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Confetti Cupcakes Recipe

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These Confetti Cupcakes are soft, fluffy, and filled with rainbow sprinkles for a burst of color. Topped with a rich, creamy buttercream frosting, theyโ€™re perfect for birthdays or any festive occasion. Customize with extra sprinkles on top for added fun. Keywords: Confetti Cupcakes, Funfetti Cupcakes, Buttercream Frosting, Birthday Cupcakes, Sprinkle Cupcakes.

Ingredients

Scale

Confetti Cupcakes:

  • 1 ยฝ cups all-purpose flour
  • 1 ยฝ tsp baking powder
  • ยผ tsp baking soda
  • ยผ tsp salt
  • ยฝ cup unsalted butter, softened
  • ยพ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • ยฝ cup whole milk, room temperature
  • ยฝ cup rainbow sprinkles (jimmies, not nonpareils)

Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp heavy cream or milk (adjust consistency as needed)
  • A pinch of salt (optional)
  • Extra sprinkles for decorating

Instructions

  • Preheat oven to 350ยฐF and line a cupcake pan with 12-14 liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
  • Gently fold in the rainbow sprinkles, being careful not to overmix.
  • Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
  • For frosting, beat softened butter until creamy. Gradually add powdered sugar, vanilla, and heavy cream until desired consistency is achieved. Add a pinch of salt if needed.
  • Frost the cooled cupcakes and decorate with extra sprinkles.

Notes

  • Avoid using nonpareils as they tend to bleed color into the batter.
  • You can store frosted cupcakes in an airtight container for up to 3 days.

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