This colorful confetti sprinkle cupcake recipe combines a vanilla cupcake with fun, colorful sprinkles with a creamy vanilla frosting, also dotted with brightly colored sprinkles. These are the most fun cupcakes to serve at birthday parties and other special occasions.
Similar to a confetti cake, these cupcakes have bright dots of color throughout. They’re as perfect for kiddos as they are for brightening any adult’s day.
If you’re looking for a cute cupcake that will be a hit at any event, try these fun sprinkle cupcakes!
Common Questions about Sprinkle Cupcakes
What are sprinkle cupcakes?
Sprinkle cupcakes are colorful cupcakes that are decorated with sprinkles. The sprinkles are both in the batter and on top of the frosted cupcakes.
Do sprinkle cupcakes need to be refrigerated?
Yes, the cupcakes need to be refrigerated because the icing contains heavy cream and butter.
sprinkle cupcakes recipe
What are the different types of sprinkle cupcakes?
Sprinkle cupcakes can be made with any kind of batter. This recipe is for vanilla cupcakes but try making chocolate cupcakes, red velvet cupcakes, or your own favorite flavor.
Since the cupcakes have buttercream icing, you’ll want to keep them stored in the refrigerator.
Refrigerator – Keep cupcakes in an airtight container for up to 5 days.
Freezer – Store cupcakes in a freezer-safe container, or wrapped with plastic wrap, for up to 3 months.
- Be sure not to overmix the batter — this can result in tough and dry cupcakes.
- If you do not have a piping bag, use a resealable plastic bag with the tip snipped off.
- Avoid replacing the heavy cream with lower fat alternatives. Skim milk or 2% will not deliver the same creamy results.
You can whip these cupcakes up quickly with some simple ingredients.
- Unsalted butter (softened)
- Granulated sugar
- Eggs at room temperature
- Vanilla extract
- Plain yogurt
- All-purpose flour
- Sprinkles (colors of choice)
- Baking powder
- Confectioner’s sugar
- Unsalted butter (softened, but not too soft)
- Heavy cream
- Vanilla extract
Kitchen Supplies You’ll Need
You’ll only need a few basic baking supplies to make these sweet cupcakes.
- Large bowl
- Electric mixer
- Muffin tin
- Piping bag
How to Make Sprinkle Cupcakes
- Add eggs and butter to a bowl and use an electric mixer to beat together the butter and granulated sugar.
- Gradually add the eggs one at a time, followed by the vanilla extract, and whisk the mixture until it is smooth.
- Next, add the yogurt to the batter and mix until well combined.
- In a separate bowl, combine the flour, sprinkles, baking powder, and salt.
- Mix the dry ingredients well before folding them into the batter using a spatula.
- Spoon the batter into muffin papers.
- Bake the cupcakes until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool before decorating and serving.
- Use a fork to combine softened butter and powdered sugar in a large mixing bowl.
- Next, beat the mixture using an electric mixer.
- Gradually add the heavy cream and vanilla while continuing to mix.
- Place the buttercream in the piping bag and swirl the frosting onto the cupcakes.
- Add sprinkles, if desired.
What to Serve With Sprinkle Cupcakes
- Coffee or tea – Both of these are a perfect pairing with cupcakes.
- Milk – A tall glass of white milk, chocolate milk, or your favorite dairy alternative is a great way to wash down cupcakes.
- Ice cream – Vanilla, chocolate, coffee, or your favorite flavor are all tasty accompaniments.
- Fruit – Serve fresh berries or a fruit salad on the side.
Why You Should Make Sprinkle Cupcakes
These delightful little cupcakes will steal the show at any celebration.
- Cute – These colorful cupcakes are a bright addition to any dessert table.
- Customizable – You can get creative with the ingredients to change up this cupcake.
- Easy – Who needs a boxed mix when you have cupcakes that are so easy and quick to make?
More Great Birthday Cake-Flavored Recipes
Frosted Funfetti Cake Mix Cookies
Variations and Add-ins
- Nuts – Add crunch and flavor with your favorite crushed nuts.
- Chocolate chips – Mini chocolate chips are a delicious and decadent topping for cupcakes.
- Frosting – Trade out the vanilla buttercream for chocolate frosting. Or, try making a cream cheese frosting.
- Sprinkles – Swap out the colored sprinkles for chocolate sprinkles.
- Flour – Instead of all-purpose flour, use your favorite gluten free flour.
- Toppings – Other toppings such as whipped cream, caramel sauce, or chocolate syrup can also be used to add flavor and visual interest to your cupcakes.
If you love this easy cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
More Creative Cupcakes
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Colorful Confetti Sprinkle Cupcakes
- 1 cup butter softened – unsalted (227gr)
- 1 ½ cups granulated sugar
- 3 large eggs at room temperature
- 1 tbsp vanilla extract
- 1 cup plain yogurt
- 3 cups all-purpose flour
- ¼ cup sprinkles colors of choice
- 3 tsp baking powder
- ½ tsp salt
- 4 cups confectioner's sugar
- 1 cup butter unsalted – softened but not too soft
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Prepare 20 muffin liners in two muffin pans and preheat the oven to 350F.
- Use an electric mixer to cream the butter with granulated sugar until light and fluffy.
- Then incorporate one egg at a time along with the vanilla extract. Whisk until smooth.
- Then mix in the yogurt and combine.
- Mix flour, sprinkles, baking powder, and salt in another bowl, then fold the mixture into the batter bowl. Use a spatula to combine, and do not overmix it.
- Fill each muffin paper ¾ full.
- Bake the muffins for 20 minutes or until an inserted toothpick comes clean.
- Place softened butter and confectioner's sugar in a large bowl. Use a fork to combine first. Then, use an electric mixer to beat until smooth.
- Then beat in the heavy cream and vanilla.
- Fill a piping bag with the buttercream and swirl onto the tops of the cupcakes.
- Decorate with additional sprinkles before serving.
Frosting holds up well at room temperature for up to 24hs. In hot weather, I’d keep them refrigerated.
- Store these cupcakes in the fridge for up to five days.
- For a less sweet frosting, you can reduce the amount of confectioner’s sugar by ½ – 1 cup. It won’t have the same consistency but will hold if refrigerated.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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