Funfetti Cupcakes
Jump to Recipe

by

Baking at home should be joyful, and few treats spark more happiness than homemade Funfetti cupcakes. Soft, airy, and studded with bright rainbow sprinkles, these classic cupcakes appeal to bakers of all ages and skill levels. They’re perfect for birthdays, school parties, or simply celebrating life’s smaller moments.

Below, you’ll find a clear guide for making Funfetti cupcakes—starting with ingredients, moving through the preparation process, and finishing with expert storage advice and creative tips. If you enjoy light vanilla cakes with a festive twist, this recipe checks every box.

What Makes Funfetti Cupcakes Special

Funfetti cupcakes blend visual fun and nostalgic flavor in every bite. Their tender crumb and playful look make them the favorite centerpiece at gatherings. Kids love adding sprinkles, and adults appreciate the familiar vanilla richness beneath that rainbow-scattered top.

Key Features

  • Bright and Colorful: Stirred-through sprinkles create bursts of color inside each cake.
  • Soft Texture: The batter uses sour cream and egg whites for a crumb that’s gentle yet stable.
  • Simple Ingredients: There’s no need for specialty flours or hard-to-find items. You’ll likely have everything in your pantry.
  • Adaptable: Customize with different frosting options, sprinkles, or even a hint of almond extract for variation.

Ingredients for Funfetti Cupcakes

Cupcake Batter

  • 1 2/3 cups (210g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1/2 cup (80g) rainbow jimmies sprinkles

Vanilla Buttercream Frosting

  • 1 cup (226g) unsalted butter, room temperature
  • 3 1/2 cups (420g) confectioners’ sugar
  • 3 tbsp heavy cream or whole milk
  • 2 tsp pure vanilla extract
  • Pinch of salt

Decoration

  • Additional rainbow jimmies sprinkles, for topping

Step-by-Step Method

Preparing the Cupcake Batter

  • Preheat and Prep:
    Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with paper cupcake liners.

  • Mix Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

  • Cream Butter and Sugar:
    In a large mixing bowl, beat the butter and sugar on medium speed until pale and fluffy (about 3 minutes). This traps air, leading to lighter cupcakes.

  • Add Egg Whites and Vanilla:
    Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract.

  • Incorporate Sour Cream:
    Mix in the sour cream until fully combined.

  • Combine Wet and Dry Ingredients:
    With the mixer on low, add half the dry mixture, followed by half the milk. Repeat, alternating dry ingredients and milk, finishing with the dry mixture. Scrape down the sides as needed.

  • Fold in Sprinkles:
    Using a spatula, fold in the sprinkles gently. Avoid overmixing, as this can blur the colors.

Baking

  • Portion Batter:
    Fill each cupcake liner about two-thirds full. This ensures consistent rising without overflowing.

  • Bake:
    Bake in the center of the oven for 18–22 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

  • Cool:
    Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack. Cool completely before frosting.

Making the Vanilla Buttercream

  • Beat Butter:
    Using a handheld or stand mixer, beat the butter on medium until creamy.

  • Add Sugar, Cream, and Vanilla:
    With the mixer on low, gradually add the confectioners’ sugar. Pour in the cream and vanilla. Increase speed and beat for 2–3 minutes until fluffy. If the frosting is too thick, add more cream; if too thin, add extra sugar.

  • Season with Salt:
    Mix in a pinch of salt to balance sweetness.

Frosting the Cupcakes

  • Use a piping bag fitted with a star tip, or a butter knife for a rustic finish. Swirl the buttercream on top of each cooled cupcake.
  • Sprinkle each cupcake with extra jimmies for that signature Funfetti finish.

Tips for Success

Use Room Temperature Ingredients

Dairy, eggs, and butter incorporated at room temperature make the batter smoother. Cold ingredients can create a dense structure and uneven mixing.

Pick the Right Sprinkles

Stick to “jimmies”—long, rod-shaped sprinkles. Round nonpareils can bleed, causing streaky batter. Jimmies keep their shape and color during baking.

Don’t Overmix

Once the flour is added, stir gently and only until combined. Overmixing can cause tough cupcakes.

Adjust Frosting Consistency

If you prefer a pipeable, thick frosting, stick with less cream. For a spreadable, softer result, use more.

Try Flavor Variations

Swap half the vanilla extract for almond for a bakery-style twist, or use lemon zest for a fresh note.

Funfetti Cupcake Troubleshooting Table

Problem Cause Solution
Flat cupcakes Overmixed batter Mix until just combined
Soggy centers Underbaked Test with toothpick for doneness
Hard edges Overbaked or overfilled liners Fill liners 2/3 full; check oven
Bleeding sprinkles Wrong sprinkle type or overmixed Use jimmies, fold in at the end
Grainy frosting Cold butter, underbeating Ensure butter is soft, beat longer

Storage and Make-Ahead Instructions

Storing

  • Room Temperature: Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days.
  • Refrigerator: For longer storage, keep cupcakes in the fridge for up to 5 days. Bring to room temperature before serving; the frosting softens and flavor improves.

Freezing

  • Unfrosted Cupcakes: Wrap cooled cupcakes tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature.
  • Frosted Cupcakes: Place them on a baking tray, freeze until solid, then transfer to an airtight container. Thaw as above.

Make-Ahead Tips

  • The buttercream can be made up to a week in advance. Store in the fridge and re-whip before using.
  • Cupcakes can be baked a day early and stored in an airtight container until you’re ready to frost.

Serving and Presentation Ideas

  • Celebration Cakes: For a party, top each cupcake with a candle or colored sugar pearls.
  • Seasonal Sprinkles: Match your cupcakes to holidays with themed sprinkle blends.
  • Double Batch: The recipe doubles well for larger gatherings.

Bringing Joy with Every Bite

Funfetti cupcakes stand out with their tender vanilla crumb, creamy frosting, and joyful color. They’re easy enough for beginners, fast enough for busy home bakers, and festive enough to impress at any occasion. Let your creativity run wild—try new sprinkle mixes or fun liners for extra flair. Whether you bake with kids or by yourself, these cupcakes are sure to become a favorite in your kitchen.

Funfetti Cupcakes

⭐⭐⭐⭐⭐
4.6 from 4 votes
Course: Dessert / Cuisine: American
Prep Time 15 minutes
Cooking Time 22 minutes
Servings 12 servings
Calories 571 cal

These homemade Funfetti cupcakes will be the life of any party! They’re sweet and colorful. The buttercream frosting is impossible to resist.

Ingredients

  • 1/2 cup full-fat sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 4 cups confectioners' sugar, sifted
  • 3 large egg whites, at room temperature
  • 1 cup unsalted butter, softened to room temperature
  • 1/4 cup heavy cream or whole milk
  • 1/2 cup rainbow jimmies sprinkles
  • 1/4 teaspoon salt
  • 1/2 cup whole milk, at room temperature
  • 1 1/2 teaspoons baking powder
  • Additional sprinkles for decorating

Instructions

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and bottom of the bowl as needed.
  5. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Gently fold in the sprinkles.
  6. Pour/spoon the batter into the liners, filling them 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
  7. To make the frosting, in a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. Add more confectioners' sugar if the frosting is too thin or more cream if the frosting is too thick.
  8. Frost the cooled cupcakes. Top with additional sprinkles. Enjoy!
tastiquo.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Amazon, the Amazon logo, AmazonSupply, and the AmazonSupply logo are trademarks of Amazon.com, Inc. or its affiliates. As an Amazon Associate we earn affiliate commissions from qualifying purchases.