It's that time of year again! That's right - time for the year to be over. We could continue discussions about how 2020 was (mostly) a total fail OR we could put it behind us and send the year off with a celebratory batch of confetti cupcakes. I know my choice, and the recipe for it lies below. I'm going over a few tips to achieve the best (aka most delicious) results, but feel free to keep scrolling and head straight to the recipe.

These cupcakes are fluffy, party-ready, and most importantly, easy. The most complicated step in making this recipe is whipping the egg whites separately and folding them in. Pinky promise - everything else is quick and easy.

  • First, you'll need to preheat your oven and prepare your cupcake pans and liners. Pretty straightforward here, and you can choose whichever liners/cases you like (I went for plain white) to fit your style. This recipe does make 18 cupcakes, so if you are using 12-count cupcake pans, you will not need a whole second pan. I used one 12-count and one 6-count pan from here.
  • Next, cream the softened unsalted butter and granulated sugar together until light and fluffy. Spending a few minutes on this task and using an electric mixer yields the softest cupcakes. Beat in the egg yolks and vanilla extract. then set the mixture aside to focus on the egg whites.
  • On high speed, whip the egg whites until stiff peaks are formed. They whites will get a little foamy, then a lot foamy, and then they will hold their shape when upturned. Add the whipped egg whites to the first mixture in three additions. This allows the whites to keep more of their volume by not adding them all at once. Fold them in gently, flipping a handheld spatula up and over the batter while incorporating.
  • Grabbing a new bowl, stir together your dry ingredients to remove any clumps and to evenly distribute everything. The sprinkles are in this mixture too, as coating them in flour keeps them from bleeding and sinking into the batter. Fold this mixture into the wet mix, just until only a streak of two of flour is left (this is the best way to not overmix the batter and end up with flat cupcakes). Scoop into the cupcake liners and bake for 15 to 20 minutes until they are a light golden colour on top. Let them cool, then decorate!
  • Beat together the softened unsalted butter, powdered sugar, and cocoa powder (again using an electric mixer). After at least 3 minutes, when it is lighter and airier, mix in the cream and vanilla extract. There is no actually chocolate in this chocolate buttercream, but believe me when I say it doesn't need any because the combination of powdered sugar and cocoa powder makes this frosting super fudgy and chocolatey already.
  • Last step! Dollop a couple spoonfuls of buttercream onto each cooled cupcakes and give it a quick swirl. You could definitely get more fancy with it, this is just the simple design that I chose. Top with more sprinkles and you are good to go! Prepare for a delicious batch of cupcakes which will start a party in your mouth, whether there is a real party or not.

Ready for 2020 to be over? Same. Ready for cupcakes? Double same. Recipe below!

Confetti Cupcakes

with chocolate buttercream

Prep time: 1 hour 20 minutes

Bake time: 20 minutes

Serves/makes: 18 cupcakes

Light and fluffy cupcakes complete with sprinkles and
fudgy chocolate buttercream, perfect for any celebration


  • 2/3 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 large egg yolks
  • 3 large egg whites
  • 1 cup half and half cream
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup preferred sprinkles

  • 1 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar, sifted
  • 1/2 cup cocoa powder, sifted
  • 3 tablespoons cream (or milk)
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350 degrees fahrenheit. Line one or two muffin tins (enough for 18 cupcakes) with cupcake liners and set aside.
  2. Cream together the unsalted butter and granulated sugar in a large bowl using a mixer. Continue until light and fluffy, about three minutes. Beat in the vanilla extract and egg yolks until fully combined. Set aside.
  3. Whip the egg whites vigorously to form stiff peaks. The whites should foam and hold their shape after 1 to 2 minutes of whipping. In three additions, gently fold the whipped egg whites into the butter mixture. Few streaks should remain in the batter once incorporated. Then, in several additions, slowly mix in the cream to lighten the mixture.
  4. In a large bowl, stir together the flour, salt, baking soda, baking powder, and sprinkles. Fold this mixture into the wet mixture, leaving only a few streaks of flour. Scoop the batter into the prepared cupcakes liners, roughly 3 tablespoons each. Top with a few extra sprinkles, if desired, and bake in the preheated oven for 15 to 20 minutes. The cupcakes are done once a toothpick inserted comes out clean, and are a light golden colour. Let cool completely before decorating.
  5. Beat the unsalted butter, powdered sugar, and cocoa powder on low speed in a large bowl. The mixture should be light and fluffy after 3 to 5 minutes of mixing. Add the cream (or milk) and vanilla extract and mix at medium-high speed for about a minute.
  6. Decorate each cupcake with a dollop of frosting, swirled with a spoon or offset-spatula. Serve immediately or cover and refrigerate until ready to eat. A batch will last up to a week in the fridge, covered and sealed tightly.