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.