Confetti Cupcakes are a burst of joy in every bite, combining fluffy vanilla cake with vibrant sprinkles for a playful treat. These cupcakes are perfect for celebrations or simply brightening your day with their cheerful appearance and delightful texture. In just 20 minutes of prep and 18 minutes of baking, you’ll have a batch of golden, moist cupcakes ready to be frosted and enjoyed.
Topped with creamy, rich frosting, each bite offers a perfect balance of sweetness and a hint of vanilla warmth. The sprinkles add a satisfying crunch, making these cupcakes as fun to eat as they are to make. Whether for a party or a cozy afternoon, these Confetti Cupcakes are sure to bring smiles and sweet memories to every occasion.
Ingredients for Confetti Cupcakes
- Cupcakes:
- 3 Tablespoons unsalted butter (softened to room temperature)
- ⅓ cup (43 g) canola oil or vegetable oil
- 1 cup (200 g) sugar
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cup + 1 Tablespoon (172 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (118 ml) buttermilk (room temperature preferred)
- 3 large egg whites (room temperature)
- ⅓ cup sprinkles (use jimmies or quins, avoid nonpareils as they may bleed)
- Vanilla Buttercream Frosting:
- 1 cup (226 g) unsalted butter (softened to room temperature)
- ¼ teaspoon salt
- 3 cups (375 g) powdered sugar
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- Sprinkles, for decorating (optional)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners. Set aside.
- In a stand mixer or large bowl with an electric hand mixer, beat butter until smooth and creamy.
- Add sugar and oil and beat until well-combined, smooth, and creamy. Scrape down the sides and bottom of the bowl.
- Stir in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Stir until almost combined before adding the next. Scrape the sides and bottom of the bowl.
- In a clean, grease-free bowl, beat egg whites with a hand mixer on high speed until stiff peaks form.
- Gently fold egg whites and sprinkles into the batter using a spatula. Be careful not to over-mix.
- Divide the batter evenly into the prepared muffin tin, filling each liner ¾ of the way full.
- Bake for 18 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). For mini cupcakes, bake for 14-15 minutes.
- Allow cupcakes to cool completely before frosting.
- For the Frosting: Beat butter with an electric mixer until creamy. Add salt and mix to combine.
- Gradually add powdered sugar, ½ cup at a time, mixing completely after each addition.
- With the mixer on medium-low speed, add heavy cream one Tablespoon at a time. Once combined, increase speed to high and beat for 30 seconds.
- Stir in vanilla extract until well incorporated.
- Pipe or spread frosting over cooled cupcakes. Decorate with sprinkles if desired. Store in an airtight container at room temperature for several days or refrigerate for up to a week.
Storage and Reheating Tips
Store your Confetti Cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, let them come to room temperature before serving for the best texture. For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 3 months—thaw at room temperature and frost before serving.
Fun Frosting and Topping Ideas
While vanilla buttercream is a classic choice, try experimenting with cream cheese frosting or chocolate ganache for a twist. For toppings, swap sprinkles with edible glitter, mini chocolate chips, or even crushed cookies. Let your creativity shine!
Time-Saving Hacks
To save time, prepare the cupcake batter the night before and store it in the fridge. Bring it to room temperature before baking. Alternatively, use a pre-made frosting and jazz it up with a dash of vanilla extract or a splash of heavy cream for a homemade touch.
Equipment Guidance
For perfectly frosted cupcakes, a piping bag with a Wilton 2D tip is ideal for creating beautiful rosettes. If you don’t have buttermilk, make your own by mixing ½ cup milk with 1½ teaspoons of lemon juice or vinegar—let it sit for 5 minutes before using.
Recipe Variations to Try
Turn these cupcakes into a chocolate confetti version by replacing ¼ cup of flour with cocoa powder. For a gluten-free option, use a 1:1 gluten-free flour blend. You can also swap buttermilk for almond milk or another dairy-free alternative for a lighter treat.
Confetti Cupcakes
Ingredients
Cupcakes
- 3 Tablespoons unsalted butter softened to room temperature
- ⅓ cup canola oil or vegetable oil 43 g
- 1 cup sugar 200 g
- 1 ½ teaspoons vanilla extract
- 1 ⅓ cup + 1 Tablespoon all-purpose flour 172 g
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk 118 ml, room temperature preferred
- 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 226 g, softened to room temperature
- ¼ teaspoon salt
- 3 cups powdered sugar 375 g
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- sprinkles for decorating, optional
Instructions
- 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 ¾ 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.
- Beat butter with an electric mixer until creamy. Sprinkle salt over butter and stir again to combine.
- Gradually, about ½ 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.