Easy-to-make, irresistibly festive Confetti Cupcakes are perfect for any celebration or just because!
These confetti cupcakes are a celebration in every bite! Packed with vibrant sprinkles and topped with luscious frosting, they’re the perfect way to add a splash of joy to any occasion, or simply to make an ordinary day a bit more special.
Why You’ll Love These Confetti Cupcakes
- Festive and fun. With their vibrant sprinkles and cheerful appearance, these cupcakes are perfect for any celebration or just to brighten up an ordinary day.
- Easy to make. This recipe is straightforward and simple, making it a great choice for bakers of all levels.
- Deliciously moist. Each bite is rich, moist, and utterly satisfying.
- Perfect for sharing. Whether it’s a family gathering, a party, or a birthday, these cupcakes are sure to be a hit. Their individual serving size makes them ideal for sharing.
What You’ll Need
Let’s take a look at the ingredients required to make confetti cupcakes and vanilla buttercream frosting. For ingredient quantities and full instructions, see the recipe card below.
- Cake flour – This gives these cupcakes a light texture. See my note below for my substitution tips.
- Baking powder
- Salt
- Unsalted butter – You’ll need butter for both the cupcakes and the frosting. Let it soften at room temperature before mixing. Learn more: How to Soften Butter
- Sugar
- Eggs – Set these out along with the butter so they can come to room temperature for easier mixing and a smoother texture. I recommend baking with large eggs.
- Vanilla extract
- Milk – You’ll use milk in both the cupcakes and the frosting.
- Sprinkles – I recommend jimmies (the skinny, rod-shaped sprinkles) because their colors usually don’t bleed during baking.
- Confectioners’ sugar – Also labeled as powdered sugar. Sift this for a smooth frosting.
Why Use Cake Flour for These Cupcakes?
The low protein content of cake flour produces light cakes with a tender crumb. It works perfectly in these cupcakes to give them a lovely texture. In a pinch, you can use all-purpose flour plus corn starch. For every cup of cake flour needed, use a cup of all-purpose flour minus 2 tablespoons. Then add corn starch in place of those 2 tablespoons. Whisk or sift together before using.
How to Make Confetti Cupcakes
These easy-to-make cupcakes are sure to become a go-to for your celebrations, big and small! Here’s what you’ll need to do to make them:
Make the Cupcakes
- Prepare for baking. Heat the oven to 325°F. Line 24 muffin cavities with paper liners.
- Combine the dry ingredients. Whisk together the flour, baking powder, and salt in a bowl.
- Mix the wet ingredients. Use an electric hand mixer or stand mixer on medium speed to beat the butter and sugar until crumbly. Mix in the eggs and vanilla until combined and smooth.
- Finish mixing. Add half of the flour mixture and half of the milk to the butter mixture, and mix until combined. (You can mix this by hand or on low speed with an electric mixer.) Add the remaining flour mixture and milk, and mix just until combined or a few small streaks of flour remain. Gently fold the sprinkles into the batter.
- Portion and bake. Divide the batter evenly among the muffin cups, filling each two-thirds full. Bake for 25 to 30 minutes, or until a pick inserted into the center comes out clean. The centers should be set and the edges just beginning to brown.
- Cool. Place the pans on a wire rack and cool for 10 minutes before removing the cupcakes from the pans and placing on a wire rack to cool completely.
Make the Frosting and Assemble
- Begin mixing. Use an electric mixer on medium speed to beat the butter until it’s fluffy and lightened in color. Add the confectioners’ sugar, and mix until combined. This mixture will be dry and crumbly.
- Finish mixing. Add the vanilla and milk, and mix until smooth.
- Frost the cupcakes. Pipe or spread the frosting on the cooled cupcakes. (I used a 1M tip for the cupcakes pictured here.) Top with more sprinkles.
Tips for Success
- Don’t over-mix. Too much mixing of the cake batter will lead to tough, dense cupcakes.
- Choose sprinkles wisely. Go with brightly colored rainbow sprinkles or choose specific colors to suit the occasion. Jimmies work well as they don’t bleed their color into the batter as easily as other types. If you want to use another kind, save those for garnishing the finished cupcakes.
- Don’t have a piping bag? You can use a zip-top bag with a corner snipped off. Or skip the piping in favor of using an offset spatula or knife to spread the frosting on top of the cupcakes. If you go the latter route, you likely won’t need a full batch of the frosting.
Variations
Ready to add your own twist to these delightful confetti cupcakes? Here are some creative and delicious ideas to personalize them to your taste and style.
- Frosting flavors. This vanilla frosting pairs wonderfully with these cupcakes, but you can use a different frosting if you prefer. Go the chocolate route with a rich chocolate frosting or a sweet white chocolate frosting. A cream cheese frosting or marshmallow frosting would also be delicious.
- Chocolate chip fun. Substitute some mini chocolate chips for some of the sprinkles in the cupcakes for a chocolatey surprise.
- Add a burst of color. Mix a little food coloring into the frosting for additional color to suit the occasion. For even more color, divide the frosting and make a few different colors.
How to Store
To keep your cupcakes fresh, store them in an airtight container at room temperature. They’ll stay good for up to three days. The frosting can be stored in the refrigerator up to a week; just be sure allot time to bring it to room temperature before frosting the cupcakes.
If the cupcakes are frosted, it’s best to keep them in the refrigerator, especially in warm weather, to prevent the frosting from melting. Just remember to let them come to room temperature before serving for the best flavor and texture.
Can These Cupcakes Be Frozen?
Yes! For best results, freeze the cupcakes without the frosting. Place the unfrosted cupcakes on a baking sheet and freeze until solid. Then, wrap each one individually in plastic wrap and store them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw the cupcakes at room temperature and then frost and decorate them.
If you find that you need to freeze the frosted cupcakes, first place them in the freezer, uncovered, for about an hour or until the frosting is hard to the touch (usually a few hours). Once the frosting is firm, gently wrap each cupcake individually in plastic wrap, being careful not to disturb the frosting. Place the wrapped cupcakes in a freezer-safe container or a resealable freezer bag. They can be stored in the freezer for up to 2 months.
When you’re ready to enjoy them, remove the desired number of cupcakes from the freezer and unwrap them. Allow them to thaw at room temperature for about an hour before serving. This ensures that the cupcakes and frosting soften to the perfect texture. The frosting might sweat a bit as it thaws, but they’ll still be delicious!
More Celebration Desserts
Confetti Cupcakes
Dive into a world of fun and flavor with these easy-to-make, irresistibly festive Confetti Cupcakes. They're perfect for any celebration or just because!
Ingredients
For the cupcakes:
- 3 cups (360g) cake flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1 cup (236ml) milk
- 1/2 cup sprinkles, plus more for decorating
For the frosting:
- 1 cup (226g) unsalted butter, softened
- 3 cups (330g) confectioners’ sugar, sifted
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/4 cup (59ml) milk
Instructions
To make the cupcakes:
- Preheat oven to 325°F. Line standard muffin tins with 24 paper liners.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, cream together the sugar and butter until crumbly. Add the eggs and vanilla, and mix until completely incorporated and smooth.
- Add half of the flour mixture and half of the milk to the bowl, and stir until just combined.
- Add the remaining flour mixture and milk, stirring to combine and scraping down the sides as needed. Gently fold in the sprinkles. Do not over-mix; only mix just until combined.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake the cupcakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The centers of the cupcakes should be set and the edges just beginning to brown.
- Cool the cupcakes in the pans for about 10 minutes, and then remove them from the pans and place them on a wire rack to cool completely before frosting.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until light in color, about 3 minutes. Add the confectioners’ sugar and mix until combined. The mixture will be crumbly and dry.
- Add the vanilla and milk, and mix until smooth. Transfer to a piping bag for easy decorating.
- Once the cupcakes are cool, frost each cupcake with 2 to 3 tablespoons of frosting and garnish with sprinkles.
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