homemade funfetti cupcakes

These homemade funfetti cupcakes are fluffy, moist, and packed full of sprinkles. Top this funfetti cupcake recipe with vanilla frosting for a sweet treat!

Homemade Funfetti Cupcakes

butter, room temperature

sugar

eggs, room temperature

vanilla extract

cake flour

salt

baking powder

buttermilk

rainbow sprinkles

unsalted butter, room temperature

milk

Preheat the oven to 350°F and grease and line 20 cupcake tins with liners. Set aside.

In a large mixing bowl fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.

Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Add the eggs in one at time, scraping down the bowl in between each addition. Add the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. Fold in the sprinkles until well mixed. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.

Use a large cookie scoop or a 1/4 cup measuring cup to split the batter evenly into the prepared cupcake tins and bake for 20-30 minutes or until the cupcakes are lightly golden brown and spring back when pressed. Take out of the oven and transfer to a cooling rack. Let the cupcakes cool completely and frost with your favorite frosting!

for the funfetti cupcakes

In a stand mixer, beat the softened butter and powdered sugar together until fluffy, about 2 minutes.

Add in the vanilla, salt and a tablespoon of milk one at a time. If the frosting seems to be getting too runny, stop adding milk. Beat for 3 minutes, or until light and fluffy

Transfer the frosting to a pastry bag fit with a large star tip and frost the cooled cupcakes. Top with rainbow sprinkles or leave plain. Enjoy!

for the frosting

I just made these today and they turned out perfect! 30 minutes over baked them a little bit so next time i'll just bake them for 25 minutes. Thanks for thew wonderful recipe!

These easy Funfetti cupcakes are soft, fluffy, and packed with colorful sprinkles in every bite! Made from scratch with rich vanilla bean flavor and a moist, tender crumb, they’re perfect for birthdays, parties, or any celebration. Follow this recipe for beautifully domed cupcakes topped with your favorite frosting like our Whipped Vanilla Frosting or our Easy Buttercream.

Funfetti Cupcakes

white sugar

tsp baking soda

tsp salt

tsp baking powder

salted butter (softened (unsalted butter works too))

vegetable oil

eggs egg white (at room temperature)

vanilla bean paste (or pure vanilla extract)

rainbow sprinkles (preferably “jimmies”)

tbsp cake flour (for coating the sprinkles)

Preheat

Preheat the oven to 375°F (190°C). Line your cupcake pan with cupcake liners, and set it aside.

Whisk

In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Beat

In a large mixing bowl or stand mixer, beat the softened butter, sugar, and oil on medium-high speed for about 3-5 minutes, until light and fluffy. The mixture should look pale and creamy, ensuring a soft texture in your cupcakes.

Add the eggs and egg white one at a time, beating well after each addition. Once the eggs are incorporated, add the vanilla bean paste and mix until smooth.

With the mixer on low, add one-third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the buttermilk and mix, then alternate with the remaining dry ingredients and buttermilk, finishing with the last third of the dry mix. Be careful not to overmix, as it could lead to dense cupcakes.

Toss

Toss the rainbow sprinkles with 1 tbsp of cake flour, then gently fold them into the batter with a spatula. This helps distribute the sprinkles without them sinking or bleeding color.

Fill

Fill each cupcake liner 2/3 of the way full with batter. Bake in the preheated oven at 375°F for 5 minutes, then reduce the temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 10 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool

Allow the cupcakes to cool in the pan for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, top with your favorite frosting, like classic vanilla buttercream or my personal favorite whipped vanilla frosting; and add a few extra sprinkles for garnish.

Would like to make mini cupcakes, how would I adjust and temperature and cooking times?

Love this recipe! I've always just used the boxed cake mix, but this is soooo much better! This is definitely my go-to recipe for Funfetti from now on!

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Top 2 homemade funfetti cupcakes recipes from across the web

The most viewed homemade funfetti cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Funfetti Cupcakes

Funfetti Cupcakes

The most viewed homemade funfetti cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine