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    Home ยป Recipes ยป Cupcakes

    Confetti Cupcakes

    Updated: Apr 9, 2025 โ€ข Published: Dec 8, 2017 by Sam Merritt โ€ข 222 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of confetti cupcakes, top image is a close up of single cupcake nicely frosted with sprinkles on top, bottom image of a cupcake sliced open on white plate photographed from above

    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 topped with buttercream swirls and sprinkles on a cooling rack.

    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.

    Overhead view of ingredients including sprinkles, cake flour, almond extract, and more.
    • 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

    Hand mixer mixing fats and sugar until creamy.

    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

    Overhead view of buttermilk being poured into a cupcake batter.

    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. 

    Overhead view of egg whites that have been whipped to stiff peaks.

    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

    Whipped egg whites and sprinkles being folded into a cupcake batter.

    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

    Overhead view of unfrosted confetti cupcakes on a cooling rack.

    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.

    Cupcake that's been cut in half on a plate to show its sprinkle flecked interior.

    Frequently Asked Questions

    Can I use liquid egg whites?

    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!

    What if I don’t have cake flour?

    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.

    Can I use this recipe for a 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 🤩

    Cupcake made with sprinkles in the batter and on top of the frosting.

    More frosting suggestions:

    • Cream cheese frosting
    • Chocolate fudge frosting
    • Fruity pebbles frosting
    • Raspberry buttercream
    • Lemon frosting
    • My favorite chocolate frosting
    • Swiss meringue buttercream

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Confetti cupcakes topped with buttercream swirls and sprinkles on a cooling rack.

    Confetti Cupcakes

    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!
    4.92 from 45 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: cupcakes, Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 12 cupcakes
    Calories: 200kcal
    Author: Sam Merritt

    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

    • 12-count cupcake tin
    • Mixing bowls
    • Electric mixer

    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 โ…“ 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

    Serving: 1cupcake (without frosting) | Calories: 200kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 163mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 104IU | Calcium: 34mg | Iron: 0.2mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    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).

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    Reader Interactions

    Comments

    1. Adriana

      January 11, 2020 at 9:34 am

      Will it work if I use the left over batter of this cupcake recipe to do a mini cake?

      Reply
      • Sugar Spun Run

        January 11, 2020 at 11:05 am

        Absolutely, Adriana! I would just keep an eye on them while they bake since the bake time will vary. ๐Ÿ™‚

        Reply
    2. Angela

      January 05, 2020 at 8:34 pm

      5 stars
      What an awesome cupcake recipe. They have the perfect texture. Well done ๐Ÿ‘

      Reply
      • Sugar Spun Run

        January 05, 2020 at 8:40 pm

        I am so glad that you enjoyed them, Angela! Thank you for commenting. ๐Ÿ™‚

        Reply
    3. Sally

      November 04, 2019 at 7:53 am

      The cupcakes were all hard and I followed all the steps how they said to do.Never making these again.

      Reply
      • Sam

        November 04, 2019 at 11:54 am

        Hi Sally! Unfortunately if they were hard they were probably over-cooked. If they weren’t baked for longer than indicated I would check to see if maybe your oven is running hotter than it says.

        Reply
    4. Fariza

      September 25, 2019 at 7:54 pm

      Hi Sam,

      Congratulations! This morning on my way to work, I’ve decided to bake a vanilla cupcake for my two daughters coz they loved cupcakes with rainbow colours. Luckily, when I opened my email, you did share your confetti cupcakes. Will hope to bake it during this weekend. thank you again for your sharing

      Reply
      • Sugar Spun Run

        September 26, 2019 at 6:55 am

        I hope that your daughters enjoy the Confetti Cupcakes, Fariza! Happy Baking. ๐Ÿ™‚

        Reply
    5. Jowyna

      September 02, 2019 at 3:52 am

      can this cupcakes be made ahead or 1 day earlier? ideas on how store it before serving.

      Reply
      • Sam

        September 02, 2019 at 1:44 pm

        Hi Jowyna! You can make the cupcakes a day ahead of time, just make sure to keep them covered after they cool so they don’t dry out. ๐Ÿ™‚

        Reply
    6. Jowyna

      September 02, 2019 at 3:50 am

      is it possible to use cream cheese frosting instead of vanilla buttercream frosting?

      Reply
      • Sam

        September 02, 2019 at 1:45 pm

        Hi Jowyna! You can use whatever frosting you prefer. I have a great cream cheese frosting you could use. ๐Ÿ™‚

        Reply
    7. Tee

      August 29, 2019 at 11:55 pm

      I came to this recipe from the link of cake one to the scaled down to cupcakes. The cake recipe doesnโ€™t call for buttermilk, which one is fluffier? Iโ€™m trying to make cupcakes but would love to have a great confetti recipe.
      Thank you

      Reply
      • Sugar Spun Run

        August 30, 2019 at 8:51 am

        Hello, Tee. Both are fluffy cakes, but If you want cupcakes, I recommend using the Confetti Cupcake Recipe. Let me know how they turn out. ๐Ÿ™‚

        Reply
    8. Helen

      August 20, 2019 at 3:56 pm

      Can you tell me why our sprinkles turned the batter gray? We got the nonpareils kind and folder them with the egg whites into the batter and all the sprinkles turned white and the batter got dyed gray

      Reply
      • Sugar Spun Run

        August 20, 2019 at 4:23 pm

        Hello, Helen! I am so sorry that your batter turned gray. With this recipe you want to use traditional sprinkles or “jimmies.” When you use nonpareils it alter the color of your batter. ๐Ÿ™

        Reply
    9. Janay N Johnson

      August 03, 2019 at 1:31 pm

      In the process of making these for my daughter. Your instructions do not tell you what to do with the butter oil mixture after combining. do you put it in the flour mixture before or after the buttermilk?

      Reply
      • Sam

        August 03, 2019 at 10:13 pm

        Hi Janay! I’m sorry if the instructions are unclear here. First make the butter/oil mixture, then make the flour mixture. You will then combine the flour mixture into the butter/oil mixture. Add a little bit of the flour mixture, stir, add a little bit of buttermilk, stir. You will want to start and end with the flour mixture. Hope this helps. ๐Ÿ™‚

        Reply
    10. Damaris

      July 25, 2019 at 12:55 pm

      I made this recipe for my husbands birthday and everyone loved the cupcakes. My kids usually donโ€™t like when I make homemade cakes but they all devoured these cupcakes in 2 days. Has anyone tried making this in a regular cake tin. I want to double the recipe and make this for my sons 9th birthday since the cupcakes were a hit.

      Reply
      • Sam

        July 25, 2019 at 2:01 pm

        I am so glad everyone enjoyed the cupcakes! ๐Ÿ™‚

        Reply
    11. Jenn

      July 16, 2019 at 1:17 pm

      5 stars
      I made these last weekend and they were a huge hit with the family. Delicious! This is my new go to vanilla/Funfetti cupcake recipe. Iโ€™m making them again today for a bake sale at work. Thanks!

      Reply
      • Sam

        July 16, 2019 at 2:46 pm

        I am so glad everyone enjoyed the cupcakes so much, Jenn! ๐Ÿ™‚

        Reply
    12. Alice

      July 06, 2019 at 2:58 am

      5 stars
      Love the outcome of the recipe, but I substitute the buttermilk with yogurt. The cupcake comes out great and delicious.

      Reply
      • Sam

        July 06, 2019 at 8:28 am

        So glad to hear they were such a success, Alice!! ๐Ÿ™‚

        Reply
    13. Leslie Kwilas

      July 04, 2019 at 9:03 am

      5 stars
      This is the lightest cupcake! A love this recipe!

      Reply
      • Sam

        July 04, 2019 at 11:09 am

        I’m so happy to hear they were such a hit, Leslie!! Thank you for commenting ๐Ÿ™‚

        Reply
    14. Jean

      May 27, 2019 at 6:07 pm

      5 stars
      The cupcakes were super good! The cake it not overly sweet but if you use this frosting recipe it will even out. I had no problems with flattening or cracking like some other commenters, I separated the batter into 12 tins and baked for 22 minutes instead of 18. The cupcakes don’t brown so make sure your not judging the doneness by eye!

      Reply
      • Sam

        May 27, 2019 at 9:10 pm

        So glad to hear they were such a success for you, Jean! Thank you for commenting ๐Ÿ™‚

        Reply
    15. Angie Pool

      May 23, 2019 at 1:30 pm

      5 stars
      This recipe is great!! Made them today and it will definitely be a repeat!! โ˜บ Thanks for all your great recipes!

      Reply
      • Sam

        May 23, 2019 at 7:30 pm

        I am so glad you enjoyed the cupcakes, Angie! ๐Ÿ™‚

        Reply
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