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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Sep 19, 2022

Moist and Fluffy Confetti Cupcakes

5 from 1 vote
BySam Adler
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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! They are easy to make and are topped with a fluffy buttercream and more sprinkles!

Confetti cupcakes on top of a cake stand.

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 adorned 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!

You don’t need to be a trained pastry chef to make bakery-style cupcakes for a party. In fact these are so easy to make, they are perfect for a kids baking activity! Just follow these simple instructions for moist and flavorful cupcakes that will make anyone happy.

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!

WHY YOU SHOULD MAKE THIS RECIPE

  • Nothing says party like confetti! These festive cupcakes will be a hit with kids and adults.
  • The moist and fluffy texture of these cupcakes makes them irresistible.
  • This recipe is easy to follow and doesn’t require any special baking skills.

INGREDIENTS NEEDED

Ingredients for confetti cupcakes.
  • Cake Flour – This special type of flour is finely milled and gives the cupcakes a softer texture.
  • Baking Powder & Baking Soda – Reacts with the ingredient while baking to create a fluffy texture.
  • Salt – Activates the leavening agents and enhances the cupcake’s flavor.
  • Unsalted Butter – Gives the batter a rich texture and buttery taste.
  • Granulated Sugar – Sweetens up the base of the cupcake.
  • Egg & Egg White – Binds the ingredients together to help the cupcakes set properly.
  • Vanilla Extract – Adds a warming light vanilla flavor throughout the cupcake.
  • Buttermilk – Gives the cupcake batter a rich texture with a tender crumb.
  • Rainbow Jimmies – These give the cupcakes their confetti flavor which blend into the cupcake batter when baked.
  • Batch of American Buttercream – 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.

HOW TO MAKE 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.

Combine the wet ingredients: In the bowl of a stand mixer or using a hand mixer, cream the butter for one minute until fluffy. Then scrape down the bowl and mix in the sugar for 2 minutes or until fluffy. Add the eggs, egg whites, and vanilla extract and mix again until combined.

Prepare the cupcake batter: To the wet mixture, add 1/3 of the dry ingredients. Follow with half of the buttermilk, repeat ending on dry ingredients. Mix just until combined. Fold in the rainbow sprinkles lightly with a spatula.

Bake the cupcakes: Add the cupcake batter to the prepared cupcake pan with a 3 tablespoon cookie scoop, filling each 3/4 of the way. Bake for 20-22 minutes or until the center is set.

Cool, frost, and enjoy: Let the cupcakes cool before frosting with American buttercream. Add more sprinkles to the top and enjoy!

Butter and sugar mixed and creamed in a mixing bowl.
Cream the butter and sugar.
Butter, eggs, and sugar combined in a mixing bowl.
Add the eggs to the butter and sugar.
Vanilla cake batter in a mixing bowl.
Make the whole batter.
Vanilla cake batter topped with sprinkles in a mixing bowl.
Add the sprinkles.
Confetti cupcake batter in a muffin tin.
Fill and bake the cupcakes.

How to bake perfect cupcakes

Make sure you follow these rules to come out with perfect cupcakes every time:

  • Only fill the cupcake liner 2/3 of the way full. If you overfill them, the tops will brown and overflow but the inside of the cupcake wont be fully baked.
  • Use a light colored muffin tin so ensure even heat distribution. Darker tins heat up faster and can over bake the cupcakes.
  • Do not over mix the batter, this could lead to tough cupcakes.
  • Bake for 18-22 minutes, then cool for 10 minutes in the tin. Release the cupcakes and finish cooling on a wire rack.

TIPS FOR RECIPE SUCCESS

  • 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.
One confetti cupcakes on its side in a bowl of sprinkles.

Decorating confetti cupcakes

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!

STORAGE AND FREEZING

Storing: Cooled and frosted cupcakes can be stored in an airtight container at room temperature for up to three days.

Freezing: Cupcakes can be frozen unfrosted for up to two months. Thaw overnight in the fridge before frosting and serving.

FAQ

Can I make these into mini cupcakes?

You sure can! Line a mini muffin tin with liners and fill 1/2 way through. Bake for 12 minutes.

Is Funfetti just vanilla with sprinkles?

Yes, Funfetti is a vanilla cake with rainbow sprinkles mixed in. Funfetti was popularized by Pillsbury and is still enjoyed all over the world.

Do I need a stand mixer for this recipe?

No, you don’t need a stand mixer but it does make things easier. A hand mixer or even a whisk and a wooden spoon will work just fine.

WAYS TO ENJOY

We love enjoying these cupcakes with a hefty amount of Classic American Buttercream, but you can also change the flavor and use these other easy frosting recipes!

  • Chocolate Buttercream
  • Raspberry Buttercream
  • Mascarpone Frosting
  • White Chocolate Buttercream
  • Strawberry Cream Cheese Buttercream

More fun cupcake recipes

  • Quick and Fluffy Dairy Free Cupcakes
  • Easy and Moist Coffee Cupcakes
  • Fluffy and Moist Mint Chocolate Cupcakes
  • Easy and Fluffy Gingerbread Cupcakes
One confetti cupcakes on its side in a bowl of sprinkles.

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! They are easy to make and are topped with a fluffy buttercream and more sprinkles!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cupcake, Cupcakes, Dessert
Cuisine: American
Diet: Kosher
Keyword: cupcakes with sprinkles, funfetti cupcakes, moist and fluffy confetti cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
cooling time: 10 minutes
Total Time: 42 minutes
Servings: 12 cupcakes
Calories: 256kcal
Author: Sam Adler

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.
    Butter and sugar mixed and creamed in a mixing bowl.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
    Butter, eggs, and sugar combined in a mixing bowl.
  • 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.
    Vanilla cake batter in a mixing bowl.
  • Remove the bowl from the mixer and add in the ¾ cup rainbow sprinkles. Mix lightly with spatula.
    Vanilla cake batter topped with sprinkles in a mixing bowl.
  • 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.
    Confetti cupcake batter in a muffin tin.
  • Frost with american buttercream and garnish with more sprinkles!

Notes

Make sure to use classic jimmy sprinkles in the batter and not any other kind of sprinkle. Other kinds of sprinkles melt or bleed into the cake. 
Make sure to fill the cupcake liners only 2/3 of the way full. 

Nutrition

Nutrition Facts
Moist and Fluffy Confetti Cupcakes
Amount Per Serving (1 cupcake)
Calories 256 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 35mg12%
Sodium 132mg6%
Potassium 49mg1%
Carbohydrates 40g13%
Fiber 0.4g2%
Sugar 26g29%
Protein 4g8%
Vitamin A 273IU5%
Calcium 39mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes Tagged With: Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
Happy birthday @taylorswift 👸🏼 hope it feels Happy birthday @taylorswift 👸🏼 hope it feels like a perfect night and you’re not weepin in a party bathroom. IYKYK
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Also here’s to wishing me getting those tix!
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