Easy Homemade Funfetti Cupcakes.

Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box!  They’re quite easy, too.

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe! sallysbakingaddiction.com

Another post dedicated to all you sprinkle lovers out there. ;)

I  recently developed a homemade funfetti cupcake recipe that may just be easier than your store-bought mix.  Yep yep, this recipe is a piece of cake. Literally. Kinda. So fluffy, so soft, spiked with vanilla, and bursting through the seams with colorful speckles.

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

I made a batch of homemade funfetti cupcakes for my birthday earlier this year and they were an instant hit.  My friends and I gobbled them right up.  I covered them with milk chocolate frosting and was pleasantly satisfied.  Well… until I revisited the recipe and began a mad cupcake experiment. Testing and retesting and retesting.  Because that’s what I do. I’m on a constant mission to find that “perfect” recipe.  Perfectionist much?

While my original homemade 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.

Plus, there is NO mixer required. (!!!!!)

The best Homemade Funfetti Cupcakes I've ever tried. You will never bake from a box mix again!

Everyday ingredients + no mixer required.  Let’s dive into the recipe a bit further, shall we?

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. Mix, mix, mix until combined and it all appears a tad “gloopy.”  Technical terms here.

The back of your funfetti box mix probably calls for oil and not butter.  I love using oil in cake and cupcake recipes – 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 mighty fine job keeping things moist and soft.  Plus, you still get a buttery taste.

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

To the sugar/butter mixture, you will add the egg, yogurt, vanilla, and milk.  Whisk it all up by hand.  The mixture will be chunky and sort of ugly.  I promise, that’s ok.  Slowly stir in the dry ingredients.  Use a bit of elbow grease and stir out all the lumps. The batter will be thick.

Time for a sprinkle shower!

cupcake batter

**You must, must, must 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?

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

Divide your batter evenly between 12 muffin tins and bake at 350F for only about 20 minutes, give or take. You’ll know they are finished when a toothpick comes out clean. If you bake these as mini cupcakes, they will only take about 8 minutes in the oven.

Moving along to that frosting… oh the frosting.

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe! sallysbakingaddiction.com

My standard vanilla frosting recipe.

It’s quite simple – perhaps even more simple than the cupcakes. Beat together unsalted butter, confectioners’ sugar, heavy cream, and vanilla extract. That’s IT.   Two very crucial notes: (1)  make sure your butter is softened and not melted in the slightest.  I simply took my butter stick out of the refrigerator and let it sit on the counter for 45 minutes as I baked and cooled the cupcakes. (2) Use heavy cream.  You may use half-and-half instead.  You *could* use milk, but heavy cream or half-and-half (which is half milk, half cream) will give the frosting a thicker texture.  I recommend using those instead of milk.

I used a Wilton 12 frosting tip (a round tip) to frost the cupcakes.  Frost the cooled cupcakes however you prefer – slathering on with a knife or piping on with a tip.

Easy Homemade Funfetti Cupcakes with Vanilla Buttercream

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 milk chocolate frosting.  It’s smooth, rich, and magical.

I used a Wilton 1M swirl tip for the chocolate version:

Homemade Funfetti Cupcakes with Milk Chocolate Frosting  | sallysbakingaddiction.com

One bite into the iconic funfetti cupcake /vanilla buttercream duo and you’ll be transported back to childhood birthday memories.  These were and still are my very favorite type of cupcake.

I love the pops of color peeking out. :)

The best Homemade Funfetti Cupcakes I've ever made. They're so simple to make from scratch too!


Homemade Funfetti Cupcakes

Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They're quite easy, too.

Yield: 12 standard cupcakes or 24 mini



  • 1 and 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
  • 3/4 cup milk (cow's milk; or soy milk; or almond milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup rainbow jimmies/sprinkles (not nonpareils)

Vanilla Buttercream

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 2 teaspoons vanilla extract
  • salt, to taste


Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

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 sugar - mixture 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 (or 24 mini) and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.

For the frosting: in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners'  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.

Feel free to top with Milk Chocolate Frosting instead.

© 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.


I brought the cupcakes to a party over the weekend and displayed them on my new spiral cupcake stand, an early Christmas gift from Kevin.




A few similar recipes for you:

Homemade Funfetti Cake

Easy Homemade Funfetti Cake


Vanilla Cupcakes for Two (makes just two cupcakes!)

Cupcakes for Two


Tie-Dye Cupcakes

How to make tie die cupcakes! Easy tutorial-2



351 Responses to “Easy Homemade Funfetti Cupcakes.”

  1. #
    Melanie Tabbitasposted November 13, 2013 at 1:43 pm

    I LOVE LOVE LOVE these cupcakes. I am a sucker for any cake batter that has sour cream in it. I have used this cake batter recipe 3 times- Funfetti cupcakes, 3 musketeers filled cupcakes, and Banana cream pie cupcakes. I was wondering if just adding cocoa powder (and how much of it) would transition this recipe from a great vanilla cake recipe to a wonderful chocolate version.

    PS. I find that these cupcakes do not rise as much as others. Do you find the same thing or maybe I am doing something wrong? Nevertheless they taste awesome!


    • Sallyreplied on November 14th, 2013 at 7:48 am

      Hi Melanie! Your 3 Musketeers cupcakes and Banana Cream Pie cupcakes sound out of this world! These cupcakes don’t rise very high. They are meant to be flat so you can piled them with frosting. Try not to overmix the batter though. That always helps.

      I wouldn’t use this recipe to make chocolate cupcakes. Chocolate cupcakes are MUCH different than vanilla. Cocoa powder tends to dry things out and you have to compensate for that. Use my favorite homemade chocolate cupcake recipe instead: http://sallysbakingaddiction.com/2013/07/12/death-by-chocolate-cupcakes/


      • Melanie Tabbitasreplied on November 14th, 2013 at 10:06 am

        Sally- thanks so much for writing back! And yes the banana cream pie came out awesome! With the 3 musketeers cupcakes I definitely know I over beat the batter and was conscience of it with my next batch. I’m happy to know though, that the cupcakes aren’t meant to rise that high and that’s not something I did wrong haha. I’m a vanilla girl myself and have never made a chocolate cupcake buttt I am trying to expand my horizons and really perfect my baking. Thank you so much for the advice and I will definitely use your chocolate cake recipe :)

    • Juliereplied on September 26th, 2014 at 3:04 pm

      What are the instructions for the frosting? How much of each ingredient do we use?


  2. #
    Heatherposted November 16, 2013 at 2:48 pm

    Thank you. I remember reading that it said 20 minutes but I just saw where it says “up to” 20 minutes. Good to know. Thanks!


  3. #
    Rameeposted November 16, 2013 at 6:02 pm

    Hi Sally! I made these today for my sisters birthday, except I took out the sprinkles and added food coloring to the frosting and arranged them in a shale of a bundle of balloons with frosting strings. Sooo cute!!! I really liked how easy they were to make, especially the frosting! It may just be my taste, but I like vanilla cakes more vanilla-y so i will try your very vanilla cupcakes next! Overall everyone loved it and said the frosting reminded them of ice cream! Yay!


    • Sallyreplied on November 16th, 2013 at 6:06 pm

      I love the way you styled these cupcakes, Ramee! How creative. And yes, these are very easy to make. Try the very vanilla version next!


  4. #
    Melanie Tabbitasposted November 17, 2013 at 5:42 pm

    Hi Sally-

    One more quick question, this time on your buttercream. It was thick and creamy just how I like…but I am hoping you might have an idea on how to alter the recipe just a little. It was a little to buttery for me so I would like to omit some of the butter, but believe that I should also alter the amount of sugar as well considering I do not like an overly sweet frosting either. But I want to keep this texture…any suggestions??


    • Sallyreplied on November 17th, 2013 at 6:12 pm

      This frosting is supposed to be very buttery and sweet since it’s buttercream. You may reduce the butter down to 10-12 Tbsp and perhaps reduce the sugar slightly as well.


      • Melanie Tabbitasreplied on November 17th, 2013 at 6:19 pm

        okay thanks I will certainly try that!

  5. #
    Marisaposted November 22, 2013 at 4:11 pm

    I have been looking for a vanilla cupcake recipe for many years and have tried so many recipes and I think you have THE one!!!! I just made these (without the sprinkles ) and they were perfect! Nice and moist (not overly moist) full of flavor not greasy, just PERFECT! Thank you so much for sharing this recipe!


  6. #
    Courtney Morrisposted December 15, 2013 at 1:22 pm

    for the frosting you say “salt to taste”, being an aspiring baker I’ve always just followed recipes so how would I know if I need to add salt? Approximately how much salt, if any do you use when making your vanilla buttercream?


    • Sallyreplied on December 15th, 2013 at 3:12 pm

      I usually taste the frosting and if I find it too sweet, I add a sprinkle of salt. Sorry if that was confusing!


  7. #
    Hollieposted December 16, 2013 at 12:34 am

    Sally your recipe is AMAZING!! I’ve made it many times since I discovered it about 9 months ago and have gotten soooo many compliments! I’ve always loved Funfetti and love it even more now that I can make it from scratch! I recently made cake pops using your recipe and they were delicious!

    If you don’t mind, I’d love to link to your recipe from my blog – Homemade by Hollie. I’ll be doing a post on my method of making cake pops from scratch and would love to direct people to your recipe for the the batter. Please let me know if that is ok with you. :)

    THANK YOU for sharing your recipe!


    • Sallyreplied on December 16th, 2013 at 9:09 am

      Hey Hollie! You certainly may link to my post for the recipe! So glad you tried it with cake pops. That’s something I have yet to do!


      • Holliereplied on December 17th, 2013 at 1:00 pm

        Awesome! Thank you! The cake pops are really delicious! :)

  8. #
    Mamsy Pamsyposted January 1, 2014 at 7:19 pm

    These were really good – although my toddlers (which is why I made them) wouldn’t eat them! I think I could have gotten 14-15 cupcakes out of this – I had fairly tall cupcakes, and a little more batter in my mixing bowl.

    The nonpareils I had (grocery store generic) almost instantly started to bleed their color! So I ended up with rainbow cupcakes and not funfetti.

    I also ended up cutting the frosting to a quarter of the recipe (to frost 6 cupcakes and freeze the other 6). The icing was excellent.


  9. #
    Maryposted January 7, 2014 at 6:45 pm

    These are in the oven now for our girls basketball team!
    I didn’t have nearly enough sprinkles (I doubled the batch), and they did start bleeding immediately. So they’re sorta tie dye, but that’s ok. The batter is really yummy. I’ll frost with the frosting recipe. Ill try again another time with rainbow Jimmie, hopefully they don’t bleed as much. Overall a great recipe!


    • Sallyreplied on January 8th, 2014 at 8:35 am

      rainbow jimmies certainly don’t bleed there color – even at all. Well for me at least. Hope the hungry ball team girls love these! I know they will. Thanks Mary!


      • Maryreplied on January 9th, 2014 at 5:15 pm

        These cupcakes turned out fantastic!!!!

  10. #
    Tiny mrsposted January 12, 2014 at 4:04 am

    Wow where do I begin I’m not a baker I like to cook everything I’ve made from your site Sally is wondefulllll. My new addiction!!


  11. #
    Victoria Rposted January 31, 2014 at 3:18 pm

    So excited to try more of your recipes! I went to the store to buy sprinkles, and forgot to put them in!! Oh well, they can go on top! :) While in the store, I did make sure to tell another lady looking for easy recipes about your site and FB page! She wrote it down and thanked me.
    What is your opinion of using apple sauce in place of oil?
    And what kind of oil do you recommend for best results?
    I have used apple sauce in Hungry Jack buttermilk pancake mix (one of those snack sized cups of applesauce-any flavor) and water to mix the rest of the way and they always come out so good. And any other cake mixes I have used, I just use apple sauce in the same amount as the oil requirement and it seemed moister to me. The butter cream frosting… OH MY! Delicious! Thank you again! I am hooked! This is the page for me. :)


    • Sallyreplied on January 31st, 2014 at 3:45 pm

      Hi Victoria, I strongly suggest that you do not sub applesauce for the butter in these cupcakes. I’m not sure if that is what you were getting at. Oil gives baked goods moisture and applesauce will only bring the same moisture depending on the other ingredients used. There is no cardinal rule I use, it really just comes down to what I’m baking and what I want it to taste like.


      • Victoria Rreplied on January 31st, 2014 at 8:00 pm

        Oh I did not mean in these amazing cupcakes.
        I simply meant in pancake mix and boxed cake mixes. I’ve never used it anywhere else.
        Thank you again. :)

  12. #
    Nancy Miksadposted February 9, 2014 at 3:15 pm

    Can you double this recipe? I want to make it in a bundt pan?


    • Sallyreplied on February 9th, 2014 at 4:39 pm

      Definitely! I’m unsure of the baking time though.


  13. #
    Francesposted February 13, 2014 at 10:29 am

    We are stuck in an ice/snow storm and it’s my son’s 10th birthday! :( Needless to say, we were unprepared for this. I have all of the listed ingredients for the cupcakes, with the exception of the butter. I have salted butter. How big of a difference will this make? Should I leave out the salt in the recipe? HELP!


    • Sallyreplied on February 13th, 2014 at 11:05 am

      Frances, salted butter will be just fine. I use it all the time without making any changes to the salt in the recipe. You won’t tell the difference at all. Stay warm!


      • Francesreplied on February 13th, 2014 at 1:15 pm

        Awesome! You’ve saved the day. Thanks

  14. #
    Aliposted February 15, 2014 at 6:10 pm

    Sally – Do you know if the frosting can be made with salted butter?


    • Alireplied on February 15th, 2014 at 6:21 pm

      Sorry! just read the post ahead of mine :)


  15. #
    Bethanyposted February 19, 2014 at 7:02 pm

    Hey Sally! I’m a bit worried to try a buttercream again, I have never had much success. They always taste like sugared up butter, not an icing. Do you use a specific brand? Any tips before I try your buttercream this weekend?? :)


    • Sallyreplied on February 20th, 2014 at 7:01 am

      I usually use store-brand butter because it’s usually on sale! Don’t waste money on fancy butters. This frosting recipe has a lot of vanilla and a touch of salt to offset any sweetness. I think you’ll love its flavor!


  16. #
    Tiffanyposted February 22, 2014 at 1:19 am

    Hi Sally! I love your website with all these amazing recipes! I tried making these today but then for some reason they came out really moist and yummy but it stuck to the cupcake paper and was just mushy (although tasted great). I realized that my cupcakes seem to have many holes and i think its from the sprinkles. Do you know what might have went wrong? I followed exactly the way you mentioned it but its just not turning out!


  17. #
    Shibaniposted February 22, 2014 at 2:02 am

    Hi Sally! Love your blog! Just wanted to know if this recipe doubles well? Thanks!


    • Sallyreplied on February 22nd, 2014 at 10:58 am

      Yes, it does! I double it quite often when baking for a large crowd.


  18. #
    Valerieposted February 23, 2014 at 6:45 pm

    Practiced this cake because my daughter wants me to make her birthday cake and my family really likes it. I hope the same goes for the 5 and 6 year olds that will be enjoying it next weekend!! Thank you for the GREAT cake recipe!!


    • Sallyreplied on February 23rd, 2014 at 7:15 pm

      I have a feeling they’ll love the cake too!


  19. #
    Saraposted February 26, 2014 at 5:06 pm

    Hi Sally! Is there anyway that I can replace the sugar in the recipe with splenda?


    • Sharonreplied on March 2nd, 2014 at 11:42 am

      Hi Sara! Funny, I read through these questions to see if anyone had asked that question. I MAY try to use the Splenda/sugar blend but I am not confident the texture would be the same as the original recipe as Splenda is powdery. Sugar is granulated and helps to make the batter light and fluffy. I think I’m going to stick with the recipe. Good luck!! Sharon


  20. #
    sanposted February 27, 2014 at 7:43 pm

    Hi Sally. At the last minute my daughter requested Funfetti cupcakes for her 18th birthday. I searched online and found your recipe. I made them and they came out great except they flowed over the cupcake wells and stuck top of pan. Also the tops were kind of flat. I used almond milk but everything else according to directions.
    We LOVED LOVED the cupcakes but would like to get your suggestion on getting them rise better and not flow over.
    Thanks for your help and for the YUMMY recipe. You saved the day!


    • Sallyreplied on February 28th, 2014 at 7:36 am

      Hi San! The cupcakes are supposed to be flat, that’s how I make sure to develop the recipes. Flat cupcakes makes frosting easier! BE sure to fill the cupcake liners with less batter next time. About 2/3 of the way full. Happy you loved their taste! Happy birthday to your daughter.


  21. #
    Amyposted March 17, 2014 at 9:06 am

    Sally these look SO good. Can’t wait to try!


  22. #
    Austriaposted March 20, 2014 at 10:28 am

    Hi Sally,
    I made these cupcakes a couple days ago to take to a work thing. Thank you so much for this recipe & your wonderful instructions! They were easy to make & came out looking & tasting fantastic!! I made a double batch (24 cupcakes) & even had a little batter left so i made another 10 or so minis out of it. I frosted them with your vanilla buttercream frosting. Everyone at work LOVED them!!
    So again, thank you. And keep on doin what you do…..:)


    • Sallyreplied on March 20th, 2014 at 10:36 am

      So happy they were a huge hit! Thanks for reporting back, Austria – love these cupcakes!


  23. #
    Maureenposted March 24, 2014 at 9:54 pm

    I made these for my son’s first birthday, and they were a hit! And very delicious. Brought the leftovers to work, and they didn’t last long!


  24. #
    Kim Polyockposted April 8, 2014 at 7:31 am

    Can I double or even triple the recipe? Does anything need to be adjusted if I do? I need thirty something cupcakes.
    Thanks! Kim


    • Sallyreplied on April 8th, 2014 at 1:21 pm

      Doubling or tripling would be fine. Nothing would have to be adjusted except for the amounts of ingredients.


  25. #
    Caitlinposted April 10, 2014 at 8:57 pm

    Stumbled across this recipe via Pinterest and am so glad I did. I only had enough sprinkles to top so I made tie-die cupcakes instead :P both the cake and frosting recipes are amazing!! Thank you so much for sharing!


  26. #
    Lindseyposted April 11, 2014 at 4:29 am

    Haha! another Lover of colorful sprinkles! By the way, you can make your own sprinkles by piping your frosting into lines, and letting them dry to cut them out! I don’t do it much because I think it’s a waste but it’s a great idea for personalized colors for themed parties!


  27. #
    Tina @ Tina's Chic Cornerposted April 14, 2014 at 9:00 am

    Sally, I used your vanilla buttercream recipe as a sandwich cookie filling and they came out amazing! I posted about it today:
    This will definitely be my go-to vanilla buttercream for any baked goodie. :) I’ve tried several of your recipes and have never been dissapointed. Thank you so much for sharing!


    • Sallyreplied on April 14th, 2014 at 9:12 am

      Nice! I can’t wait to check your cookie sandwiches out, Tina!


  28. #
    heidiposted April 14, 2014 at 3:58 pm

    Hi Sally :-) thanks for posting this I’m making them today for my niece’s “cake in a can” I just wondered if I can use oil instead of butter. I’m not sure If i have enough butter on hand, unless I have some frozen, and I can’t go to the store right now cuz my babies are sleeping. Thanks :-)


    • Sallyreplied on April 14th, 2014 at 6:50 pm

      Do not use oil – you want the cupcakes to taste buttery.


  29. #
    Samanthaposted May 15, 2014 at 11:20 pm

    I made these tonight and they didn’t turn out at all like your pictures. :( I’m not sure what happened. I used Imperial butter. Should I have used something else? They came out the same level they went in as and are really dense.


  30. #
    Jen Mposted May 17, 2014 at 9:26 am

    Thanks for this great recipe! I made these for my son’s third birthday party today and got rave reviews! I tripled the cupcake and frosting recipe. Holy moley, there was a TON of frosting, but I passed it along to my girlfriend to use for her son’s birthday next weekend! :) Thanks again.


  31. #
    Su Jiménezposted May 21, 2014 at 11:00 pm

    Lo ve the recipe. Thanks for sharing! I like to know with brandal of butter i can buy to get a white frosting, Thanks. I Liverpool in Costa Rica and the butter Is yellow


  32. #
    Monicaposted May 24, 2014 at 8:18 pm

    I am going to be making these this week and was wondering how the frosting was for piping?


    • Sallyreplied on May 25th, 2014 at 7:59 am

      It’s great for piping! I used a Wilton 12 frosting tip (a round tip) to frost the cupcakes.


  33. #
    Michelleposted May 28, 2014 at 10:53 pm

    Thanks for this recipe. These are some of the best cupcakes I’ve had (and hands down the best I’ve made)! :)


  34. #
    Meghanposted May 30, 2014 at 3:42 pm

    Thanks for the great recipe! I’ve used it many times, but as I’m stirring out the lumps I’ve always wondered if I could use a mixer. Do you think it would make them tough? Have you ever tried it? Thanks again! Love your blog!


    • Sallyreplied on May 30th, 2014 at 5:37 pm

      Hey Meghan! Using a mixer would be fine, just don’t mix too long. Only enough to get out most lumps and combine the ingredients.


  35. #
    Susan L.posted May 31, 2014 at 5:19 pm

    I just had to write and say THANK YOU for this recipe! I’ve made them 3 times now and will never have to look again for that perfect yellow cake recipe. Previous ones I tried were too dry, no crumb and not very flavorful. These are absolute perfection. Delicious! Thank you so much!


  36. #
    Hannahposted June 1, 2014 at 5:40 pm

    Hi Sally! I hope you had a great trip to Colorado this weekend, I live in Denver and have been following your blog for over a year. You are so sweet, genuine, and approachable; it totally sets you apart. I have commented on a few of your recipes before, my favorite being triple chocolate layer cake. I have also made countless cookies, your fruit pizza, pineapple upside down cake (like 4 times-I love this cake!), and I just made these cupcakes over the weekend. I did add a bit of flour (high altitude!) and I used cake flour. These were the BEST cupcakes! They are light, fluffy, and perfect! I have also made your strawberry bread and it’s amazing too. I’ll have to try your new chocolate cupcake recipe soon too since I love the chocolate layer cake so much. Thanks for your care for your readers and sharing your love for baking!


  37. #
    Ruth D.posted June 9, 2014 at 8:38 am

    Hi Sally,

    I have made these twice now and have a question. I was hoping to make these for my girls’ birthday party this summer so I did a “test run” this weekend. I have also previously made them once. I was very conscious to not overmix them, but they turned out a lot more dense than I was hoping for. They taste great! But, I’m just not getting the fluffy, light cakey texture I was hoping for. What am I doing wrong?

    Please help as I’m planning on making 4 dozen for their party!!!


    • Sallyreplied on June 9th, 2014 at 1:08 pm

      Hi Ruth! I don’t think you are doing anything wrong at all. They aren’t going to be as light-textured as cake mix cupcakes. Perhaps try using 1 cup of milk instead of 3/4 milk, 1/4 yogurt. AND you can try using cake flour (same amount as all-purpose for these) – that helps get an even fluffier texture.


  38. #
    Flavia Sposted June 17, 2014 at 4:03 pm

    I’m planning on making these Funfetti cupcakes for my son’s first Birthday party this weekend. I was going to use cake flour and plain yogurt for the cake batter. But I was wondering if you have any suggestions for doing this recipe at high altitudes. I’m at about 6,500 feet at beautiful Lake Tahoe. I’ve had some issues with cake batters in the past.

    Thanks for any suggestions you may have.


  39. #
    Mateaposted June 18, 2014 at 3:47 pm

    These pictures have got me craving funfetti cupcakes! And that frosting looks de-licious!


  40. #
    Loriposted June 22, 2014 at 12:45 pm

    I have used your vanilla cupcake recipe several times. The snicker doodle ones and these are delicious! I’ve found that my first batch takes 24-25 minutes despite my oven being preheated. I say first batch because I always get 14 out of a recipe! The next batch only takes about 21 minutes. Any less time and they will collapse upon cooling. Make sure they are done by ever so lightly touching the tops with your finger and you should get a little bounce. Also, I added orange extract and a little orange food color to my frosting. Now they look AND taste like summer!


  41. #
    Mandy Jonesposted June 24, 2014 at 5:42 pm

    These look wonderful and I want to make them for girls camp. I need approx. 300. If I quadriple the recipe would they turn out okay?


    • Sallyreplied on June 25th, 2014 at 8:34 am

      I suggest making 2 batches of the doubled recipe, rather than quadrupling.


  42. #
    Allisonposted July 5, 2014 at 1:59 pm

    I was weary about this recipe because I needed 36 cupcakes. Sometimes recipes don’t turn out well if you double or triple the ingredients. Lucky for me, your recipe worked beautifully! I just finished making them to take to a gender reveal party for a friend and filled the middles with the right color frosting :) Thanks so much for an awesome recipe to add to my collection.


  43. #
    vanessa.aposted July 5, 2014 at 8:05 pm

    Hello awesome baker sally, just wondering what brand tray you use to bake your cupcakes and also could you tell me why my cupcakes crisp up at the top? I usually leave them overnight and it goes away but do your cupcakes crisp at the top? Thankyou for always producing wonderful cupcake recipies. Not one has failed me… NOT ONE!!! :)


    • Sallyreplied on July 6th, 2014 at 3:08 pm

      Hi Vanessa – I’m unsure why your cupcakes are crispy at the top. Are you covering them tightly while storing? I use a few brands, but my favorite cupcake pan is my Wilton cupcake pan.


  44. #
    Rachelposted August 5, 2014 at 12:41 pm

    This is the best buttercream frosting I have ever made! It’s perfectly creamy and fluffy, with just the right amount of sweetness. Thank you so much!!


  45. #
    Nataliaposted August 7, 2014 at 12:18 pm

    Hi Sally!
    I have to say I just made this cupcakes and they are AMAZINGLY DELICIOUS!!!
    If I wanted to make a cake (regular size) could I use the same measurements and just throw it in a pan?? My husbands bday is coming up and he loves sprinkles!!! THANK YOU!


  46. #
    Kelseyposted August 8, 2014 at 4:33 pm

    Hi Sally. This is the second time I have made this recipe and I can’t say enough great things about these. I am a cupcake fanatic. These are moist, have excellent flavor, and your buttercream icing recipe does not go unnoticed. It is just the right amount of fluff, and sweetness. I used goat’s milk plain yogurt, which is normally a bit tangy on it’s own, unsweetened vanilla almond milk, cake flour (the second time around, but cake flour or white, both were great and I couldn’t choose which time was better), and long sprinkles that I got from a local ice cream shop. I made these for my sister’s birthday 28th’s birthday – she’s a funfetti fanactic and my Mom and Dad fell in love with them. My mom is not one to indulge in sweets and she couldn’t stay away. Thank you for this recipe. It is a keeper and I will be making these time and time again.


    • Sallyreplied on August 9th, 2014 at 1:32 pm

      Thanks so much Kelsey! I really appreciate the wonderful report back! Have a great weekend.


  47. #
    Jenniferposted August 16, 2014 at 12:13 pm

    I don’t know if you’re still monitoring this or not but I have two questions:
    1) will these freeze well? Just for a week
    2) I need to make 2 dz can I simply double the recipe?

    Thank you!


    • Sallyreplied on August 17th, 2014 at 10:31 am

      Yes and yes


      • Jenniferreplied on August 17th, 2014 at 11:54 am

        Thank you! I thought so but just thought I would double check. These are PERFECT for an “Up” inspired even my daughter is attending next weekend

  48. #
    LaToyaposted August 17, 2014 at 1:28 pm

    Let me tell you… this recipe… is.. AWESOME!! I made 2 changes to suit what I was trying to accomplish. I swapped the milk for pineapple juice and added some crushed pineapple. These made incredibly moist and fluffy pina colada cupcakes. Omg. Omg. My mouth is watering, lol.


  49. #
    Anellposted August 22, 2014 at 4:56 pm

    Hi Sally. How long will the fronting last? If I make it tonight, will it be ok for frosting the cupcakes tomorrow afternoon?



    • Sallyreplied on August 22nd, 2014 at 6:02 pm

      Cover tightly in the fridge – it will be fine tomorrow.


  50. #
    Emilyposted August 24, 2014 at 11:40 am

    Ummm, amazing! Made these at 9am this morning with my almost there year old, will definitely making the cake for her birthday in two weeks!


  51. #
    Katrinaposted September 12, 2014 at 7:46 pm

    With all the positive reviews how can I shrug it off and buy the box?? Altho do you have any suggestion on substituting heavy creAm/half and half in the frosting? Have a lactose intolerant family member. Tried doing butter and soy milk combo before. Wanted to get your opinion. :)


  52. #
    Rebeccaposted September 15, 2014 at 7:54 pm

    Hi! I am planning on making these for my little one’s birthday. I was wondering if I am making jumbo cupcakes should I double the cupcake recipe or use the cake recipe to make them?


    • Sallyreplied on September 16th, 2014 at 7:00 pm

      The cake recipe would only make 12 standard size cupcakes. So if you would like more than 12 jumbo cupcakes, you should double the recipe. I am unsure of the bake time.


      • Rebeccareplied on September 19th, 2014 at 7:58 am

        Because of the jumbo size of the cupcake am I better off using the cake recipe or the cupcake recipe to maximize moisture?

  53. #
    Jamyposted September 29, 2014 at 6:07 pm

    Hi sally-
    LOVED these cupcakes. I have made them twice.. The icing turned out amazing. (I have also made your strawberry shortcake cupcakes several times-HUGE HIT) That being said, I would like to add a bit of color with Gel Colors to the Icing for both my son and daughters birthday cakes/cupcakes. Do you think the colors will affect the taste/texture? Also, in keeping with the vanilla flavor of the strawberry shortcake ones, do you think I could add 1/2 vanilla bean to the batter in this receipe as well? Thanks for the AWESOME receipes. I never thought I could bake until i made these :)


    • Sallyreplied on October 13th, 2014 at 10:06 am

      Hi Jamy. I apologize for the delay; I was on vacation. I’m happy you enjoy these cupcakes! Gel color is just fine – they will absolutely not ruin the taste or texture. Especially since you will likely be using a small amount. 1/2 vanilla bean would be tasty here. Enjoy!


  54. #
    Taraposted October 14, 2014 at 11:15 am

    I just made these yesterday to bring to a friend for his birthday and they are seriously the best Funfetti cupcakes I’ve ever had! They were a HUGE hit and I will definitely be saving the recipe as my go to recipe. I used sour cream, cow’s milk, and cake flour in the cupcake batter and heavy cream in the icing. Can’t wait to make them again.

    From one baking “perfectionist” to another…..THANK YOU!


  55. #
    Melissaposted October 15, 2014 at 11:51 am

    Hi, I made this for my baby’s 1st birthday. I had a few issues but it was mainly my lack of baking experience :D..lol …the cake came out funky but the cupcakes were great. Everybody loved and ate them so they weren’t too bad! :)…

    I had a question/concern..I plan on making these (all cupcakes this time) for my babys birthday party. I noticed that the frosting softened a bit after sitting out for a little while. The party is outdoors and while its nice out now it sometimes gets a little warm. I’m afraid the buttercream will melt if they sit out. Do you have any recommendations to prevent this from happening? I really want everyone to taste how awesome these cupcakes are frosting and all!


    • Sallyreplied on October 15th, 2014 at 7:55 pm

      Hi Melissa! I think the frosting will be ok, actually. If you want, you may reduce the cream down to 2-3 Tablespoons. Which will make a thicker, more sturdy frosting.


  56. #
    Samposted November 8, 2014 at 8:07 am

    Hi would I be able to use your yellow cupcake recipe and just add sprinkles to it?


  57. #
    Jenposted November 11, 2014 at 12:36 pm

    Hi Sally. I am going to try this recipe for a cupcake competition and I was wondering if I could use 1% Milk. I don’t have Cow Milk, Soy Milk, or Almond Milk. Would it be okay to use 1% or should I go find some other kind of milk?


    • Sallyreplied on November 11th, 2014 at 6:29 pm

      1% cows milk is OK.


  58. #
    luluposted November 29, 2014 at 1:31 pm

    i wanna thank you so much for all your amazing ideas im actually starting up a cupcake business and i never knew that i could do it but because of you i have done some amazing things so thank you. you are a true inspiration to me everything that you make and show lets peope know they can always do so much if they put there mind to it.


  59. #
    kristenposted December 6, 2014 at 11:15 am

    Thank you so much for posting this recipe!! I made the most incredible minis for my son’s second birthday yesterday and everyone loved them!


  60. #
    Paige Christenberryposted December 21, 2014 at 6:39 pm

    I made these cupcakes for my sister’s birthday (this is still her favorite type of cake) and they were delicious! Unfortunately, the frosting came out way too thin and had still not thickened up approx. 3 cups of powdered sugar later! I’m wondering if this is because I used half-and-half instead of heavy cream, but it still seems like quite a bit of liquid compared to other recipes I’ve used. Does anyone know what could have happened or how I could have thickened it up besides adding more powdered sugar? Thank you!



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