Confetti cupcakes with rainbow sprinkles scattered through the cake batter make for a sweet, simple, and colourful dessert!
Almost homemade funfetti cupcakes, these sprinkle-filled confetti cupcakes are the cutest thing in town! A simple vanilla cupcake is mixed with rainbow sprinkles for a sweet colourful dessert, great for kids.
These are made with yogurt for an extra boost of flavour and a bit more rise in the cakes – no milk needed. The yogurt makes for a very soft, fluffy cupcake.
Top with some vanilla buttercream and extra sprinkles for an easy, fun look. Or go nuts with piping tips or buttercream roses. They’re great either way!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
Whisk the flour, baking powder, baking soda, and salt. Add butter and sugar to a bowl. Beat on high speed until light and fluffy. Add eggs one at a time. 
Beat between each addition. Add yogurt and vanilla. Mix on low until just combined. Add the flour mixture to the bowl. Beat on low, then add the sprinkles. Mix to evenly incorporate. Divide evenly among lined muffin cups. Bake, cool, and frost.
Tips and Notes
Don’t worry if the batter curdles a little bit when the yogurt is added, this is normal. It’ll come together again when the flour mixture is added.
There is a slightly higher dome on these cupcakes compared to our vanilla cupcakes, which were developed specifically for a flat top for decorating. Since funfetti cupcakes are already adorable as is, we figured that a simple buttercream topping with extra sprinkles works best with a slight dome.
As with most cake recipes, use room temperature eggs here. Cold eggs will cause the butter to seize when they’re added and can make it curdle. Just leave your eggs out at room temperature for a couple of hours before adding – for a quicker fix, pop the eggs into a bowl of warm (not hot!) water for 15-30 minutes.
Substitutions
The small round sprinkles as pictured give a more subtle confetti look than bigger sprinkles, so use whatever you prefer. These are naturally coloured so they’re not quite as bright after baking.
If you don’t have yogurt, sour cream or crème fraîche are good substitutes. We haven’t tested this recipe with milk and wouldn’t recommend using it – milk won’t result in the same rise as yogurt, which reacts more strongly with baking soda.
Use vegan butter and yogurt for dairy-free sprinkle cupcakes. For vegan confetti cupcakes, use our vegan vanilla cake recipe and add sprinkles.
More Cakes and Cupcakes
Chocolate Chip Sheet Cake (one bowl)
The Best Vanilla Cupcakes
Classic Victoria Sponge
Pumpkin Chocolate Marble Loaf Cake
Earl Grey Yogurt Cake
Recipe
Rainbow Sprinkle Confetti Cupcakes
Description
Equipment
- 12-cup muffin tin
- muffin cups
- Stand or hand mixer
- Mixing bowl
- Whisk
- Wire rack
- Measuring cups and spoons or a digital kitchen scale
Ingredients
- 1 ½ cups all-purpose (white) flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup softened butter
- 1 cup white sugar
- 2 large eggs, at room temperature
- ⅔ cup yogurt
- 1 teaspoon vanilla extract
- ¼ cup rainbow sprinkles
Instructions
- Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin.
- Add the flour, baking powder, baking soda, and salt to a medium bowl. Whisk to fully combine.
- In a large mixing bowl, cream the sugar and butter together with an electric mixer until light and fluffy, 3-4 minutes. A standing mixer can be used for this recipe, with the whisk attachment.
- Add the eggs one at a time, beating between each addition to fully incorporate them.
- Add the yogurt and vanilla and mix again to combine (see note on curdling).
- Add the flour mixture to the large bowl and beat on low speed until just combined. There can be a few streaks of flour at this point.
- Add the sprinkles to the batter and mix again until evenly incorporated, being careful not to over-mix.
- Scoop the batter evenly into the prepared muffin cups and bake for 16-18 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Cool the cupcakes for about 10 minutes before removing from the tin and cooling completely on a wire rack before frosting.
- The cupcakes can be stored for up to 3 days in an airtight container without frosting, or frozen up to 6 months.
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