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 cupcake with pink buttercream frosting

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. 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 white 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, Baileys coffee 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 cupcake cut in half showing sprinkles with pink frosting

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.

2 images of sprinkle cupcake batter in glass bowls

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 with pink buttercream frosting inside piping bag

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 topped with pink buttercream

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


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.


  • 1 and 3/4 cups (207g) 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


  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.


  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


  1. Can I replace sour cream with whole milk yogurt?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy, you can replace the sour cream with whole fat plain yogurt, but the cupcakes may not taste as light. Still delicious, though!

    2. Christine Nerney says:

      I am so excited to make these. For larger quantities of your cupcakes and buttercream, can I just double and triple the recipes or do you recommend doing them separately? Also, sprinkles do you recommend?

      1. Lexi @ Sally's Baking Addiction says:

        Hi Christine, for best results, we recommend making separate batches (especially for the cupcake batter, so you don’t accidentally over mix which results in dense cupcakes). You can more easily double the frosting recipes, but be sure not to overwhelm your mixer with the added volume. We love Sweetapolita sprinkles, but any quality sprinkles you love will work great. Just be sure not to use nonpariels, as they tend to bleed their colors. Hope you enjoy these cupcakes!

  2. Hi, I wanted to use this recipe for my sons first birthday – his cake is going to be a 3D baseball shaped cake – 6 inch diameter. Do you think this batter will work? Thank you!

    1. Hi Elizabeth, this amount of batter is enough for 3 6 inch cake pans. (See 6 inch cake post.) It should work just fine depending on how tall the cake is.

  3. Hi Sally, these look amazing!
    Um, but quick question. What would happen if I didn’t use cake flour? Is it necessary?
    Margaret Jane!

    1. Lexi @ Sally's Baking Addiction says:

      Hi MJ, cake flour is crucial for the soft texture of these cupcakes. If you can’t get your hands on cake flour, you can make a cake flour substitute. See recipe notes for more details. Enjoy!

  4. Hi Sally, do I have to use whole milk or can I substitute it with 0 percent milk? Thanks

    1. Trina @ Sally's Baking Addiction says:

      Hi Morgan, skim milk will work in a pinch. Hope you love these cupcakes!

      1. Would I use the same amount as whole?

      2. Trina @ Sally's Baking Addiction says:


  5. Hi Sally can you use the egg whites in a carton?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Barbara, they will work as long as they are 100% egg whites – not Egg Beaters or any other brand with added ingredients. Hope this helps!

  6. Karla Torres says:

    Hello what sprinkles did you use for this recipe? Or is there other sprinkles could we usr that are high quality and would also work, that you would know of? Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Karla! In the cupcakes, we used Sweetapolita plain rainbow sprinkles with some stars added as well. We used “Flight of the Unicorn” for garnish on the cupcakes. We love Sweetapolita sprinkles, but you can use any quality brand you like. Just be sure not to use nonpariels, as they can bleed their colors in the batter.

      1. are they the rainbow CRUNCHY sprinkles?

  7. Hi Sally + Team, Can I add an Oreo (whole) to the bottom of the cupcakes?

    1. Lexi @ Sally's Baking Addiction says:

      We can’t see why not — let us know if you try it!

  8. Hey Sally! Could i use buttermilk or almond milk? If i dont have whole?

    Thank you! Love your website

    1. Trina @ Sally's Baking Addiction says:

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

  9. Hi Sally! Would this recipe work if I cut it in half? I only have half the amount of sprinkles on hand. Or would you recommend just making it all with less sprinkles in the batter?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Ashley, you can certainly try halving this recipe, or simply using the sprinkles you have with no other changes to the recipe. They’ll still be delicious!

  10. How is this recipe different from the Easy Homemade Funfetti Cupcakes recipe? This seems similar to a Funfetti cupcake. I am trying to decide which to bake for a birthday celebration!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jennifer! We prefer these Confetti Sprinkle Cupcakes over our older recipe for Funfetti Cupcakes. They’re softer and one of our favorites. We hope they’re a hit for your birthday celebration!

      1. Jennifer Pratt says:

        Thank you!

  11. I always have a big party for my youngest kiddo’s birthday coming up next week and I am so torn on which cupcakes to make for the kids. I would love to know whether you prefer your confetti or your funfetti or the soft, fluffy funfetti ones? Or the yellow cupcakes with chocolate buttercream? Too many choices! I would LOVE your input for which of those you think is most crowd-pleasing. Thanks! Also, I thought nothing could taste better than your banana cake with brown butter icing until I made Hummingbird cupcakes for the adults- oh my gosh! Unreal. Thank you so much for helping to make all my special events extra special with homemade delicious treats!

  12. I love to fill my cupcakes when I make them. What would be a good filling to put inside this cupcake?

    1. Trina @ Sally's Baking Addiction says:

      Hi Cait! How about a cookie dough or strawberry buttercream filling? Let us know what you try!

  13. If I want to make more cupcakes, is it better to double or triple this recipe or use your funfetti layer cake recipe? What is the difference between the two recipes?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Angie, you can use either — the results are very similar. If using this cupcake recipe, we recommend making each batch separately for best results and so as not to over mix. Enjoy!

  14. Absolutely delicious! This was my first time making cupcakes so I wanted to choose something relatively easy and this one was definitely the right choice. Simple and clear instruction made them turn out so soft and fluffy and not overly sweet which I loved. I made a strawberry frosting to go with them from sally as well and it was so good!

  15. I made this recipe because I was bored and they turned out so GOOD!!!!! I followed the recipe exactly, vanilla buttercream with red food dye and all and it turned out very close to perfect. The only thing I would suggest is to use 1/4 cup butter and a 1/4 cup of vegetable oil instead of just all butter to make it more moist. They were fine as they were, but I feel like they would have been truly perfect if they had a tad bit more moisture.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

Skip to toolbar