Homemade Funfetti Cupcakes with Milk Chocolate Frosting.

aka BIRTHDAY cupcakes! 😉

With my new hot pink apron tied tight (thanks for the birthday present Kristen!!), I stood in my (tiny) kitchen staring into my pantry. What on earth should a food blogger/baker make for her own birthday?!

In the past few weeks I’ve celebrated with friends by making a lot of different treats, but I think it’s time for an all star classic FUNFETTI cupcake.  Fluffy, buttery cake studded with bright sprinkles and adorned with creamy, dreamy milk chocolate buttercream frosting and more sprinkles.  I die. Nothing says a birthday like good ‘ole funfetti, am I right?!

These homemade cupcakes taste just like your classic boxed yellow cake mix. They are moist, fluffy, and full of rich buttery flavor thanks to the use of melted butter in the recipe.  The milk chocolate buttercream is another classic recipe.  It is so luscious and creamy. Buttery almost, too.  I can see myself frosting anything and everything with it… cookies, brownies, cakes, etc. It is literally perfect.

And on top of the creamy milk chocolate buttercream, I threw a ton of different sprinkles because let’s face it… I’m a tad obsessed.  Who doesn’t love sprinkles?! If you don’t, you are clearly lost on Sally’s Baking Addiction. 😛

And look! Aren’t these edible gold glitter stars SO super cute?! I found them at Michael’s and went nuts. I got a little heavy handed with the glitter stars on my first one… ooops!

Sprinkle mess or not, I am in LOVE with these cupcakes & frosting.  They were the perfect ultimate birthday treat and I can see myself using this classic yellow cupcake recipe & the frosting recipe time and time again. A win-win in my book!

Homemade Funfetti Cupcakes with Milk Chocolate Frosting

Yield: 12 cupcakes

Print Recipe


Homemade Funfetti Cupcakes 

  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 2/3 cup sugar
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 2 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup sprinkles

Milk Chocolate Buttercream Frosting

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 and 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 3 Tbsp half + half or milk or heavy cream (I used fat free half + half)


For the cupcakes: Preheat the oven to 350F. Line the muffin tin with cupcake liners. Set aside.

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In another medium bowl, beat the eggs and sugar with a stand mixer (with paddle attachment) or electric handheld mixer until light and foamy, about 2 minutes. While beating, slowly pour in the butter and then the vanilla.  While mixing, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Do NOT overmix the batter. Gently fold in 1/2 cup sprinkles.

Divide the batter evenly in the prepared cupcake liners. Bake for about 20-25 minutes until a toothpick inserted in the middle comes out clearn. Allow cupcakes to cool completely before frosting.

For the frosting:  Sift 3 cups powdered sugar & cocoa powder into a medium bowl.  Set aside.

On medium speed, cream butter for a few minutes in a stand mixer with the paddle attachment. Turn speed to LOW and slowly pour in the dry ingredients.  Be careful so that the dry ingredients do not blow everywhere!  Mix until sugar/cocoa are absorbed by the butter.

Turn up mixer to medium speed and add the vanilla and salt.  Slowly add in the half + half (or milk or cream) and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it).

Pipe or spread the frosting onto the cooled cupcakes. Decorate with additional sprinkles, if desired.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


You  may also enjoy:

Death by Chocolate Cupcakes

Death by Chocolate Cupcakes-4


Cookies ‘n Cream Cupcakes with Milk Chocolate Frosting

Cookies n Cream Cupcakes with Milk Chocolate Frosting-8


79 Responses to “Homemade Funfetti Cupcakes with Milk Chocolate Frosting.”

  1. #
    Emma @ Food, Fork and Goodposted June 1, 2012 at 5:48 am

    I think I just fell in love with the cuteness of these cakes!


    • Sallyreplied on June 1st, 2012 at 9:15 am

      Thank you Emma! Sprinkles make anything cute :)


      • Emmareplied on October 13th, 2015 at 1:23 pm

        Hi so I just made these and they are perfect aside from the fact that they are a little dry. I was wondering what i did wrong, should i add more milk cook them for a shorter time. 

        PS. i baked them for only 20mins

  2. #
    Choc Chip Uruposted June 1, 2012 at 7:23 am

    Can’t go wrong with the classics – I wouldpay for a batch of these 😀

    Choc Chip Uru


    • Sallyreplied on June 1st, 2012 at 9:15 am

      Uru, I completely agree! Don’t mess with the classic recipes… they’re too good to be true.


  3. #
    Laura Dembowskiposted June 1, 2012 at 8:45 am

    Love all the funfetti recipes! I am also at the grocery store all the time, and I go to at least three different grocery stores every week. The life of a baker, right?


    • Sallyreplied on June 1st, 2012 at 9:13 am

      I LIVE at the grocery store! And I have to go to at least three each week because only certian ones carry certain products! Grr… 😉


      • megabreplied on October 1st, 2013 at 4:08 pm

        Ditto me too,I my bf thinks,im crazy I go to like 4 differant grocery stores plus speciality shops to get ingredients&everyone,knows,my,name lol

  4. #
    Shirley@bells-bakeryposted June 1, 2012 at 9:44 am

    Im that crazy person you see thats rambling to herself in the supermarket with my list and my pen,I have been known to go back 3 or 4 times in the same day. I would be lost without a list lol! These look super cute,more sprinkles the better in my book :)


    • Sallyreplied on June 1st, 2012 at 12:40 pm

      I think you and I could be twins! I’m that crazy food store lady too :)


  5. #
    Averie @ Averie Cooksposted June 1, 2012 at 11:30 am

    Sally these look so good! Getting anything to taste just like the buttery mix is a major accomplishment so congrats! And thanks for the linkup :)


    • Sallyreplied on June 1st, 2012 at 12:42 pm

      Thanks Averie! This recipe came after a few failed attempts… the melted butter worked in these cupcakes (and not in cookies like we talked about haha!). And I just loooove your marshmallow candy bar cupcakes, gotta make those sometime.


  6. #
    Hayleyposted June 1, 2012 at 12:12 pm

    Eeek! Those look SO adorable–I love yellow cake with chocolate frosting! And Happy Birthday!! A gorgeous birthday girl deserves some tasty funfetti cupcakes with extra sprinkles. Those star confetti flakes are adorable, too! And thanks for the shout-out!!


    • Sallyreplied on June 1st, 2012 at 12:43 pm

      Thanks Hayley!! you are so sweet. I’m so glad we “met!” LOVE your banana split cupcakes too. And ALL your cupcakes… you’re a cupcake queen. :)


  7. #
    Julie @ Table for Twoposted June 1, 2012 at 12:56 pm

    these look like a party just in itself! i love this and how you turned this plain yellow cake into a fun party! ahh this is awesome and so pretty and girly! everything a girl could want on her bday!


    • Sallyreplied on June 1st, 2012 at 3:19 pm

      Good call Julie… my girliness totally shines in this post and on the cupcakes!!


  8. #
    Back For Secondsposted June 1, 2012 at 1:01 pm

    These cupcakes just scream SALLY!! Sprinkles galore, haha. Love it! I keep seeing your pics on foodgawker and I get excited, “hey, I know her”!! I know I don’t really know you, but I do love your blog! You sprinkle the www with yumminess:)


    • Sallyreplied on June 1st, 2012 at 3:24 pm

      haha! Sprinkling the WWW with yumminess! Should that be my new tagline? 😉


  9. #
    Donna @ The Slow Roasted Italianposted June 2, 2012 at 11:02 am

    Happy Birthday girl! I have to say I was never much a fan of sprinkles… But, your amazing photos captivated me and you have turned me. I just bought a huge container of sprinkles.

    Love this!! All the sprinkles are perfect.


  10. #
    Jen @ Savory Simpleposted June 2, 2012 at 3:20 pm

    I consider myself to be a bit of a cake and cupcake connoisseur. I always have to try them, I always have opinions. And no matter how flavors many I try, my favorite will always be yellow cake with chocolate buttercream frosting. It’s just so classic and beautiful, and the flavors pair perfectly. Yours look delicious!


    • Sallyreplied on June 3rd, 2012 at 2:28 pm

      Can’t beat an ultimate classic… yellow cake + chocolate frosting will always win in my book. Thanks Jen!


  11. #
    Sabrinaposted June 2, 2012 at 7:28 pm

    I feel like I live at the grocery store too! I swear I make a list, check it twice and somehow always forget something. You are not alone :)

    These look moist and oh so yummy! I will definitely have to try this recipe out in the near future. I am cupcake obsessed. I am sad to say I didn’t get to make your brownie cupcakes with cookie dough frosting this weekend. I have tendinitis in my ankle and I have been limping around all weekend (oh, the joys of getting old). I had to settle for Paula Deen’s Bacon Cheeseburger Meatloaf and Puppy Chow!

    Another awesome treat, love!


    • Sallyreplied on June 3rd, 2012 at 2:35 pm

      I’ve never had tendinitis, but I have had broken toes, broken wrist, and a broken shoulder before… ouch! Puppy chow is my weakness. Honestly… such simple ingredients make the most sinfully addicting snack! You deserved it. :) GET WELL!


      • Sabrinareplied on June 3rd, 2012 at 4:24 pm

        Funny thing is, I have never broken anything! But, I have tendinitis and arthritis already at age 26! I guess it just something I will have to live with – stupid genetics, lol! Puppy chow is also my weakness, I am sitting here on my laptop, stuffing my face with it and suddenly wondering why in the world I decided to keep this in my home! lol! I made PB&J puppy chow, I should be posting about it soon!

        Thanks so much! I am definitely resting. However, I will be making your fudge brownie, cookie dough cupcakes asap. They are at the tippy-top of my “to bake” list! It is kind of like a bucket list, in the baking sense 😉

  12. #
    Kirstenposted June 2, 2012 at 10:19 pm

    Oh my goodness! Yum! My finances bday is coming up. This may be the bday treat I make for him. That chocolate frosting looks amazing


    • Sallyreplied on June 3rd, 2012 at 2:35 pm

      You should definitely make these! They are the perfect birthday treat. Thanks Kirsten!


  13. #
    Moposted June 3, 2012 at 4:41 pm

    they look wonderful ! Just like i hope your bday went !
    Wanted to let you know i tried 2 of your recipes in the past weeks,
    the brown butter toffee chocolate chip cookies and the strawberry bananas muffin fat free and they were both big hits ! Thank you !!!!!


    • Sallyreplied on June 3rd, 2012 at 4:43 pm

      SO happy to hear that Mo!! I love both of those recipes. :)


  14. #
    Winnieposted June 5, 2012 at 10:54 am

    I absolutely LOVE these!
    I’m pinning them as I must try to make them soon
    Thanks so much for sharing


    • Sallyreplied on June 5th, 2012 at 7:40 pm

      Thanks for checking them out Winnie! Let me know if you make them. :)


  15. #
    Kristi @ My San Francisco Kitchenposted June 5, 2012 at 11:55 pm

    I just found your blog on pinterest, I love it! When you said you were missing 1/2 the ingredients but went to the store just to get them, it totally reminded me of myself! Even if I just went shopping the day before, I will still go if I have my mind sent on baking something specific! I guess that just means we are passionate about baking haha. Beautiful cupcakes, I wish I could try one! <3 xoxo


    • Sallyreplied on June 6th, 2012 at 4:42 pm

      Hi Kristi! So nice to “meet” you! sounds like we are a lot alike! :)


  16. #
    Alicia @Bakeaholicposted June 7, 2012 at 11:21 am

    These look delicious! I always seem to forget something, or I just decide I want to bake randomly, and forget that I have none of the ingredients for it. Luckily my boyfriend usually goes to the store for me 😉 I always start prep work while he quickly runs down to the grocery store, but I always tell him it will be worth it once it is finished! haha. Happy belated birthday! I just celebrated on Tuesday, and these sprinkles are awesome!


    • Sallyreplied on June 7th, 2012 at 3:17 pm

      Sounds just like me Alicia! :)


  17. #
    Brittaniposted June 14, 2012 at 7:22 pm

    This was the first thing I tried off your blog and it was a huge success! I added almond extract, and it was sooo good. My husband texted me from work and said “I’m craving your cupcakes!” I’ve also done the massive sugar cookie, which was just as good – I topped it with vanilla buttercream:) – and I’m going to be trying to 3-ingredient choc bars and the choc/peanutbutter blondies this week after I hit the grocery store. I felt like I should let you know, you have another fan! :)



    • Sallyreplied on June 14th, 2012 at 8:30 pm

      Brittani, thank you so much for taking the time to write in! I am so happy you like so many of my recipes! You chose some good ones to make. :) vanilla buttercream on top of the XXL sugar cookie…. genius!


  18. #
    Triciaposted January 21, 2013 at 10:28 pm

    My son wants either these on this page or these (http://sallysbakingaddiction.com/2012/12/19/easy-homemade-funfetti-cupcakes/) for his birthday. Definitely chocolate frosting… I see the actual cake recipes are slightly different. How do they compare? I see the other has yogurt or spur cream… Can’t decide which to try.


    • Sallyreplied on January 22nd, 2013 at 5:59 am

      Hi Tricia – I dont see two links here to compare – just one. Could you let me know which recipes you are talking about?


      • Lucyreplied on July 27th, 2015 at 9:25 am

        I’m not sure what she meant, but she might have been referring to the cupcakes on this page. (As in this post.)

      • Lucyreplied on July 27th, 2015 at 9:26 am

        I just realized that she posted something again…Sorry! 

  19. #
    Triciaposted January 22, 2013 at 7:21 am

    It’s this recipe I commented on, the homemade funfetti cupcakes with milk chocolate frosting (http://sallysbakingaddiction.com/2012/06/01/classic-yellow-funfetti-cupcakes-with-milk-chocolate-frosting/) and the other funfetti cupcakes on the link above. Thanks!


    • Sallyreplied on January 22nd, 2013 at 7:28 am

      Sorry Tricia – I did a quick comparison and mentioned some of this in the other post: The difference in recipes – these cupcakes are much more dense in part to the extra butter and egg and the baking powder as the only leavening agent. the extra egg yolk also makes them more like a yellow butter cake rather than white funfetti, which is what I was going for with the other cupcakes. If you love yellow cake, these are for you. But if you are going for white cake that tastes like a cake mix, go for the others. They are very soft using yogurt. I couldn’t choose – I love them both. Thanks Tricia!


  20. #
    Triciaposted January 22, 2013 at 8:06 pm

    Thanks! I thought those were the differences, but I wasn’t sure. Thank you!


  21. #
    Caraposted February 13, 2013 at 3:54 am

    Just made the funfetti cupcakes (without the funfetti though, just left them as vanilla) with the vanilla buttercream icing – they are by far the best vanilla cupcakes I have had in a long time!!! I also made the milk chocolate buttercream icing tonight and that was terrific as well! My husband even said that the recipe captured the buttercream texture perfectly, which is so hard to do! Great recipes and I will use them again many times for sure!!


    • Sallyreplied on February 13th, 2013 at 8:58 am

      This is so wonderful to hear Cara! Thank you so much. The BEST vanilla cupcakes? What an honor. I appreciate it! I love this buttecream too. Let me know if you make any of my other recipes sometime!


  22. #
    Jeannine DiBartposted May 4, 2013 at 6:17 pm

    OK, just finished the milk chocolate frosting…..LOVE! Again, like the vanilla frosting, it’s not too sweet. I just love it, thank you:)


  23. #
    jamieposted August 15, 2013 at 3:58 pm

    I was wondering if I could use this recipe as a regular cake instead of making them into cupcakes? And if so, how long would you bake the cake for using a rounded cake pan?


  24. #
    Ma. Theresa Alianzaposted November 12, 2013 at 8:26 pm

    Hi!I am just learning to bake. What do you mean by “half + half or milk or cream”? Thanks much!


    • Sallyreplied on November 12th, 2013 at 8:28 pm

      You may use half+half (which is a dairy product that is half milk and half cream) OR you can use milk OR you can use cream.


      • Ma. Theresa Alianzareplied on November 12th, 2013 at 8:39 pm

        Thanks much for the info!

  25. #
    Kristenposted November 26, 2013 at 1:12 pm

    I just made these bad buys and they are thr best cupcakes I have ever tasted! Thank you!


  26. #
    Kateposted February 2, 2014 at 8:48 pm

    Hi Sally, what brand and kind of sprinkles do you recommend for the batter? I used the multi colored balls (some basic brand from the grocery store) the last time I made these and was careful to slowly fold them but they turned my batter an ugly purple. I’m making these for a friend’s birthday this week and want them to be pretty like yours. Thanks for your help!


    • Sallyreplied on February 2nd, 2014 at 9:05 pm

      Hi Kate, I do not recommend using nonpareils, the little balls that you used. I use the long, strand-like sprinkles. Often referred to as jimmies. Here’s what they look like and where I order them in bulk: http://www.nuts.com/chocolatessweets/toppings/sprinkles/rainbow-sprinkles.html


      • Katereplied on February 2nd, 2014 at 9:25 pm

        Ok, will do! Thank you Sally! We have some nice cooking/kitchen stores in the area that I might visit to see what kind of fun sprinkles they have and I’ll look for this type for my batter.

  27. #
    Marieposted February 24, 2014 at 6:46 pm

    I just made 12 of these and they are soooo good and sooo pretty!

    The sprinkles I bought bleed color, so I put 1 teaspoon of dough, 1 smaller teaspoon of sprinkles, 1 teaspoon of dough, etc etc into the cupcake liners, layer by layer. It takes a bit more time but it works!


  28. #
    Yaliniposted March 13, 2014 at 1:26 pm

    Hi Sally!

    Thanks so much for your recipe! I just made these cupcakes and they’re fantastic. A quick question though – my cupcakes turned out a bit hard after they cooled, do you know why? I only baked them for 20 mins so I don’t think they over cooked. I’m a new baker so any advice would be greatly appreciated :)

    Thanks again!


    • Sallyreplied on March 13th, 2014 at 7:46 pm

      Hi Yalini! I’m unsure – it sounds like they may have been overbaked then. Maybe a minute or two less in the oven if you decide to try them again.


  29. #
    Eileenposted April 7, 2014 at 6:33 am

    Hi Sally, I would like to try baking these cupcakes. If I want to bake 12 cupcakes, does this recipe allows me to easily double the measurement before baking?


    • Sallyreplied on April 7th, 2014 at 6:36 am

      Hi Eileen – this recipe makes 12 cupcakes.


      • Eileenreplied on April 7th, 2014 at 6:46 am

        Hi Sally, sorry for my typo error. I meant to say 24 cupcakes. If I want to bake 24 in a batch, can I simply double the recipe?

  30. #
    Lauraposted June 23, 2014 at 12:41 am

    Hi Sally! Just wondering, would it be possible to replace the milk in these with buttermilk? Thanks!


    • Sallyreplied on June 23rd, 2014 at 7:46 am

      Yep, that will be just fine.


  31. #
    Kashidaposted August 10, 2014 at 4:31 pm

    I Will definitely try this recipe of awesome cupcakes Sally..
    Thank you.. :)


  32. #
    Deborahposted September 29, 2014 at 4:51 pm

    Hi Sally
    I have tried making your beautiful funfetti cupcakes. Moist and lovely however I had to use brown sugar instead of light brown sugar as here in Australia I cannot get light brown sugar. Can I use raw sugar instead as it is a lighter colour.
    Can you suggest anthing else.
    Also I do not know which sprinkles to use as the one’s I used bled.
    Can you help. Love your receipe.


  33. #
    Caitlyn Dunneposted January 28, 2015 at 11:26 pm

    I used the vanilla cupcake recipe, and these were the best I’ve ever had. Was everything a vanilla cupcake should have. Thanks so much, love ur blog xxx


  34. #
    Shannonposted March 20, 2015 at 6:11 pm

    This frosting recipe is just unbelievably delicious. We are taking cupcakes to my daughter’s volleyball team tomorrow and they are going to go crazy over these. Great recipe as usual!


  35. #
    Kellyposted March 23, 2015 at 12:24 am

    Hi I am just wondering but is it okay can using nonpareil sprinkles just any sprinkles in general to make this?


    • Sallyreplied on March 23rd, 2015 at 8:06 am

      I recommend jimmies instead of nonpareils. Nonpareils typically bleed their color.


  36. #
    Sarah Janeposted March 31, 2015 at 3:31 pm

    I made these with vanilla butter cream with easter decorations on top yesterday. The kids loved them. The colourful center from the sprinkles looked great. Thank you for another great recipe!


  37. #
    LeAnnaposted May 21, 2015 at 5:58 pm

    Hi Sally! I’ve been wanting to try this recipe for some time, but it seems difficult to find all purpose flour here in Scotland. The supermarkets either have plain flour or self-raising flour. Which type would you recommend as a substitute? Please help!


    • Sallyreplied on May 22nd, 2015 at 9:32 am

      Plain flour.


  38. #
    Julieposted November 22, 2015 at 9:18 pm

    We just made these funfetti cupcakes with your vanilla buttercream for one of my twins’ birthday parties last week and they were delicious!!! The funfetti was adorable! They were delicious and perhaps a little dense/dry-ish. Not exactly dry tho, but not super moist..but still very good. The flavor was amazing though. Then, this week for the other twin’s party we made your vanilla cupcake with this chocolate frosting and OMG…BEYOND DELICIOUS! The chocolate frosting is insane it’s so good and the cupcakes were much more light and airy than the funfetti…not sure why. At any rate, both are keepers in my book! Thank  you! 


  39. #
    michelleposted January 3, 2016 at 9:01 am

    does the milk chocolate frosting need to be refrigerated?


  40. #
    Kayposted February 7, 2016 at 3:23 pm

    Hi, I have a hand held mixer, but I do not have a paddle attachment, I only have a whisking attachment and a dough attachment. Can I use one of them to make the frosting? If not, how do I make the frosting by hand? I actually want to make the triple chocolate layer cake frosting, but I wasn’t able to post a comment on that page.

    Thank you,
    Kay :)


    • Sallyreplied on February 7th, 2016 at 11:42 pm

      You can use your handheld for the frosting.



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