Confetti Sprinkle Cupcakes

All the flavors of my favorite vanilla cupcakes are preserved. These confetti cupcakes are soft, fluffy and extremely moist. The creamy vanilla cream and extra sprinkles are the perfect finishing touch. I promise you will use this birthday cake recipe over and over again!

Confetti Cupcakes Texture

These confetti cupcakes are my vanilla cupcakes with batter on top. Cupcakes are above the standard; turn everything you like about professionally baked cupcakes into homemade recipes. Facts have proved that this muffin recipe has become popular again and again. I use it as a base for milk tea latte cupcakes, Baileys coffee cupcakes, pistachio cupcakes, coconut cupcakes, etc. This is why it is loved:

bakery style smoothness
super fluffy
butter vanilla flavor
super moisturizing texture
magical ingredients!
The perfect cupcake texture is the result of 4 magical ingredients.

Butter Butter: Make sure you use the correct butter at room temperature.

Egg white (without yolk): Egg white can raise breadcrumbs instead of lowering it.

Sour Cream: Sour cream will leave all moisture behind.

Cake Flour: Cake flour, not all-purpose flour, ensures an extra smooth texture. If you can't get your cake flour, use this cake flour substitute.

Without every one, the cupcakes tasted heavy, dense and dry. You also need granulated sugar, vanilla extract, whole milk, salt, baking powder, baking soda and sprinkling water.

  • . 1 and 3/4 cups (207g) cake flour (spoon & leveled)*
  • . 3/4 teaspoon baking powder
  • . 1/4 teaspoon baking soda
  • . 1/4 teaspoon salt
  • . 1/2 cup (115g) unsalted butter, softened to room temperature
  • . 1 cup (200g) granulated sugar
  • . 3 large egg whites, at room temperature*
  • . 2 teaspoons pure vanilla extract
  • . 1/2 cup (120g) full-fat sour cream at room temperature*
  • . 1/2 cup (120ml) whole milk at room temperature*
  • . 1/2 cup (80g) rainbow sprinkles* (plus extra for garnish)
  • . vanilla buttercream or your choice of frosting
  • 01.Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  • 02.Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • 03.Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
  • 04.Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • 05.Frost cooled cupcakes with vanilla buttercream. I tinted it with 1 drop Dusty Rose Gel Food Coloring and used Ateco 849 piping tip. You can watch me decorate the cupcakes in the video above. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.