There’s nothing sweeter than a batch of vanilla cupcakes with sprinkles. Unless, of course, those cupcakes include a tall swirl of pink buttercream. Confetti sprinkle cupcakes are the quintessential birthday treat that never goes out of style. I’ve used this cupcake recipe for years and decided it’s time for a helpful video tutorial. If you’re searching for the most perfect confetti cupcakes, I’ve got you covered!
Confetti Sprinkle Cupcakes Texture
These confetti cupcakes are my vanilla cupcakes with sprinkles in the batter. The cupcakes are above standard; taking everything you love about professional bakery cupcakes and converting them into a homemade recipe. This cupcake recipe is proven successful time and time again. I use it as the base for chai latte cupcakes, Baileys coffee cupcakes, pistachio cupcakes, coconut cupcakes and more. Here’s why it’s loved:
Bakery-style softness Extra fluffy Buttery vanilla flavor Super moist texture
Use These 4 Magic Ingredients
The perfect cupcake texture is the result of 4 magic ingredients. Without each, the cupcakes taste heavy, dense, and dry. You also need granulated sugar, vanilla extract, whole milk, salt, baking powder, baking soda, and sprinkles. 🙂
Video Tutorial: Confetti Cupcakes
Don’t Make This Mistake
Did you know that the amount of cupcake batter you use will MAKE or BREAK your results? The more cupcake batter, the more likely the cupcakes will overflow, sink, and/or burn. And the less cupcake batter, the more likely the cupcakes will quickly over-bake.
Here’s the magic amount: Fill your cupcake liners 2/3 full, which is about 3/4 inch from the top of any basic cupcake liner. For a visual, see my vanilla cupcakes.
The amount of batter depends on the recipe. For example, when making my chocolate cupcakes, only fill the liner halfway. Most of my cupcake recipes include the amount in the recipe instructions, but when in doubt, fill about 2/3 full.
Bounce Back Test
You can determine if a batch of cupcakes is done in the oven by testing with a toothpick. Stick a toothpick into the center of the cupcake and if it comes out clean, they’re done. But here’s what I do instead. Remove the cupcakes from the oven or leave them in, your choice. Gently press down on the center of the cupcake. If the cupcake bounces back completely, they are done. If your finger left a dent in the cupcake, they need more time. This bounce back test works for muffins, quick breads, and cakes too.
If you love baking cupcakes, here are more tested & loved recipes:
Lemon Blueberry Cupcakes, Carrot Cake Cupcakes, & Pumpkin Cupcakes
Decorated Confetti Cupcakes
Let’s share how I decorated these confetti cupcakes for the photos and video tutorial. I used my vanilla buttercream and tinted the frosting with 1 small drop of pink gel food coloring. I use the big Ateco 849 tip. It makes a GORGEOUS design. You can watch me pipe the frosting in the video tutorial above. I love this piping tip and used it for my peanut butter cupcakes too. Start in the center of the cupcake and swirl upward. For a naturally pink option, try my strawberry buttercream frosting! Chocolate buttercream or white chocolate buttercream frosting would be great, too. If you are looking for the same great taste and texture in a towering sprinkle loaded cake, try this confetti cake! Or if you are craving sprinkles for breakfast, try birthday cake pancakes or birthday cake cinnamon rolls.
