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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.
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. (!!!!!)
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.
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!
**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?
Divide your batter evenly between 12 muffin tins and bake at 350F for only about 20 minutes. 5 minutes to stir the batter together by hand, 20 minutes to bake the beautiful gems. Yep – 25 minutes total. I really don’t think you can beat that in a homemade cupcake recipe.
Bonus! 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.
My standard vanilla buttercream frosting recipe.
It’s quite simple – perhaps even more simple than the cupcakes. Mix together unsalted butter, powdered 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 milk or half-and-half, but heavy cream will give the frosting a thicker texture. I recommend it.
For the frosting, you’ll need a mixer. Beat the butter by itself for about 3 minutes on medium speed. Add your powdered sugar – I sifted the powdered sugar, but this step is optional. The amount of sugar will vary depending how thick or sweet you want the frosting. I used 3 cups of powdered sugar. Next, add 4 tablespoons of heavy cream and 1 teaspoon of vanilla extract. My vanilla extract is not clear – it’s brown. 1 teaspoon of brown extract has no effect on the frosting’s color.
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. The Wilton 12 tip is my recent favorite and what I used to frost my Fudge Brownie Cupcakes with Pumpkin Cream Cheese Frosting.
And of course, a second shower of sprinkles is mandatory.
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.
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. 
Enjoy!
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makes 12 cupcakes or 24 mini cupcakes
Ingredients
- 1 and 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 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 sprinkles
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3-4 cups powdered (confectioners') sugar
- 1/4 cup heavy cream (see note above about substituting milk or half-and-half)
- 1 teaspoon vanilla extract
- salt, to taste
Instructions
- 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. Stir 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 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.
- To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes and top with sprinkles. There may be leftover frosting depending how much you use on each cupcake.
- Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.
Notes
Recipe source: sallysbakingaddiction.com
© 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.
I’m excited for today’s recipe – as excited as I was to share my first yeast Raspberry Sweet Roll earlier this week. I made both recipes over the weekend and I have to say… I was in pure sweet confection heaven.
Check out my similar cupcake recipe – this quick recipe only makes TWO cupcakes. Perfect when you don’t need a whole dozen.
Vanilla Cupcakes for Two (makes just two cupcakes!)
{ 169 comments… read them below or add one }
Where did you find those awesome star sprinkles?? I *love* them and must find them immediately
Becky @ Olives n Wine recently posted..Baked Sesame Chicken
Hey Becky! I bought the gold star sprinkles at Michael’s craft store.
YUM! These look to die for, Sally! All fluffy and light and totally childlike
Can’t wait to try them out!
Ikhlas recently posted..Book Haul
VERY fluffy indeed, and thank you so much! Let me know if you make them and will respond to your York Peppermint Patty comment in a second.
oh wow. okay, so.. you already have me making your puppy chow. but my kids would do BACK FLIPS over these cupcakes. so pretty!
tijuana (po’ man meals) recently posted..creamy green bean casserole salad
I say… why not make both?! And if you do… send me some! I ran out of Chex cereal and can’t get to the store til the weekend to make more!
Oh man, I LOVE that you went ahead and made your own recipe! And perfected it too, no less! This seriously does look perfect. Kids and adults alike are sure to like these pretty lil’ treats!
Colleen @ What’s Baking in the Barbershop?! recently posted..Homemade Pea Soup with Crumbled Bacon
I tested with 2 cupcake recipes before this – using no yogurt, less yogurt, more sugar, less flour, etc. This one came out a WINNER! I’ve made a ton of cupcakes in the past week
Oh Sally. I am so glad you share a supreme love for sprinkles like I do. When I was a kid and my mom took us grocery shopping, I’d BEG her to PLEASE buy me a bottle of non-pareils sprinkles. She’d ask “what for?” and I’d lie and say I wanted to make cupcakes, but really, I would just peel off the shaker guard and literally drink the entire bottle of sprinkles. You can definitely say I’m obsessed
these cupcakes are absolutely perfect! The fluffiness is unreal–and I’m so excited you made it without a box! Hehe. Looks great!
Hayley @ The Domestic Rebel recently posted..Salted Peanut Butter Toffee
Haha! Yes Hayley, I’d like to say we are equally obsessed with sprinkles, butterscotch, and sweet/salty EVERYTHING.
I am a woman obsessed with sprinkles
These are fun!
Katrina @ In Katrina’s Kitchen recently posted..Cinnamon Clove Coffee Cookies
I knew I liked you for a reason.
These look so cute and yummy! I am going to try to make them (using gluten free flour) soon! I’ll have to let you know how it goes! Still planning (and waiting impatiently) to make the candied macadamia nut when my husband gets home!
Chelsea recently posted..Thai Peanut Stir Fry
Hi Chelsea! Please let me know how they turn out with gluten free flour, I am very curious to know.
Thanks Chelsea!
Oh, wow. Oh, Wow, Oh, WOW. These are just so gorgeous and wonderful and special and amazing, Sally! I think funfetti is so festive and, well, fun, and I love the idea of serving it up in sweet little cupcakes. And I love your new stand! Sweet spiral!!
Meagan @ Scarletta Bakes recently posted..Lady Bird’s Chili
thank you thank you thank you meagan! i was going to use Christmas sprinkles for these cupcakes but grabbed the full rainbow ones instead. I love the spiral stand! best gift EVER.
These are not only adorable but the yogurt in them makes me think I can have more than one and not feel guilty! PS: I love the stand!!
Anna @ Crunchy Creamy Sweet recently posted..Cranberry Coconut Sweet Rolls with Spiked Eggnog Cream Cheese Glaze
These are so lovely! I love the prettiness! (is that a word?
)
Joy @ Baking-Joy recently posted..Photography course portfolio
it IS a word, yes! haha! Thanks Joy.
The frosting is fluffy, thick, and so easy to throw together. = THE BEST kind!
You are awesome at cupcakes. I rarely make them because they’re a little fussy sometimes for me. The whole act of frosting them to make them look pretty & do with a piping bag – another step I usually don’t tackle. But I need to! And I’m loving the Funfetti action and the tips are not adding sprinkles til the last possible second or else they bleed and run. Yes, have learned that the hard way
Averie @ Averie Cooks recently posted..Biscoff Marshmallow Chocolate Bars
P.S. was just cross-referencing this post with the other funfetti/choc frosting post. What’s the major difference in results? That one had an extra egg, more butter, no yogurt, less milk. I’d imagine these are better but would love to hear your in-person results!
Averie @ Averie Cooks recently posted..Biscoff Marshmallow Chocolate Bars
Thanks Averie! And I love making cupcakes. Perhaps because I love decorating and pretty things haha. So adorning cupcakes with decorations and frosting swirls is fun for me. The difference in recipes – the previous 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 made them more like a yellow butter cake rather than white funfetti, which is what I was going for today. Love yellow cake, but I want the taste of a funfetti cake mix rather than yellow cake mix. The yogurt makes today’s cupcakes softer as well.
Adore the new cupcake stand! Such a perfect gift!! And I love the sprinkle and star overload. The perfect way to be festive and fun…year round.
Elaine @ Cooking to Perfection recently posted..Mint Brownie Bites
thank you Elaine! I was very excited to open up the big box it came in. Year round funfetti – indeed!
Thanks for creating & sharing this yummy recipe. Did you use yogurt or sour cream? Plain or vanilla? Greek or regular? I know you have listed all of these as options, but I’m not sure which one to use. Can’t wait to make these! Thanks, Rebecca
Hi Rebecca – I share in the post itself that I used plain yogurt. Not greek yogurt. However, I’ve made these again since that time and used vanilla greek yogurt (nonfat). Both great options and sour cream can evenly replace the yogurt as well.
Um, go you! Kudos for testing and re-testing until you got the perfect recipe that’s also super easy! I would have jumped at this kind of recipe before I stole my boyfriend’s electric mixer (I’m still quite excited
). Total yum! These would be awesome for the holidays with just some red and green sprinkles!
Erika recently posted..Blogging Day of Silence
Thanks Erika! I made three batches and finally came out with a winner! I couldn’t live without my electric mixe.r so glad you have one now.
The frosting is soooooo pretty!!!! And of course I loveloveLOVE the sprinkles!
Ari @ Ari’s Menu recently posted..Truffle Stuffed Candy Cane Cookies
knew you would, Ari
These look amazing…and sprinkles I’m in love!!
JulieD recently posted..12 days of giveaways: Day 4 – Idaho Potatoes
Hi Julie! Thanks so much my dear.
these look so good and so fun…I am so loving those star sprinkles…and what a fun early Christmas present
I so love homemade recipes…I made my son’s birthday cake this summer all homemade – and homemade chocolate cupcakes and they were SO good…can’t wait to try your recipe!!!!
angela @ anotherbiteplease recently posted..eggnog chocolate chip bread
pure homemade perfect chocolate cupcakes… that has to be my next challenge.
these look so good!! I am so glad on stumbled upon your blog (:
Teresa Young recently posted..Tuesday’s Tunes: Whiskey & Cigarettes
so am i! thank you for following
These are adorable, as always, Sally! You can never go wrong with sprinkles!
Cassie | Bake Your Day recently posted..Cinnamon Clove Coffee Cookies
Of course sprinkles are mandatory! And nothing beats homemade funfetti cupcakes – I can’t believe I even used the boxed ones in high school!
Chung-Ah | Damn Delicous recently posted..Wusthof Giveaway!
I can’t believe I relied on cake mix for my cupcakes in the past too. Eww.
GORGEOUS!! I love reading/seeing your posts. <3
thanks you so much
Love it! I’m a huge fan of funfetti, but really not a fan of cake mix (well, I am, but I prefer to inject my body with caffeine and alcohol 0ver cake mix chemicals). These are perfect to satisfy a sprinkle-tastic cupcake craving…which is totally a craving I have. Love your explanation of the recipe as well, it’s always interesting to know the ‘whys’ behind ingredients!
Emilia recently posted..And Yes, I Am: At Home by Bill Bryson
Emilia – I couldn’t help but to giggle at your alcohol/caffeine comment.
And your “sprinkle-tastic” word.. I may have to use that next time. And I REALLY appreciate that you read the post and that you are interested in the whys and why nots of a recipe. We are a lot alike – i love baking science!
Even in my 30′s, funfetti is still one of my favorite flavors! And of course I love the sprinkles – I have a HUGE basket in my kitchen dedicated to nothing but housing them – and I just keep buying more.
This recipe will give me another reason to purchase more. And tell Kevin great job on the cupcake stand; it’s awesome!
Ashley @ Kitchen Meets Girl recently posted..What’s In Your Kitchen Wednesday {and #BloggersforSandyHook}
i showed your comment to kevin and he was happy to read it.
thanks Ashley!! I will never bore of funfetti either!
Okay, just hopped on the computer to my reader after posting my own blog post this evening. YEAH. We had the same thing in mind! Homemade funfetti cupcakes. LOVE LOVE your frosting, want to dip my entire head in that cupcake. YUMM.
that is too funny Aimee! Great minds think alike. Can’t wait to check your version out.
Sally, this recipe looks and sounds awesome! You know I’m all about homemade and it’s even better when the recipe is as easy and yummy looking as this. That frosting looks so creamy too.
Laura Dembowski recently posted..Pear Gingerbread Cake
Thanks Laura – I knew you’d appreciate the homemade. You’re a true baker!
I LOVE using melted butter. This is genius (and gorgeous) Sally!
Dorothy @ Crazy for Crust recently posted..White Hot Chocolate Candy Cane Martini {Candy Cane Infused Vodka}
I love all of your funfetti recipes!!! They are perfect desserts for parties. All the sprinkles look so pretty, too! Next time I have a reason to make cupcakes, these are it! …One second thought, who needs a real reason to make cupcakes??
I never need a reason for cupcakes.
Thanks Shaina!
Dying over here. I want!!
Kristy @ Sweet Treats & More recently posted..Pheels like the Holidays: No Bake Chocolate Peanut Butter Pie
Um…can I just have the batter with all the sprinkles on top from that lovely picture in the middle of the post?
I’m sure the cupcakes themselves are wonderful too, but I’m a batter/frosting girl. The tie-dye idea is interesting, stirring until the sprinkles lose all their color into the batter. It seems to me homemade funfetti is a winner no matter how you do it! 
Love LOVE the sprinkles and the funfetti batter!! These cupcakes are so fun and would seriously brighten up anyone’s day who receives it!!
Julie @ Table for Two recently posted..New Features on Table for Two
This look so good! I love the fluffiness of the frosting! I’ll be making these soon
Thanks Amber! Let me know how they turn out for ya.
The timing for these little beauties couldn’t be more perfect. My boyfriend recently confessed his favorite baked good is funfetti (I think he’s crazy since it’s not chocolate and peanut butter, but I digress)…and I have no idea what to get him for Christmas! Maybe some freshly baked cupcakes will soften the blow if my present totally fails
Meghan @ After the Ivy League recently posted..Thankful Thursday and Christmas Wish List
Sally to the rescue!! Thank you! I was just about to search the internet for a made from scratch AWESOME cupcake recipe for Gavin’s birthday tomorrow, since a boy in his class has a peanut allergy, and I can’t risk it with box mixes. And then you and these little pieces of delicious pop up in my FB newsfeed. Thanks!!
Lisa recently posted..Christmas Card Clothesline
I know what ya mean about risking it with box mix! Yes, you are much better off with a homemade version lie this. Let me know how they turn out Lisa!
I must try this frosting, it looks like a cloud. YUM!
like a cloud! you’re right.. it does! the consistency is so fluffy.
Sally, Sally, Sally! Why are you doing this to me?! These are too adorable for words!
Have a great weekend and a merry Christmas!
Loretta | A Finn In The Kitchen recently posted..Chicken Pot Pie
Thank you Loretta! And of course, I don’t mean to do it to you. They were too cute for me to even eat… lol just kidding, obviously! I gobbled one up right after the photoshoot. Glad you enjoy them!
Yum! YOur frosting looks good enough to stick my fingers into : ) I have so many wonderful memories of eating fun fetti cake straight from the pan with my roommaes in college sitting around and watching the Notebook. I love that stuff!
Luv What You Do recently posted..Where For Out Thou Circular Pretzels?
i have the same funfetti memories!! And oh yes… the notebook… is it bad that i STILL do that?!?!
Nope! It’s awesome!
The way you piped the frosting on. OMG! These cupcakes look Divine! Keep with the the great work!
Hi Mary! Thanks so much – it’s SO easy using wilton tip #12 to pipe that frosting!
Can you give me specifications if I want to make this as a cake?
Hi Abby – same ingredients, bake in 8×8 or 9×9 square pan for 25 mins. not 100% about the time, so watch it carefully. The cake will be done when a toothpick inserted in the middle comes out clean.
I made these with red and green sprinkles for the “kids” table at a holiday party. The adults ate them before the kids even finished dinner, they were fabulous! Happy baking!
Erin M recently posted..Sugar Cookies
haha! that is too funny Erin. I brought them to a party with all friends my age and everyone loved them – you’re never too old for sprinkles!
omg these cupcakes look soo delicious…I’m going to try to make them this Christmas
Hey Rachel! Thanks so much and let me know how they turn out. Merry Christmas!
Sally everything you’ve been making lately looks AMAZING! The raspberry rolls divine, the cookies thick soft and fluffy and now these cupcakes- they look perfect. I love funfetti it’s so fun. Your frosting technique is so pretty too!
Jaclyn recently posted..No Bake Cheesecake Mousse with Raspberry Sauce
Jaclyn, your comments mean the world to me. I look up to you and your blog so SO so much. I really appreciate your kind words! Have a wonderful holiday my friend.
**You must, must, must be careful adding in your sprinkles.
That made me giggle a lot. I don’t know why. Thank you for that.
These are so cheery! I’ve gotta try finding some colorful sprinkles like this. The ones here look kind of dead.
I haven’t had white cake in years but these look like something I could enjoy! So fun.
Erin @ Texanerin Baking recently posted..Soft and Chewy Grain- and Gluten-free Gingerbread Men
I must start off by saying I am in no way, shape, or form a novice baker so keep that in mind when reading my review. I was expecting a different result from my cupcakes.. mine were not as light and fluffy as the box, they were a little more dense (I used sour cream since I had it on hand and 1% milk -also on hand.) I didnt get the funfetti feel. The frosting was too sweet for me (i used 3 cups powdered sugar) but I suppose I prefer a lighter buttercream. I’m curious to see if other people had greater succes- then I know just to give up on baking! Thank you for this recipe, I will still enjoy this sweet treat and had a blast making them.
Thank you so much for the review! I really appreciate it. And the buttercream is undoubtedly sweet, indeed. I’m glad you still enjoy them and had fun in the process! Thanks again Rachel!
Sally, I was so tired when I wrote this post, I just wanted clarify that I meant to imply that I AM a novice baker!! Which is to say that my review should be taken with a grain of salt, I am no professional. Thanks again for the recipe, my family enjoyed them
I still appreciated it though Rachel! Thank you.
Hi Sally!!! It’s my 23rd birthday tomorrow and I wanted to make this as my birthday cake tonight! I saw the commenter earlier who asked about making it as a cake and you responded about the 8×8 or 9×9 square pans, but I was wondering if you have any suggestions in making this recipe as a standard, 8inch circle 2-layer cake??? Maybe if I just double the recipe? Any suggestions/advice would be so helpful! Thanks so much! I will report back with results
Hi Veronica! You may double the recipe and bake in two 8 inch circle pans. Let me know how it turns out! I want a slice right now as a midnight snack.
This is exactly what I’ve been looking for!! Cannot wait to try this recipe!
Kelly recently posted..Friday’s Favorite Pins 1.18.2013
Thanks Kelly! Let me know if/when you try them.
Thanks for this wonderful recipe! I used unsweetened vanilla almond milk and greek yogurt and made 7 jumbo cupcakes…my mom and bf loved them. This will definitely be going into my saved folder of recipes:)
jumbo cupcakes! I could go for one of those right now.
Thanks for reporting back Kimberly, that means a lot!
Hey Sally,
Tried this recipe today and totally blown away with the perfect sweetness , moisture and simplicity of this recipe.
Had halved the recipe and got 6 cupcakes.
This is now my go to recipe for a basic cupcake recipe….. tooooo good.
Trashing all the other ones i have
Hey Sally … would you know how we can twist this same recipe for a simple chocolate cupcake version …. no fudgy … just plain chocolate cupcakes
Or do you have any other go to recipe for that …. want to make a really yummy one for Valentines day.
Thankssssss
- Rupa
Hi Rupa! So glad to hear that and thank you for reporting back about them! I do love these cupcakes too and just how easy they are to make. Right now I do not have a basic from scratch chocolate cupcake recipe. I’m working on one!
Hi Sally,
Do you think these cupcakes can hold a choclate ganache ?
They are so very delicate.
I am scared of trying to dip them in the melted chocolate….. least they break apart.
Also, I noticed that the leftover cupcake from yesterday is very moist and sticky on the tops today. But they still taste awesome !!
luv
- Rupa
Hi Rupa – yes, they will be able to hold ganache. I’ve made them with a ganache topping before (not on my website). No problems at all!
Hey Sally! I was just wondering if it would mess up the recipe to leave out the sprinkles?
Thanks!:)
Hi Shelby! Yes you may leave out the sprinkles here. They are delicious as plain vanilla cupcakes.
Ok. Thank you so much! I will be making them with cookies&cream frosting! Can’t wait:)
Delish frosting!!! What’s the best way to store it overnight. making the frosting tonight but fixing the cupcakes tomorrow. thanks!!
Hi Laura! Just store it covered in the refrigerator overnight. Let it sit at room temperature for a few minutes before frosting Enjoy!
SO sorry to hear that Nicole! Did you use enough vanilla extract? I’m sure you did. Are your baking powder and soda up-to-date? They expire after 6 months. Did you overmix the batter by accident? That will lead to dense cupcakes. Did you over measure the flour at all? Here is how I am sure to measure flour correctly: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/
Hi Sally! First time reader and commenter
these look awesome! How do you think the batter would be for a large cake, vs just cupcakes? Would it hold together ok? Thanks in advance and can’t wait to try these!
Hi Jill! Thanks for reading.
Great question! Yes, this batter will make one cake in a 8 or 9-inch square or round pan. I’ve tried it before and we all LOVED it!
Used your recipe for a rainbow cake.
Worked out pretty well for a first try.
http://i.imgur.com/GNvArwr.jpg
Glad to hear that! Thanks Cameron!
hi sally! I am visiting my friends from college this weekend for two of their birthdays. they are obsessed with the funfetti box cake. I am more of a chocolate girl but hey its not my birthday! haha I saw this recipe and thought it would be the perfect thing to bring along with me to NY! they will love it! Few questions, though. I am leaving on Saturday and quite busy on Friday….would they be fresh if I made them thursday night (with plans to eat saturday?). Also— once I ice the cupcakes— should i leave the cupcakes out in a box covered or should i store in the fridge thursday night/fridaynight utnil i travel on saturday? if you think it would be more fresh to make on friday i can make it happen haha just let me know what you think! dont want to screw this up! haha thanks
Hi Christina! Yes, you may make this on Thursday for Saturday. Just keep them very tightly covered at room temperature. Don’t put them in the refrigerator at all, which will cause the frosting to harden. Very good questions! You’re a great friend, they are lucky to be receiving such fabulous funfetti cupcakes! Let me know how they turn out. We love these!!
thanks for responding so quickly! I will keep them at room temp like you suggested— I am going to go to bed bath and beyond to go get that container traveler thing for cupcakes- mostly bc i have always wanted one and now this is a good excuse haha! I will let you know how they turn out… if it was for me I would rather have your fudgy brownie cupcakes with choc chip cookie dough frosting…but ill have to make that for myself another day haha thanks again and have a good night.
Christina (Sisters Running the Kitchen) recently posted..roasted vegetable and farro salad with pomegranates
I love my huge cupcake travel container! I got mine from Bed Bath & Beyond too. It’s SO convenient and handy to have! I love those cookie dough frosted brownie cupcakes… one of my favorites
just made them for my nieces birthday and they tasted so goodddddddddddd. Great reciepe…….Thanks keep up the good work.
That’s wonderful to hear, thanks Anastasia!
OMG, I just made these and they came out amazing
. I was a little worried because of the amount of flour but these came out very moist. This will definitely be a recipe I make again.
Hi Maddi! That’s so great to hear. =) These are my favorite funfetti cupcakes and I’m so happy they are homemade and easy to make! Thanks for reporting back!
Looking for white cake recipe to make into rounds. Have you tried this as a cake instead of cupcakes? Any ideas for cook time?
You may double the recipe to make a two-layer cake in a two 8-inch or 9-inch square or round pans. About 35 minutes for each. Watch them closely, though and remove when the top begins to brown and a toothpick inserted in the middle comes out clean.
I just used this recipe to make blueberry cupcakes!! Everybody LOVED them. Thanks for sharing these!! My turned out flat though, any tips for getting that beautiful “domed” top?
Nat D. recently posted..Blueberry Cupcakes w/ Lemon Mascarpone Frosting (★ ★ ★ ☆ ☆)
Hey Nat! Thanks so much for saying hi. I’m so glad you loved these easy cupcakes! Adding blueberries is such a great idea. I’ll have to try that!
These look awesome!! Funfetti is my husband’s favorite cupcake, he’s just a big kid! Does it matter if you use skim, 2%, or whole milk? I know with baking, sometimes skim milk won’t hold up the way a higher fat milk will.
Hey Lauren! It won’t matter which fat percentage you use here. I used almond milk, actually. Really, any sort of creamy milk will be fine. Thanks Lauren! Enjoy =)
Hi Sally! Great cupcakes.
Just one question – I live in the UK and can’t find these rainbow nonpareils anywhere
I was wondering if strand-sprinkles would give the same bleed-effect?
Thanks!
Hi Evenstar! The strand sprinkles won’t have a bleeding effect like these nonpareils do. not sure if you were looking for that? I didn’t want the sprinkles to bleed but nonpareils were the only sprinkles I had on hand at that moment.
Oh ok, thanks! I found the nonpareils (not exactly the vibrant rainbow colours as yours) and there was no colour in the end result
Still came out yummy though! Think I’ll have to order your sprinkles, what brand are they?
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Hi again Evenstar! They were actually just the storebrand kind – no actual name label. Sorry about that!
Just made these cupcakes and they are AMAZING!! Thanks so much!!
wonderful! thanks for letting me know Jessie. I love them too!
I just baked these. I never really bake cupcakes and I’m actually not that good at baking at all but I do LOVE sweets. My cupcakes came out kind of muffin like, not fluffy
I used almond milk and no yogurt/sour cream.. oh and one more crime, I used margarine instead of butter. So maybe that’s why they didn’t come out as well as I hoped. Thank you for sharing. I will plan ahead and get everything right next time :3
Hi Vivi! The yogurt is what makes them so soft and fluffy, or at least has a huge role in it. And you need butter to give them that funfetti/buttery taste. Let me know if you try them again! Thank you!
I’m sooooooo excited to try this recipe all the other ones I looked at called for oil but I’m a huge fan of butter in cupcakes *^_^* thanks for sharing!!!!
Hey Jennifer! That’s great to hear. Guess what? I’m making these again tonight too!
I love this! The cake stays moist for a couple of days which is so unusual for cakes made with butter. I’ve also made this recipe as a layer cake, I just doubled it and baked it for 35 minutes for 2 8″ pans. Thanks so much for such a versatile cake recipe!
Hey Jenny! Guess what? I made this as a funfetti cake yesterday and will be posting it this week.
And yes – typically oil is what retains so much moisture in cakes and the like, but with the yogurt and butter – I just LOVE how moist AND buttery flavored these are. Thank you for reporting back! Happy St. Patty’s Day.
I just made this cupcakes and it was YUMMY!!! While I was doing it I thought it wasnt going to come out like yours. First I mixed the flour, baking powder,baking soda, salt and sugar all together (yikes) When I read the recipe again, I should have not mixed the sugar with the flour LOL!! So I had to re-do it all over again. Then when I was about to put some greek yogurt and opened the container….it was spoiled (oh boy) checked if I had sour cream, spoiled too (since they dont last that long anyway) I had some mango yogurt in the fridge, but I was going to use it for your mango banana bread recipe…but decided to use it anyways. while mixing all the ingredients I noticed that my batter was not thick LOL but continued anyway….i carefully fold in the sprinkles but i noticed that the color was bleeding right away so i stopped stirring and placed it on the muffin pan and baked it and…..viola!!!!!! It turned out well!!! Tasted it and was surprised….It was so yummy and moist!!! Im so happy it turned out well even if there were some mishaps while I was doing it!!! Thank you for sharing this. I enjoy reading your recipes
My little girl will be so proud to be giving this to her friends….She actually was the one who requested me to do some cupcakes for her to give her friends in school. I thought this was the perfect cupcake to give to her friends!!! Thanks again!!!
Fayeabell from the Philippines
Hi Fayeabell! What a pretty name. I’m so glad you made these cupcakes and that they still turned out so well for you! What a relief, right?! I’ve messed up on ingredients orders before as well and had to start all over again. Oops! I love how these funfetti cupcakes taste and how wonderful to hear that you and your daughter so as well! I hope that all of her friends enjoy them! How can you not? So many sprinkles.
Thank you for reporting back!
Ok, just how gently are you supposed to mix in the sprinkles? I used the tiny ones and barely stirred very gently three times and they were already bleeding. Mine are now greenish tinged on top. Hopefully if I just spread the frosting completely over they will look just fine. Next time I will use the regular sprinkles. However these are the best tasting non chocolate cupcakes I’ve ever had! They are awesome!
Glad you love the taste of them! Very gentle mixing. String sprinkles are easier to work with for next time. Thanks Laurie!
Hi Sally,
Will this recipe work with whole milk? I have to buy whole milk for another cake recipe I’m making, and I’d love to be able to use it for these, too.
Thanks!
Hey Lizzie! It sure can – whole milk is a great choice.
Thanks for getting back to me right away – MUCH appreciated! I figured whole milk couldn’t hurt, but I just wanted to make sure.
Hi again Sally! How do you maintain the whiteness in the batter, do you just use the egg white and avoid over-mixing all the ingredients? Since I couldn’t find any bright sprinkles I’ve ordered them from the US too lol
Hey Sally! I made these today and they were awesome! I’ll be posting about them on my blog soon! I just have one question: how do you get your batter to be so WHITE! Is it just the lighting in the picture? My batter was beige-ish, and the cupcakes came out that way too. I thought maybe I was supposed to use just the egg white but I checked again and the recipe says whole egg. Any clarification on this would be awesome
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Hey Mimi! The cupcakes are beige/white, but it could be the lighting making them whiter. I’ve never tried these with egg whites, but if you do you should use 2 egg whites. Enjoy Mimi!
I made this for Easter and oh my gosh they are soooo good! My whole family loves them. They are not spot-on funfetti (denser cupcake, buttercream frosting rather than the cream cheese frosting that usually accompanies traditional funfetti) but they are definitely the best cupcakes I’ve ever had! Thanks, Sally!
Thanks Elizabeth, that’s so great to hear. Hope you had a wonderful Easter!
Hi Sally! I’m not really familiar with funfetti cakes(never knew their existence) over here but dying to give it a try. Can I use my white cake batter and add some sprinkle as well? Please advise! Thanks
Yes you may!
Would it work well to color the frosting? My son LOVES funfetti cake/cupcakes.
I am planning to make these for my son’s 4th birthday in June and I am making Octonaut fondant toppers for the cupcakes (if you don’t know the Octonauts look them up! Super adorable!) anyway… I want to color the frosting to give it a little pizazz under the fondant toppers.
Hey Amie! Yes, you may dye the frosting. That cake sounds so fun!
I am super excited to try this recipe, but I want to bake it in a 9×13 pan and use a biscuit cutter to cut rounds for layers in a mason jar. Have you ever baked it in pan form? Thoughts…
Hi Erin, there isn’t enough batter to bake in a 9×13 pan unless you are looking for super thin layers in a mason jar. I’ve used this recipe to make a cake before, though. http://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/
Thank you, Sally! Do you think a double batch would work? Otherwise, I will save this for later and try your other recipe.
I’m not sure. Since I’ve never tried it before, I don’t feel comfortable saying yes or no. If you try doubling this recipe to make in a 9×13 pan, let me know!
I understand completely! Thank you for your time and I will report back to you…
I’m gonna try this later. Tried your salted caramel cupcakes, love it, but have so much frosting left. Kids somehow prefer them without frosting. Thanks, your blog is so delightful!
Thank you! Hope you enjoy the funfetti cupcakes.
How high should the cupcake liners be filled with batter? Halfway? Thanks!
2/3 – 3/4 full
Made these with my girls today. They were awesome! Thanks for the recipe. No more boxed confetti mix for us. My kids said this was their favorite cupcake icing ever. Next time I’m going to double the batch
Hi Carolyn! That is so great to hear! I ditched the box mix too. These taste better AND are easier too. Thanks for reporting back!
I made the funfetti cupcakes for my mom’s birthday; we celebrated on Easter, so they were perfect. I was at a loss of what to bake, since we have someone that doesn’t like chocolate, someone that ONLY likes chocolate, someone that doesn’t like this, or that, or this…you get the idea. I thought these were a good compromise. Although I used nonpareils and tried not to overmix, the batter turned a grayish color pretty quickly. BUT they tasted amazing! Even the raw batter was delicious…don’t judge! Another win from Sally!
I would never judge. I taste the batter ALL the time, Ashley! I just can’t resist. So sorry the sprinkles turned the batter a different color. Glad you loved how they tasted though!
Made these and they were absolutely great. i topped mine with chocolate malt frosting. Blogged about them as well.
!
You can check them out her. Thanks for the recipe!!! Love your site
http://www.novicehousewife.com/2013/04/27/funfetti-cupcakes/
Can’t wait to check out your post. Yum!
This vanilla frosting is amazing!!! I am a SMB fan myself and can never seem to find an American buttercream that is not cloyingly sweet. This is it!!! It is fluffy, rich, smooth, delicious and not too sweet. Using the heavy cream is genius- it gives it a richness and texture that is just wonderful. Thank you! Now off to make the milk chocolate frosting…
I love the milk chocolate frosting.
And this frosting too, of course! Thanks Jeannine!
I cannot wait to bake these cupcakes for my sons birthday. Can I use jumbo nonpareil sprinkles in the batter?
Hi Courtney! Yes you can, but they may bleed their color into the batter. Be careful not to overmix. Enjoy!
Hi Sally! I have a problem- I love these cupcakes!! I make them all the time! I like to call them my master cupcakes. Most of the times I don’t make the frosting, I usually cover them with a cinnamon sugar crust or I stuff them with Nutella . Buy when I make the frosting… It has an awesome flavor, yes, but my frosting is yellow!! Can you help me please???
Hi Anndy – it could be the vanilla extract that is turning your frosting yellow. I’m not sure how else that could be because all of the ingredients are white, except for the butter. The butter, when whipped, turns lighter in color though. I’m stumped!
Hey Sally –
I made these last night, and they are AMAZING! One comment, for anyone who has the same (unfortunate) problem:
Before I ran to the store, I checked to see if I had enough yogurt to make the recipe. We had four tubs of Greek yogurt, so I thought I was good to go. Ran to the store, came home, and THEN checked the expiration dates. Expired. All of them. By at least three weeks. Instead of going back to the store, I did some thinking and subbed in:
1/8 cup Natural Bliss vanilla coffee creamer
1/8 cup heavy whipping cream
They came out perfectly!
Thanks again for the recipe! I followed your tips, and the frosting is probably the best I’ve ever had!
Amazing substitutions, Ash! Thank you SO much for sharing. Readers will find this helpful.
I am trying these out as mini cupcakes for my daughter’s 2nd birthday – just took a pan out of the oven and they look great and smell delicious but I am curious as one batch filled up one 24 count mini pan and then 20 more in my other pan. (I am actually really really happy about this because I needed more and was going to make a 2nd kind; now I think I will get to call it a night!) I filled the cups about 3/4 full (in some cases even more, oops)…I am using paper liners too but I don’t think that would impact the volume that much. (I also only used 1/4 cup of nonpareils as I was getting a little concerned about the immediate, and sometimes unfortunate, bleedage.) Do you really just get 24 out of your recipe? (Do I have some kind of super flour in my kitchen? Are my mini-muffin pans extra mini?!!!)
8^)
Hi Laura! You must have some kind of super flour.
I’ve gotten anywhere from 24-30 mini cupcakes out of this batter. (a bit too much of batter taste testing, perhaps?) But I’ve never gotten 44! That’s great. Happy birthday to your daughter!
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