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Sweet Cream Confetti Cupcakes

Here’s where pancakes meet cupcakes! Top these light and fluffy cakes with your favorite frosting and rainbow sprinkles.
Servings 36 cupcakes


  • 3 lbs. Conestoga® Sweet Cream Pancake and Waffle Mix (99403)
  • 3 cups cool water
  • 3 Eggs, beaten
  • ¾ cup Oil
  • 1 cup Rainbow sprinkles
  • 16 oz. Frosting of choice (vanilla, chocolate, etc.)


  • Preheat convection oven to 350°F (no or low fan). Prepare the Conestoga® Sweet Cream Pancake Mix batter with eggs and oil (following prep instructions on back of package, but using the amounts listed above), add sprinkles, Let batter rest for 10 minutes.
  • Place paper liners in cupcake pan; then fill ¾ full with batter. Bake for 12–14 minutes, or until a toothpick comes out clean.
  • Cool cupcakes fully for 1–2 hours before frosting, then serve.