Description
These Confetti Cookie Drip Cupcakes are the life of the party—moist funfetti cupcakes topped with pink vanilla frosting, a dreamy white chocolate drip, and a golden cookie for that perfect crunch. Bursting with color, texture, and flavor, these cupcakes are as fun to make as they are to eat! Perfect for birthdays, celebrations, or anytime you want to bake up something joyful and totally photo-worthy.
Ingredients
For the Cupcakes:
½ box vanilla or funfetti cake mix
1 large egg
⅓ cup water
2 tbsp vegetable oil
2 tbsp rainbow sprinkles
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp heavy cream or milk
1 tsp vanilla extract
Pink food coloring (optional)
For the Drip:
½ cup white chocolate chips or white candy melts
2 tbsp heavy cream
For Decoration:
Golden sandwich cookies (like Golden Oreos)
Extra rainbow sprinkles
Instructions
1. Bake the Cupcakes:
Preheat oven to 350°F (175°C) and line a muffin tin with 6–8 cupcake liners.
In a medium bowl, mix together cake mix, egg, water, oil, and sprinkles until smooth.
Fill each liner about ⅔ full and bake for 15–18 minutes, or until a toothpick comes out clean.
Let cupcakes cool completely before frosting.
2. Make the Frosting:
Beat softened butter until smooth and creamy.
Gradually add powdered sugar, mixing well between each addition.
Add heavy cream and vanilla extract, then beat until fluffy.
Tint with pink food coloring if desired. Transfer to a piping bag fitted with a large star tip.
3. Prepare the Drip:
In a microwave-safe bowl, melt white chocolate chips and cream in 20-second bursts, stirring in between, until smooth.
Allow to cool slightly—it should be thick but still pourable.
4. Decorate:
Pipe swirls of frosting onto each cooled cupcake.
Drizzle the white chocolate drip around the top edge so it gently flows down.
Top each cupcake with a golden sandwich cookie and finish with extra sprinkles.
Notes
Shortcut Tip: Don’t have a piping bag? Use a zip-top bag and snip off a corner—it works great in a pinch.
Make Ahead: Cupcakes can be baked a day in advance and stored in an airtight container. Frost and decorate the day of serving.
Storage: Keep cupcakes at room temperature for up to 2 days, or refrigerate if your kitchen is warm. Bring to room temp before serving.
Mix It Up: Swap out the pink frosting for any color that suits your celebration, or try different cookie toppers for a fun twist!