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).
Sarah
My favorite recipe for funfetti cupcakes!
Sam
I am so glad you enjoyed the cupcakes, Sarah! 🙂
Lisa
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
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
These cupcakes were delicious! Super moist and frosting was perfect! Thank you for another great recipe.
Sugar Spun Run
I am so glad that you enjoyed the cupcakes, Emily! Thank you for commenting. 🙂
Dawn
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
Hi Dawn! It’s Princess emulsion, but you can substitute vanilla extract. It’s just my personal preference.
Maigen
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
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
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
I am so glad that you enjoyed the cupcakes, Jacquie! Thanks for commenting, I appreciate your feedback! 🙂
Shy'ericka Mckinnon
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
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
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
I’d frost them first, it will help keep the cupcakes more moist, too 🙂
Madeleine A Souza-Rivera
Hello 🙂 I loved the cupcakes! Question though… can they be left out or do they need to go in the refrigerator?
Sugar Spun Run
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
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
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
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
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
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
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
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
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
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
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
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
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
These were delicious! Thank you so much for the recipe :).
Sam
You are very welcome, Maria! I am so glad you enjoyed the cupcakes. 🙂