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!

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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

Ingredients:

Cupcakes

  • 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

Directions:

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.

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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

 

   

365 Responses to “Easy Homemade Funfetti Cupcakes.”

  1. #
    181
    Emma Roseposted January 3, 2015 at 3:16 pm

    Oh my goodness! I am an avid sprinkle lover! Thank you so much!!!!!!!!!

    Reply

  2. #
    182
    Evaposted January 8, 2015 at 7:29 pm

    i have made this recipe several times and very time it has been delicious, but as i do not like frosting i substitute it for powdered sugar and it is delicious!

    Reply

  3. #
    183
    jasmineposted January 10, 2015 at 2:53 pm

    These cupcakes taste like flour, and were not at all as special as they were made out to be. I also do not recommend the frosting, as it was much too sweet even after adding salt.

    Reply

    • Adrienne CTreplied on February 6th, 2015 at 10:23 pm

      You should look up tips on how to properly measure flour. Also American style buttercream is always very sweet. I can only eat a small amount of it. You should try another type of buttercream with these like Swiss meringue or even a white chocolate ganache. This is a wonderful recipe if you measure the flour correctly. Good luck!

      Reply

    • Adrienne CTreplied on February 9th, 2015 at 7:40 pm

      I just wanted to come back to say I get what you mean about the flour. Day one I didn’t taste it but on day two I did. It wasn’t overwhelming, but it was noticeable. But it wasn’t the texture of a baked good with too much flour. So you probably don’t need those flour measuring tips lol. The texture was great to me! Nice moist cupcakes. Maybe I need to use more vanilla? I’m afraid to alter the amount of flour used because I don’t want to mess up the texture or the yield. This is such a quick and simple recipe to whip up! I’ll try it again in the future and see how it goes. I topped them with milk chocolate ganache, soo yummy :-)

      Reply

  4. #
    184
    Dakota Schmukiposted January 19, 2015 at 10:02 pm

    Okay so I have tried 25 different cakes and every time it taste like corn bread…. I tried this one and the same thing happened. Its getting very discouraging why do they keep coming out like corn bread? I dont believe I over mix it so I am unsure what it could be please please help me =( I dont want to give up on something I love doing

    Reply

    • Adrienne CTreplied on February 6th, 2015 at 10:29 pm

      Don’t give up! You should look up tips on how to measure flour and other things. If it is coming out dense like cornbread it might be because your measurements are off. Maybe use a kitchen scale, those help. Make sure your flour isn’t packed down. There are plenty of helpful guides on measuring flour correctly. Helped me a lot, those videos and the scale. And also make sure you are using the same type of flour called for in the recipe. Didn’t kinds give different results. Don’t give up! Good luck!

      Reply

  5. #
    185
    Connieposted January 25, 2015 at 5:24 pm

    Hi Sally, I happened to be scrolling thru Pinterest as I always do and came across your strawberry reciepe… but couldn’t find the cake mix, till I saw the vanilla mix, so I linked that and read thru..it sounds amazing and I am anxious to try it.. but maybe I’m not looking hard enough, but I didn’t see the measurements.. how much milk, vanilla extract..and is it just one egg? Help! Thank you! :)

    Reply

    • Sallyreplied on January 25th, 2015 at 5:35 pm

      The written out recipe comes after my writing and explanations about the recipe– it is highlighted in orange. Enjoy, Connie!

      Reply

  6. #
    186
    Jamie Leeposted February 3, 2015 at 10:01 pm

    Hi Sally! Last week I made both these cupcakes and the funfetti cake. Is there any reason why you use brown sugar in the cake but not the cupcakes? Everyone loved both recipes! Thank you!

    Reply

    • Sallyreplied on February 4th, 2015 at 5:30 am

      I find that cakes have the tendency to dry out much quicker than cupcakes. That little extra moisture from the brown sugar helps in my opinion.

      Reply

  7. #
    187
    Belindaposted February 9, 2015 at 6:22 pm

    Could I use buttermilk in place of the milk or would it throw off the flavor?

    Reply

    • Sallyreplied on February 9th, 2015 at 6:25 pm

      buttermilk can be used, yes

      Reply

  8. #
    188
    laurenposted February 19, 2015 at 4:34 pm

    Hiya

    I was desperate to try these as they look beautiful! But mine didn’t rise very much and definitely weren’t white

    Reply

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