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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
This recipe was super easy, even for the baking challenged like myself. I made double the recipe and added an extra egg because mine were small. Cooked for 18 minutes and they were PERFECT. I managed to get the double recipe to stretch out to 30 mini cupcakes. I will definitely make again.
Great taste but barely made 13 cupcakes. Selected this recipe because of the number of cupcakes. I figured when it said 20, I’d at least get 18 (I only needed 15). Now I need to make another 1/2 batch. I’d also recommend using weight vs volume as it is more accurate in baking. King Arthur baking has a great weight chart of just about everything.
Super easy to follow recipe. With that said, they came out super soft and fluffy…. But within an hour or so, they became really dense. I also tasted flour, which wasn’t pleasant. No big deal.. this was my first attempt at homemade cupcakes, but I don’t think I’ll use this recipe again. Not sure where the 20 cupcakes came from, I got a total of 12, 12.5 if we’re being really specific.
I’m so confused by the high ratings on this recipe. I own a home baking business and decided to try a new funfetti cupcake recipe. As soon as I started, I had a weird feeling about this recipe. It didn’t seem right. I should have trusted my instincts. I needed 24 cupcakes. I started off doing the normal batch (which says it makes 20) to see how they turned out first. It only made NINE. I was shocked. I quoted my client based on this recipe and had to triple the recipe to get the amount I needed. After all that, the bake was weird and the texture wasn’t like cupcakes I’ve made before. I made chocolate and vanilla cupcakes the same day and they were perfect with a soft fluffy dome. Not sure what’s so off with this recipe, but unfortunately I will not be using it again.
Have you made these in mini cupcakes? I would like to do 24 regular cupcakes and 24 mini cupcakes but I’m not sure how to adjust the recipe
I only got 12 cupcakes
These cupcakes are delicious. The only strange thing was the texture of the batter. It looked like oatmeal, when they went in the oven I was worried. However, they came out perfect. I have the same comment about the icing. It was very runny after adding the liquid, I had to add an additional 2 cups of icing sugar. A very important thing to note is the sprinkles, the amount was perfect. Overall great!
I made these cupcakes for my toddler’s birthday party. I followed the recipe exactly, and decorated the cakes to look like cat faces.
They were a hit (which was good because I didn’t have a backup plan). It was my first time baking from scratch, and i was thankful for such a simple recipe to follow.
I’ve made this recipe twice now and cannot get the frosting right. Or maybe it’s supposed to be more of a vanilla whipped cream than a buttermilk? Cupcakes are great, will make those again, but will probably not do the frosting again.
this is soooooo good
I was nervous because there were some really negative reviews. But I loved the simplicity of this recipe so I gave it a try. They turned out delicious! Moist, great flavor and not too sweet (I didn’t make the icing, just the cupcakes). We are living full time in our camper, and they still turned out great in my little camper oven! Don’t be led astray by the negative reviews! These are DELICIOUS cupcakes!