Confetti Cupcakes

Confetti cupcakes are light and fluffy white cupcakes filled with festive rainbow sprinkles and topped with whipped buttercream frosting. They're the perfect cupcakes for any celebration!

Prep Time 15

Cook Time 15

Resting Time 30

Total Time 1

Servings cupcakes

Author Heather

Ingredients

Cupcakes

1 ½ cups (168 g) cake flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter room temperature
1 cup (198 g) granulated sugar
1 ½ teaspoons vanilla extract
3 (105 g) large egg whites room temperature
½ cup (114 g) whole milk, room temperature
½ cup rainbow sprinkles plus extra for decorating

Whipped buttercream frosting

1 cup (226 g) unsalted butter, room temperature
4 cups (454 g) confectioner's sugar
⅓ cup (76 g) heavy cream cold
2 teaspoons vanilla extract
⅛ teaspoon salt

Instructions

Cupcakes:

Preheat oven to 350℉ (with the oven rack set in the middle of the oven) and line cupcake pan with liners. Set aside.
In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
Add butter and granulated sugar to a large bowl. Using a hand mixer or stand mixer, cream together until light and fluffy, about one minute. Add vanilla and beat until incorporated. Then, add egg whites and beat until light and fluffy, about one minute.
Add flour mixture to butter mixture in thirds, alternating with the milk, just until each ingredient is incorporated and batter is smooth. Do not overmix. Add sprinkles and gently stir to incorporate.
Divide batter between 13 cupcake liners, filling each about ⅔ full (if you only have a 12-cupcake pan, you will have a small amount of batter left over). Bake in preheated oven for about 15-18 minutes, or until the center of a cupcake pops back when gently pressed down, or a toothpick comes out with crumbs (or clean). If an indent is left, or toothpick comes out with batter, cupcakes need more time.
Remove pan from oven and transfer cupcakes to a wire rack to finish cooling.

Whipped buttercream frosting

In a large bowl, add room temperature butter and beat until creamy, about one minute.
Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
Add heavy cream, vanilla extract, and salt, and whip for an additional 2 to 3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Pipe or spread frosting with a knife onto cupcakes, top with additional sprinkles, and serve.

Notes

Frosting: Recipe makes enough frosting to frost 12-15 cupcakes with high, dramatic piped frosting (as shown in the photos), 24 cupcakes spread with a knife, a 9x13 sheet cake, or an 8-9 inch two layer cake. For a thin coating of frosting, cut recipe in half.
Storage: Cupcakes will keep for 3-4 days in a sealed container at room temperature, or up to 3 months in the freezer. To thaw frozen cupcakes, place on the countertop, uncovered, for 1-2 hours.
Buttercream will melt: Buttercream frosting will begin to melt between 90 to 95 degrees Fahrenheit. If your location is nearing this temperature, refrigerate your baked goods until an hour before you're ready to serve them.
Eggs: Do not substitute egg whites with whole eggs. To make cupcakes with whole eggs, try my vanilla cupcakes recipe instead (sprinkles can be added to this recipe).
More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

Nutrition