Homemade confetti cupcakes are moist, fluffy, and packed with colorful sprinkles! They’re perfect for birthday parties and celebrations! A vanilla cupcake base loaded with sprinkles in the batter to make them look like confetti! They’re topped with creamy confetti buttercream frosting and are perfect for serving year-round!
Looking for more cupcake recipes? Check out my classic vanilla cupcakes, favorite chocolate cupcakes, and colorful Lucky Charms cupcakes.
Confetti Cupcake Recipe
I’ve been making this recipe as a funfetti cake for years. It’s one of the best recipes and makes super tender, delicious confetti cupcakes! I love this recipe so much I added it to my cookbook, Entertaining with Charm!
These cupcakes are perfect for special occasions like birthdays, garden parties, Easter brunch, or Valentine’s Day. Pair them with ice cream, a fresh fruit platter, or even our birthday cake shots for a fun and festive adult celebration!
Why You’ll Love This Recipe
- Their colorful confetti swirls: The bright confetti speckles in each cupcake instantly add a festive atmosphere to any occasion.
- Easy to make: The batter is quick and easy to whip up and you can add any frosting you want to the top.
- Super moist cupcakes: These confetti cupcakes are so moist they practically melt in your mouth.
Ingredients in Confetti Cupcakes
All-purpose Flour – This is used to create create a light texture and structure in the cup cupcakes.
Granulated Sugar – Adds sweetness to the confetti cupcakes cakes.
Baking Powder – This is used as a leavening agent to help the cupcakes puff up while baking. Make sure to check the date for freshness before using.
Sea Salt – Salt helps enhance other flavors in the confetti cupcakes.
Unsalted Butter – Unsalted butter adds moisture to confetti cupcakes and helps create a tender crumb.
Whole Milk – Whole milk adds moisture and richness. If you don’t have whole 2% milk will also work.
Egg Whites – The egg whites add moisture and structure to the confetti cupcakes.
Whole Egg – The yolk of a whole egg adds moisture and richness to the confetti cupcakes.
Vanilla Extract – This adds flavor and enhances the flavor of the ingredients. Use pure vanilla for a natural vanilla flavor.
Almond Extract – Almond extract adds nutty, sweet flavor to the confetti cupcakes.
Vegetable Oil – Vegetable oil adds more moisture and a tender texture to the confetti cupcakes. You can use canola oil or vegetable oil
Colorful Sprinkles – The star of the confetti cupcakes! Make sure to use a mix of confetti sprinkles or rainbow jimmies.
How to Make Confetti Cupcakes
Prep Dry Ingredients: Mix all dry ingredients in a bowl and set aside.
Cream Butter & Sugar: Beat butter and sugar in a mixer until light and fluffy.
Add Eggs: Mix in egg whites one at a time, then add the whole egg.
Combine Liquids: In a bowl or measuring cup, mix milk, oil, and extracts.
Mix Together: On low speed, alternate adding dry and wet ingredients to the batter until combined.
Fold in Sprinkles: Gently stir sprinkles into the batter.
Fill Cupcake Liners: Fill liners 3/4 full with batter.
Bake: Bake at 350°F for 20 minutes (adjust based on oven and pan type).
Homemade Confetti Frosting
We used our buttercream frosting to make this recipe. You can use any frosting you like, just add sprinkles to the top!
You can also use chocolate frosting or our buttercream meringue frosting.
Tips For Recipe Success
Here are a few of our expert tips for making confetti cupcakes that come out moist and delicious every time:
- Cream the butter and sugar together for at least two minutes to incorporate air into the confetti cupcakes. This will give you light and fluffy confetti cupcakes!-
- Make sure to measure the ingredients accurately. A kitchen scale is very helpful but not required. Measuring the flour properly is key.
- Line your muffin tin with paper liners to ensure easy removal of the confetti cupcakes.
- Don’t over-mix the confetti cupcake batter or you’ll end up with dense confetti cupcakes.
- Fill each muffin tin 3/4 of the way full for perfectly-popped confetti cupcakes.
- Use a large cookie scoop to fill the cupcake tin.
- Add extra sprinkles for a confetti explosion.
Recipe Variations and Alternatives
Gluten-Free – To make these confetti cupcakes gluten-free, substitute the all-purpose flour for a 1:1 gluten-free baking flour.
Organic Cupcakes – This recipe’s ingredients can be organic, including the sprinkles.
Naturally Dyed Sprinkles – If you prefer to use naturally dyed sprinkles you can, the colors will be muted but still pretty!
Whole Wheat – You can substitute all-purpose flour with whole wheat flour. Just note, it will change the look and the flavor.
How to Tell When Cupcakes Are Done
Use the bounce-back test to check for doneness. Gently press the confetti cupcakes with your finger and if it bounces back, they are done.
If your finger left a dent, the cupcakes need more time. However, I don’t like to over-bake my desserts either, so it’s key to know when they’re done.
You can also use the toothpick test, insert a tooth toothpick pick into the center center of the cupcake cake and if it comes out clean the cupcakes are done.
How to Decorate Confetti Cupcakes
If you want to make it easy, you can simply spread buttercream over the top of then dip them into a bowl of sprinkles.
You can also use a piping bag with a round tip or star tip and make swirls on top of the confetti cupcakes.
Once you’ve frosted your confetti cupcakes, top them with colorful rainbow sprinkles mix to finish them off!
How to Store
Here’s how to store cupcakes:
Room Temperature
Place them in an airtight container and store them at room temperature for up to 2 days.
Refrigerate
They can be stored in the refrigerator for up to three days. Let cool completely before transferring to an airtight container.
Freeze
We recommended freezing unfrosted cupcakes. Wrap them in plastic wrap and store them in a freezer bag with the date written on the outside. They can be stored in the freezer for up to three months.
When you’re ready to serve them, let them defrost in the refrigerator overnight. Then add the frosting.
Frequently Asked Questions
We recommend using vegetable oil such as canola oil or sunflower oil. Any natural oil is great for baking. If you love the flavor of coconut, you can also use coconut oil.
There are many variables that affect the outcome of a moist cupcake. The recipe and the ratio of wet and dry ingredients are key to a moist texture. Overmixing the batter once the flour is incorporated can cause the cupcakes to be dense and dry.
Overbaking the cupcakes can also lead to dry confetti cupcakes. So be sure to use a timer and use our methods above to tell when the cupcakes are done.
Confetti in baking is essentially rainbow sprinkles added to the batter before baking. This gives the confetti cupcakes a bright and fun confetti look.
Adding an extra egg to the batter adds moisture and structure, resulting in a more tender confetti cupcake. The egg helps to bind the ingredients together and gives the cupcakes a lighter texture. In our recipe, we add an extra whole egg and it creates a super moist cupcake.
Yes! Funfetti is a confetti cupcake with vanilla cake with rainbow sprinkles. It’s the same idea as confetti cupcakes, just with a different flavor. Funfetti cupcakes are also topped with vanilla frosting.
More Recipes You’ll Love
This recipe makes perfect cupcakes that are great for any celebration. If you try this funfetti cupcake recipe, leave a comment and review below. I’d love to know your thoughts!
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Confetti Cupcakes
Ingredients
Confetti Cupcakes
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter , room temp.
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1 whole egg
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup colorful sprinkles
Buttercream Frosting Recipe
- 2 cups buttercream frosting
Instructions
- Combine all of the dry ingredients together in a bowl and set aside.
- In a mixer, beat butter and sugar until light and fluffy.
- Add each egg white one at a time and continue beating.
- Add in the whole egg.
- Combine the milk, oil, and extracts together in a bowl with a spout.
- With the mixer on low, alternate the dry ingredients with the wet ingredients, beating until combined each time.
- Fold in the sprinkles.
- Fill a cupcake tray 3/4 of the way full.
- Bake for 20 minutes at 350 degrees. This will vary depending on your cake pan, true oven temperature, and location.
Video
Notes
- Cream Butter & Sugar: Beat for at least 2 minutes for light, fluffy cupcakes.
- Measure Carefully: Properly measure flour for the best texture.
- Use Liners: Line the muffin tin for easy cupcake removal.
- Avoid Over-Mixing: Gently mix to keep the cupcakes light.
- Fill Correctly: Fill each liner 3/4 full for perfectly domed cupcakes.
- Optional Sprinkle Fun: Add extra sprinkles for more confetti flair!
Can I use this to make a smaller cake? Any alterations? Thank you!
I’d recommend following this recipe for a cake: https://sugarandcharm.com/homemade-funfetti-sheet-cake
Looks delish! What’s the difference between a large egg & a whole egg??
Thanks for the note! We edited it, it’s 4 large egg whites and 1 whole egg 🙂 THANK YOU for catching that!