If you’ve ever wanted a dessert that’s part party, part showstopper, and all delicious, these Confetti Cookie Drip Cupcakes are for you. They’re whimsical, colorful, and unapologetically fun—exactly the kind of treat that makes people smile before they’ve even taken a bite. And yes, there’s a pink frosting swirl and a glossy white chocolate drip… because life’s too short for plain cupcakes!
Why You’ll Love These Confetti Cookie Drip Cupcakes
I’m all about baking that feels special without requiring a pastry chef degree. These cupcakes are:
- Playfully beautiful – The rainbow sprinkles in the batter, pink frosting, and golden cookie topper make them photo-worthy for birthdays, showers, or just because.
- Easier than they look – You’re starting with a cake mix base (or your favorite homemade recipe) and building the magic from there.
- Kid-approved – They have sprinkles inside and outside, which is basically dessert royalty to little ones.
- Customizable – Change the frosting color, switch the cookie topper, or use a different drip flavor to fit your theme.
The taste? Imagine a soft, vanilla-scented cupcake with sweet bites of rainbow sprinkles, topped with fluffy buttercream, creamy white chocolate, and that crisp crunch of a golden sandwich cookie. Anything but boring!!
Benefits of This Recipe
Aside from the obvious joy of eating them, these cupcakes are:
- Perfect for celebrations – They fit any party theme with just a tweak of colors.
- Make-ahead friendly – Bake the cupcakes a day ahead and decorate the morning of your event.
- Budget-friendly – Uses pantry staples and just a few specialty items.
Ingredients for Confetti Cookie Drip Cupcakes
For the Cupcakes
- ½ box vanilla or Funfetti cake mix (or homemade equivalent)
- ½ cup water
- ¼ cup vegetable oil
- 1 large egg
- 2 tbsp rainbow sprinkles (folded into batter)
For the Frosting
- 1 cup butter, softened
- 3 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- Pink gel food coloring
- 1 tsp vanilla extract
For the White Chocolate Drip
- ½ cup white chocolate chips
- 2 tbsp heavy cream
For the Topping
- 6 golden sandwich cookies (like Golden Oreos)
- Extra rainbow sprinkles
Tools You’ll Need
- Muffin tin + 6 cupcake liners
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Small microwave-safe bowl
- Piping bag with large star tip
Possible Ingredient Additions and Substitutions
- Swap the white chocolate drip for a pastel-colored candy melt drip to match a party theme
- Use chocolate sandwich cookies instead of golden ones for a richer flavor contrast
- Switch the pink frosting to blue, lavender, or yellow for seasonal events
- Add a drop of almond extract to the frosting for a delicate flavor twist
How to Make Confetti Cookie Drip Cupcakes
- Bake the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners. In a bowl, mix cake mix, water, vegetable oil, and egg until smooth. Gently fold in sprinkles. Divide batter evenly among liners and bake for 15–18 minutes, or until a toothpick comes out clean. Let them cool completely. - Make the Frosting
Beat butter until creamy. Add powdered sugar, vanilla, and cream/milk, beating until fluffy. Tint with pink food coloring and mix until evenly colored. - Prepare the White Chocolate Drip
Melt white chocolate chips with heavy cream in the microwave in 20-second bursts, stirring after each until smooth. Let cool slightly so it thickens just enough to drip slowly. - Assemble the Cupcakes
Pipe pink frosting in tall swirls on cooled cupcakes. Spoon the white chocolate drip over frosting so it runs gently down the sides. Top each cupcake with a golden sandwich cookie and sprinkle generously with rainbow sprinkles.
What to Serve with These Cupcakes
These pair beautifully with a glass of cold milk, fruity punch, or even champagne for a festive adult twist. For a dessert table, set them alongside mini fruit tarts or chocolate-covered strawberries for variety.
Tips for Perfect Cupcakes
- Make sure cupcakes are completely cool before frosting to avoid melting the buttercream.
- Use gel food coloring for vibrant color without watering down the frosting.
- Practice the drip technique on the side of a bowl before applying it to your cupcakes.
- Chill cupcakes for 10 minutes after frosting but before adding the drip to help the drip set nicely.
Storage Instructions
Store decorated cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can bake the cupcakes the day before and store them unfrosted. Decorate the day you plan to serve them.
Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before decorating.
Do I have to use cake mix?
Not at all—you can substitute your favorite homemade vanilla or Funfetti cupcake recipe.
Conclusion
These Confetti Cookie Drip Cupcakes are everything you want in a celebratory dessert—colorful, delicious, and surprisingly easy to make. Whether you’re baking for a birthday, a baby shower, or just a Tuesday pick-me-up, they bring joy with every bite.
If you’re on a cupcake kick, you might also love my recipes for Peach Cobbler Cupcakes, Strawberry Shortcake Cupcakes, and Lemon Raspberry Drizzle Cupcakes.
I’d love to see your creations! Leave a review below and share your cupcake photos on Pinterest—tag me so I can cheer you on.
Nutritional Information (per cupcake, approximate)
- Calories: 420
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 54g
- Sugar: 41g
- Protein: 3g
Confetti Cookie Drip Cupcakes
Description
Confetti Cookie Drip Cupcakes are bright, fun, and perfect for celebrations! Soft vanilla cupcakes with rainbow sprinkles, topped with pink buttercream swirls, a white chocolate drip, and a golden cookie. Easy to make, but guaranteed to look like they came from a bakery!
Ingredients
Cupcakes
½ box vanilla or Funfetti cake mix (or homemade equivalent)
½ cup water
¼ cup vegetable oil
1 large egg
2 tbsp rainbow sprinkles
Frosting
1 cup butter, softened
3 cups powdered sugar
2–3 tbsp heavy cream or milk
Pink gel food coloring
1 tsp vanilla extract
White Chocolate Drip
½ cup white chocolate chips
2 tbsp heavy cream
Topping
6 golden sandwich cookies (like Golden Oreos)
Extra rainbow sprinkles
Instructions
Bake the Cupcakes – Preheat oven to 350°F (175°C). Line a muffin tin with 6 cupcake liners. In a bowl, mix cake mix, water, vegetable oil, and egg until smooth. Fold in sprinkles. Divide batter evenly among liners and bake 15–18 minutes, until a toothpick comes out clean. Cool completely.
Make the Frosting – Beat butter until creamy. Add powdered sugar, vanilla, and cream/milk, beating until fluffy. Tint with pink gel food coloring and mix well.
Prepare the White Chocolate Drip – Melt white chocolate chips with heavy cream in a microwave-safe bowl in 20-second bursts, stirring after each, until smooth. Let cool slightly to thicken.
Assemble – Pipe tall swirls of pink frosting onto cooled cupcakes. Spoon the white chocolate drip over frosting so it gently runs down the sides. Top with a golden sandwich cookie and extra sprinkles.
Notes
Cupcakes must be completely cool before frosting or the buttercream will melt.
Gel food coloring works best for vibrant color without affecting texture.
Bake cupcakes a day ahead and decorate the morning of your event for easy party prep.
Store in an airtight container at room temperature for 2 days, or refrigerate up to 4 days. Bring to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 2 months—thaw before decorating.
