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. 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!

  2. Hi Sally! Last week I made both these cupcakes and the funfetti cake. Is there any reason why you use brown sugar in the cake but not the cupcakes? Everyone loved both recipes! Thank you!

    1. I find that cakes have the tendency to dry out much quicker than cupcakes. That little extra moisture from the brown sugar helps in my opinion.

  3. You should look up tips on how to properly measure flour. Also American style buttercream is always very sweet. I can only eat a small amount of it. You should try another type of buttercream with these like Swiss meringue or even a white chocolate ganache. This is a wonderful recipe if you measure the flour correctly. Good luck!

  4. I just wanted to come back to say I get what you mean about the flour. Day one I didn’t taste it but on day two I did. It wasn’t overwhelming, but it was noticeable. But it wasn’t the texture of a baked good with too much flour. So you probably don’t need those flour measuring tips lol. The texture was great to me! Nice moist cupcakes. Maybe I need to use more vanilla? I’m afraid to alter the amount of flour used because I don’t want to mess up the texture or the yield. This is such a quick and simple recipe to whip up! I’ll try it again in the future and see how it goes. I topped them with milk chocolate ganache, soo yummy 🙂

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

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

  7. The same thing was happening to me (and I am an experienced and avid baker), so I don’t think it has anything to do with flour measurements. I finally found, in my opinion, “the perfect” recipe – and it is one of Sally’s! Check out her very vanilla cupcake recipe and make it with all of the exact ingredients and see if that one is a keeper for you. Good luck!

  8. 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/

  9. 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

  10. 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.

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