Homemade Confetti Cupcakes are a delightful and straightforward recipe that brings a burst of joy to any occasion, making them a must-try for bakers of all levels! This guide will walk you through creating these vibrant treats, perfect for birthdays, celebrations, or just a sweet pick-me-up, ensuring you achieve wonderfully moist and colorful cupcakes every time.
Key Ingredients for Homemade Confetti Cupcakes
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, room temperature
- ¼ cup (60ml) milk (any kind), room temperature
- ½ cup (85g) rainbow sprinkles (jimmies-style work best for dissolving)
For the Buttercream Frosting:
- 1 cup (227g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 2–4 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Rainbow sprinkles, for decorating
How to Make Homemade Confetti Cupcakes
Get ready to bake some pure happiness! These homemade confetti cupcakes are incredibly easy to whip up, promising a moist, tender crumb bursting with colorful sprinkles. They’re a crowd-pleaser that tastes even better when made with love at home, and the simple whisk-and-mix method means less fuss and more fun. This delightful recipe takes approximately 25 minutes of prep time and 30 minutes of baking time, perfect for a weekend baking project or a quick dessert fix.
Step-by-Step Instructions
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup. This ensures your beautiful cupcakes won’t stick.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This simple step ensures your leavening agents are evenly distributed, leading to perfectly risen cupcakes. Set aside.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, contributing to the cupcake’s tender texture. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract. The room temperature eggs emulsify better with the butter and sugar mixture for a smoother batter.
5. Alternate Dry and Wet Ingredients: In a separate small bowl, whisk together the buttermilk and milk. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in tough cupcakes.
6. Fold in Sprinkles: Gently fold in the rainbow sprinkles. Using a spatula, carefully incorporate them into the batter until evenly distributed. The jimmies-style sprinkles are ideal here as they tend to bleed their color slightly into the batter, creating that signature confetti look.
7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows enough room for the cupcakes to rise without overflowing.
8. Bake: Bake for 18–22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The baking time may vary slightly depending on your oven.
9. Cool: Let the cupcakes cool in the muffin tin for about 5–10 minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cooled before frosting to prevent the frosting from melting.
10. Make the Frosting: While the cupcakes cool, prepare the buttercream. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk or cream, beating until smooth and fluffy. Stir in the vanilla extract. Add more milk or sugar if needed to reach your desired consistency.
11. Frost and Decorate: Once the cupcakes are completely cool, frost them generously with the buttercream. Top with extra rainbow sprinkles for a festive finish.
Why You’ll Love This Homemade Confetti Cupcakes
You’ll absolutely adore these homemade confetti cupcakes for their sheer cheerfulness and incredibly moist texture. Each bite is a delightful explosion of fun thanks to the vibrant rainbow sprinkles, creating a visual and flavorful party in your mouth. Compared to store-bought versions, making these at home not only saves you money but also allows you to control the quality of ingredients, ensuring a fresher, more delicious treat that’s genuinely satisfying. The simple, yet effective, frosting seals the deal, making these a step above basic cupcakes.
These cheerful gems are perfect for any celebration, big or small, and are guaranteed to bring smiles to everyone’s faces. They’re a testament to how simple ingredients and a little bit of effort can create something truly special and memorable. Don’t wait for a special occasion – treat yourself to the joy of baking and enjoy these perfect homemade confetti cupcakes today!
Storing and Reheating Tips
Storing: Store leftover unfrosted or frosted homemade confetti cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm or humid, it’s best to refrigerate them. Frosted cupcakes may become slightly firmer when refrigerated.
Refrigeration: For refrigeration, ensure they are in a container that prevents them from drying out. They can be kept in the refrigerator for up to 5 days.
Freezing: To freeze unfrosted cupcakes, allow them to cool completely and wrap each one individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months.
Reheating: Frosted cupcakes generally do not require reheating, but if you wish to serve them slightly warmer, you can gently warm them in a low oven (around 250°F/120°C) for a few minutes. Unfrosted cupcakes can be brought back to room temperature after thawing in the refrigerator, or gently warmed as well.
Final Thoughts
These homemade confetti cupcakes are a simple yet magical recipe that brings pure joy to any occasion. Encourage everyone to give them a try; you’ll be delighted by how easy and rewarding it is to bake these colourful delights from scratch!
Homemade Confetti Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup. This ensures your beautiful cupcakes won’t stick.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This simple step ensures your leavening agents are evenly distributed, leading to perfectly risen cupcakes. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, contributing to the cupcake’s tender texture. Scrape down the sides of the bowl as needed.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract. The room temperature eggs emulsify better with the butter and sugar mixture for a smoother batter.2 large eggs, room temperature, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the buttermilk and milk. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Be careful not to overmix, as this can result in tough cupcakes.½ cup buttermilk, room temperature, ¼ cup milk (any kind), room temperature
- Gently fold in the rainbow sprinkles. Using a spatula, carefully incorporate them into the batter until evenly distributed. The jimmies-style sprinkles are ideal here as they tend to bleed their color slightly into the batter, creating that signature confetti look.½ cup rainbow sprinkles
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows enough room for the cupcakes to rise without overflowing.
- Bake for 18–22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The baking time may vary slightly depending on your oven.
- Let the cupcakes cool in the muffin tin for about 5–10 minutes before transferring them to a wire rack to cool completely. It’s crucial they are fully cooled before frosting to prevent the frosting from melting.
- While the cupcakes cool, prepare the buttercream. In a large bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk or cream, beating until smooth and fluffy. Stir in the vanilla extract. Add more milk or sugar if needed to reach your desired consistency.1 cup unsalted butter, softened, 3 cups powdered sugar, sifted, 2–4 tablespoons milk or heavy cream, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, frost them generously with the buttercream. Top with extra rainbow sprinkles for a festive finish.Rainbow sprinkles, for decorating