Confetti cupcakes

Confetti cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Connie Veneracion


  • 1 and 1/4 cups cake flour plus 1 tablespoon
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract (optional)
  • 3/4 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1/4 cup nonpareils or sprinkles


  • Line a 12-hole muffin / cupcake pan.
  • Preheat the oven to 350F (325F if using dark-colored pan — see tip).
  • Sift together the flour and salt.
  • Beat the oil and sugar until smooth. Add the egg and beat until incorporated.
  • Add the a third of the flour and mix. Add half of the buttermilk and mix. Add another third of the flour, then the remaining half of the buttermilk and, finally, the last third of the flour, mixing after each addition. If using vanilla extract, stir it in.
  • Mix together the baking soda and vinegar (it will fizzle). Add to the cake batter and mix in.
  • Confetti cupcakes
  • Time for the sprinkles. Add them to the cake batter.
  • Confetti cupcakes
  • Stir to distribute well.
  • Divide the batter among the 12 holes of the pan. This is a thin batter so use a measuring cup (see a related tip).
  • Bake for 17 to 20 minutes or until a toothpick inserted at the center of a cupcake comes out clean.
  • Place the pan on a rack and cool the cupcakes completely before removing them.
  • Confetti cupcakes
  • You may frost the cupcakes if you wish and sprinkle more “confetti” on the frosting. I didn’t bother because Sam would be bringing them and the frosting would have made packing problematic.