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5 from 1 vote

Homemade Funfetti Cupcakes

Light, moist funfetti cupcakes that taste so much better than a cake mix!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 20 cupcakes
Calories: 264kcal
Author: Lauren Allen


For the Cupcakes

  • 3/4 cup cake flour
  • 3/4 cup all-purpose flour
  • 3/4 cup + 2 Tablsepoons 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 teaspoon vanilla extract
  • 1/4 cup Rainbow sprinkles

For the Vanilla Buttercream Frosting

  • 1 cup unsalted butter , room temperature
  • 2 1/2 cups powdered sugar
  • 1 Tablespoon vanilla extract
  • Rainbow sprinkles , for decorating


For the Cupcakes

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  • In a large mixing bowl combine flours, 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 5 minutes until light and fluffy, scraping the bowl down as needed. Gradually add the powdered sugar 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.


Adapted from Brown Eyed Baker


Calories: 264kcal | Carbohydrates: 31g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 69mg | Potassium: 51mg | Sugar: 24g | Vitamin A: 460IU | Calcium: 26mg | Iron: 0.4mg