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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Naomi says
Excuse me, where do you get your sprinkles.
Sam says
Hi Naomi! I buy them in bulk from a place called Country Kitchen Sweetart and make my own blends. 🙂
Alana says
Can this be baked the day before it is needed?
Sam says
Hi Alana! That will work fine, just make sure to cover them after they cool completely so they don’t dry out. 🙂
Carol Mulroe says
I made the confetti cupcakes and my kids said they were the best cupcakes they have ever tasted; and they have tasted a lot of cupcakes. I want to make your confetti cake for my daughter’s birthday. You used buttermilk for the cupcakes, but your confetti cake calls for whole milk. I’m just wondering why and if I should just triple your cupcake recipe to get the same taste my kids loved.
Sam says
Hi Carol! I use the buttermilk just to enrich the cupcakes a little bit. You could use either but I would recommend my confetti cake for a layer cake. 🙂
Ann Karmol says
Just baked these for a baby shower this weekend, and they turned out great! They have a lovely crispy/chewy crust on them, perhaps from the egg whites? My daughter is very excited to pipe them with rainbow frosting and a metric ton of sprinkles!! 😉 We tried your confetti sugar cookies a few months ago, too, and they were THE BEST SUGAR COOKIES I have ever had, so we knew we were in good hands with your confetti cupcake recipe!!
Sam says
I am so glad everyone enjoyed the cupcakes so much! I am not sure a metric ton of sprinkles is going to be enough though! 🤣 You can never have enough sprinkles!!! 🙂
kiran says
Followed the recipe to the T. I bake alot and these rose and sunk when they came out of the oven. So disappointing as they were supposed to be for a friend’s bday. 🙁
Sam says
Hi Kiran! I am so sorry this happened! It sounds like the batter may have been over-mixed a little bit which will cause them to sink when they come out of the oven. I hope they turn out better next time. 🙂
Alice says
Great recipe! They look and taste great!
Sam says
I am so glad you enjoyed them so much! 🙂
Amber Martinez says
I really want to make these but I don’t have buttermilk and I checked out your easy buttermilk recipe but I don’t have lemon juice. Is there an alternative?
Thank you!
Sam says
Hi Amber, this particular recipe will also work with regular milk if you don’t have buttermilk or the ingredients for the substitute. Enjoy!
Brielle Gutierrez says
Hi Sam! Your recipe of these cupcakes came out beautifully. I made them for my mother’s birthday. Though, she said it was kind of to sweet for but she loved them. Thanks a million for sharing this recipe!
Sugar Spun Run says
I am so glad that you everyone enjoyed them, Brielle! Thank you for trying my recipe and for commenting. 🙂
Alix says
Hey! You recipe is amazing!!! Cant wait to try!! I got stuck with some WWF apparently without wheat flour…essentially gluten free from what I understand. Do you think it could work for this? Thanks so much for your time 💕 if not ill find a way🧁🧁
Sugar Spun Run says
Thank you so much, Alix! I do not recommend using whole wheat flour for this recipe as the cake will seem drier and produce a coarser texture. 🙁
Tulin says
The issue I am having with your recipe is that they Doom super beautifully while baking and then always deflate once they come out of the oven and the top sometimes is brown and crusty after said baking time. However if I shorten the baking time they aren’t done.
And my oven has a thermometer. The heat is correct.
Do you have an idea why?
Sugar Spun Run says
Thanks for trying my recipe, Tulin! I am sorry that you are experiencing an issue. My best guess would be that your batter was overmixed. Over-beating the batter can cause too much air to be incorporated. When the cupcakes bake they rise and then the air escapes caused them to collapse as the air escapes, cupcakes cool. The next time, you just want to mix until ingredients are combined. If you have tested your oven for accuracy and it is accurate, I would try lowering the temperature by 20 degrees and bake them in the center rack. I hope that this causes them to bake more evenly without burning the tops. Keep me posted on how they turn out with these adjustments when you try them next. 🙂