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 mins
Cook 15 mins
Total 35 mins
Add to Meal Plan

Ingredients
  

For the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1/2 cup unsalted butter , room temperature
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup Rainbow sprinkles

For the Vanilla Buttercream Frosting

  • 3/4 cup unsalted butter , room temperature
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • Rainbow sprinkles , for decorating

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. I halved this recipe and split the batter between 10 cupcakes. They didn’t fill quite 2/3, so they’re a little smaller than expected. It might have filled more of the cupcake tin if I split it between 8 or 9, but I think the way they turned out is fine, just a tad smaller or shorter than usual. I made them a day early. I’ll let you know how they taste tomorrow. 🙂

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