Homemade Confetti Cupcakes taste better than any box mix. They turn out so pretty with colorful sprinkles and delicious frosting.

Confetti cupcakes with frosting.
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Everyone always loves Funfetti Cupcakes, but have you tried making them from scratch? This easy cupcake recipe for vanilla cupcakes with rainbow jimmies is so simple.

My family also loves when I make Easy Rainbow Sugar Cookies, Strawberry Lemonade Cupcakes and Rainbow Cupcakes for another colorful treat.

Why We Love This Recipe

I think you might be surprised just how easy it is to make Funfetti Cupcakes from scratch. You might never go back to the store-bought mix again.

The entire recipe is so easy, and they taste wonderful. The sprinkles add the perfect touch of color for a festive dessert.

Ingredients

Ingredients for Confetti cupcakes

Cupcakes

  • Baking Soda. You can also try one of the Best Baking Soda Substitutes.
  • Vanilla extract. Pure vanilla extract is best.
  • Buttermilk. This needs to be at room temperature.
  • Rainbow Sprinkles. I like to use jimmies because they don’t bleed like sugar sprinkles.

Frosting

  • Powdered Sugar. If the powdered sugar is lumpy, sift for best results.

You can get the entire ingredients at the bottom of the page.

Variations

  • Frosting. If you love chocolate, try using chocolate frosting. We have a good recipe for chocolate icing that is great on cupcakes and cakes. Homemade Cream Cheese Frosting Recipe is also great.
  • Mini Cupcakes. The batter can be used to make mini cupcakes for bite sized treats. The baking time will not take as long and should be reduced. Insert a toothpick in the center to ensure it comes out clean.
  • Holidays and other occasions. This recipe can easily be used year-round for any occasion. Just change the color of the sprinkles to match the holiday or event. Red and pink would be cute for Valentine’s Day, red and green for Christmas and pastels for Easter.

How to make confetti cupcakes

  • Step 1. Preheat the oven prepare the pan. Preheat the oven to 350 degrees and fill 2 cupcake pans with cupcake liners. 

Step 2. Combine the dry ingredients. Whisk together flour, baking powder, soda and salt. Set aside the flour mixture.

Step 3. Beat the eggs and sugar until fluffy.

Step 4. Gradually add the dry ingredients alternating with the buttermilk. Mix together until well combined. You can use a stand mixer or hand mixer.

Step 5. Carefully add the sprinkles. Be careful not to over mix and gently fold the sprinkles.

Step 6. Pour the batter into the cupcake liners.

Step 7. Bake the confetti sprinkle cupcakes. Then allow to cool on a wire rack.

Step 8. Beat the butter until fluffy. Gradually mix the powdered sugar into the butter mixture and combine. Reduce the mixer speed to low and add the heavy cream and vanilla.

Step 9. Pipe the vanilla buttercream frosting using a decorator’s bag fitted with a star tip.  and top with more rainbow sprinkles.  Make sure the cupcakes are completely cool before frosting.

Pro Tips

  • Sprinkles. For the sprinkles, use Jimmies or Quins.  Do not use nonpareils as the color will blend through the batter and won’t look as pretty. The contrast of the batter and the sprinkles is so pretty using jimmies.
  • Piping Bag. It is easiest to pipe the frosting using a piping bag and star tip. However, you can also use a ziploc bag if you don’t have one.

    Simply cut the corner off and insert the star tip. Add the frosting and decorate as normal.
  • Gently fold in the sprinkles. Carefully fold in the sprinkles to the batter. You do not want to deflate the light and fluffy batter that you just made.
  • Reduce the recipe. This makes 24 cupcakes. If you only need 12 cupcakes, feel free to reduce the recipe or you can freeze the extra.

Storage

Store the leftover cupcakes in an airtight container at room temperature for 3-4 days or you can place them in the refrigerator up to 1 week.  

I have a cupcake carrier that is so handy for storing the cupcakes. It keeps them fresh and the icing stays intact. This is also a great option to easily transport the cupcakes to parties, events and other gatherings.

Can you freeze cupcakes?

The cupcakes can be frozen if you need them to last longer or to make in advance. You can freeze them unfrosted or frosted.

I recommend freezing them without the icing because it is easier. Place the cupcakes inside a freezer container and freeze up to 3 months. Thaw in the fridge overnight when ready to use and decorate as normal.

If you freeze the cupcakes with icing, it is best to flash freeze them on a baking sheet for 1 to 2 hours. This will harden the frosting so it does not get messed up in the container.

Confetti cupcakes with frosting.

More Funfetti desserts

More cupcake recipes

Make these delicious and easy homemade funfetti cupcakes today. Then come back and leave a star review so I know if you loved them!

Confetti Cupcakes

5 from 4 votes
Homemade Confetti Cupcakes taste better than any box mix. They turn out so pretty with colorful sprinkles and delicious frosting.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24
Cuisine American
Course Dessert
Calories 413

Ingredients

For the Cupcakes:

For the Frosting:

  • 1 1/2 cup Unsalted Butter room temperature
  • 4 1/2 cups Powdered Sugar
  • 1 tablespoon vanilla extract
  • 3 Tablespoons Heavy Cream
  • 1/4 cup Rainbow Sprinkles
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Instructions

For the Cupcakes:

  • Preheat the oven to 350 degrees and fill 2 cupcake pans with cupcake liners.
  • Whisk together flour, baking powder, soda and salt. Set aside.
  • In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds until the mixture is light and fluffy.
  • Add oil and vanilla extract, beat until well combined.
  • Gradually add dry ingredients alternating with buttermilk.
  • Beat until well combined, batter will be thin.
  • Use a spatula to gently mix in the rainbow sprinkles.  Be careful not to over mix.
  • Divide the batter into cupcake liners.  Fill them approximately 2/3 of the way full.
  • Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely on wire racks.

For the Frosting:

  • In a large mixing bowl, beat the butter until its creamy, light and fluffy.
  • Gradually mix the powdered sugar into the butter mixture ½ cup at a time. Make sure that the powdered sugar is completely mixed in before adding more.
  • Turn the mixer speed to low and add in the heavy cream and vanilla extract.  Beat for approximately 30 seconds to 1 minute until the frosting is a good consistency.
  • Pour the frosting in a decorator’s bag fitted with a star tip.  Pipe the frosting onto each of the cupcakes and top with more rainbow sprinkles.
  • Then the cupcakes are ready to serve and enjoy!

Recipe Notes

For the sprinkles, use Jimmies or Quins.  Do not use nonpareils as the color will blend through the batter. 
Store the leftover cupcakes in an airtight container at room temperature for 3-4 days or you can refrigerate the cupcakes for up to 1 week.

Nutrition Facts

Calories 413kcal, Carbohydrates 50g, Protein 3g, Fat 23g, Saturated Fat 10g, Polyunsaturated Fat 6g, Monounsaturated Fat 6g, Trans Fat 1g, Cholesterol 61mg, Sodium 211mg, Potassium 45mg, Fiber 0.4g, Sugar 40g, Vitamin A 438IU, Vitamin C 0.01mg, Calcium 47mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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