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

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 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

105 Comments

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  1. I made these for my son’s first birthday, and they were a hit! And very delicious. Brought the leftovers to work, and they didn’t last long!

  2. Hi Sally 🙂 thanks for posting this I’m making them today for my niece’s “cake in a can” I just wondered if I can use oil instead of butter. I’m not sure If i have enough butter on hand, unless I have some frozen, and I can’t go to the store right now cuz my babies are sleeping. Thanks 🙂

    1. Do not use oil – you want the cupcakes to taste buttery.

  3. 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.

  4. 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. 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!

  7. 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!

  8. Mandy Jones says:

    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?

    1. I suggest making 2 batches of the doubled recipe, rather than quadrupling.

  9. 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.

  10. 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!!! 🙂

    1. 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.

  11. 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!!

  12. 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.

    1. Thanks so much Kelsey! I really appreciate the wonderful report back! Have a great weekend.

  13. 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.

  14. 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!

  15. 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?

    1. 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.

  16. 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!

  17. 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?

    1. 1% cows milk is OK.

  18. Thank you so much for posting this recipe!! I made the most incredible minis for my son’s second birthday yesterday and everyone loved them!

  19. i have made this recipe several times and very time it has been delicious, but as i do not like frosting i substitute it for powdered sugar and it is delicious!

  20. Do you think crème fraîche would work instead of yogurt? I have some from another recipe that needs to be used up. Thanks!

    1. Yes, I’m sure that would be fine.

  21. I made these for my friend’s wedding and they were delicious! This will definitely be my go to recipe from now on.

  22. I looked through all your recipes and noticed most of your cakes use cake flour (which you describe why) but some of the funfetti recipes use all purpose flour and other funfetti recipes use cake flour, I would rather use all purpose just wondering if there was a reason why you use it for a few of your recipes or if the recipes are just old.

    Thanks!!!

    1. Hi Kim! I began using cake flour in many cake and cupcake recipes a few years ago and LOVE the results. The cakes are fluffier and softer. It really depends on the recipe though– I love these cupcakes, though they are a little dense compared to the updated version: https://sallysbakingaddiction.com/confetti-cupcakes/

  23. I just made a batch of these and omg they are HEAVENLY with that salted buttercream frosting (key word being SALTED).

    I cannot emphasize enough how important it is to add a pinch of salt to the frosting — it changes the whole game.

    Sally, any idea what the calorie count is on these?

    1. Yes! Salt is wonderful in buttercream – especially for those of us who don’t want it suuuuuper sweet!
      I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  24. I know this recipe was posted a loooong time ago, but I made both the cupcakes and frosting yesterday and it was great, albeit a little surprising. I made them as minis and I doubled the recipe expecting about 48 or so. I was very precise with measuring and mixing, made zero ingredient substitutions. Filled the mini pans about 2/3 full and ended up with……….. 96 mini cupcakes!! Quite the surprise. I now have 40 or so extra unfrosted cupcakes in the freezer. I took them to 2 different events that evening and received rave reviews. It was a pretty simple recipe to make. I definitely recommend it if you’re looking for something easy, tasty, and with a lot of wow factor.

  25. We loved the Fun Fetti cup cakes! I made them for Valentine’s Day but I could find any nutritional info on your page, could you please let me know how much carbs it would be for 18 cup cakes, I used a silicone heart shaped cup cake maker to cook them in and they came out so cute

  26. I have made this recipe on several occasions and it is always a hit! I was asked to make chocolate chip cup cakes and wanted to know if I could use this yellow cake recipe and replace the sprinkles with mini chocolate chips or would you recommend I use a different cupcake recipe?

    1. Hi Steph, If you love this recipe and want to stick with it then yes, you can swap the sprinkles for mini chocolate chips. Enjoy 🙂

  27. Andi Lindamood says:

    Delicious and easy!

  28. Loved this! Easy recipe and came out even better than I thought possible, thanks for sharing! I want to make a bunch and then deliver to friends/loved ones. Is there harm in doubling the recipe or should I just make two separate batches of batter?

    1. Hi Greg, I’m so glad you enjoyed these. For the best possible texture I do recommend making two separate batches instead of doubling.

      1. Thanks Sally. Took your advice and I’m glad I did.

        Last question. What’s your stance on making batter ahead of time (say 24 hours) and THEN baking?

  29. jami b lama says:

    I just made your recipe and since I don’t like frosting I added a lawyer of Marzipan . Everyone went crazy about them. The moisture was remarkable. Thanks for this great recipe.

  30. These cupcakes are amazing. I made them last December for my friends birthday, we ate half the batch in one sitting lol. I just made them again for Mother’s Day, by far the best white vanilla cake I have ever had and they are incredibly easy! I would totally do these for Christmas with Green, Red and White sprinkles or holiday sprinkles. Thank you for this amazing recipe. My daughter got a huge kick out of the mini cupcakes I made and I think these will be her birthday party cake this year.

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