If you’re looking for a dessert that’s as fun and colorful as it is delicious, these Confetti Cookie Drip Cupcakes are about to steal your heart! Picture soft, fluffy cupcakes packed with sprinkles, topped with a swirl of creamy frosting, a drizzle of rich chocolate, and a cookie perched on top for good measure. These cupcakes aren’t just a treat they’re a full-blown party in every bite. Trust me, these will be the star of any celebration!

Why You’ll Love Confetti Cookie Drip Cupcakes

Name: Confetti Cookie Drip Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 1/4 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup whole milk; 1/3 cup rainbow sprinkles; 1 1/2 cups buttercream frosting (store-bought or homemade); 1/2 cup white chocolate chips (for the drip); 2 tbsp heavy cream; 12 mini cookies (for garnish)

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for birthdays, holidays, or anytime you need a dessert that wows.
Budget-Friendly: Uses simple ingredients you likely already have in your pantry.
Quick and Easy: Comes together easily without complicated steps.
Customizable: Change up the sprinkle colors, frosting flavors, or cookie toppings.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Confetti Cookie Drip Cupcakes

Here’s the magic behind these festive cupcakes:
All-Purpose Flour: Provides the perfect structure for fluffy cupcakes.
Baking Powder & Baking Soda: Help the cupcakes rise beautifully.
Sugar: Sweetens the batter and keeps it moist.
Butter: Adds richness and flavor.
Eggs: Bind everything together and help the cupcakes rise.
Vanilla Extract: Enhances the sweet flavor.
Milk: Keeps the cupcakes light and tender.
Rainbow Sprinkles: The star of the show for that colorful confetti look.
Frosting: Buttercream or cream cheese frosting works beautifully.
Chocolate Drizzle: Adds a rich, decadent finishing touch.
Cookies: A mini cookie topper for each cupcake makes it extra special.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Oven: Preheat your oven to 350°F and line a muffin tin with cupcake liners.
Make the Batter: Whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla, then alternate adding the dry ingredients and milk. Fold in sprinkles gently.
Fill the Liners: Divide the batter evenly among the liners, filling each about 2/3 full.
Bake: Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
Frost the Cupcakes: Pipe or spread your frosting on top of the cooled cupcakes.
Drip the Chocolate: Warm the chocolate slightly so it’s pourable, then drizzle over the frosting for that gorgeous drip effect.
Top with Cookies: Finish each cupcake with a cookie on top.
Serve and Enjoy: These cupcakes are almost too pretty to eat but once you take a bite, you won’t be able to resist!

Nutrition Facts: Servings: 12 Calories per serving: 320
Preparation Time
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes

How to Serve Confetti Cookie Drip Cupcakes

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Arrange on a tiered dessert stand for maximum visual impact.
Pair with milkshakes, hot chocolate, or coffee for a sweet treat.
Add extra sprinkles on the plate for a festive presentation.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Fold in the sprinkles gently to keep them from bleeding color into the batter.
Chill the cupcakes before adding the chocolate drip to keep the frosting intact.
Use a piping bag for clean, professional-looking frosting swirls.
Switch up the cookie toppers for different themes think Oreos, chocolate chip, or sugar cookies.
Store cupcakes in an airtight container at room temperature for up to 2 days.

FAQ’s

1. Can I use boxed cake mix for the cupcakes?
Yes! Just fold in sprinkles to make it “confetti style.”
2. What type of sprinkles should I use?
Use jimmies (long sprinkles) as they hold their color best during baking.
3. Can I use white chocolate for the drip?
Absolutely! White chocolate looks beautiful against colorful frosting.
4. Do the cupcakes need to be refrigerated?
If frosted with cream cheese frosting, yes. Otherwise, they can stay at room temperature.
5. Can I make the cupcakes ahead of time?
Yes, bake and frost them a day in advance and store in an airtight container.
6. How do I keep the cupcakes moist?
Don’t overbake and store them properly once cooled.
7. Can I use different cookies as toppers?
Yes! Mini Oreos, shortbread cookies, or even macarons work great.
8. Can I make mini cupcakes?
Definitely, just reduce the bake time to about 10–12 minutes.
9. How can I make the drip neat?
Use a spoon or piping bag and go slowly around the edges.
10. Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months and frost when ready to serve.

Conclusion

Confetti Cookie Drip Cupcakes are the ultimate celebration treat! With their fluffy confetti-filled cake, creamy frosting, decadent chocolate drizzle, and fun cookie topper, they’re as beautiful as they are delicious. Whether it’s a birthday, a holiday, or just because, these cupcakes will make every occasion feel extra special.

Confetti Cookie Drip Cupcakes

Author: Andy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Confetti Cookie Drip Cupcakes are colorful, fun, and festive! Soft vanilla cupcakes are filled with rainbow sprinkles, topped with creamy frosting, and finished with a cookie and white chocolate drip for a show-stopping treat.

Ingredients

Scale

1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/3 cup rainbow sprinkles
1 1/2 cups buttercream frosting (store-bought or homemade)
1/2 cup white chocolate chips (for the drip)
2 tbsp heavy cream
12 mini cookies (for garnish)

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
Fold in rainbow sprinkles and divide batter evenly among the cupcake liners, filling each 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
Pipe buttercream frosting onto cooled cupcakes.
To make the drip, melt white chocolate chips and heavy cream together in the microwave in 20-second intervals, stirring until smooth. Let cool slightly, then drizzle over the frosted cupcakes.
Top each cupcake with a mini cookie and extra sprinkles for garnish.