The BEST Homemade Confetti Cupcakes (Better Than Box Mix!)
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Fluffy White Cupcakes with Pink Buttercream Frosting.
These homemade confetti cupcakes are everything. And I need to tell you the truth right up front: I'm the mom who usually reaches for canned frosting, and I'm not even sorry about it because it brings back those childhood memories.
But when my daughter looked up at me with those big eyes and said "Pink frosting, Mama, and rainbow sprinkles," something shifted. We were going full homemade. From-scratch cupcakes, real buttercream, the works.
What happened next? Let's just say these cupcakes didn't turn out Instagram-perfect, but they were absolutely delicious and my kitchen looked like a rainbow exploded (in the best way possible).
If you've been searching for an easy funfetti cupcake recipe that actually tastes better than the boxed stuff, you're in the right place. This is the recipe that'll make you a believer in homemade. If you’re like me, my vanilla cakes always come out dense, but this recipe really makes a fluffy cake (without whipping the egg whites).
Why This Funfetti Cupcake Recipe Works
Ultra-fluffy white cake that stays moist for days
Simple ingredients you probably already have
Kid-approved (my 4-year-old is OBSESSED)
Customizable frosting - make it any color your heart desires
Rainbow sprinkles in every single bite
The Recipe:
Serving size: makes 16 mini cupcakes
Prep time: 10 minutes
Cook time: 10-12 minutes
For the mini cupcakes (can be doubled):
1/2 cup unsalted butter (room temperature)
3/4 cup granulated sugar
2 eggs
1/2 tablespoon vanilla extract
1 1/2 cup all purpose flour
1/2 tablespoon baking powder
1/2 cup milk
Rainbow sprinkles (the more, the merrier!)
For the Buttercream Frosting (can double if needed):
1/2 cup unsalted butter (softened - this is important!)
2 cups of powdered sugar
1 tablespoon heavy cream or milk
1 teaspoon vanilla extract
Pink food coloring (gel works best)
More sprinkles for topping
Instructions:
Step 1: Prep Everything. Preheat your oven to 350°F and line your cupcake pan with liners. Trust me, you don't want to skip this step.
Step 2: Make the Batter. Cream your butter and sugar until it's light and fluffy - this is what makes these cupcakes so incredibly soft. Add your eggs one at a time, then mix in vanilla. In a separate bowl, whisk together your dry ingredients.
Step 3: The Secret Step. Alternate adding the dry ingredients and milk to your butter mixture. Start and end with dry ingredients. This technique = the fluffiest cupcakes ever.
Step 4: Add the Magic. Gently fold in those rainbow sprinkles at the very end. Don't overmix or the colors will bleed!
Step 5: Bake to Perfection. Fill cupcake liners about 2/3 full and bake for 18-20 minutes. A toothpick should come out clean when they're done.
*We made mini cupcakes and a mini cake - our times varied (12 - 15 minutes), but normal sized cupcakes will be closer to 15+.
Let's Talk About That Buttercream
Here's where I got real with myself. I rarely make homemade buttercream because it always separates on me, but today we did it. It was good but way TOO SOFT.
I had this vision of perfect bakery-style swirls on top of each cupcake. You know the ones - those gorgeous peaks that look like they belong in a magazine. Instead? My frosting was melting together as soon as it hit the cupcake.
The problem? I didn't chill my buttercream. We were already mid-decorating, sprinkles everywhere, my daughter was SO excited, and there was absolutely no stopping at that point.
The solution for next time? If your buttercream is too soft, stick it in the fridge for 15-20 minutes before piping. It'll firm up and hold those swirls like a dream.
Even with melty frosting, these cupcakes were AMAZING. They tasted incredible. My daughter was thrilled with her pink creation. And honestly? The imperfect swirls had their own charm.
The Canned Frosting Debate
I'm going to say something controversial: There is absolutely nothing wrong with canned frosting.
I've used funfetti frosting on countless birthday cakes and cupcakes in this house. It's convenient, it tastes good, and it makes baking accessible when you're short on time or energy.
But there's also something really special about making it from scratch, especially when you're baking with your kids. The mess, the imperfections, the pride on their faces when they help - that's the magic. Do what works for you. Some days that's homemade buttercream. Some days that's a can from the grocery store. Both are valid choices, and your cupcakes will be delicious either way.
The fact that the frosting swirls weren't perfect? Didn't matter one bit to the little ones. They were pink, they were covered in sprinkles, and they were made with love.
We will definitely be making these again, but next time, I'm chilling that buttercream.
Happy Baking!