Confetti Sprinkle Cupcakes

Maintaining all the flavor from my favorite vanilla cupcakes, these confetti cupcakes are soft, fluffy, and extra moist. Creamy vanilla buttercream and extra sprinkles are the perfect finishing touch. I guarantee you’ll use this birthday cupcakes recipe time and time again!

Sprinkle cupcakes

There’s nothing sweeter than a batch of vanilla cupcakes with sprinkles. Unless, of course, those cupcakes include a tall swirl of pink buttercream. Confetti sprinkle cupcakes are the quintessential birthday treat that never goes out of style. Noelle turned 1 and 1/2 this past weekend (can you believe it?!) and she got her first little taste of sprinkle cupcakes. 🙂

This recipe is basically my funfetti cupcakes, but I’m posting this confetti cupcakes recipe as an excuse to share a SPRINKLE DISCOUNT with you! Plus, I’ve used this cupcake recipe for years and decided it’s time for a helpful video tutorial.

If you’re searching for the most perfect confetti cupcakes, I’ve got you covered!

Vanilla cupcakes with pink frosting on cake stand

Confetti Cupcakes Texture

These confetti cupcakes are my vanilla cupcakes with sprinkles in the batter. The cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. This cupcake recipe is proven successful time and time again. I use it as the base for chai latte cupcakes, pistachio cupcakes, coconut cupcakes and more. Here’s why it’s loved:

  • Bakery-style softness
  • Extra fluffy
  • Buttery vanilla flavor
  • Super moist texture

Magic Ingredients!

The perfect cupcake texture is the result of 4 magic ingredients.

  1. Creamed Butter: Make sure you use the correct room temperature butter.
  2. Egg Whites (no yolks): Egg whites lift up the crumb instead of weighing it down.
  3. Sour Cream: Sour cream leaves all the moisture.
  4. Cake Flour: Cake flour, instead of all-purpose flour, promises an extra soft texture. If you can’t get your hands on cake flour, use this cake flour substitute.

Without each, the cupcakes taste heavy, dense, and dry. You also need granulated sugar, vanilla extract, whole milk, salt, baking powder, baking soda, and sprinkles. 🙂

Sprinkle cupcakes with pink frosting


Sprinkles Discount

If you’ve been following my blog for awhile, you know I love Sweetapolita sprinkles. Rosie is a dear friend and a fellow business owning woman and mama. She is graciously offering Sally’s Baking Addiction readers a special discount on her sprinkles! Use code SALLYSBAKING15 for 15% off your Sweetapolita sprinkles purchase.

When using sprinkles in cakes and cupcakes, avoid nonpareils (the little balls). Nonpareils are wonderful for garnish, but quickly bleed their color in cake batter.


Overhead picture of rainbow sprinkles


Video Tutorial: Confetti Cupcakes


Don’t Make This Mistake

Did you know that the amount of cupcake batter you use will MAKE or BREAK your results? The more cupcake batter, the more likely the cupcakes will overflow, sink, and/or burn. And the less cupcake batter, the more likely the cupcakes will quickly over-bake.

  • Here’s the magic amount: Fill your cupcake liners 2/3 full, which is about 3/4 inch from the top of any basic cupcake liner. For a visual, see my vanilla cupcakes.

The amount of batter depends on the recipe. For example, when making my chocolate cupcakes, only fill the liner halfway. Most of my cupcake recipes include the amount in the recipe instructions, but when in doubt, fill about 2/3 full.

Sprinkle cupcake batter

Bounce Back Test

You can determine if a batch of cupcakes is done in the oven by testing with a toothpick. Stick a toothpick into the center of the cupcake and if it comes out clean, they’re done.

But here’s what I do instead. Remove the cupcakes from the oven or leave them in, your choice. Gently press down on the center of the cupcake. If the cupcake bounces back completely, they are done. If your finger left a dent in the cupcake, they need more time. This bounce back test works for muffins, quick breads, and cakes too!

Here are even more cupcake success tips. 🙂

Ateco 849 piping tip

Decorated Confetti Cupcakes

Let’s share how I decorated these confetti cupcakes for the photos and video tutorial. I used my vanilla buttercream and tinted the frosting with 1 small drop of pink gel food coloring. I use the big Ateco 849 tip. It makes a GORGEOUS design. You can watch me pipe the frosting in the video tutorial above. I love this piping tip and used it for my peanut butter cupcakes too. Start in the center of the cupcake and swirl upward.

Chocolate buttercream would be great too!

Cupcakes with sprinkles

Sprinkle Discount

Use code SALLYSBAKING15 for 15% off your Sweetapolita sprinkles purchase.

Print
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Sprinkle cupcakes with pink vanilla buttercream

Confetti Sprinkle Cupcakes

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 14 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These soft and fluffy confetti cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. For successful results, follow this recipe closely including using cake flour, only egg whites (no yolks), and sour cream. If desired, use chocolate frosting instead.


Ingredients

  • 1 and 3/4 cups (200g) cake flour (spoon & leveled)*
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream at room temperature*
  • 1/2 cup (120ml) whole milk at room temperature*
  • 1/2 cup (80g) rainbow sprinkles* (plus extra for garnish)
  • vanilla buttercream or your choice of frosting

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
  4. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  5. Frost cooled cupcakes with vanilla buttercream. I tinted it with 1 drop Dusty Rose Gel Food Coloring and used Ateco 849 piping tip. You can watch me decorate the cupcakes in the video above.
  6. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

Notes

  1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Freeze frosted or unfrosted cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
  2. Cake Flour: If you can’t get your hands on cake flour, you can make a cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
  3. Egg Whites: Using all egg whites is KEY to their soft and fluffy texture. Here is the egg separator I use and love! Here are some recipe ideas for leftover egg yolks.
  4. Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.
  5. Sprinkles: Do not use nonpareils (the little balls) as they quickly bleed their color.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  7. Confetti Cake: I suggest following my white cake recipe as the base, which is almost double this cupcake recipe. I also have a taller vanilla cake recipe as well. Fold 3/4 cup (120g) of rainbow sprinkles into either batter.
  8. Special Tools: KitchenAid Stand Mixer, Egg Separator, Cupcake Pan, Cupcake Liners, Pink Gel Food Coloring, Piping Tip, Piping Bags

Keywords: cupcakes, vanilla cupcakes

146 Comments

  1. Just made these and they came out phenomenal! I used your vanilla buttercream and dyed it pink and they look great! I love the way the sprinkles look once you’ve cut into the cupcakes! Will definitely make them again!

  2. I loved this recipe as cupcakes, but I am making a cake for a friend in a couple of weeks and I would like to do a 3 or 4 layer cake with this recipe. Would that work? Tripling the recipe? Thank you!!

    1. Hi Allie! I recommend my white cake recipe, which is from where this cupcake recipe is adapted. You can add about 1/2 cup – 2/3 cup of sprinkles to the batter. For a 3 layer cake, try my vanilla cake (see note about turning it into a sprinkle cake).

  3. Hello, I do not have whole milk at the moment. What can I substitute it with?

  4. Hey Sally! I’ve been making your recipes every weekend for the past few months 🙂 I’ve been having so much fun! Sometimes I half the recipe because it’s just my husband and I. Would it be ok to half this and do 1.5 egg whites? Thank you!!

    1. Hi Shelton, I’m so happy you both have been enjoying my recipes! Yes, you can cut this recipe in half. Enjoy!

  5. Hi Sally! Can I use buttermilk instead of whole milk? Thanks!

    1. Hi Limor, it would be best to use buttermilk to replace both the milk AND sour cream. (1 cup/240ml total)

  6. While delicious I am still having technical difficulties. I filled them all pretty much with the same amount of batter but some ballooned out over the sides and some looked perfect.
    Is there a another trick beside filling 2/3 full I’m missing? Oven issue?
    I made a total of 14 cupcakes per recipe.
    Maybe you could include an actual measurement as to how much batter in each cup?

    1. Hi Carolyn, If you have a large size cookie scoop you can use that to fill the cupcake pan so you are sure they are all the same size. If you notice that it’s one side of the pan that gets higher than the other then your oven may have hot spots (most ovens do!) so rotating your pan half way through the bake time should help.

      1. I was very excited to make this cupcake for my son’s birthday. I’ve done as recipe was gram per gram it became terribly bad in the biging it was rising then went total flat and very crispy on the sides. Never had such bad experience to make a cupcakes. I wish i could post the picture. I

  7. Hi Sally – I’m wondering if I can make this using GF 1:1 flour? Would there need to be any other modifications to the recipe? Thanks so much!

    1. Hi Taylor, I haven’t tested this recipe with gluten free flour but let me know if you try!

  8. Hi Sally! Thanks so much for the recipe! Just wondering, would it be alright to use aged egg whites in this instead of fresh ones? (I have some leftover from making macarons and didn’t want to throw them out)

    1. Hilari @ Sally's Baking Addiction says:

      Hi Cat! That should be just fine.

  9. Stephanie Scatie says:

    Excellent cupcakes. Fluffy. Moist. Perfect!! I did use 1 cup of whole buttermilk in place of sour cream/milk. I will be making these again. Thank you.

  10. Hello! My daughter has requested a funfetti cake (using your piñata cake directions for the center). Would you recommend using your funfetti layer cake or using the white cake and adding sprinkles? What are the differences between the two?

    1. Hi Jenn, you’ll want a nice tall cake for the pinata style. I recommend simply adding sprinkles to the pinata cake batter, about 2/3 cup. It’s a little denser than my funfetti cake and white cake recipes and holds its shape nicely when the holes are cut in the center. (See recipe note in the pinata cake if you’d like to use vanilla buttercream instead of chocolate.)

  11. I’ve just made them I think my son is gonna finish the whole tray so delicious and fluffy, thanks so much

  12. Hi!! When you whisk in the egg whites, how does that work ? Do you just whisk it in the butter-sugar mixture? Does it have to froth or reach stiff peaks? Or should you beat it in a separate bowl? How does that part work exactly?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi G, No need to whip the egg whites separately. After you seperate the eggs they get mixed right into the butter and sugar. You can watch Sally do this step in the video above.

  13. Just perfect! I ended up with 16 cupcakes , and they were so scrumptious.. thanks sally!!!

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