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I’ve been making these confetti cupcakes for years. They’re soft, fluffy, and filled with colorful sprinkles. Perfect for birthdays, brunches, or anytime you want a little celebration!
Looking for more cupcake recipes? Check out my classic vanilla cupcakes, favorite chocolate cupcakes, and colorful Lucky Charms cupcakes.
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Pin ItEasy Funfetti Cupcakes with Sprinkles
My go-to party cupcake – I’ve been baking this confetti cake (the inspiration for these cupcakes!) for years, and it’s so good I added it to my book Entertaining with Charm!
Festive for any occasion – Perfect for birthdays, brunches, garden parties, or just because.
Moist + magical – These cupcakes are super soft and tender with colorful sprinkles in every bite.
Quick + easy – The batter comes together fast, and you can top them with any frosting you love!
Ingredient Notes
Flour, Sugar & Baking Powder: The base for structure, sweetness, and a light, fluffy rise.
Butter, Oil & Milk: Adds moisture, richness, and that tender cupcake texture.
Eggs (Whites + Whole): Provide structure, moisture, and a soft crumb.
Vanilla & Almond Extract: Adds delicious flavor to the batter.
Colorful Sprinkles: The fun part! Use rainbow jimmies or confetti sprinkles for the best look.
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
I used my 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.
Recipe Tips & Variations
Gluten-Free Friendly – Use a 1:1 gluten-free flour blend for easy swapping.
Go Organic – You can use all-organic ingredients, even the sprinkles!
Cream it well – Beat butter and sugar for 2+ minutes to get super light, fluffy cupcakes.
Don’t overmix – Gently mix the batter just until combined for the softest texture.
Fill it right – Use a large cookie scoop and fill liners ¾ full for perfectly domed cupcakes.
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.
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.
Gently press the top—if it bounces back, they’re ready!
If it leaves a dent, bake a little longer.
Or use a toothpick: if it comes out clean, they’re done.
More Recipes You’ll Love
I’d love to hear how they turned out! Leave a comment and review below—your feedback means so much!
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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
How to Store
- Room Temp: Airtight container for up to 2 days.
- Fridge: Store up to 3 days—cool completely first.
- Freeze: Wrap unfrosted cupcakes and freeze up to 3 months. Thaw overnight, then frost.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many cupcakes does the recipe make?
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!