Confetti Cupcakes

Confetti Cupcakes that are super soft, buttery and topped with sweet fluffy buttercream! The perfect party cupcake!

These Confetti Cupcakes are soft, packed with vanilla flavor and perfect for any party!

Oh today’s recipe is a fun one…

Everyone loves a Confetti Cupcake! It’s the homemade version of the popular Funfetti cupcake that we all grew up with…and still eat on the regular!

I got the recipe for these little beauties from Rosie’s gorgeous new Sweetapolita Bakebook. OMG you guys this book is a stunner…


The cover alone. I die.

I have been a fan of Rosie’s for years…her gorgeous, hazy, pastel-ly life with her sweet cakelets and amazing cakes…her site, Sweetapolita is just a dream.

Ever since she announced she was writing a book I have been so excited to get it in my sticky hands. And I will tell you, it does NOT disappoint. It’s a book filled with amazing pictures, sweet treats and a little peek into Rosie’s life. Can I move in?

Confetti Cupcakes that are super soft, buttery and topped with sweet fluffy buttercream! The perfect party cupcake!

Of course her book is filled with mile mile-high layer cakes, sweet cookies and decorating how-tos. But I thought you guys would appreciate a sweet, gorgeous cupcake that bakes up like perfection!
Confetti Cupcakes that are super soft, buttery and topped with sweet fluffy buttercream! The perfect party cupcake!

The recipe is simple, there are just a few different techniques that Rosie uses, which produces a light and fluffy cupcake that even my husband went crazy for!

Confetti Cupcakes that are super soft, buttery and topped with sweet fluffy buttercream! The perfect party cupcake!

Rosie also recommends using using Quin Sprinkles instead of Jimmies, for the sole reason that they don’t bleed in the batter… not that there’s anything wrong with pretty ribbons of color throughout your batter. But I have to agree… the quins are just too cute!

I used my recipe for Buttercream on these beauties, which I like the most most!

And sprinkle heavily. Always.

Confetti Cupcakes that are super soft, buttery and topped with sweet fluffy buttercream! The perfect party cupcake!

I am in love with this book, if you can’t tell. If you are a baker, or just love to look at gorgeous cakes this is one book you need in your collection!

Also hop over to Sweetapolita today for a fun “bloghop” and a HUGE giveaway to celebrate the release of her book!


Confetti Cupcakes


  • 1 1/2 cups cake flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 4 egg whites
  • 1/2 cup sprinkles


  1. Preheat the oven to 350°F/175°C
  2. Line 2 muffins pans with cupcake liners. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment on low speed stir together the flour, sugar, baking powder and salt. Add the butter and mix on medium speed until the mixture is crumbly and resembles coarse sand, 3 minutes.
  4. In a medium bowl combine half of the milk and the vanilla.
  5. In another bowl whisk together the egg whites and remaining milk.
  6. With the mixer on medium-low speed slowly add the milk/vanilla mixture and beat for 5 minutes, scraping the sides of the bowl as necessary. Add the egg white mixture and beat the mixture for an additional minute.
  7. Stir in the sprinkles and fill your liners 2/3 full.
  8. Bake for 17-20 minutes until the centers are set.
  9. Transfer the cupcakes to a wire rack and allow them to cool completely before frosting.


Frost with Vanilla Buttercream

Looking for other cupcake ideas? Check out My Favorite Vanilla Cupcakes

My FAVORITE Vanilla Cupcakes!

31 Responses

  1. Kelly Zeigler

    EXACTLY what I need to make for Easter for my grandbabies! How long do I bake mini cupcakes? 14 min? Adorable! I’m a huge fan of your buttercream !

  2. Lillian C

    Sprinkles always make everything look so festive! I wish i had “Wonkavision” so i could reach in and grab a few, yum!

    1. Shelly

      Sure! I just used a Wilton large pastry tip (2A) and hold the piping bag straight up and down and just squeeze the bag without moving it!

  3. Daim Chughtai

    Hey, I’ve been following your blog for quite sometime now. Love it.
    However, I’ve noticed you’ve stopped adding pictures of the whole process. Personally, that is one of my favourite things about your blog, and what makes it stand out from the many others out there. It just involves the reader in the ‘I have to whip this up now’ kinda way. Really wish you’d start doing that again.

    1. Shelly

      thanks for the feedback! I have to admit, I have been lazy with that lately! I’ve been so busy getting my book finished up I’ve slacked a bit on photos 🙂 I’ll be back to the usual soon!

  4. Nina

    These cupcakes are amazing. I bake quiet a bit and I have been looking for a fluffy cupcake recipe. This fits the bill and the flavour is amazing. So good. This is the 5th vanilla cupcake recipe oven tried. This is a 11/10. I am going to use this recipe for my go forward cupcake recipe . Thanks so much.

  5. Ericka

    I made these (twice) and both times the sprinkles sunk to the bottom of the cucakes so they ended up being white cupcakes with fun felt I bottoms :(. I used the recommended sprinkles but the just didn’t stay in the mix! What did I do wrong?

  6. Steph

    Great cupcake recipe! Everyone loved these cupcakes. Just the texture I was looking for. Reminds me of the bakery cupcakes we used to get. Thank you!

  7. Steph

    Can you please tell me more about mixing
    For 5 minutes ? I made these today and followed recipe precisely including measuring flour with a scale etc. I’m an experienced baker and have experience with the reverse creaming method and have always had success. The only issue I can think of that’s different is the mixing for 5 minursv?? My
    Cupcakes rose and looked nice but were sort of gummy inside and had weird texture !!! Please tell me what could be the issue… thanks !!!

    1. Steph Scar

      Still awaiting response on messsge above . Can you please tell me why the mixing is for 5 minutes despite that this is the reverse creaming method? I have experience making cakes Mr this method but my recipes call for 1-2 minute or mixing. I’m assuming that it is the reason for gummy cupcakes, which I timed for 5 minutes Of mixing as indicated.When you make these, do you actually beat mixture on medium low for 5 minutes ? This is the only reason I feel cupcakes came out so bad and gummy this time but I wanted to actually try recipe as written. I have your cookbook and love your recipes and have always given positive reviews but what’s up with these cupcakes ??? Thanks !

      1. Shelly

        Hi! This recipe wasn’t actually written by me. As you can see in the post, it’s a recipe from the Sweetapolita cookbook. I didn’t develop this recipe, but enjoy the book, so I wanted to share it with you my readers. I have made these cupcakes many times without any issues. I could only guess that a gummy interior would indicate not quite enough baking time. It is a different method than I normally use as well, but I have had good luck with it.

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