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..
If you’re searching for the most perfect confetti cupcakes, I’ve got you covered!
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.
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. 🙂
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..
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
. 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.. 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.
Confetti Sprinkle Cupcakes Recipe
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 You’ll Need
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..
- Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
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