Soft, light, and fluffy, these sweet confetti cupcakes are modified from my popular funfetti cake recipe! These cupcakes are packed full of colorful sprinkles and made with a simple white cake base, then topped off with a sweet vanilla buttercream (and, of course, sprinkles!).
Taking a quick break from all of the Christmas Cookie recipes I’ve been sharing recently to share these fun confetti cupcakes!
Tomorrow is my birthday (I’ll be 28!) and while I’m definitely not making my own birthday cake (Zach’s making me a cake completely from scratch, I can’t wait to see how it turns out and tell you about it), I still thought celebrating a little bit early with some cupcakes and sprinkles wouldn’t be a bad idea.
I really don’t share nearly as many cake/cupcake recipes on this page as I do cookies, because cakes take me so, so much time to get right (but when they’re right, they’re perfect — have you tried my favorite chocolate cake or my pineapple upside-down cake?)
This recipe is a slightly modified, scaled-down version of my very popular funfetti cake, and the recipe makes about 15 cupcakes. Since traditional muffin tins only have room for 12 cupcakes, I like to make 12 regular-sized cupcakes and then use the remaining batter to make adorable mini cupcakes — you’ll be able to get about 8-10 mini cupcakes out of the leftovers, and I included baking instructions in the recipe notes.
This confetti cupcake recipe requires an extra step of whipping your egg whites to stiff peaks before folding them into your cupcake batter. This step is so important, and it is going to give you the lightest and fluffiest cupcakes possible.
Whipping egg whites isn’t hard, just make sure that you have a completely grease-free bowl (don’t use a plastic one) and beaters before you begin whipping the egg whites to stiff peaks. If you’ve made my whipped cream recipe before, you’re already familiar with stiff peaks, but if not, it just means that when you pull the beater out of the egg white mixture, the egg whites hold a stiff “peak” and don’t fold or recede back into themselves.
I’m typically not a huge fan of vanilla buttercream frosting because I find it to be a little too sweet for me, so I just topped off these cupcakes with a short, simple rosette decoration (I used my Wilton 2D tip for these). Usually I prefer to pile the frosting on (ahem, like with these chocolate cupcakes) but for these confetti cupcakes, this seemed to be the perfect amount to complement the cupcake without making it too sweet.
Oh, and don’t forget to top everything off with sprinkles!
I just used a mix of quins and nonpareils that I had on hand, as well as some edible gold stars (affiliate). Since Colt got into my stash of traditional sprinkles and ruined all of them (while managing to eat approximately 3 lbs of them… a story for a different day 😫) I had to improvise, but I actually loved how these decorations looked on top!
Just look at those soft, colorful, centers!!
Enjoy!
Confetti Cupcakes
Ingredients
Cupcakes
- 3 Tablespoons unsalted butter softened to room temperature
- ⅓ cup canola oil or vegetable oil (43g)
- 1 cup sugar (200g)
- 1 ½ teaspoons vanilla extract
- 1 1/3 cup + 1 Tablespoon all-purpose flour (172g)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk room temperature preferred (118ml)
- 3 large egg whites room temperature
- ⅓ cup sprinkles Use jimmies or quins, do not use nonpareils as they will bleed through the batter
Vanilla Buttercream Frosting
- 1 cup unsalted butter softened to room temperature (226g)
- 1/4 teaspoon salt
- 3 cups powdered sugar (375g)
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- sprinkles, for decorating optional
Instructions
Cupcakes
- Preheat oven to 350F (175C) and prepare a 12 count muffin tin* (see recipe note) with paper liners. Set aside.
- Place butter in the bowl of a stand mixer (or you may use a large bowl and an electric hand mixer) and beat until smooth and creamy.
- Add sugar and oil and beat again until ingredients are very well-combined, smooth, and creamy.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
- In a separate bowl, whisk together your flour, baking powder, and salt.
- With mixer on low speed, gradually alternate between adding the flour mixture and your buttermilk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Be sure to scrape the sides and bottom of the bowl so that all ingredients are combined.
- In separate, completely clean and grease-free bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
- Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
- Divide batter into prepared cupcake tin, filling each liner 3/4 of the way full.
- Bake on 350F (175C) for 18 minutes, or until a toothpick inserted in the center comes out mostly clean with moist crumbs (not wet batter). For mini cupcakes, bake 14-15 minutes.
- Allow cupcakes to cool completely before frosting.
Vanilla Buttercream
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
- Gradually, about 1/2 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding more.
- With mixer on medium-low speed, add the heavy cream one Tablespoon at a time. Once ingredients are well incorporated, gradually increase speed to high and beat for about 30 seconds.
- Add vanilla extract and stir well.
- Pipe or spread frosting over cooled cupcakes (I used a Wilton 2D tip for the rosette decorations). Top with sprinkles, if desired. Cupcakes keep well in an airtight container at room temperature for several days, or refrigerated in an airtight container for a week.
Notes
Nutrition
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Lisa says
Hi, first of all – thank you for this recipe! My daughter just had a baby and I’m hoping these cupcakes bring a smile to her face. Her 2 1/2 year old daughter should love them too.
Sugar Spun Run says
Congrats on the new addition to your family, Lisa! What an exciting time. I hope that your daughter and granddaughter appreciate and love the cupcakes. Thank you for sharing and for using my recipe to celebrate such a wonderful blessing. 🙂
Emily says
These cupcakes were delicious! Super moist and frosting was perfect! Thank you for another great recipe.
Sugar Spun Run says
I am so glad that you enjoyed the cupcakes, Emily! Thank you for commenting. 🙂
Dawn says
I was curious as to why the cake recipe calls for LorAnn Emulsion and the cupcakes call for regular vanilla extract and is it the cookie and cake emulsion or butter vanilla emulsion?
Sam says
Hi Dawn! It’s Princess emulsion, but you can substitute vanilla extract. It’s just my personal preference.
Maigen says
Will they hold on the fridge for a couple days? For example if I make the cupcakes on Friday will they be okay for a party on Sunday? (Without the frosting of course)
Sam says
Yes, but the fridge has a tendency to dry out cupcakes. Definitely keep them in an airtight container, and they’ll actually be more likely to stay moist if you do put the frosting on right away.
Jacquie says
Well my honey says they’re the best!! I must say I agree they are very good. Doubled the recipe and made 24. Used parchment paper cupcake liners ( Target 60 @1.99) and they worked great. Half the frosting would of worked for me, but he likes lots of frosting and did not use it all.
Sugar Spun Run says
I am so glad that you enjoyed the cupcakes, Jacquie! Thanks for commenting, I appreciate your feedback! 🙂
Shy'ericka Mckinnon says
Do I have to do the egg whites because I don’t have mixer.so can put the whole egg in there
Sugar Spun Run says
Hi, Shy’ericka! I recommend using 3 egg whites for this recipe. You can separate your egg whites from the yolk yourself by cracking an egg; catch the yolk in your clean hand, and allow the white to run through your fingers into a small bowl. You will repeat this process three times to get your three egg whites. I hope that helps! 🙂
Burgen says
Hi Sam,
I plan on making these tomorrow for my daughter’s birthday parties. The first will be in the afternoon with the grandparents, and then the following day with the friends. If I were to refrigerate these (in an air-tight container, as mentioned above) should I frost them first or make the frosting fresh?
Thanks!
Sam says
I’d frost them first, it will help keep the cupcakes more moist, too 🙂
Madeleine A Souza-Rivera says
Hello 🙂 I loved the cupcakes! Question though… can they be left out or do they need to go in the refrigerator?
Sugar Spun Run says
I am happy you were able to find what you were looking for, Madeleine! You are correct. The cupcakes keep well in an airtight container at room temperature for several days or refrigerated in an airtight container for a week. Enjoy! 🙂
Heather says
I have a couple of birthday celebrations for my son over a few days. Can I make these cupcakes In one batch. Freeze them and take them out as need through the week ( parties are 3 days apart)
Heather
Sugar Spun Run says
Hi, Heather! You can freeze the cupcakes, however, they should be fine stored in the refrigerator for the week of your parties. I hope that your son enjoys his birthday celebrations and the cupcakes are a hit! 🙂
Amy says
Worst recipe I’ve ever tried. There’s literally parts missing it doesn’t say when to mix in the butter and sugar mixture. Had to throw everything out.
Sam says
Hi Amy… I think you might have accidentally skipped over step 6? All of the steps are there in the recipe. I would try reading it more carefully next time .
Abbi says
Hey Amy, this is actually a really awesome recipe! I just think you may have skipped a step that’s all. By the why I am also an 11 year old that loves to bake, and I think that you are just over reacting. I hope this changes your mind about this recipe!
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Cassie says
Made four dozen unicorn confetti cupcakes, using your recipe, for my daughter’s 5th birthday. They were a hit! Light and delicious!!!
Sugar Spun Run says
I am so glad that your daughter and her friends enjoyed the cupcakes, Cassie! From the sound of it, they were adorable! Thank you so much for trying my recipe and for commenting. I hope that your daughter had a wonderful birthday! 🙂
JEN says
Hi there! I really like and enjoy your recipes! Quick question: Will this recipe work for a two layer 8 inch cake? Thank you.
Savannah says
Hi there! What kind of sprinkles did you use in the cake batter? I am going to use this recipe very very soon and was unsure…
Thanks!
Kayla says
Hi! I don’t know what Sam uses but if u we’re you i would use jimmies or quinns (long strands or little circles, respectively). Avoid nonpareils (the little balls) as they will bleed color Turing ur batter a muddled grey-ish. Hope this helps.
Susan Prato says
I’ve been searching for a recipe that would yield moist and light cupcakes .This is the one! Thank you, they are delicious! I have to make 55 cupcakes for this Saturday. Can this recipe be successfully doubled? I hope so…..
Sugar Spun Run says
I am so glad that you enjoyed the confetti cupcakes, Susan! Wow, 55 cupcakes! Others who have tried this recipe as well had success when doubling it, so 55 cupcakes shouldn’t be a problem. I hope that they are a hit. Happy Baking! 🙂
Maria says
These were delicious! Thank you so much for the recipe :).
Sam says
You are very welcome, Maria! I am so glad you enjoyed the cupcakes. 🙂