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Confetti Cupcakes with Homemade Strawberry Buttercream Frosting Recipe

These moist, fluffy, delicious, and FUN Confetti Cupcakes with homemade Strawberry Buttercream Frosting are made using a cake mix and a few key ingredients!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: best cupcakes, buttercream frosting, confetti cupcakes, strawberry buttercream frosting
Servings: 24
Calories: 297kcal


  • Mixing Bowl
  • Hand mixer
  • Cupcake Liners
  • Cupcake pan


  • 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)


  • 1 cup butter (2 sticks - at room temperature)
  • 1 teaspoon vanilla extract
  • 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


  • 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).


  • 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).


  1. Graham cracker crumbs
  2. Toasted coconut
  3. Crushed Oreo
  4. Chocolate drizzle


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