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!
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!
One reader, John, commented: “These are absolutely fantastic. Perfect crumb, texture, aroma, and appearance. People beg me to bring these to parties now! ★★★★★“
One reader, Franchesca, commented: “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 Sally’s strawberry frosting to go with them and it was so good! ★★★★★“
One reader, Dorci, commented: “I made these cupcakes for my son’s birthday and they were the best I’ve ever had! Extremely tender and moist, and the buttercream frosting was to die for. ★★★★★“
Confetti Sprinkle 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
Use These 4 *Magic* Ingredients
The perfect cupcake texture is the result of 4 magic ingredients.
- Creamed Butter: Make sure you use the correct room temperature butter.
- Egg Whites (no yolks): Egg whites lift up the crumb instead of weighing it down.
- Sour Cream: Sour cream leaves all the moisture.
- 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. 🙂
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.
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.
If you love baking cupcakes, here are more tested & loved recipes:
Lemon Blueberry Cupcakes, Carrot Cake Cupcakes, & Pumpkin Cupcakes
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.
For a naturally pink option, try my strawberry buttercream frosting! Chocolate buttercream or white chocolate buttercream frosting would be great, too.
If you are looking for the same great taste and texture in a towering sprinkle loaded cake, try this confetti cake! Or if you are craving sprinkles for breakfast, try birthday cake pancakes or birthday cake cinnamon rolls.
Print
Confetti Sprinkle Cupcakes
- 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 (207g) cake flour (spooned & leveled)*
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) 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
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- 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.
- 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.
- 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.
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
Notes
- 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | 12-count Muffin Pan | Cupcake Liners | Piping Bags (Disposable or Reusable) | Ateco 849 Piping Tip | Dusty Rose Gel Food Coloring (for tinted frosting in pictured cupcakes)
- 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.
- 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.
- 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.
- Sprinkles: Do not use nonpareils (the little balls) as they quickly bleed their color.
- 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.
- Confetti Cake: I suggest following my recipe for Confetti Cake. Same great taste and texture as these cupcakes—and loaded with sprinkles!
Reader Comments and Reviews
Hi! I made 3 batches of these cupcakes for my daughter’s birthday! I plan on putting on sprinkles and then mermaid tails right before serving. My question is I plan on freezing them for about a week. Should I put the sprinkles on before I freeze them or after they thaw? Unfortunately I need to frost them before freezing as I am traveling with them.
Hi Mary! We would add the sprinkles after thawing the cupcakes.
Hey!! I have to make these for a wedding, can I replace the milk and sour cream with buttermilk?!
Thanks!
Hi Kate, you can use buttermilk to replace both the milk and sour cream (1 cup/240ml total). Enjoy!
Good flavor, but they were dense and dry. I used large eggs, should they have been extra large. I weighed my ingredients, maybe I should have measured.
Hi Sally, I absolutely love this recipe and have made them for baby showers and bridal showers! I wanted to try to make these into mini cupcakes for my daughter’s first birthday. How should I adjust this recipe for mini cupcakes? Thanks!
Hi Becky, absolutely. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. So glad they’re a favorite!
Hi I was wondering how much times the mixture do I have to make for a 7x11x3 cake pan
Hi Christian! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Can you make it with almond and/or coconut flour?
Hi Elie, we haven’t tested these cupcakes with any gluten free flours. Many readers have reported success using Bob’s Red Mill gluten free flour in many of our recipes. Let us know if you give anything a try!
Hi! Is it possible to use this recipe for little 4×2 cake pans? What would the baking time/temperature be?
Hi Jessica, we’re sure you could, make sure not to fill them more than half way full. We’re unsure of the baking time needed.
Made these for my coworker’s grandson’s bday and they came out wonderfully.
Everyone loved them, best fun-fetti cupcake recipe I’ve ever tried. Not dry at all, perfect texture! Taste amazing!!
What would be the baking time difference if I wanted to do these as mini cupcakes? Would there be a change in oven temperature?
Hi Amanda, absolutely. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature.
Everyone really loved this recipe the first time I made it. I’m just wondering can it be done without the sprinkles as just a vanilla cupcake? I know you have a vanilla cupcake recipe but I don’t have vanilla beans which is why I’m wondering if this one can just have the sprinkles taken out. Thanks!
Hi Shauna! You can leave the sprinkles out of this recipe. The vanilla bean is optional in our vanilla cupcakes recipe as well – either works!
I’m living over seas in Aida and every time I try to make this recipe it always comes out denser and thicker than your batter. I think it might be the sour cream where I live as it’s not as runny (it’s kind of thick like cream cheese that’s been out for a while). Do you think you might know a workaround for this? Maybe adding a bit more milk?
Hi Missy, the thicker sour cream could definitely be the culprit. Do you have access to plain yogurt? That would be a fine substitute for the sour cream. Or, you can use buttermilk to replace both the milk AND sour cream. (1 cup/240ml total) Enjoy!
Why is there oil and buttermilk in the confetti cake recipe but milk and sour cream in the cupcake recipe? What will the different in texture be? Are they interchangeable? Thank you~
Hi Sammi! Yes, there are specific differences for a reason. In the case of layer cakes vs. cupcakes, the differences mostly have to do with the crumb, because you want to keep the cake layers from becoming heavy and dense (which can sometimes happen with sour cream), which is not as much of an issue in a smaller cupcake portion. We are a small team and personally test our recipes over and over again to make sure we provide the best possible recipes that can be replicated in other home kitchens with success, so you can be sure that the differences are there for good reason!
Fill your cupcake liners 2/3 full, which is about 3/4 of an inch from the top of any basic cupcake liner….
Hello Sally,
This part of your instructions has me puzzled. If I fill my cupcake liner 2/3 full, that leaves me roughly 1/4-1/2 inch from the top. If I leave 3/4 inch, I will only have about 1/4-1/2 inch of batter in each liner. Does this perhaps mean to fill approx 3/4 inch full? As in, fill to 3/4 inch from the _bottom_ of the liner? That would be about 2/3….
Hi Sally! I live in 7000 feet elevation. Do you have any recommendations as far as altering the recipe for high altitude or can I make it as is?
Hi Jasolyn, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi! Can you double this recipe?
Hi Zoe, we recommend making two batches instead of doubling.
Hi Sally, if you can say, what brand sprinkles do you buy? Thanks!
Hi Karin, the sprinkles used in these photos were from Sweetapolita, but we’re not sure if they have the exact mix anymore. You can see some of our other favorites under “Sprinkle Success Tips” in our Confetti Cake post. Hope this helps!
Hi Sally, can the cake batter be made 3 days in advance and stored in the fridge? I was planning to fold in the sprinkles just before baking to prevent bleeding. Thank you!!
Hi Vanessa, We don’t recommend that, as the leaveners are activated once the wet and dry ingredients are combined. We recommend baking as soon as possible after mixing up the batter.
The best cupcakes ever! I made these for my son’s birthday, but added a twist. I put a birthday cake flavored oreo at the bottom of the cupcake. Wow! They were super yummy!
Hi Sally!! I just took these out of the oven a bit ago. Do you know why the cupcake liners became so greasy after baking? Is this normal? I used double liners, but the grease still leaked out through both. Thanks 🙂
Hi Katie, Make sure to use high quality liners, we like Paper Chef parchment cupcake liners.
I would like to make this recipe but noticed it calls for Cake Flour. I very much dislike the flavor of Cake Flour and it seems that it is being used in more recipes. It just has a strange taste to me. How do you substitute? I don’t believe it’s as easy and just using All Purpose Flour instead and would maybe have to adjust (baking soda or powder, liquid ingredients?).
Hi Loraine, you can make this DIY cake flour substitute. Hope this helps!
I’m trying to choose a recipe for my child’s birthday – what is the difference between these and the funfetti cupcakes recipe? Thanks!
Hi Andrea, These Confetti Sprinkle cupcakes are a bit softer than our older recipe for Funfetti cupcakes. Both are delicious!
I see someone asked about meringue powder, but what about egg whites in a carton? I have some to use up and would love to do that instead of cracking open some eggs. About how much would it translate to?
Hi Andrea, you can use carton egg whites, the carton should have instruction for how much to use.
With the cost of the eggs being a little weird right now, and Easter around the corner, so as to not waste eggs, is there a way to use meringue powder in place of egg whites? The theory makes sense, but I don’t want to ruin an otherwise historically perfect recipe.
Hi Andy, We don’t suggest it. Meringue powder is best used for making meringues, royal icing, etc. and not as a substitute for eggs in a recipe.
Thank you. The mini Bundts came out beautifully . Made 10. I plan to wrap and freeze for a week and then frost or glaze them.
Hi can I use the batter to make mini Bundt cakes?
Hi Asheema, we’re sure you could! You could also add sprinkles to this mini vanilla Bundt cakes recipe.
Hi sally! I hope you’re well. I made this recipe, and the batter yielded 16 cupcakes instead of 14. Can you please advise why I might have had extra? Making these as a trial for a birthday and want to make changes. Thanks!
Hi Um, if you filled your cupcake liners a little less full, that would account for having enough batter for 16 cupcakes. Or perhaps your muffin tins are a little smaller than the standard-size American ones we use?
I’m having a bit of an odd problem. The first time I made this recipe, it was perfect, and I had no problems at all with the process.
But with the 2nd and 3rd tries, I have been having issues with the batter. The batter seems to not want to incorporate properly after I add in the liquids (the sour cream and milk) and small clumps will form. I tried to mix it back in with some extra flour, and letting the bowl sit in some warm water – which did help a fair bit. But when I bake them, they have been coming out… very buttery and greasy? Even though I am using room temp butter, and no more than specified in the recipe. Some of that oiliness comes through the parchment paper, too, and the cupcakes themselves also taste fairly buttery and wet.
I’m not sure what is going wrong compared to the first try.
Hi Kate! Are your sour cream and milk at room temperature as well? Is your butter perhaps too warm? Make sure it’s on the cooler side.
My favorites!
Tried twice, failed twice. So here’s the thing.. I have made MANY of Sally’s recipes. The buttery pie crust, the caramel corn, muffins, I have even made cakes. But when it comes to these cupcakes recipes.. things are off. The instructions say to fill the cupcake liner 2/3 of the way full, and that you’ll yield about 14 cupcakes. Well, at 2/3 full and 14 cupcakes I had about 10 cupcakes worth of batter left in the bowl. I didn’t know whether I should make more cupcakes, or fill the cakes fuller. First, I made them fuller. They spilled over and inverted on themselves and ruined the batch and ended in much scrubbing and cussing. The second batch, I decided to do the confetti cupcake recipe – I SWORE I had done this one before. Once again, waayaayyyyyy more batter than necessary. So this time, I made more cupcakes, because the first time it failed to just divvy the excess amongst the batch of 14. Once again, not very good. The cupcakes were flat, and they did not peel out of their liners without the top ripping off and turning into a crumbly mess. I’m now about to attempt cupcake batch number THREE for my kids birthday with just hours to spare.. I won’t be using a Sally’s recipe. Disappointing.