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!

Print

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

Description

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 (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

Instructions

  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.

Notes

  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 my 10 tips for baking the BEST cupcakes before you begin!

Keywords: homemade funfetti cupcakes

359 Comments

  1. Love LOVE the sprinkles and the funfetti batter!! These cupcakes are so fun and would seriously brighten up anyone’s day who receives it!!

  2. 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 🙂

  3. 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!!

    1. 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!

  4. Sally, Sally, Sally! Why are you doing this to me?! These are too adorable for words!

    Have a great weekend and a merry Christmas!

    1. 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!

    1. 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.

  5. 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!

    1. 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!

  6. 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!

    1. 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. 🙂

  7. **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.

  8. 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.

    1. 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!

      1. 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 🙂

  9. 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 🙂

    1. 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.

  10. 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:)

  11. 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

    1. 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!

  12. 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

    1. 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!

  13. Delish frosting!!! What’s the best way to store it overnight. making the frosting tonight but fixing the cupcakes tomorrow. thanks!!

    1. Hi Laura! Just store it covered in the refrigerator overnight. Let it sit at room temperature for a few minutes before frosting Enjoy!

  14. 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: https://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/

  15. 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!

    1. 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!

  16. 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 🙂

    1. 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!!

      1. 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.

      2. 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 😉

  17. just made them for my nieces birthday and they tasted so goodddddddddddd. Great reciepe…….Thanks keep up the good work.

  18. 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.

    1. 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!

  19. Looking for white cake recipe to make into rounds. Have you tried this as a cake instead of cupcakes? Any ideas for cook time?

    1. 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.

  20. 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?

    1. 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!

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