Funfetti Cupcakes

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Everyone needs a great go-to recipe for Funfetti Cupcakes! Colorful sprinkles are folded into homemade yellow cake batter, and baked into cupcakes that are sure to bring smiles.

Keep these moist, soft, and colorful cupcakes in mind for kids parties, birthday parties, or just because!

Funfetti Cupcakes from Scratch on a cake platter.

Why we Love Them

There are so many reasons to love this recipe! Here are just a few:

  • Fun and colorful!
  • Perfect party cupcakes
  • Light, fluffy, and flavorful
  • Easy to Make

Ingredients for Funfetti Cupcakes

Here are a few ingredient notes. Make sure to find the full list of ingredients in teh recipe card at the bottom of this post!

  • Rainbow Jimmies are best for funfetti cupcakes (rather than another type of sprinkle) as they are the least likely to bleed in the cake batter. They create the perfect bright flecks of color in each cupcake.
  • Unsalted Butter- We prefer unsalted butter so that we have more control over the amount of salt in the recipe.
  • Cake Flour is our flour of choice for many of our cake recipes. It's lower protein content results in a more tender cake.
  • Buttermilk adds a boost of acidity to the cake batter, which softens the strands of gluten. This results in a softer crumb.
Funfetti Cupcakes on a cake platter, one cupcake has a bite out of it so that you can see the colorful speckled inside.

How to Make Funfetti Cupcakes

This Funfetti Cupcake recipe is based in part on our scratch Yellow Cake recipe. You can find the full, printable funfetti cupcake recipe at the bottom of this post. Here is a quick rundown of our steps!

  • Preheat the oven to 350 degrees F. Place cupcake liners into your cupcake pan(s).
  • In a medium bowl, whisk the cake flour, baking powder, baking soda and salt for 30 seconds. Set aside
  • In another bowl, add the buttermilk and vanilla extract. Set aside.
Photo grid of bowl of dry ingredients, and measuring cup of wet ingredients.
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing after each addition until the yellow of the yolk is well blended.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
  • Fold in the ½ cup of multi-colored jimmies. (You can add a bit more if you'd like, we were happy with the amount of color from the ½ cup.)
Photo Grid of Funfetti Cupcake Batter.
  • Scoop about ¼ cup of batter into each of the lined wells of the cupcake pan.
  • Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove the cupcakes immediately from the pan to prevent over baking. Allow to cool on a wire rack.
Funfetti Cupcakes from Scratch.

Decorating the Cupcakes

We decorated our cupcakes with a simple and delicious vanilla buttercream! This is an American Buttercream recipe that is a combination of softened butter, vanilla extract, milk, and a pinch of salt.

This frosting is very easy to work with. We decorated our cupcakes with an 8B piping tip, and topped them off with more sprinkles.

Funfetti Cupcakes on a platter.

Funfetti Cupcakes on a cake platter.

Recipe FAQs

Yes, just as with the majority of our cake recipes from vanilla cupcakes to lemon cupcakes, strawberry cupcakes, and more, these cupcakes freeze beautifully.

To freeze: After baking the funfetti cupcakes, allow them to cool to slightly warm or room temperature. Line them up on a sheet cake board (or tray, etc.). Then, wrap across the top with a sheet or two of plastic wrap. Then, wrap with a sheet or two of aluminum foil. Place in the freezer. They will stay fresh for up to three months.

To thaw: Move to the kitchen counter. Loosen or remove the wrapping after about 15 minutes and continue to thaw to desired temperature for decorating.

Yes! You can make funfetti cupcakes from any of your favorite vanilla, yellow, or white cupcake recipes!

We often use buttermilk in our cake and cupcake recipes because the added boost of acidity soften the strands of gluten in the cake batter. This results in softer, more tender cupcakes.

More Cupcakes

We have many more cupcake recipes to share with you! In addition to today's funfetti cupcakes, keep these in mind the next time you need a birthday cake recipe, potluck dessert, or are craving something delicious!

Some of our favorite cupcakes are our Boston Cream Cupcakes (from cake mix), Snickerdoodle Cupcakes, Oreo Cupcakes, and Banana Pudding Cupcakes (from cake mix).

Thanks so much for stopping by today! Make sure to check out our full collection of cake recipes (which includes cake recipes from scratch as well as cake mix recipes)!

Funfetti Cupcakes on a platter, frosted with vanilla buttercream.

Funfetti Cupcakes

These buttery, soft, and colorful cupcakes are sure to bring smiles! They are perfect for kids parties, birthdays, and more!
Prep Time: 20 minutes
Cook Time: 18 minutes
Course: Dessert
Servings: 26 servings
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Ingredients

  • 3 cups cake flour (342g)
  • 2 cups white sugar (400g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 2 sticks unsalted butter, softened (226g)
  • 4 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes).
  • 1 ½ cup buttermilk (352g)*if you do not have buttermilk see note below
  • 1 Tablespoon vanilla extract (12g)
  • ½ cup Rainbow Colored Jimmies sprinkles (90g)

Vanilla Buttercream Frosting

  • 2 sticks unsalted butter softened (226g) Should still hold its shape but dent when pressed.
  • 5-6 cups confectioners sugar 690g(You can adjust amount slightly up or down to your liking.)
  • 2 teaspoons vanilla extract 8g (For whiter frosting, you can use clear imitation vanilla)
  • cup milk or cream 72g (Adjust amount as needed to reach desired consistency.)
  • ½ teaspoon salt 3g

Instructions

For the Funfetti Cupcakes

  • Preheat the oven to 350 degrees F. Place cupcake liners into your cupcake pan(s).
  • In a medium bowl, whisk the cake flour, baking powder, baking soda and salt for 30 seconds. Set aside
  • In another bowl, add the buttermilk and vanilla extract. Set aside.
  • In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing after each addition until the yellow of the yolk is well blended.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 of liquid). After the last addition, mix just until combined. Be careful not to over-mix.
  • Fold in the ½ cup of multi-colored jimmies. (You can add a bit more if you'd like, we were happy with the amount of color from the ½ cup.)
  • Scoop about ¼ cup of batter into each of the lined wells of the cupcake pan.
  • Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove the cupcakes immediately from the pan to prevent over baking. Allow to cool on a wire rack.

For the Vanilla Buttercream

  • Cream the softened butter until smooth. Blend in the vanilla extract.
  • Add half of the powdered sugar and most of the milk to the mixing bowl. Beat at medium speed until the powdered sugar is incorporated.
  • Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. Then, slow down the mixer to very slow for 1 to 2 minutes. The texture will become very smooth.
  • Yields approximately 4 ½ cups of frosting.
  • If your buttercream is too thin, add a bit more sugar. If the consistency is too thick, add a bit more milk.

Decorating

  • Frost and decorate your cupcakes however you like! This vanilla buttercream recipe is very easy to work with. (We used a french tip 8B)

How to Store

  • These cupcakes can be kept at room temperature for 1-2 days in an airtight container, sealed bakery box or under a cake dome. After that, move to the refrigerator for freshness.

Notes

** Buttermilk Substitute: In a measuring cup add 1 Tablespoon vinegar or lemon juice. Fill the cup with milk to the 1 ¼ cup mark, stir and let sit for 5 minutes. 
This recipe makes approximately 6.5 cups of cake batter. Enough for approximately 24-26 cupcakes.

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