Cupcakes are so fun and tasty – they are perfect for parties or birthdays. These Confetti Cupcakes are even more fun with all of the colors with the addition of the homemade strawberry buttercream frosting and sprinkles.
My kids also absolutely LOVE the strawberry frosting. They even claim its the BEST strawberry frosting EVER and it’s so easy to make using my 1 secret ingredient: STRAWBERRY JAM!
You might also want to check out our Snickers Cupcakes, Chocolate Chip Cookie Cupcakes, and our Raspberry Lemonade Cupcakes!
INGREDIENTS NEEDED TO MAKE CONFETTI CUPCAKES:
- Box of white cake mix
- Eggs whites
- Oil
- Milk
- Sour Cream
- Vanilla extract
- Sprinkles
- Butter
- Strawberry jam
- Powdered sugar
HOW TO FROST CONFETTI CUPCAKES
To make this frosting, you will need:
- 1 cup (2 sticks) butter at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup strawberry jam or preserves (I used our Homemade Freezer Jam)
- 4-5 cups powdered sugar (just keep adding it until it’s the consistency you want)
- 2 Tablespoons milk
To get the frosting started, after the butter has reached room temperature, beat it together with the vanilla until it becomes creamy and fluffy.
Next, add the strawberry jam or preserves to the mixture.
Feel free to use either jam or preserves it just depends on your preference. I use our Homemade Freezer Jam and it works fantastically.
Now that the strawberry jam (or preserves) have been incorporated, add in one cup of powdered sugar at a time.
“I have so much time!” -No mom ever
Get My Meal Plans NOW!PRO TIPS TO TRY
- By adding a little at a time you avoid a cloud of powdered sugar once you turn on the beaters.
- You can also jog (quickly turning the mixer on and off multiple times) the beaters a few times to also avoid getting sprayed with powdered sugar.
Continue to mix the frosting until all of the powdered sugar has been added and is buttery soft and fluffy. The mix will seem to be a little dry. Add in 1-2 Tablespoons of milk at a time until the desired consistency is reached.
Lastly, fill either a piping bag or a ziploc bag (or any resealable bag) with the corner cut off, and pipe the strawberry buttercream frosting onto the cooled confetti cupcakes and top them off with sprinkles.
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Confetti Cupcakes with Homemade Strawberry Buttercream Frosting Recipe
Ingredients
- 1 box white cake mix (I used a 16.25 oz Duncan Hines cake mix)
- 4 egg whites
- ¼ cup oil
- ¾ cup milk (I used 1%)
- ¾ cup sour cream (I used light)
- 2 teaspoons vanilla extract
- ½ cup sprinkles (whatever color you want)
Frosting:
- 1 cup butter (2 sticks – at room temperature)
- 1 teaspoon vanilla extract
- ⅓ cup strawberry jam or preserves (I used our Homemade Freezer Jam)
- 4-5 cups powdered sugar (just keep adding it until it's the consistency you want)
- 2 Tablespoons milk
Instructions
- Combine the egg whites, oil, milk, sour cream, and vanilla gently with a whisk. Then sift in your cake mix and sprinkles and gently stir. Fill 24 cupcake liners 3/4 full with cupcake batter and bake at 350 degrees for 15-20 minutes (or until a toothpick stuck in the middle of a cupcake comes out clean).
Frosting:
- Beat butter and vanilla together until fluffy. Add strawberry jam and beat until incorporated. Add powdered sugar, 1 cup at a time. Mix until frosting is fluffy. It will seem kind of dry, so add 1-2 Tablespoons of milk until it's the consistency you like. Pipe onto cooled cupcakes and top with sprinkles (if you want).
Notes
- Graham cracker crumbs
- Toasted coconut
- Crushed Oreo
- Chocolate drizzle
Nutrition
Equipment
- Mixing Bowl
- Hand mixer
- Cupcake Liners
- Cupcake pan
Recipe Details
Questions & Reviews