Name: Confetti Cookie Drip Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; 1/3 cup rainbow sprinkles; 1/2 cup crushed confetti or sugar cookies; Frosting: 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2–3 tablespoons heavy cream or milk; 1 teaspoon vanilla extract; pinch of salt; Drip Glaze: 1/2 cup white chocolate chips or candy melts; 2 tablespoons heavy cream; food coloring (optional)

Confetti cookie drip cupcakes are a colorful, fun-filled dessert that combines soft vanilla cupcakes with a playful cookie crunch and a sweet drizzle on top. I love how these cupcakes are both festive and indulgent—with a fluffy confetti cake base, cookie crumbles, and that irresistible glaze dripping down the sides. They’re perfect for birthdays, parties, or anytime I want to brighten someone’s day.

Confetti Cookie Drip Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes bring together everything I enjoy in a celebration treat: moist vanilla cake, sprinkles, frosting, and a fun cookie topping. The drip adds a bakery-style look with barely any extra effort. They’re eye-catching, customizable, and just as tasty as they are adorable. Whether I bake them for kids or grown-up parties, they always steal the show.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cupcakes

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Whole milk
Rainbow sprinkles

Cookie Topping

Confetti or sugar cookies, crushed

Frosting

Unsalted butter, softened
Powdered sugar
Heavy cream or milk
Vanilla extract
Pinch of salt

Drip Glaze

White chocolate or candy melts
Heavy cream
Food coloring (optional)

Directions

I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, I whisk together the flour, baking powder, and salt.
In another bowl, I beat the butter and sugar until light and fluffy, then add the eggs and vanilla.
I alternate adding the dry ingredients and milk to the wet mixture, mixing until just combined. Then I gently fold in the rainbow sprinkles.
I fill the cupcake liners about 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean. I let them cool completely.
For the frosting, I beat the butter until smooth, then gradually add powdered sugar, vanilla, and cream until I get a fluffy, pipeable texture.
I pipe or spread the frosting on each cooled cupcake and sprinkle crushed confetti cookies generously on top.
To make the drip, I melt white chocolate or candy melts with heavy cream, stir until smooth, and add a few drops of food coloring if I want a colorful touch. I spoon the mixture gently over the edges of the frosting to create that signature drip effect.

Servings and timing

This recipe makes about 12 cupcakes and takes roughly 1 hour total—20 minutes for prep, 20 minutes to bake, and additional time to cool and decorate.

Variations

I sometimes use chocolate cupcakes as the base for a twist. For different themes, I match the sprinkle colors and drip glaze to the event. A lemon or almond-flavored base adds a fun variation. I’ve also added mini chocolate chips to the batter for an extra surprise inside.

Storage/Reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. I let them come to room temperature before serving for the best texture. I don’t reheat them, but they freeze well (without the drip) if I want to make them ahead.

FAQs

Can I use a cake mix for the base?

Yes, I’ve used vanilla cake mix and just folded in the sprinkles—it’s a great shortcut when I’m short on time.

How do I get a perfect drip?

I let the glaze cool slightly before dripping, and I use a spoon or piping bag to control the flow along the frosting edge.

Can I make these cupcakes ahead of time?

Yes, I bake the cupcakes a day ahead and decorate them just before serving for the freshest look and texture.

What kind of cookies work best on top?

I like using confetti cookies, sugar cookies, or even shortbread. I crush them into small pieces, not fine crumbs, for texture.

Can I make the frosting less sweet?

I adjust the powdered sugar and balance it with a pinch of salt or a touch of cream cheese to mellow the sweetness.

Conclusion

Confetti cookie drip cupcakes are a joyful, creative dessert that always makes people smile. I love making them for special occasions or whenever I want a treat that feels like a party in every bite. With their soft cake, crunchy topping, and that gorgeous drip finish, they’re the kind of cupcakes I can’t stop coming back to.