Confetti Cupcakes Recipe

These festive Confetti Cupcakes are easy to make and will take you to a world of fun and flavour. They are great for any event or just because! 


FOR THE CUPCAKES: – 3 cups (360g) cake flour – 1 & 1/2 teaspoons baking powder – 1/2 teaspoon salt – 1 cup (226g) unsalted butter, softened – 2 cups (400g) granulated sugar – 2 large egg – 1 & 1/2 teaspoons vanilla extract
 – 1 cup (236ml) milk – 1/2 cup sprinkles, plus more for decorating FOR THE FROSTING: – 1 cup (226g) unsalted butter, softened – 3 cups (330g) confectioners’ sugar, sifted – 1/4 teaspoon salt – 1 tablespoon vanilla extract – 1/4 cup (59ml) milk

CUPCAKE MAKING: Preheat oven to 325°F. Use 24 paper liners in standard muffin tins. Mix flour, baking powder, and salt. Set aside. 

Step 1


Beat sugar and butter until crumbly with a medium-speed electric mixer. Stir in the eggs and vanilla until smooth. 

Step 2

Stir half the flour mixture and half the milk into the bowl until combined.  Stir and scrape the sides as you add the remaining flour and milk. Stir sprinkles gently. Combine, not overmix. 

Step 3

Pour batter into muffin cups two-thirds full.  Bake the cupcakes until a toothpick inserted into the centre comes out clean, 25–30 minutes. Cupcake centres should be set and edges lightly browned. 

Step 4

After 10 minutes in the pans, cool the cupcakes on a wire rack before frosting. 

Step 5

Butter should be light-colored after 3 minutes of medium-speed mixing. Add confectioners' sugar. Dry, crumbly stuff.  

Step 6

Vanilla and milk should be smooth. Transfer to piping bag for easy decorating. Frost cupcakes with 2–3 tablespoons frosting and sprinkles after cooling.  

Step 7

See Also

See Also

Fleur De Sel Chocolate Chip Blondies Recipe