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

funfetti cupcakes topped with vanilla buttercream and sprinkles

I recently developed a homemade funfetti cupcake recipe that may just be easier than your store-bought mix. So fluffy, so soft, spiked with vanilla, and bursting through the seams with colorful speckles.

funfetti cupcakes in a cupcake pan after baking

I made a batch of yellow cupcakes with chocolate frosting (with sprinkles!) for my birthday earlier this year and they were an instant hit. While my original homemade yellow funfetti cupcakes are outstanding, I wanted a fluffier, whiter, and cakier cupcake that is still as simple as my original recipe. And, well, as simple as a boxed mix. I found a winner. Using easy everyday ingredients, this homemade recipe only takes about 25 minutes AND tastes 1,000% better than anything on the store shelves.

funfetti cupcakes topped with vanilla buttercream

All-purpose flour, leavening agents (baking powder & soda), salt, white sugar, 1 stick of melted butter, vanilla extract, yogurt (or sour cream), and milk. Doesn’t that sound easy? The dry ingredients are tossed together by hand. Grab a wooden spoon or rubber spatula and mix together the melted butter and sugar.

The back of your funfetti box mix probably calls for oil and not butter. I love using oil in cake and cupcake recipes because it brings the finished baked good SO much moisture and a delicate texture. However, I decided to use butter in my recipe because the addition of plain yogurt (or sour cream) does a great job keeping things moist and soft. Plus, you still get a buttery taste.

funfetti cupcakes topped with vanilla buttercream and sprinkles

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

Be careful adding in your sprinkles. If you are using nonpareil sprinkles (the little balls), their colors will quickly bleed into your batter. I used nonpareil because they are my favorite. I had to be sure to gently mix them into the batter to avoid tie-dye cupcakes.

Which wouldn’t be so bad though, right?

funfetti cupcakes topped with vanilla buttercream and sprinkles

Divide your batter evenly between 12 muffin liners and bake at 350F. You’ll know they are finished when a toothpick comes out clean.

funfetti cupcakes topped with vanilla buttercream and sprinkles

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 cupcakes are so soft, moist, and fluffy with a buttery smooth taste. The frosting is fluffy, thick, and so easy to throw together. If you’d prefer a chocolate frosting, I suggest my chocolate buttercream. It’s smooth, rich, and extra creamy. I used a Wilton 1M swirl tip for the chocolate version:

funfetti cupcakes topped with chocolate buttercream and sprinkles on a white plate

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funfetti cupcake topped with vanilla buttercream and sprinkles

Homemade Funfetti Cupcakes

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


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




  • 1 and 2/3 cups all-purpose flour (spoon & leveled)
  • 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*
  • 3/4 cup milk*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup rainbow 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 pure vanilla extract
  • salt, to taste


  1. Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
  2. Make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 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 and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
  4. Make 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.


  1. Yogurt: You can use plain or vanilla regular/Greek yogurt or sour cream.
  2. Milk: You can use regular milk, soy milk, or almond milk.
  3. Frosting: Feel free to top with chocolate buttercream instead.
  4. Mini Cupcakes: For 24 mini cupcakes, bake 11-13 minutes or until a toothpick inserted in the center comes out clean.
  5. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!

Keywords: homemade funfetti cupcakes

Reader Questions and Reviews

  1. These turned out perfect for me. I made the mini versions because I wanted to have the smaller portions. I love the buttery flavor and I have to say, I prefer them to the egg white only version. I got more than 24 and needed 1.5 times the frosting quantity. This recipe is a keeper. Thanks, Sally, you really have the best baking recipes.

    1. Hi Georgia! We recommend following our recipe for white cake instead (follow the baking instructions for a 9×13 in the reicpe notes). It makes the perfect amount of batter. You can fold in 1/2 -2/3 cup of sprinkles (jimmies, not nonpareils) to that batter to make a funfetti cake. Enjoy!

  2. I made these this week for a coworkers birthday and they were amazing!
    Everyone complimented me on everything being perfect!

  3. I love this recipe! I’ve made it multiple times and it always turns out great! I do have a question, now that I just moved to a higher elevation 5000ft. What adjustments do I need to make to continue making these fabulous cupcakes at a higher altitude? Thanks!

    1. Hi Gail, we wish we could help, but we have no experience baking at high altitude. We know some readers have found this chart helpful: Glad to hear you’ve been enjoying this recipe!

    1. Hi Erica, yes, you can use buttermilk to replace both the milk + yogurt. Hope you enjoy this recipe!

  4. I didn’t like these, my batter was not thick but very thin or loose liquid batter.

  5. Hello there, looking to make cupcakes. Typically Ill just use a cake recipe to make cupcakes, but noticed there is a different between the cake recipe and cupcake recipe for funfetti. Is there a major difference in the two?
    Thank you much

  6. These cupcakes were the bomb! So good, I love the slightly tangy taste from the yogurt. Love these, so easy and way better than the box version! Put buttercream icing on them. Awesome! Thanks for the recipe!

  7. For the buttercream – is it ok to double the recipe or is it better to make two separate batches (like it is with the cake)?

    1. Hi Megan, buttercream recipes can easily be doubled, as long as your mixer can handle the volume. Shouldn’t be a problem for this one!

  8. Tried a couple different funfetti cupcake recipes and this came out more moist than the first recipe. Overall delicious esp with chocolate cream cheese frosting. However, the cake is more dense than most cupcakes — is there some adjustment I should make to get a more light and fluffy cupcake? should i use cake flour instead?

  9. Can i use cake flour?
    Should i still use the baking powdr and baking soda?

  10. Is there a difference in the texture between these cupcakes and the simply perfect vanilla cupcakes?

    1. Hi Holly, these are a little more buttery and a tad denser. Still one of my favorites! I love the flavor.

  11. Question, I want to make these but have some conflicts this weekend. Could I make this batter on a Friday and not bake them until Sunday? Or would you recommend baking them Friday and freezing them?

    1. Hi Emily, We don’t recommend baking the batter ahead of time. The leaveners are activated once the wet and dry ingredients are mixed together, and it’s best to bake it right away. You could bake the cupcakes and make the frosting on Friday, store both in the refrigerator, and then frost Sunday. Hope this helps!

    1. Hi Julia, we haven’t tested an egg-free version of this recipe so we’re unsure of the best substitute. If you’re interested, here are all of our naturally egg-free recipes.

  12. Made this for a kid’s party and everyone was talking about how great the cupcakes were. Much better than a funfetti mix. I made this at high altitude (5000 ft +) and I added a Tbs more milk, increased the baking temp by 20 degrees, and then started checking the cupcakes for doneness at 18 minutes. This recipe is a keeper for me.

  13. These were great but I wish the flour was listed in grams! I had to stop and do math!

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