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:
How to make Confetti Cupcakes with Strawberry Frosting
Instructions
- 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.
- 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:
- 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).
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!
Confetti Cupcakes with Homemade Strawberry Buttercream Frosting
Ingredients
- 1 box white cake mix, (I used a 16.25 oz Duncan Hines cake mix)
- 4 egg white
- ¼ cup oil
- ¾ cup milk, (I used 1%)
- ¾ cup sour cream, (I used light)
- 2 teaspoon 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
- 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.
- 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:
- 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
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.
These are so cute!
I LOVE the ballet decorations! I found something similar @ Sur la Table
Those are so pretty!
Can’t wait to try this recipe ~ thanks for sharing 🙂
Eek, Camille, these are so very cute! Love confetti with pink buttercream, and strawberry flavored icing sounds awesome!
How long do you think it would take to bake if I made it as 2 eight or nine inch rounds? My daughter’s sweet sixteen is coming up & she absolutely loves these two flavor combinations. Looking to give this recipe a try.
We’ve only made them as cupcakes. So after about 20 minutes, just keep checking on them til a toothpick inserted in middle comes out clean. Just need to be sure it is cooked through, but not too done. Hope it all works out well and your daughter has a great 16th birthday! -The Six Sisters
Love this recipe.but wondering how i would go about using a vanilla cake mix from scratch? Im in aus and dont have that brand of cake moc here.
I bake ALL the time…bread,cakes of all kinds,cookies etc etc. I made 117+ of them for a grad party.My oldest son(29) announced that these were the best thing I have EVER made! Note..he does not like chocolate(aliens must have dropped him here) I added strawberry ext to the frosting to give it a bit more strawberry flavor. ..other than that, by the recipe.
Thanks so much! Sue
Would you say these are better than the funfetti box mix?
Mmmm those definitely look tasty! Great job, PINNED!!
I LOVE funfetti! What a great idea for dessert!!!
LOVE anything Funfetti! These are so fun!