcakes however you like, but don't forget the rainbow Fiesta sprinkles!