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.

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 homemade funfetti cupcakes for my birthday earlier this year and they were an instant hit. 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.

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
  • 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


Comments are closed.

  1. 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!

  2. 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!

    1. Thanks Elizabeth, that’s so great to hear. Hope you had a wonderful Easter!

  3. 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.

    1. Hey Amie! Yes, you may dye the frosting. That cake sounds so fun!

  4. Carolyn Fraser says:

    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 🙂

    1. 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!

  5. 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!

  6. Jeannine DiBart says:

    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… 🙂

  7. 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!

  8. I just remade these cupcakes today 2 different ways. The first time I added the 1/4 cup of brown sugar and made sure to mix by hand. My second batch I did the same changes, but also added 1/4 cup of heavy whipping cream whipped then folded into the batter. Both of them turned out so much better. The whipping cream made the cupcakes so unbelievably most. Thanks!

  9. Why do you add melted butter to your cupcake recipes, rather than beat butter (room temperature) and sugar?

    1. Because it’s easier and gives the batter more liquid while also adding a stronger buttery flavor than creaming.

  10. I made this and I loved it!

  11. Sally, this recipe is amazing! I thought I had found a great funfetti recipe (on another site) last week but when I did a test run of it yesterday it was totally gross. (Who needs three cups of sugar for 12 cupcakes? It was like eating hard candy.) Then I found your recipe and you’ve totally saved the day! It’s so yumm! I ended up subbing in the brown sugar, which you recommend for keeping the funfetti cake moist, and I added half a vanilla bean to mixture, just to give it that extra vanilla punch. These are so good, I could eat them without icing. (But who would do that?! 😉 Thank you so much, your recipe totally made my sister’s birthday that much more special.

  12. I made these cupcakes with a different frosting for one of my classes to celebrate the end of the school year. At first, I was worried because I accidentally added WAY too many sprinkles and they didn’t taste all that great. I put them in the fridge overnight and when we ate them, they were SO GOOD. Everyone loved them and some people even asked for the recipe!! Great cupcakes

    1. That’s great, Kara!

  13. can you use a stand mixer for the batter?

    1. Jenny – there is no need for a mixer. The batter is mixed by hand.

  14. I tried them today came out really well…thank you for the receipe !!

    1. So glad you enjoyed them!

  15. Hi there!
    I happened to find your site when I googled homemade confetti cupcakes, and I’m so glad I did! I made these for my sister in law for her Birthday and they were a huge hit. They were her favorite as a kid and I don’t like to bake from a box…needless to say, she thinks I’m amazing. lol! Thanks for the awesome recipe and I’m looking for more right now!

    1. Hey Courtney! That’s so wonderful to hear. These are truly my favorite homemade cupcake to make. Especially for birthdays. 🙂 Let me know anything else you bake!

  16. I made these for my birthday yesterday! They were so yummy. ‘Nuff said. 😀 Thanks for another awesome recipe Sally!

    1. HAPPY BIRTHDAY Taylor! Sounds like the most perfect way to celebrate. 😀

  17. Hi sally! Just wanted to let you know that I made these adorable cupcakes for my daughter’s first birthday and and they were an absolute hit! So cute, and fun and delicious! I topped them with a cream cheese frosting and more sprinkles… my 2 girls were in cupcake heaven! Thanks for another winning recipe! Ill send you a picture of mine cuz im too proud of myself!

    1. I got your emailed photos! Too cute for words, seriously. I’m so glad the little ones enjoyed these!

  18. Meredith Ervin says:

    Hi! I love this recipe! The cupcakes are beautiful! Thinking of making them for my sons 2nd birthday party.. just wanted to make sure the recipe would turn out the same with a doubled recipe or if I should make any tweaks! Thanks!

    1. Yep! You can double this recipe.

  19. These cupcakes are the best! Super moist and flavorful. I made these babies as a late birthday treat for my son, and he loved them. I skipped the frosting and iced with Nutella and added a few more sprinkles. Petrection!!!! Bravo!!!

    1. Love that you iced with Nutella and topped with more sprinkles. Sounds like my kind of cupcake! Happy belated to your son. Thanks Sandra!

  20. 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!

  21. 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!

  22. Courtney Morris says:

    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?

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

  23. Awesome! Thank you! The cake pops are really delicious! 🙂

  24. 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.

  25. 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!

    1. 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!

      1. These cupcakes turned out fantastic!!!!

  26. 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!!

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

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

  28. 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!!

  29. 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!

    1. 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.

  30. 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…..:)

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

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