These party perfect Vanilla Pudding Confetti Cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!
Perfect Birthday Party Cupcakes
For celebrating a birthday, these Vanilla Pudding Confetti Cupcakes are hands down the best vanilla cupcakes we’ve ever had! They’re super moist with lots of vanilla flavor and they’re covered in the dreamiest vanilla pudding frosting. With rainbow sprinkles inside and out, they make for such a fun and special birthday treat!
Easy and Adorable Homemade Confetti Cupcakes
If you’re looking for an easy and absolutely delicious homemade confetti cupcake to bake for a special celebration, these are the ones! When the twins turned one, I made these amazing cupcakes and they made great little smash cakes. Everyone else loved them, too!
Like Funfetti, But Better!
These homemade funfetti cupcakes are so much tastier than the boxed version. They bake up super moist with a rich flavor and no shortage of colorful sprinkles everywhere! And they don’t require a ton of effort. So worth it!
More Fun Recipes for Celebrating Birthdays
Celebrate them all day long with these fun and yummy birthday treats!
- Confetti Pancakes: Fluffy homemade pancakes filled with colorful sprinkles topped with a simple icing, whipped topping and even more sprinkles. These Confetti Pancakes are perfect for making any breakfast a celebration!
- Birthday Breakfast Mini Muffins: A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Mini Muffins for a special birthday breakfast!
- Birthday Snack Mix: Make someone’s birthday extra special with this Birthday Snack Mix. It’s a sweet and salty treat made extra festive with colorful sprinkles, bright cereal and the cutest little Birthday Hat Bugles!
- Birthday Confetti Cake: This cake is a celebration in itself! Moist vanilla cake bursting with rainbow sprinkles layered with a creamy vanilla buttercream frosting and topped with even more sprinkles. It’s a party!!
Vanilla Pudding Confetti Cupcakes Ingredients and Supplies
(see recipe card at the bottom of this post for for measurements and details)
Ingredients:
- All-purpose flour: gives the cupcakes their structure and keeps them sturdy enough to hold the soft pudding-based crumb and fluffy frosting. You could swap in a 1:1 gluten-free baking flour if needed, though the texture may be slightly softer.
- Vanilla instant pudding mix (in the cupcakes): adds extra moisture, rich vanilla flavor, and that super soft, tender bakery-style texture that makes these cupcakes feel a little more special than a basic vanilla cupcake. French vanilla pudding mix would work too for a slightly richer flavor.
- Vanilla instant pudding mix (in the frosting): creates a creamy, fluffy frosting with lots of vanilla flavor while helping stabilize the whipped topping. Cheesecake or white chocolate pudding mix could also be fun flavor variations.
- Baking powder: helps the cupcakes rise and keeps them light and fluffy.
- Unsalted butter: adds richness, moisture, and buttery flavor while helping create a soft crumb. Salted butter can work in a pinch—just slightly reduce any added salt elsewhere if using it.
- Granulated sugar: sweetens the cupcakes while also helping create a light, tender texture when creamed with the butter. You could substitute part of it with light brown sugar for a slightly deeper flavor and softer texture.
- Large eggs: help bind everything together while adding structure, richness, and moisture. Room temperature eggs mix in more smoothly.
- Vanilla extract: boosts the warm vanilla flavor throughout the cupcakes and makes the pudding flavor taste more homemade. Vanilla bean paste or almond extract could be used for a flavor twist.
- Whole milk: adds moisture and richness to create a soft, fluffy cupcake texture. Also, activates the pudding mix and helps create the smooth, creamy base for the frosting. You could substitute 2% milk or even buttermilk for a slightly tangier flavor and extra tenderness.
- Whipped topping (such as Cool Whip): makes the frosting light, airy, and super easy to spread without needing to make a traditional buttercream. Homemade stabilized whipped cream could work as a substitute, but the frosting may be softer.
- Sprinkles: add a colorful, playful finish that makes the cupcakes instantly feel party-ready. Any festive sprinkle mix would work depending on the occasion.
Supplies:
How to Make Vanilla Pudding Party Cupcakes
- Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, pudding mix and baking powder. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- With the mixer on low speed, alternate adding the flour mixture with the milk, beginning and ending with the flour mixture.
- Try not to over mix.
- Gently fold in 1/4 cup sprinkles.
- Divide batter evenly among prepared cupcakes liners, filling each one about 3/4 full.
- Bake for 25 minutes or until a toothpick inserted in the cupcakes comes out clean. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
- To make the frosting, whisk the pudding mix and milk in a large bowl until well combined. Let pudding mix set for a few minutes before folding in the whipped topping. Cover and chill the frosting in the refrigerator until ready to use.
- Once the cupcakes are completely cooled, pipe or spread the frosting onto the cupcakes and sprinkle generously with the remaining 1/2 cup sprinkles.
More Cupcakes You’ll Love
- Dark Chocolate Cream Filled Cupcakes: Rich dark chocolate cupcakes filled with sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake experience!
- Rocky Road Brownie Cupcakes: My favorite ice cream flavor baked into rich, gooey brownies that are topped with crushed pecans, mini marshmallows and melty chocolate chips.
- Banana Pudding Cupcakes: Put a new spin on a comfort food classic with these moist, creamy Banana Pudding Cupcakes topped with a sweet whipped topping.
How to Store Cupcakes
Store cupcakes in the refrigerator in an airtight container for up to 3-5 days. Allow to sit at room temperature for 10 minutes before serving.
To freeze unfrosted cupcakes, arrange them in a single layer in a freezer-safe, airtight container. Store them for up to 3 months. Defrost at room temperature for 2 hours before frosting.
If you make these Vanilla Pudding Confetti Cupcakes, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Vanilla Pudding Confetti Cupcakes
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12
- Category: Dessert
Description
These party perfect cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!
Ingredients
Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 and 1/2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup whole milk
- 1/4 cup sprinkles
Frosting:
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 cup whole milk
- 1 (8 ounce) container whipped topping (such as Cool Whip)
- 1/2 cup sprinkles, for decorating
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, pudding mix and baking powder. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternate adding the flour mixture with the milk, beginning and ending with the flour mixture. Try not to over mix. Gently fold in 1/4 cup sprinkles.
- Divide batter evenly among prepared cupcakes liners, filling each one about 3/4 full.
- Bake for 25 minutes or until a toothpick inserted in the cupcakes comes out clean. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
- To make the frosting, whisk the pudding mix and milk in a large bowl until well combined. Let pudding mix set for a few minutes before folding in the whipped topping. Cover and chill the frosting in the refrigerator until ready to use.
- Once the cupcakes are completely cooled, pipe or spread the frosting onto the cupcakes and sprinkle generously with the remaining 1/2 cup sprinkles.
Hi, I love this recipie for cupcakes it yeilds perfect results everytime! I was wondering if it could be converted to use in a 9x13in cake pan? I’m in need of a sheet cake and the recipient requested the “amazing sprinkle cupcakes but as a sheet cake.” Thank you!
Hi Drea! I’m so happy to hear you love these cupcakes and that they turn out perfectly every time! 😊 And yes — this recipe should work great as a 9×13-inch sheet cake too! I would recommend baking it at the same temperature, but start checking for doneness around 28–30 minutes since the bake time will be longer than cupcakes. A toothpick inserted in the center should come out clean or with just a few moist crumbs. You can top it with the same vanilla pudding frosting and plenty of sprinkles so it still has all the fun “confetti cupcake” vibes in sheet cake form. I think it’ll be perfect for serving a crowd! If you try it, let me know how it turns out. Enjoy!