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.
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.
- 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.
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.
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
Homemade Funfetti Cupcakes
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.
- 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.
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
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe July 2014. Updated March 2021.
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i’m not sure why all these comments are so horrible! these cupcakes were really yummy! i put cream cheese frosting on them instead and it was so good. I am very much not a chef and i appreciate how simple this was. these are so yummy and i highly recommend 🙂
I just baked these Funfetti cupcakes with my kids and it was a hit, even without the frosting!! Easy, moist and delicious. Thanks!!
I made these cupcakes and frosting and they were so delicious!
I was wondering if I can use the same recipe for a cake?
Oh my god these are the worst cupcakes on the planet for the love of god find a different recipe if I save one person from making this my life wasn’t a waste. I have absolutely no idea how this is rated so well but stay away it’s so brutal I don’t even think a dog would eat it
Oh no! It sounds like our cupcakes didn’t quite hit the sweet spot for you. We’re sorry to hear that you didn’t enjoy them. As the saying goes, “you can’t please everyone,” but we still appreciate your feedback. Perhaps you could use the cupcakes as doorstops or paperweights instead? Just kidding! In all seriousness, we’re sorry the recipe didn’t work out for you and we hope you find a recipe that better suits your taste buds.
I am beyond disappointed in this recipe. Extremely bland, the icing tastes like butter. I’m a baker and have never had something come out so poorly. Looks like I’ll be sticking to my other go-to blogs. Do yourself a favor and avoid this cupcake recipe.
made these as they were highly reviewed but they came out hard after I left them in for the minimum suggested baking time and the icing was inedibily sweet.
Cupcakes were not soft or moist. Lacked any flavor. Icing was hard and tasted like pure sugar. Followed recipe exactly.
I don’t usually leave reviews, but I made these for my daughter’s birthday.
Disappointed!!!
Hi Lauren,
If I want to do a batch exactly like the recipe and then a second batch with regular vanilla cupcakes and chocolate frosting (I have the frosting recipe) could I just leave out the sprinkles and it’ll still taste good?
Thanks!
Yes, sure!
I made them for a school project and the frosting was way too sweet, the cupcake did not have any flavor to it. I do not recommend
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. 🙂