Ditch the box cake mix because these homemade Funfetti Cupcakes are EASY, and taste so much better! They’re moist and flavorful, topped with buttercream frosting and extra sprinkles, making them a favorite for birthdays and parties.

A homemade funfetti cupcake on a plate, with buttercream frosting and sprinkles on top.

My husband asks for the store-bought funfetti cake every year for his birthday,  but it only took one bite of this homemade version for him to agree they definitely taste better from scratch! 

How to make Funfetti Cupcakes:

  • In a large mixing bowl combine flour, sugar, baking powder and salt. Slice the butter into pieces and add to the flour mixture. Mix on low until the mixture resembles coarse crumbs.
  • With the mixer on, add the eggs one at a time, scraping down the bowl after each addition. Add the milk and vanilla and mix until batter is smooth. Fold in the sprinkles with a rubber spatula.
Cupcake batter in a mixing bowl with sprinkles added to it, to make funfetti cupcakes.
  • Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
A cupcake pan with cupcake batter filling each cupcake liner.

Funfetti Frosting:

  • In a mixing bowl cream the butter for several minutes until light and fluffy, scraping the bowl down as needed. Gradually add the powdered sugar, milk and vanilla and mix until light and fluffy, about 2 minutes.
  • Frost the cupcakes (I used a Wilton 1M tip) and stir in sprinkles as desired.
Baked funfetti cupcakes on a plate, ready to be frosted.

Make Ahead and Freezing Instructions:

To Make Ahead: The cupcakes and the frosting can both be made ahead of time. Allow the cupcakes to cool completely, then place in an airtight container and refrigerate for up to 1 week. Refrigerate frosting separately for up to 2 weeks. Allow frosting to come to room temperature before using.

To Freeze: Allow cupcakes to cool completely, then store in a freezer-safe container for up to 3 months. Frost the cupcakes frozen, if desired (allowing 30 minutes for them to thaw, before serving). To freeze frosted cupcakes, I suggest flash-freezing them on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

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Recipe

A homemade funfetti cupcake on a plate, with buttercream frosting and sprinkles on top.
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Save Recipe

Ingredients
  

For the Cupcakes

For the Vanilla Buttercream Frosting

Instructions
 

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a large mixing bowl combine flour, sugar, baking powder and salt. Slice the butter into pieces and add to the flour mixture. Mix on low until the mixture resembles coarse crumbs.
  • With the mixer on, add the eggs one at a time, scraping down the bowl after each addition. Add the milk and vanilla and mix until batter is smooth. Fold in the sprinkles with a rubber spatula.
    Cupcake batter in a mixing bowl with sprinkles added to it, to make funfetti cupcakes.
  • Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
    A cupcake pan with cupcake batter filling each cupcake liner.

For the Frosting:

  • In a mixing bowl cream the butter for several minutes until light and fluffy, scraping the bowl down as needed. Gradually add the powdered sugar, milk and vanilla and mix until light and fluffy, about 2 minutes.
  • Frost the cupcakes (I used a Wilton 1M tip) and add sprinkles as desired.

Notes

Make Ahead Instructions: The cupcakes and the frosting can both be made ahead of time. Allow the cupcakes to cool completely, then place in an airtight container and refrigerate for up to 1 week. Refrigerate frosting separately for up to 2 weeks. Allow frosting to come to room temperature before using.
Freezing Instructions: Allow cupcakes to cool completely, then store in a freezer-safe container for up to 3 months. Frost the cupcakes frozen, if desired (allowing 30 minutes for them to thaw, before serving). To freeze frosted cupcakes, I suggest flash-freezing them on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

Nutrition

Calories: 264kcalCarbohydrates: 31gProtein: 1gFat: 14gSaturated Fat: 9gCholesterol: 53mgSodium: 69mgPotassium: 51mgSugar: 24gVitamin A: 460IUCalcium: 26mgIron: 0.4mg

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I originally shared this recipe July 2014. Updated March 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 2 stars
    Unfortunately this recipe came out very dry and dense. Flavor not great either. And had to make a second batch to get 2 dozen. Do not recommend.

  2. 5 stars
    I made these last night as a test run before my twin girls’ first birthday party, and wow! They are delicious! I even had to mix by hand with my potato masher because we just moved and I haven’t unloaded either of my mixers yet, and these turned out just fabulous. I am excited to make it again next week for my twins’ first birthday cake, thank you so much for the recipe!

  3. 3 stars
    Flavor is good but made them one day in advance and wrapped well and they are very dense. Im a baker so I measured/weighed ingredients . I have an oven thermometer. I’m not sure what went wrong.

  4. 5 stars
    I don’t normally leave reviews, but after seeing some of the negative reviews on this recipe I felt the need to.
    I made these cupcakes for my toddler’s birthday and they turned out amazing!! In the past when I’ve made cupcakes from scratch they turned out dry, but these were not dry at all. Frosting was amazing and held up well, wasn’t watery at all. All of my guests were raving about how great they were, several asked for the recipe! Use this recipe next time you need cupcakes from scratch!!!!

  5. 5 stars
    Divine!
    My older sister made these for me on my birthday and they were so good. I am trying to figure out how to convert to a full cake!

  6. 5 stars
    I love this recipe. Yes, it does not make 20 servings like the recipe suggests, but it’s a very good recipe. I don’t use butter in my cakes or cupcakes so I swap the 1/2 cup butter for 1/2 cup oil. They come out so fluffy, moist and flavorful. My go-to funfetti cupcake recipe!

  7. I only got 12 cupcakes and needed 15. The recipe turned out dry. I use convection so cut the bake time by 7 minutes so I could begin toothpick test. These are dry. Not sure why. I bake all the time and this process was very different from other recipes,

    1. 2 stars
      As far as another reviewer who said they were dry, mine were not overbaked . I watched them closely. First, raw batter. Checked again after just a few min and took them out with moist crumbs on skewer. How long should you mix at the end after adding the milk ? “Until smooth ” is how long ? Any ideas as to what went wrong? Thanks.

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