These homemade Funfetti-style cupcakes are all about classic birthday-cake vibes: buttery, soft, loaded with rainbow sprinkles, and topped with a lightly tangy vanilla frosting that tastes straight out of a bakery case.
I originally published this recipe way back in 2012โearly in my blogging and baking careerโand while Iโve developed many new cupcake recipes since then, I wanted to revisit and refresh this one. Not every Funfetti cupcake is meant to be ultra-light and airy. These are rich, plush, and wonderfully nostalgic thanks to melted butter, whole egg, and a simple whisk-together batter.
You may also notice I have another sprinkle cupcake recipe on my site: these confetti cupcakes. That recipe is modeled after bakery-style vanilla cupcakes: extra fluffy and light, made with cake flour, egg whites, and the classic creaming method.
So which one should you make?
- If youโre craving tall, airy bakery-style cupcakes, head to my confetti cupcakes recipe.
- If you want buttery, soft-crumb birthday cupcakes with an easy mixing method and classic sprinkle flavor, this Funfetti-style version is for you.
I finish these homemade Funfetti-style cupcakes with a vanilla buttercream that includes just a touch of cream cheese. It slightly tones down the sweetness and adds that familiar tangy note that pairs perfectly with the rich cupcake underneath.
We all LOVED this frosting!
Ingredients You Need & Why
Each ingredient in these Funfetti-style cupcakes plays an important role in creating their soft, buttery crumb and classic birthday-cake flavor. Here’s what you need and why:
- All-Purpose Flour: This recipe uses all-purpose flour for a slightly sturdier, richer crumb than cake flour.
- Baking Powder + Baking Soda: The combination provides enough lift while keeping the cupcakes tender and evenly domed. Please note that the recipe used to call for 1/2 teaspoon baking powder, and I have increased that to 1 teaspoon for proper lift.
- Salt: A small amount sharpens all the flavors and keeps the cupcakes from tasting flat or overly sweet. Most dessert recipes need salt!
- Melted Butter: Instead of creaming softened butter, this recipe uses melted butter for a simpler mixing method and a distinctly buttery flavor. It also contributes to the moist, plush texture.
- Granulated Sugar: Sweetens the cupcakes and helps create a fine, tender crumb.
- Egg: One whole egg adds structure and richness.
- Sour Cream: Adds moisture and tenderness while giving the cupcakes a slightly denser, velvety crumbโperfect for that classic boxed-cake nostalgia.
- Whole Milk: Thins the batter to the right consistency.
- Vanilla Extract: Provides the warm, bakery-style flavor that makes these cupcakes taste like birthday cake. Feel free to swap in vanilla bean paste.
- Rainbow Sprinkles: The star of the show! Use jimmies or confetti-style sprinklesโnot nonpareils, which tend to bleed into the batter.
Today’s batter is super similar to these strawberry shortcake cupcakes and these butterscotch cupcakes.
Easy-As-Box-Mix Batter
You don’t need to pull out the electric mixer for today’s funfetti batter. Whisk together the dry ingredients, then whisk together the melted butter and sugar. Mixture will be gritty. Refrigerate it for 5 minutes to cool down and thicken the melted butter mixture. Then, whisk in the egg, vanilla, and sour cream, followed by the whole milk.
Combine the dry and wet ingredients, and then fold in the sprinkles:
Line your muffin pan with cupcake liners, and fill each 3/4 of the way to the top. This Funfetti-style cupcakes recipe consistently makes 14 cupcakes, so you’ll need a 2nd pan with 2 more liners, or bake in batches if you only have 1 pan.
Do not try to squeeze this batter into just 12 cupcakes; they’ll spill over the sides and you’ll have a rainbow mess.
Best Sprinkles to Use in Funfetti-Style Cupcakes
I’ve been baking sprinkles into cake & cupcake batters for years and have learned exactly which sprinkles work, and which don’t. Happy to share my best advice:
- My top sprinkle tip: Do not use nonpareils (the little balls) in cake and cupcake batter. They will bleed their color as you fold them in, result in a less-than-appetizing-colored cupcake.
- Rainbow sprinkles (aka “jimmies”) sold in the U.S. are intensely colored, but sprinkles sold in other countries may lose their color when baked. “Sugar strands” may be the same shape as jimmies, but they dissolve in the wet batter. For best results, try to use American-style rainbow sprinkles. The pictured cake uses Betty Crocker “Parlor Perfect” rainbow sprinkles. I also really like Canadian-brand Sweetapolita sprinkles.
- Confetti quins (the little discs) are also great to use in a sprinkle birthday cakes & cupcakes. They rarely bleed their color in batter.
- Naturally colored sprinkles are wonderful as decoration, butโdepending on the brandโcan lose their color in cake batter.
Vanilla Cream Cheese Buttercream
Today’s colorful cupcakes are topped with a vanilla buttercream made with just a touch of cream cheese. It slightly cuts the sweetness and adds that familiar, nostalgic bakery-style flavor.
Love chocolate buttercream? You can definitely make the switch.
Use an electric mixer to beat the butter and cream cheese together until completely smooth and creamy. Add the confectionersโ sugar, a splash of cream, the vanilla, and a pinch of salt, then beat until light, fluffy, and spreadable. I used vanilla bean paste in the pictured frosting.
It’s perfectly pipeable! I used piping tip Ateco #826 here; Wilton 1M is super similar if that is what you have.
Soft, buttery, packed with sprinkles, and topped with that lightly tangy frostingโthese cupcakes taste like pure birthday nostalgia!
Homemade Funfetti-Style Cupcakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 14 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Buttery, soft Funfetti-style cupcakes loaded with rainbow sprinkles and topped with a lightly tangy vanilla cream cheese buttercream. These easy homemade birthday cupcakes have classic nostalgic flavor and come together with a simple mixing methodโperfect for parties, celebrations, or anytime you need sprinkles.
Ingredients
Cupcakes
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60g) sour cream or plain yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (180ml) whole milk, at room temperature
- 6 Tablespoons (60g) rainbow sprinkles (not nonpareils)
Vanilla Cream Cheese Buttercream
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 2 Tablespoons (30ml) heavy cream, half-and-half, or whole milk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- salt, to taste
- optional for garnish: rainbow sprinkles
Instructions
- Preheat the oven to 350ยฐF (177ยฐC). Line a 12-cup muffin pan with cupcake liners. This recipe yields 14 cupcakes, so line a second muffin pan with 2 cupcake liners, or bake in batches.
- Make the cupcakes: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a medium bowl, whisk the melted butter and sugar together. The mixture will be gritty. Refrigerate for 5 minutes to cool and slightly thicken.
- Whisk in the egg, sour cream, and vanilla extract until combined, then whisk in the milk.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is completely combined. The batter should be creamy and mostly smooth; a few small lumps are OK. Fold in the sprinkles.
- Pour/spoon the batter into the liners, filling only 3/4 full to avoid spilling over the sides. You should have enough batter for 14 cupcakes.
- Bake for 20โ22 minutes, or until a toothpick inserted in the center comes out clean. Do not over-bake.
- Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before decorating.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until creamy and smooth, about 2 minutes. Add the confectioners’ sugar, heavy cream/milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if the frosting is too sweet. I always add 1/8 teaspoon. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin, or more cream/milkโa Tablespoon at a timeโif frosting is too thick.
- Frost cooled cupcakes and top with sprinkles, if using. You can swipe the frosting on with an icing knife or use a piping tip such as Ateco 826 or Wilton 1M.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5. I recommend a cupcake carrier for storing and transporting decorated cupcakes.
Notes
- Make Ahead & Freezing Instructions: You can bake the cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and frost the day of serving. Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
- Special Tools (affiliate links): 12-cup Muffin Panย | Cupcake Liners | Glass Mixing Bowls or Mixing Bowl with Pour Spoutย | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Ateco 826 Piping Tip or Wilton 1M Piping Tip | Cupcake Carrier (for storage)
- Sour Cream & Whole Milk: Sour cream and whole milk are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead of sour cream, though the cupcakes may not be as light. Same goes with a lower-fat milk (I don’t recommend nonfat). Nondairy milk works in a pinch. You can replace both the whole milk and sour cream with buttermilk (1 cup/240ml) if needed.
- Vanilla: You can use either vanilla extract or vanilla bean paste in the batter and frosting. In the pictured cupcakes, I used extract and in the frosting, I used vanilla bean paste.
- Can I Make This Into a Cake? I recommend my 1-layer sprinkle cake recipe or my confetti (Funfetti) layer cake.
- Can I Use Regular Buttercream Instead of Cream Cheese? Yes, here is my regular vanilla buttercream recipe. You can also swap for chocolate buttercream instead.
- Mini Cupcakes: For around 30 mini cupcakes, bake 12-13 minutes or until a toothpick inserted in the center comes out clean.
- Be sure to check out myย 10 tips for baking the BEST cupcakes before you begin.
Reader Comments and Reviews
Just by ingredients alone I know this will be the best recipe. However I use cake flour for my recipes so Iโm wondering if I just need to use regular all purpose flour. Any thoughts?
Hi Dani, You can use an equal amount of cake flour with no other changes. This similar Confetti Sprinkle Cupcakes recipe uses cake flour for a lighter texture.
These made 24 mini cupcakes (they were perfect the next day with your strawberry buttercream frosting), and 3 full size cupcakes. I weighed all the ingredients and subbed buttermilk for yogurt and milk since itโs what I had. I decreased the sugar by about 50 g – personal preference for less sweet cake.
I didnโt love the full size cupcakes but the minis were the perfect bite! Still moist the next day, and the perfect amount of sweet.
does anyone know if i could double or triple this recipe?
Hi Ethan, for the absolute best texture we recommend making two separate batches.
I just made the frosting. It was perfection! It had noticeable vanilla flavor, was easy to pipe, and stayed soft. I will be saving this recipe as my go-to vanilla frosting.
Hi. Can I use this recipe for a sheet cake ? Thank you
Hi Michelle, are you hoping to make a 9×13 quarter sheet cake? If so, we would use our white cake recipe, folding in 1/2 cup sprinkles. See Notes after that recipe for 9×13 baking instructions.
Hi yes I am. But wanted a simple
Cake with no creaming involved with or without sprinkles. Thank you
I was wondering what adjustments could be made to make these cupcakes in 9 in pans?
Hi Rose, you can use this recipe for a confetti cake instead, which is developed for 9-inch cake pans.
Loved it! And everyone else in my household. I used cake flour and ~3/4 cups sugar instead and were wonderful, still sweet. Normally I do not keep white sugar, can I substitute this for brown sugar or maple sirup instead? Any tips to incorporate these? Thanks!!
I used this recipe to make mini cupcakes. It worked out fabulously! Delicious, moist, and perfectly sweet even without frosting! I love your recipes!
Is there any changes needed to double of triple this recipe?
Hi Alyson, For the absolute best texture we recommend making two separate batches.
Any more tips on mixing the nonpareils? I mixed very slowly and only a few stirrers and all the color bled! :/ The batter is now purple and the sprinkles are white. I barely stirred but I don’t know what else to do. Any tips?
Hi Elise, they tend to bleed. These days, I save them for decorating instead of using in a batter. (Not sure if they have changed over the years, this post is old.) Sadly, it’s hard to avoid!
Hi Sally! Can we get this recipe updated with grams!
Hi Lisa, the recipe card has been updated with gram measurements. Hope you enjoy the cupcakes!
If youโre curious, I just made the cake part with unflavored, unsweetened almond mil, cause I have a lot of that and no cows milk. Turned out delicious and fluffy!
Is it best to use cake flour for cakes/cupcakes? I try to follow recipes exactly as they are written but I was wondering if I should substitute the all-purpose for the cake flour? Thank you in advance.
You can use and equal amount of cake flour with no other changes. Our updated Confetti Sprinkle Cupcakes uses cake flour for a lighter texture.
My husband came across your chocolate cake recipe and sent it to me. We made it and fell in love. Since I have made several others and have yet to have a baking fail. Thanks so much for sharing your tried and true recipes!
I’ve probably made this recipe a dozen times over the years and I don’t know that I ever rated it!! These are foolproof, so delicious, and a total crowd pleaser. Easily the best cupcake recipe of all time.
The only note I would have is that if you decided to add the measurements by weight, that would be so awesome!
These were great but I wish the flour was listed in grams! I had to stop and do math!
Made this for a kid’s party and everyone was talking about how great the cupcakes were. Much better than a funfetti mix. I made this at high altitude (5000 ft +) and I added a Tbs more milk, increased the baking temp by 20 degrees, and then started checking the cupcakes for doneness at 18 minutes. This recipe is a keeper for me.
My child has a mild egg allergy. Possible to replace in the recipe?
Hi Julia, we haven’t tested an egg-free version of this recipe so we’re unsure of the best substitute. If you’re interested, here are all of our naturally egg-free recipes.
My daughter has multiple food allergies too. As a sub for eggs in baking quick breads and cookies applesauce has always worked best for me. 1/4c for 1 egg. Sometimes you have to up the vanilla extract or other extract a bit to ensure the applesauce flavor doesnโt come through. Sometimes I also decrease the sugar a little even when using unsweetened applesauce. Hope that helps.
Question, I want to make these but have some conflicts this weekend. Could I make this batter on a Friday and not bake them until Sunday? Or would you recommend baking them Friday and freezing them?
Hi Emily, We donโt recommend baking the batter ahead of time. The leaveners are activated once the wet and dry ingredients are mixed together, and itโs best to bake it right away. You could bake the cupcakes and make the frosting on Friday, store both in the refrigerator, and then frost Sunday. Hope this helps!
Is there a difference in the texture between these cupcakes and the simply perfect vanilla cupcakes?
Hi Holly, these are a little more buttery and a tad denser. Still one of my favorites! I love the flavor.
Can i use cake flour?
Should i still use the baking powdr and baking soda?
Hi Aisya, You can use and equal amount of cake flour with no other changes. The updated Confetti Sprinkle Cupcakes uses cake flour for a lighter texture
These cupcakes were the bomb! So good, I love the slightly tangy taste from the yogurt. Love these, so easy and way better than the box version! Put buttercream icing on them. Awesome! Thanks for the recipe!
Hello there, looking to make cupcakes. Typically Ill just use a cake recipe to make cupcakes, but noticed there is a different between the cake recipe and cupcake recipe for funfetti. Is there a major difference in the two?
Thank you much
I love this recipe! I’ve made it multiple times and it always turns out great! I do have a question, now that I just moved to a higher elevation 5000ft. What adjustments do I need to make to continue making these fabulous cupcakes at a higher altitude? Thanks!
Hi Gail, we wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html Glad to hear you’ve been enjoying this recipe!
I made these this week for a coworkers birthday and they were amazing!
Everyone complimented me on everything being perfect!