Like a party in cupcake form, these sweet confetti cupcakes are flecked with plenty of fun and colorful sprinkles. My from-scratch version has a nostalgic taste and soft, fluffy texture you’ll love. Recipe includes a how-to video!
Confetti Cupcakes From-Scratch
After several of you ran into issues with my original recipe, I went back to the drawing board to tweak these confetti cupcakes to perfection. My goal was to ensure they turned out beautifully no matter the kitchen, so I took a few notes from my well-loved white cupcake recipe. We kept the recipe similar–it already had a beautiful light color and fluffy, moist texture–but added sprinkles for fun color (of course!).
The result? Perfectly portioned, incredibly tender, colorful, and nostalgic cupcakes ready for parties or the occasional pick-me-up. You’re going to love them!
Why You Should Make Them
- Super light and fluffy texture thanks to a very important ingredient: whipped egg whites!
- Very customizable for any special occasion. Use holiday sprinkles for Easter, Halloween, or Christmas, color the frosting for your favorite sports team, or keep them classic for a celebratory birthday dessert.
- You can use just about any frosting, so pick your favorite! My vanilla frosting, classic buttercream frosting recipe, or strawberry buttercream is my favorite, but I provide several pairing suggestions below.
- Pretty cupcake shape, which you wouldn’t get if you were to make my classic funfetti cake recipe as cupcakes. Many of you have asked about using that recipe for cupcakes–while I’ve had success doing so in the past, some people have experienced the cupcakes sinking in on themselves and so this new version is the one I recommend!
Ingredients
Just a few ingredients today (plus whatever you need for your frosting)! I’ll review them briefly before we get into the recipe itself.
- Cake flour. A key ingredient for the softest, lightest confetti cupcakes. If you don’t keep this on hand, I highly recommend you start as it will be major game changer for your cakes and cupcakes (it’s a good ingredient to keep on hand if you enjoy making my gourmet cookies or my Lofthouse cookies, I use it in those too!).
- Eggs. Specifically the whites of the eggs only. Be very careful to get not even a tiny drop of yolk in with the whites. Also, make sure you are placing your whites in a clean, dry, grease-free bowl that is made from either metal or glass. All of this will ensure your eggs whip up into fluffy perfection!
- Buttermilk. If you don’t have buttermilk on hand, the best substitute is my easy buttermilk substitute (but admittedly the results aren’t quite as tender, flavorful or moist).
- Butter & oil. This combination is a staple in many of my cake and cupcake recipes (like my vanilla cake recipe)! It ensures that our confetti cupcakes will have a rich flavor (thanks to the butter) while also maintaining a moist and tender texture (thanks to oil!).
- Sprinkles. Of course! I like a mix of quins and jimmies as well as some edible gold stars (affiliate). Whatever you do, do NOT use nonpareils, as they will bleed into your batter/frosting. Save them for sprinkle cookies instead!
SAM’S TIP: Add a splash (¼ teaspoon) of almond extract in with the vanilla extract. It mimics that classic boxed Funfetti cake flavor!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Confetti Cupcakes
Cream the fats & sugars
Beat the butter and sugar with an electric mixer until well combined, then stir in the oil and extracts. Mix again until the mixture is smooth and creamy. You’ll still see some grit from the granulated sugar–this is okay!
Add the dry ingredients & buttermilk
Whisk together the dry ingredients in a separate bowl, then measure your buttermilk.
Alternate folding the dry ingredients and buttermilk into the butter mixture; I usually like to do this with three rounds of the flour mixture and two rounds of the buttermilk (start and end with the dry ingredients!).
It is very important that you use a spatula for this step–do NOT use a mixer! Over-mixing at this point can create dry, dense cupcakes that taste like cornbread. If that was what we wanted, we would just make corn muffins!
Whip the eggs
I know this extra step can seem intimidating (and no one loves an extra bowl to wash), but I promise it isn’t hard. The most important thing is to use a completely grease-free bowl (don’t use a plastic one) and beaters.
If you’ve made my whipped cream recipe or meringue cookies before, you’re already familiar with the concept of stiff peaks. If not, this just means that when you pull the beater out of the eggs, they hold a stiff “peak” without folding or receding back into themselves.
Place the egg whites in a separate clean, dry, grease free bowl (I know, yet another bowl 😅). Beat with a mixer until the they have greatly increased in volume, then keep beating until they reach stiff peaks.
Fold in the sprinkles
Gently fold in the whipped eggs until halfway combined. Add the sprinkles and keep folding until you have a uniform batter. Be gentle and take care to not overly deflate the eggs, as their fluffy texture is key to the fluffy texture of the cupcakes!
Bake & cool
Portion the batter into your lined muffin pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops of the cupcakes will be pretty pale–that’s totally fine! If you wait until they are golden, you’ll likely over-bake them.
Once cooled, frost with your favorite frosting (suggestions below!), and don’t forget some extra sprinkles on top too!
SAM’S TIP: Remove the cupcakes from the tin after a few minutes to keep them from getting oily on the bottoms. I like to use a butter knife to gently lift each one from the pan.
Frequently Asked Questions
I don’t recommend it. Liquid egg whites (the kind from a carton) tend to provide inconsistent results, and the last thing I want is for you to waste time and ingredients on confetti cupcakes that bake up flat and gummy.
Instead, separate your own eggs and follow my tips throughout this post for protecting your egg whites so they whip up nicely.
If you don’t want to waste your egg yolks, I have several recipes you can use them in including my lemon crumb bars, fruit tart, key lime cheesecake, german chocolate cookies, or lemon cheesecake. All of them use exactly three egg yolks!
While you can substitute all-purpose flour (instructions below), I really recommend investing in a box of cake flour if you want stellar results. Cake flour has a much lower level of protein compared to all-purpose flour, which means your cupcakes will have a much softer, lighter texture when made with cake flour. To me, it’s well worth it for exceptional confetti cupcakes!
Also, if you’re at all concerned that you won’t have a use for a whole box–don’t be! I have plenty of recipes to help you use it up, whether it’s my blueberry muffin cookies, coffee cake cookies, or my birthday crumb cake.
I recommend my funfetti cake recipe instead–it’s one of my top recipes (and has been for years) and has even been featured on TV 🤩
More frosting suggestions:
- Cream cheese frosting
- Chocolate fudge frosting
- Fruity pebbles frosting
- Raspberry buttercream
- Lemon frosting
- My favorite chocolate frosting
- Swiss meringue buttercream
Enjoy!
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Confetti Cupcakes
Ingredients
- 3 Tablespoons (42 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 ml) avocado oil (may substitute canola or vegetable oil, or other neutral cooking oil)
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional but recommended)
- 1 ½ cups (175 g) cake flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup (120 g) buttermilk room temperature preferred
- 3 large egg whites (room temperature preferred)
- ⅓ cup (60 g) colored sprinkles (use jimmies/standard sprinkles or quins, do not use nonpareils)
- Vanilla frosting (or your preferred frosting, see note)
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside.
- In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until lightened and well-combined.3 Tablespoons (42 g) unsalted butter, ¾ cup (150 g) granulated sugar
- Add oil and extracts and stir until smooth and creamy and completely combined.¼ cup (60 ml) avocado oil, 1 ½ teaspoon vanilla extract, ¼ teaspoon almond extract
- In a separate, medium-sized mixing bowl, whisk together cake flour, baking powder, baking soda, and salt until well-combined.1 ½ cups (175 g) cake flour, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon table salt
- Using a spatula, alternate adding the dry ingredients and buttermilk to the butter mixture. Start by adding about a third of the dry ingredients, gently fold into the butter mixture with a spatula, then add half the buttermilk and fold this into the batter until just combined. Repeat until all the buttermilk and flour mixture are added.½ cup (120 g) buttermilk
- Pour egg whites until a clean, dry mixing bowl (preferably glass or metal – do not use rubber, silicone, or plastic).3 large egg whites
- Use an electric mixer to beat the egg whites until stiff peaks have formed (mixture will be thick and white and if you remove the beater from the mixture, the peaks that form should hold their shape and not fold over on themselves).
- Add the whipped egg whites to the batter and use a spatula to gently fold into the mixture until about halfway combined. Add sprinkles and continue to gently fold until batter is uniform.⅓ cup (60 g) colored sprinkles
- Evenly divide batter into prepared tin and transfer to center rack of 350F (175C) oven. Bake for 17 minutes/until a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter).
- Allow cupcakes to cool in the tin for 5-8 minutes before carefully removing to a cooling rack (I use a butter knife to gently pry them up and carefully remove them – be careful, the tin and cupcakes will still be hot!) to cool completely before frosting.
Notes
Cake flour substitute
Cake flour is ideal for this recipe and will give you best results, but if you need to substitute all-purpose flour you will need 1 ⅓ cup + 1 Tablespoon (or 175 grams, yes, the weight will be the same regardless of which flour you use) of all-purpose flour.Frosting
I like these cupcakes with my vanilla frosting. A full batch will allow you to generously decorate all of the cupcakes and will leave you with a little bit leftover. If you’re not feeling vanilla, see my catalog of frosting recipes and choose your favorite – strawberry frosting would be excellent here too!Storing
Store in an airtight container. Cupcakes will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days (though the fridge tends to dry them a bit).Original recipe
I published the original recipe in 2017 but updated it in 2025. I now recommend this version, but if you are looking for the original you can find the original recipe here.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe in December of 2017, but after several people had issues with the cupcakes sinking on themselves I updated the recipe to ensure it was successful in every kitchen. If you’re looking for the original recipe you can find it linked in the recipe card (above).
Kegedy
Omg is so good
Erica
I made these for my daughter’s 3rd birthday and they are the most delicious vanilla cupcakes I’ve ever made. I almost didn’t try this recipe just because of the extra step of whipping the egg whites, but I’m so glad I did. This will be my go-to for “sprinkle cakes” (my daughter’s name for them) cupcakes now. Thanks for the wonderful recipe!
Emily @ Sugar Spun Run
We are so happy you enjoyed them so much, Erica! Thanks so much for coming back to leave a review 🥰
mpotter
These were fabulous! I made them for Easter this year because they look like Spring. I added an ermine frosting and your cupcakes were so soft! Paired well together. Thank you for yet another winner!
Tina Cox
Absolutely love this recipe! I’ve been making it for my daughter’s birthday the past 3 years. She always ask for these over store ones. Is her absolute favorite! Love all your recipes they’re amazing!
Emily @ Sugar Spun Run
We’re so happy our recipe has become a tradition in your family, Tina 🥰 Thanks for the review!
kathee giannini
Hi,
These confetti cupcakes were delicious…sweet, light, yummy. Of course, I like all your recipes (the ones I’ve tried). But, I do need help with something and that is the cupcakes puff up great and then deflate. What am I doing wrong? I did follow the recipe exactly.
Thank you for sharing your culinary talents.
Kathee Giannini
Sam
Hi Kathee! I’m sorry to hear this is happening! If they cool too quickly this can happen. 🙁
Kim S
Can you double this recipe or should I make two batches?
Sam
Hi Kim! You shouldn’t have any issues doubling this. 🙂
Molly McGinnis Byrne
Sam,
I’m baking St Patty’s cupcakes (so green sprinkles instead of multi colors) but can’t decide between your Confetti Cupcakes or Birthday Cupcakes.
Initially I was leaning towards B’day because I don’t use cake flour often so thought that would be fun. But what are your thoughts? These will be for coworkers and gym buddies, so which recipe is the most “neutral” in flavor? I’m a personal fan of birthday (little almond hint) but any thoughts on either?
I was going to pair with buttercream (instead of white choco buttercream, just because I don’t know how many people are white chocolate fans)…
Any personal thoughts?
Sam
Hi Molly! I would probably do the birthday cupcakes. 🙂
Elizabeth C.
Just wanted to start off by saying this is a FIVE STAR recipe! I needed a go to white cupcake, so I made it without the sprinkles, but will make it with the sprinkles when needed. This cupcake is SO tasty especially for a white cupcake. White cupcakes can sometimes be bland but this one is tremendously flavorful!! For people who are having “issues” with it – this cupcake does not bake up like the cupcake recipes you may have used in the past (this is what I have found anyway, Sam may disagree with this). But just trust the process and go with it! It also flattens out as it cools. If you are having issues with it sinking majorly after taking it out of the oven, it needs to bake longer and you may need to lower the oven temp if they are caramelizing more than you would like. Because the recipe has oil, it is not at risk of drying out like butter only recipes. For cupcake recipes, I don’t rely on the toothpick test (like I usually do for cakes), but on the touch and spring back test. I found this to be more reliable. In the case of this recipe, I found I needed to add 2-4 more minutes to the bake time to get the consistency of the cupcake I desired – and it was still VERY MOIST!
Kimberly
Before I make these cupcakes, I wanted to know how you make the mini cupcakes. Is there a mini cupcake tray, or is there some other way that you make the mini cupcakes?
Sam
Hi Kimberly! You will need a mini cupcake tin to make the mini cupcakes. 🙂
Fatema
Hi. I made these but they didn’t come out quite looking like yours. They were brown and had kinda shriveled up. Is this something I did wrong or maybe an issue with the oven?
Emily @ Sugar Spun Run
Oh no! It sounds like the the cupcakes may have been a bit over-baked 🙁 Your oven might be running hotter than it lets on (most ovens do!).
Heaven
Pretty good!! Mine did somewhat harden at the top but moist overall and packed with flavor. I want to know what is the difference between this cake and the birthday cupcake recipe
Stefanie
This is the best confetti cake recipe I’ve tried and I’ve tried many. Delicious!!
Autumn
How many mini cupcakes will this make?
Sam
Hi Autumn! I haven’t done it, but it should make 40-50. 🙂
Suzy
I made a gluten free version of these for my spouse today. He said they were the best cupcakes I’ve made to date. And I bake a lot! Just thought people may like to know these can successfully be made gluten free. Just have to make sure all your ingredients are certified GF if offering them to someone with celiac disease.
Thanks for the recipe!
Sam
Thank you so much for the feedback, Suzy! I’m so glad everyone enjoyed them! 🙂
Valerie
My sprinkles all fell to the bottom of the cupcakes while baking. Does this mean the egg whites weren’t stiff enough when I folded them in?
Sam
Hi Valerie! I’ve never actually had this happen. Was your batter really thin? That could be a sign that the egg whites weren’t quite to the consistency they needed to be. Did you use a particularly heavy sprinkle in the batter that could have caused them to sink?
Marcy
Delicious! I love how soft the cake is—perfect flavor! I filled and frosted these with vanilla buttercream. Easy to make as well. Thank you for yet another fabulous recipe!
Emily @ Sugar Spun Run
We’re so glad you like them, Marcy! Enjoy 🙂
Sydneh
Hi Sam!! Will cake flour work well in this recipe, or should I stick to all-purpose flour?
Sam
I prefer all purpose flour here, but cake flour should work. Make sure to substitute it properly though. In this recipe it will really be easier to use weights when substituting, in that case it is the same amount. 🙂