Moist and Fluffy Confetti Cupcakes
Got a fun party coming up and need a dessert for the occasion? Try these Moist and Fluffy Confetti Cupcakes! These sprinkle cupcakes are easy to make and will be the star of the show at your next celebration! The cake is fluffy and light and is topped with a fluffy funfetti buttercream and more sprinkles! So fun!
These festive confetti cupcakes are perfect for any birthday party or when you need something to celebrate. They’re easy to make, moist, and fluffy! And of course, they’re topped with colorful classic rainbow jimmies to give them a variety of color.
They are called confetti cupcakes because when the sprinkles bake into the cupcakes they melt and resemble confetti when you take a bite! The base of the cupcake is a fluffy vanilla flavored cake that is studded with colorful rainbow sprinkles. Buttermilk is the star here as it creates a really moist cake texture.
To top it all off, frost these with a funfetti buttercream that only takes 5 minutes to make!
As a trained pastry chef I have made hundreds of bakery-style cupcakes for parties, and these were always on the menu! In fact these are so easy to make, they are perfect for a kids baking activity.
If your kids love making cupcakes, try these classic vanilla cupcakes , these hot chocolate cupcakes or these small batch chocolate cupcakes. They are all awesome recipes to try with the kiddos!
If you want to make these even cuter, make sure to read the post on how to bake and decorate cute cupcakes!
What you need
Funfetti Frosting – Use this frosting to frost the cupcakes and then top with more sprinkles. You can also easily color this frosting with any color food dye for more fun.
The best sprinkles to use
You must use classic rainbow sprinkles like these. Other types of sprinkles like the non pareils, glitter, or those large spherical sprinkles wont work because they will either melt completely or bleed into the batter.
Confetti cupcakes from scratch
Prepare for baking: Preheat the oven to 350F and line a muffin tin with 12 cupcake liners. Set aside.
Combine the dry ingredients: In a medium-sized mixing bowl, mix together the flour, baking powder, baking soda, and salt. Whisk until fully combined.
Cool, frost, and enjoy: Let the cupcakes cool before frosting with Funfetti frosting. Add more sprinkles to the top and enjoy!
Recipe tips
- Use room temperature ingredients for best results. Room temperature butter incorporates better into the batter and helps produce a more consistent cake. This is how I soften butter quickly.
- Fold in the sprinkles very lightly so they don’t sink to the bottom of the cupcake while baking.
- Only fill the cupcake liners 2/3 of the way full. This will ensure that they don’t spill over the sides while baking.
- Make sure the cupcakes are completely cool before frosting as the buttercream will melt if the cupcakes are still warm.
Decorating
I like to use a piping bag and a large star tip to pipe the frosting over the cupcake. Then top immediately with sprinkles so that they stick. If you wait too long (even 5 minutes) to garnish with more sprinkles, the buttercream will have hardened and the sprinkles wont stick!
Moist and Fluffy Confetti Cupcakes
Ingredients
- 1 ¾ cup cake or all purpose flour, (207g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 egg, (50g)
- 2 egg white, (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature (118mL)
- ¾ cup sprinkles, classic rainbow jimmies
Instructions
- Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
- In a medium size bowl combine the 1 ¾ cup flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
- Remove the bowl from the mixer and add in the ¾ cup rainbow sprinkles. Mix lightly with spatula.
- Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners 2/3 of the way full. Bake for 18-22 minutes or until the cake is set.
- Frost with funfetti frosting and garnish with more sprinkles!
