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!

Buttery, soft Funfetti-style cupcakes loaded with rainbow sprinkles and topped with a lightly tangy vanilla cream cheese buttercream. These easy homemade birthday cupcakes have classic nostalgic flavor and come together with a simple mixing method—perfect for parties, celebrations, or anytime you need sprinkles.

Homemade Funfetti-Style Cupcakes

(209 grams) all-purpose flour (spooned & leveled)

baking soda

(8 Tbsp; 113 grams) unsalted butter, melted

(200 grams) granulated sugar

egg,

(60 grams) sour cream

(180 milliliters) whole milk,

Tablespoons (60 grams) rainbow sprinkles (not nonpareils)

(12 Tbsp; 170 grams) unsalted butter, softened to room temperature

(113 grams) full-fat brick cream cheese, softened to room temperature

(480 grams) confectioners’ sugar

Tablespoons (30 milliliters) heavy cream, half-and-half,

salt,

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields 14 cupcakes, so line a second muffin pan with 2 cupcake liners, or bake in batches.

Make the cupcakes

In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. The mixture will be gritty. Refrigerate for 5 minutes to cool and slightly thicken.

Whisk in the egg, sour cream, and vanilla extract until combined, then whisk in the milk.

Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. The batter should be creamy and mostly smooth; a few small lumps are OK. Fold in the sprinkles.

Pour/spoon the batter into the liners, filling only 3/4 full to avoid spilling over the sides. You should have enough batter for 14 cupcakes.

Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake.

Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating.

Make the frosting

With a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until creamy and smooth, about 2 minutes. Add the confectioners&#8217; sugar, heavy cream/milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if the frosting is too sweet. I always add 1/8 teaspoon. Add up to 1/2 cup more confectioners&#8217; sugar if frosting is too thin, or more cream/milk—a Tablespoon at a time—if frosting is too thick.

Frost cooled cupcakes and top with sprinkles, if using. You can swipe the frosting on with an icing knife or use a piping tip such as Ateco 826 or Wilton 1M.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. I recommend a cupcake carrier for storing and transporting decorated cupcakes.

My family and I loved this recipe! My first time making cupcakes, as someone who doesn’t generally love cupcakes— but these came out so good. I made mini cupcakes with the recipe. Would definitely recommend.

These turned out very most and full of flavor. I just made the cupcakes.

Really good! Made these for Easter with pastel sprinkles and Easter confetti topping. Looks like something from a magazine. Didn't feel comfortable leaving them on the counter, hopefully they're not ruined in the fridge (fingers crossed). Thank you!

https://content.jwplatform.com/videos/l76r8smb.mp4

These homemade Funfetti-style cupcakes are all about classic birthday-cake vibes: buttery, soft, loaded with rainbow sprinkles, and topped with a lightly tangy vanilla frosting that tastes straight out of a bakery case.

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Funfetti Cupcakes

Homemade Funfetti-Style Cupcakes

Top 3 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

Homemade Funfetti-Style 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