Addictive Recipes from a Self-Taught Baker

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.

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:

  1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Recipe Notes:

Feel free to top with Milk Chocolate Frosting instead.

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© 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

 

370 comments

  1. 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.

  2. 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.

  3. 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

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

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

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

  6. 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!

    • 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.

  7. 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!

  8. 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!

  9. 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!!!

    • 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.

  10. 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.

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

  12. 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!

  13. 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?

  14. 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.

  15. 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!!! 🙂

    • 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.

  16. 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!!

  17. 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!

  18. 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.

  19. 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!

  20. 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.

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

    Thanks.

  22. 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!

  23. 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. 🙂

  24. 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?

    • 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.

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

  25. 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 🙂

    • 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!

  26. 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!

  27. 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!

    • 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.

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

  29. 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?

  30. 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.

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