Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They’re quite easy, too.
I recently developed a homemade funfetti cupcake recipe that may just be easier than your store-bought mix. So fluffy, so soft, spiked with vanilla, and bursting through the seams with colorful speckles.
I made a batch of yellow cupcakes with chocolate frosting (with sprinkles!) for my birthday earlier this year and they were an instant hit. While my original homemade yellow funfetti cupcakes are outstanding, I wanted a fluffier, whiter, and cakier cupcake that is still as simple as my original recipe. And, well, as simple as a boxed mix. I found a winner. Using easy everyday ingredients, this homemade recipe only takes about 25 minutes AND tastes 1,000% better than anything on the store shelves.
All-purpose flour, leavening agents (baking powder & soda), salt, white sugar, 1 stick of melted butter, vanilla extract, yogurt (or sour cream), and milk. Doesn’t that sound easy? The dry ingredients are tossed together by hand. Grab a wooden spoon or rubber spatula and mix together the melted butter and sugar.
The back of your funfetti box mix probably calls for oil and not butter. I love using oil in cake and cupcake recipes because it brings the finished baked good SO much moisture and a delicate texture. However, I decided to use butter in my recipe because the addition of plain yogurt (or sour cream) does a great job keeping things moist and soft. Plus, you still get a buttery taste.
To the sugar/butter mixture, you will add the egg, yogurt, vanilla, and milk. Whisk it all up by hand. Slowly stir in the dry ingredients. Use a bit of elbow grease and stir out all the lumps. The batter will be thick.
Be careful adding in your sprinkles. If you are using nonpareil sprinkles (the little balls), their colors will quickly bleed into your batter. I used nonpareil because they are my favorite. I had to be sure to gently mix them into the batter to avoid tie-dye cupcakes.
Which wouldn’t be so bad though, right?
Divide your batter evenly between 12 muffin liners and bake at 350F. You’ll know they are finished when a toothpick comes out clean.
I used a Wilton 12 piping tip (a round tip) to frost the cupcakes. Frost the cooled cupcakes however you preferโslathering on with a knife or piping on with a tip.
The cupcakes are so soft, moist, and fluffy with a buttery smooth taste. The frosting is fluffy, thick, and so easy to throw together. If you’d prefer a chocolate frosting, I suggest my chocolate buttercream. It’s smooth, rich, and extra creamy. I used a Wilton 1M swirl tip for the chocolate version:
More Classic Cupcakes
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Homemade Funfetti Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 12 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! ย They’re quite easy, too.
Ingredients
Cupcakes
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1/2 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
- 1/4 cup (60g) yogurt*
- 3/4 cup (180ml) milk*
- 2 teaspoons pure vanilla extract
- 1/2 cup rainbow sprinkles (not nonpareils)
Vanilla Buttercream
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 2 teaspoons pure vanilla extract
- salt, to taste
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Line a 12-count muffin pan with 12 cupcake liners. Set aside.
- Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugarโmixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
- Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
- Make the frosting: in a medium bowl, beat the softened butter on medium speed with an electric handheld or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners’ ย sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
- 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
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Cupcake Carrier (for storage)
- Yogurt: You can use plain or vanilla regular/Greek yogurt or sour cream.
- Milk: You can use regular milk, soy milk, or almond milk.
- Frosting: Feel free to top with chocolate buttercream instead.
- Mini Cupcakes: For 24 mini cupcakes, bake 11-13 minutes or until a toothpick inserted in the center comes out clean.
- Be sure to check out myย 10 tips for baking the BEST cupcakesย 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.
How can I make these egg free due to an egg allergy. Any substitute?
Hi Jillien, we havenโt tested an egg-free version of this recipe so weโre unsure of the best substitute. If youโre interested, here are all of our naturally egg-free recipes.
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.
Total flop. Flat cupcakes and not done after 20 mins of baking. I usually love your recipes, but this one didnโt work.
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