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 youย sprinkle loversย out there. ๐Ÿ˜‰

Iย  recentlyย 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.ย So fluffy, so soft,ย 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 aboutย 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)ย  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. ๐Ÿ™‚

The best Homemade Funfetti Cupcakes I've ever made. They're so simple to make from scratch too!


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! ย 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 350ยฐF (177ยฐC). 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’ ย 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 milk chocolate frosting instead.
  4. Mini Cupcakes: For 24 mini cupcakes, bake 8-9 minutes or until a toothpick inserted in the center comes out clean.
  5. Be sure to check out myย 10 tips for baking the BEST cupcakesย before you begin!

Keywords: homemade funfetti cupcakes


    1. 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. ๐Ÿ™‚

  1. oh wow. okay, so.. you already have me making your puppy chow. but my kids would do BACK FLIPS over these cupcakes. so pretty!

    1. 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!

  2. 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 ๐Ÿ™‚ these cupcakes are absolutely perfect! The fluffiness is unreal–and I’m so excited you made it without a box! Hehe. Looks great!

    1. Haha! Yes Hayley, I’d like to say we are equally obsessed with sprinkles, butterscotch, and sweet/salty EVERYTHING. ๐Ÿ˜€

  3. 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 ๐Ÿ™‚

  4. 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!

  5. 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!!

    1. 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.

  6. 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!!

  7. 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 ๐Ÿ™‚

  8. 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!

    1. 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.

  9. 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. ๐Ÿ™‚

  10. 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

    1. 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.

  11. 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!

    1. 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. ๐Ÿ™‚

  12. these look so good and so fun…I am so loving those star sprinkles…and what a fun early Christmas present ๐Ÿ™‚ 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!!!!

  13. Of course sprinkles are mandatory! And nothing beats homemade funfetti cupcakes – I can’t believe I even used the boxed ones in high school!

  14. 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!

    1. Emilia – I couldn’t help but to giggle at your alcohol/caffeine comment. ๐Ÿ™‚ 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!

  15. 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. ๐Ÿ™‚ This recipe will give me another reason to purchase more. And tell Kevin great job on the cupcake stand; it’s awesome!

  16. 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.

  17. 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??

  18. Um…can I just have the batter with all the sprinkles on top from that lovely picture in the middle of the post? ๐Ÿ˜‰ 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! ๐Ÿ˜€

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Iโ€™m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally