Confetti Cupcakes with Homemade Strawberry Buttercream Frosting

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!

Recipe Ingredient Notes

To make Confetti Cupcakes with Homemade Strawberry Buttercream Frosting, you will need the following ingredients:

• Box of white cake mix
• Eggs whites
• Oil
• Milk
• Sour Cream
• Vanilla extract
• Sprinkles
• Butter
• Strawberry jam
• Powdered sugar

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Mixing Bowl
• Mixer (Hand)
• Whisk
• Cupcake Liners
• Cupcake Pan (Regular)

How to make Confetti Cupcakes with Strawberry Frosting

Instructions

1. In a mixing bowl 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.
2. Fill 24 cupcake liners ¾ full with cupcake batter and bake at 350℉ for 15-20 minutes (or until a toothpick stuck in the middle of a cupcake comes out clean).

Frosting:

1. Beat butter and vanilla together until fluffy. Add strawberry jam and beat until incorporated.
2. 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.
3. Pipe onto cooled cupcakes and top with sprinkles (if you want).

Storage Instructions

To store cupcakes, make sure to let them completely cool. Unfrosted cupcakes are easier to store after baking, then frosted cupcakes.

• Refrigerator: You can keep cupcakes in the refrigerator for 2-3 days. Before eating, allow them time to come back to room temperature before serving. If you ice them with the cream cheese frosting, we recommend refrigerating them.
• Container: Always store cupcakes in an airtight container to prevent the air from drying them out and contamination. We like to store cupcakes in this container.
• Counter: Unfrosted cupcakes can be stored at room temperature (and out of sunlight) for one day.

Expert Tips

By adding the powdered sugar 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.

Enjoy More Delicious Cupcake Recipes

Cupcakes are a delicious treat for kids and adults alike. Check out our comprehensive list of cupcake recipes!

• Bite Size Carrot Cakes
• Texas Sheet Cake Cupcakes
• Easy Vanilla Cupcake
• Neapolitan Cupcakes

Confetti Cupcakes with Homemade Strawberry Buttercream Frosting

5 from 1 vote

These moist, fluffy, delicious, and FUN Confetti Cupcakes with homemade Strawberry Buttercream Frosting are made using a cake mix!

ServingServing: 24 Cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

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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

Equipment

• Mixing Bowl
• Mixer (Hand)
• Whisk
• Cupcake Liners
• Cupcake Pan (Regular)

Instructions

1. In a mixing bowl 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.
2. Fill 24 cupcake liners ¾ full with cupcake batter and bake at 350℉ for 15-20 minutes (or until a toothpick stuck in the middle of a cupcake comes out clean).

Frosting:

1. Beat butter and vanilla together until fluffy. Add strawberry jam and beat until incorporated.
2. 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.
3. Pipe onto cooled cupcakes and top with sprinkles (if you want).

Notes

Other Toppings We Love

• Graham cracker crumbs
• Toasted coconut
• Crushed Oreo
• Chocolate drizzle

Nutrition

Calories: 297 kcal · Carbohydrates: 45 g · Protein: 2 g · Fat: 13 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 25 mg · Sodium: 237 mg · Potassium: 50 mg · Fiber: 1 g · Sugar: 35 g · Vitamin A: 296 IU · Vitamin C: 1 mg · Calcium: 69 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.