Go Back
–+ servings
Confetti Cupcakes

Delightful Confetti Cupcakes: Whip Up Joyful Celebrations

These Confetti Cupcakes are light, fluffy, and perfect for any celebration, bursting with joy from colorful sprinkles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups cake flour Provides structure and tenderness
  • 1 tablespoon baking powder Always check freshness
  • 0.25 teaspoon salt Enhances flavor
  • 1 cup unsalted butter At room temperature
  • 1.25 cups granulated sugar Adds sweetness and fluffiness
  • 1 tablespoon vanilla extract Opt for pure for best flavor
  • 4 large egg whites Key for light texture
  • 1 cup whole milk At room temperature
  • 0.5 cups rainbow sprinkles For flavor and visual appeal
For the Frosting
  • 1 cup unsalted butter At room temperature
  • 4 cups confectioner's sugar Creates a smooth texture
  • 3-4 tablespoons heavy cream Adjust for consistency
  • 1 teaspoon vanilla extract Enhances flavor
  • 0.125 teaspoon salt Balances sweetness

Equipment

  • cupcake pan
  • Mixing bowls
  • electric mixer
  • spatula
  • measuring cups
  • measuring spoons
  • piping bag

Method
 

Step‑by‑Step Instructions for Confetti Cupcakes
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. Whisk together the cake flour, baking powder, and salt in a medium bowl.
  3. Cream the butter and sugar together in a large mixing bowl until light and fluffy.
  4. Add the vanilla extract and egg whites to the butter-sugar mixture and mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
  6. Gently fold in the rainbow sprinkles with a spatula.
  7. Distribute the batter evenly into the cupcake liners.
  8. Bake in the oven for 15-18 minutes until they spring back lightly when touched.
  9. Cool the cupcakes in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  10. Beat together unsalted butter until creamy, then gradually add the confectioner's sugar.
  11. Mix in heavy cream, vanilla extract, and salt until desired frosting consistency is achieved.
  12. Frost the cooled cupcakes with the whipped buttercream and top with additional sprinkles.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Store cupcakes in an airtight container for up to 3-4 days at room temperature. For longer storage, freeze individual cupcakes and thaw before serving.

Tried this recipe?

Let us know how it was!