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!


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 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


  1. These look awesome!! Funfetti is my husband’s favorite cupcake, he’s just a big kid! Does it matter if you use skim, 2%, or whole milk? I know with baking, sometimes skim milk won’t hold up the way a higher fat milk will.

    1. Hey Lauren! It won’t matter which fat percentage you use here. I used almond milk, actually. Really, any sort of creamy milk will be fine. Thanks Lauren! Enjoy =)

  2. Hi Sally! Great cupcakes.

    Just one question – I live in the UK and can’t find these rainbow nonpareils anywhere 🙁 I was wondering if strand-sprinkles would give the same bleed-effect?


    1. Hi Evenstar! The strand sprinkles won’t have a bleeding effect like these nonpareils do. not sure if you were looking for that? I didn’t want the sprinkles to bleed but nonpareils were the only sprinkles I had on hand at that moment.

  3. Oh ok, thanks! I found the nonpareils (not exactly the vibrant rainbow colours as yours) and there was no colour in the end result 🙁 Still came out yummy though! Think I’ll have to order your sprinkles, what brand are they?

  4. I just baked these. I never really bake cupcakes and I’m actually not that good at baking at all but I do LOVE sweets. My cupcakes came out kind of muffin like, not fluffy 🙁 I used almond milk and no yogurt/sour cream.. oh and one more crime, I used margarine instead of butter. So maybe that’s why they didn’t come out as well as I hoped. Thank you for sharing. I will plan ahead and get everything right next time :3

    1. Hi Vivi! The yogurt is what makes them so soft and fluffy, or at least has a huge role in it. And you need butter to give them that funfetti/buttery taste. Let me know if you try them again! Thank you!

  5. I’m sooooooo excited to try this recipe all the other ones I looked at called for oil but I’m a huge fan of butter in cupcakes *^_^* thanks for sharing!!!!

  6. 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!

    1. Hey Jenny! Guess what? I made this as a funfetti cake yesterday and will be posting it this week. 🙂 And yes – typically oil is what retains so much moisture in cakes and the like, but with the yogurt and butter – I just LOVE how moist AND buttery flavored these are. Thank you for reporting back! Happy St. Patty’s Day.

  7. I just made this cupcakes and it was YUMMY!!! While I was doing it I thought it wasnt going to come out like yours. First I mixed the flour, baking powder,baking soda, salt and sugar all together (yikes) When I read the recipe again, I should have not mixed the sugar with the flour LOL!! So I had to re-do it all over again. Then when I was about to put some greek yogurt and opened the container….it was spoiled (oh boy) checked if I had sour cream, spoiled too (since they dont last that long anyway) I had some mango yogurt in the fridge, but I was going to use it for your mango banana bread recipe…but decided to use it anyways. while mixing all the ingredients I noticed that my batter was not thick LOL but continued anyway….i carefully fold in the sprinkles but i noticed that the color was bleeding right away so i stopped stirring and placed it on the muffin pan and baked it and…..viola!!!!!! It turned out well!!! Tasted it and was surprised….It was so yummy and moist!!! Im so happy it turned out well even if there were some mishaps while I was doing it!!! Thank you for sharing this. I enjoy reading your recipes 🙂 My little girl will be so proud to be giving this to her friends….She actually was the one who requested me to do some cupcakes for her to give her friends in school. I thought this was the perfect cupcake to give to her friends!!! Thanks again!!!

    Fayeabell from the Philippines 🙂

    1. Hi Fayeabell! What a pretty name. I’m so glad you made these cupcakes and that they still turned out so well for you! What a relief, right?! I’ve messed up on ingredients orders before as well and had to start all over again. Oops! I love how these funfetti cupcakes taste and how wonderful to hear that you and your daughter so as well! I hope that all of her friends enjoy them! How can you not? So many sprinkles. 🙂 Thank you for reporting back!

  8. Ok, just how gently are you supposed to mix in the sprinkles? I used the tiny ones and barely stirred very gently three times and they were already bleeding. Mine are now greenish tinged on top. Hopefully if I just spread the frosting completely over they will look just fine. Next time I will use the regular sprinkles. However these are the best tasting non chocolate cupcakes I’ve ever had! They are awesome!

    1. Glad you love the taste of them! Very gentle mixing. String sprinkles are easier to work with for next time. Thanks Laurie!

  9. Hi Sally,
    Will this recipe work with whole milk? I have to buy whole milk for another cake recipe I’m making, and I’d love to be able to use it for these, too.


      1. Thanks for getting back to me right away – MUCH appreciated! I figured whole milk couldn’t hurt, but I just wanted to make sure. 😉

  10. Hi again Sally! How do you maintain the whiteness in the batter, do you just use the egg white and avoid over-mixing all the ingredients? Since I couldn’t find any bright sprinkles I’ve ordered them from the US too lol

  11. Hey Sally! I made these today and they were awesome! I’ll be posting about them on my blog soon! I just have one question: how do you get your batter to be so WHITE! Is it just the lighting in the picture? My batter was beige-ish, and the cupcakes came out that way too. I thought maybe I was supposed to use just the egg white but I checked again and the recipe says whole egg. Any clarification on this would be awesome 😀

    1. Hey Mimi! The cupcakes are beige/white, but it could be the lighting making them whiter. I’ve never tried these with egg whites, but if you do you should use 2 egg whites. Enjoy Mimi!

  12. 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!

  13. Hi Sally! I’m not really familiar with funfetti cakes(never knew their existence) over here but dying to give it a try. Can I use my white cake batter and add some sprinkle as well? Please advise! Thanks 🙂

  14. 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.

  15. I am super excited to try this recipe, but I want to bake it in a 9×13 pan and use a biscuit cutter to cut rounds for layers in a mason jar. Have you ever baked it in pan form? Thoughts…

    1. Hi Erin, there isn’t enough batter to bake in a 9×13 pan unless you are looking for super thin layers in a mason jar. I’ve used this recipe to make a cake before, though. https://sallysbakingaddiction.com/2013/03/19/easy-homemade-funfetti-cake/

      1. Thank you, Sally! Do you think a double batch would work? Otherwise, I will save this for later and try your other recipe.

      2. I’m not sure. Since I’ve never tried it before, I don’t feel comfortable saying yes or no. If you try doubling this recipe to make in a 9×13 pan, let me know!

  16. I’m gonna try this later. Tried your salted caramel cupcakes, love it, but have so much frosting left. Kids somehow prefer them without frosting. Thanks, your blog is so delightful!

  17. 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!

  18. 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!

    1. I would never judge. I taste the batter ALL the time, Ashley! I just can’t resist. So sorry the sprinkles turned the batter a different color. Glad you loved how they tasted though!

  19. 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… 🙂

  20. I cannot wait to bake these cupcakes for my sons birthday. Can I use jumbo nonpareil sprinkles in the batter?

    1. Hi Courtney! Yes you can, but they may bleed their color into the batter. Be careful not to overmix. Enjoy!

  21. Hi Sally! I have a problem- I love these cupcakes!! I make them all the time! I like to call them my master cupcakes. Most of the times I don’t make the frosting, I usually cover them with a cinnamon sugar crust or I stuff them with Nutella . Buy when I make the frosting… It has an awesome flavor, yes, but my frosting is yellow!! Can you help me please???

    1. Hi Anndy – it could be the vanilla extract that is turning your frosting yellow. I’m not sure how else that could be because all of the ingredients are white, except for the butter. The butter, when whipped, turns lighter in color though. I’m stumped!

  22. 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!

  23. I am trying these out as mini cupcakes for my daughter’s 2nd birthday – just took a pan out of the oven and they look great and smell delicious but I am curious as one batch filled up one 24 count mini pan and then 20 more in my other pan. (I am actually really really happy about this because I needed more and was going to make a 2nd kind; now I think I will get to call it a night!) I filled the cups about 3/4 full (in some cases even more, oops)…I am using paper liners too but I don’t think that would impact the volume that much. (I also only used 1/4 cup of nonpareils as I was getting a little concerned about the immediate, and sometimes unfortunate, bleedage.) Do you really just get 24 out of your recipe? (Do I have some kind of super flour in my kitchen? Are my mini-muffin pans extra mini?!!!)

    1. Hi Laura! You must have some kind of super flour. 🙂 I’ve gotten anywhere from 24-30 mini cupcakes out of this batter. (a bit too much of batter taste testing, perhaps?) But I’ve never gotten 44! That’s great. Happy birthday to your daughter!

  24. Hi Kate! Thanks so much for your opinion. I note in the recipe to add more sugar to the frosting if desired. Thank you!

  25. 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!

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

  26. Would it mess it up if I used the regular method of room temperature butter and only milk, instead of the sour cream?

1 2 3 4 5 7

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’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