Funfetti Cupcake Recipe

There’s something about peeling back a cupcake wrapper to reveal a confetti of rainbow sprinkles that instantly lifts your mood.

Picture tender, golden cake that’s soft as a cloud, dotted with bright bursts of color and crowned with a swirl of creamy vanilla frosting.

These funfetti cupcakes are the ultimate cozy dessert—playful, nostalgic, and surprisingly quick to make, from batter to bite in under an hour.

They’re perfect for sweet-tooth fans, busy parents, beginners in the kitchen, and anyone who loves a little celebration on an ordinary day.

I still remember a rainy Tuesday when I whipped up a batch on a whim; by the time the cupcakes cooled, everyone’s grumpy mood had vanished, replaced by sticky fingers and laughter.

They shine at last-minute birthdays, casual gatherings, school parties, or whenever you need an easy, crowd-pleasing treat. Ready to bring this dish to life?

Why You’ll Love It

• Bursts with colorful sprinkles in every soft, tender bite
• Delivers classic vanilla flavor with a rich, buttery crumb
• Whips up easily with simple, common pantry and fridge ingredients
• Pipes beautifully with fluffy vanilla frosting that holds its shape
• Stays moist and soft for days when stored properly

Ingredients

• 1 1/2 cups all-purpose flour — spooned and leveled for accuracy
• 1 1/2 teaspoons baking powder — guarantees a light, fluffy rise
• 1/4 teaspoon baking soda — boosts lift and browning
• 1/4 teaspoon fine salt — balances sweetness and flavor
• 1/2 cup unsalted butter, softened — room temperature for easy creaming
• 3/4 cup granulated sugar — standard white sugar for classic crumb
• 2 large eggs, at room temperature — mix in more evenly than cold
• 2 teaspoons vanilla extract — use pure vanilla for best flavor
• 1/2 cup whole milk, at room temperature — adds moisture and tenderness
• 1/3 cup sour cream, at room temperature — keeps cupcakes extra moist
• 1/2 cup rainbow jimmies sprinkles — jimmies won’t bleed color in batter
• 1 cup unsalted butter, softened (for frosting) — room temperature for smooth texture
• 3 cups powdered sugar, sifted (for frosting) — sifting prevents lumpy frosting
• 2–3 tablespoons heavy cream or milk (for frosting) — adjust for spreadable consistency
• 2 teaspoons vanilla extract (for frosting) — gives classic vanilla buttercream taste
• 1/8 teaspoon fine salt (for frosting) — cuts sweetness and brightens flavor

Step-by-Step Method

Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners to prevent sticking and make cleanup easy. Gather all your equipment and ingredients.

Assure butter, eggs, milk, and sour cream are at room temperature so they blend smoothly and create a tender, even cupcake crumb.

Combine Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Mix until everything looks uniform and no streaks of leavening remain. This step distributes the rising agents evenly, helping your cupcakes bake up with a consistent texture and height in every single cup.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large bowl with a hand or stand mixer on medium speed. Continue for about 2–3 minutes, until the mixture looks pale, fluffy, and slightly increased in volume.

Proper creaming incorporates air, which helps the cupcakes rise and stay light rather than dense.

Add Eggs & Vanilla

Add the eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified. Scrape down the bowl as needed. Mix in the vanilla extract until fully combined.

Don’t overbeat at this stage; just blend until the batter is uniform and silky without visible streaks of egg.

Mix Milk & Sour Cream

Whisk the whole milk and sour cream together in a separate medium bowl until completely smooth. Break up any lumps of sour cream so the mixture is homogenous.

This combination adds moisture and richness while keeping the cupcakes soft. Having it ready assures a smoother process when alternating wet and dry ingredients.

Alternate Dry & Wet Additions

Add one-third of the dry ingredients to the butter mixture. Mix on low just until combined. Pour in half of the milk mixture and mix again on low.

Repeat with another third of the dry ingredients, the remaining milk mixture, then the final third of dry. Mix gently each time, stopping as soon as the batter comes together.

Fold In Sprinkles

Gently fold the rainbow jimmies sprinkles into the batter using a silicone spatula. Turn the bowl and cut through the batter until the sprinkles are just evenly distributed.

Avoid overmixing, which can cause the colors to streak and the crumb to toughen. Stop as soon as you no longer see large pockets of sprinkles.

Fill Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full for nice domed tops. Place the pan in the preheated oven.

Bake for 16–18 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no wet batter clinging to it.

Cool Completely on Rack

Transfer the muffin tin to a wire cooling rack and let the cupcakes cool in the pan for 5 minutes. Carefully lift them out and place directly on the rack to cool completely, about 25 minutes.

Assure they’re fully cool before frosting, or the buttercream will soften, slide, or melt instead of holding its shape.

Beat Butter for Frosting

Place the softened butter for the frosting in a large bowl. Beat on medium speed for 1–2 minutes until creamy, smooth, and slightly lighter in color.

This aeration creates a fluffy base. Scrape the sides and bottom of the bowl so no firm bits remain. Properly softened butter assures a silky, lump-free frosting texture.

Add Sugar, Vanilla & Cream

Gradually add the sifted powdered sugar on low speed to avoid a sugar cloud. Increase to medium and beat until thick and smooth.

Add the vanilla extract, salt, and 2 tablespoons of cream or milk. Beat on medium-high for 2–3 minutes until light and fluffy, adding a little more cream if needed for a pipeable consistency.

Frost & Decorate Cupcakes

Transfer the buttercream to a piping bag fitted with your preferred tip, or use an offset spatula. Frost each completely cooled cupcake with a generous swirl or smooth layer.

Immediately top with extra rainbow sprinkles so they adhere to the soft frosting. Chill briefly in warm climates to help set, then serve and enjoy.

Ingredient Swaps

• Use plain full-fat yogurt instead of sour cream, and any neutral oil (or margarine) in place of butter for a softer, more budget-friendly crumb.
• Swap whole milk with any unsweetened plant milk; for dairy-free cupcakes, pair this with vegan butter and a vegan frosting.
• Gluten-free all-purpose blend (1:1) can replace regular flour; add an extra tablespoon of milk if the batter seems thick.
• If you can’t find rainbow jimmies, use chopped candy-coated chocolate or colored sanding sugar on top only to avoid color bleeding.

You Must Know

– Flavor Boost – For extra “birthday cake” flavor, add 1/4 teaspoon almond extract to the batter and another 1/4 teaspoon to the frosting.

It should be faint on the nose but noticeable in the first bite—too much can taste medicinal.

Serving Tips

• Serve on a white platter so colorful sprinkles pop visually.
• Pair with cold milk, vanilla milkshakes, or light coffee for adults.
• Add birthday candles or sparkler toppers for celebrations and photos.
• Arrange in a tight circle and pipe extra frosting rosettes between cupcakes.
• Plate with fresh berries for a simple color contrast and lighter side option.

Storage & Make-Ahead

Store frosted cupcakes in an airtight container in the fridge for 3–4 days.

Bring to room temperature before serving.

Unfrosted cupcakes freeze well up to 2 months—wrap individually, then place in a freezer bag.

Thaw overnight in the fridge, then frost and add sprinkles just before serving.

Reheating

Reheat cupcakes gently to avoid drying out.

Use a microwave at 50% power for 8–10 seconds, or warm in a 300°F (150°C) oven for 5–7 minutes.

Avoid stovetop reheating.

Birthday Party Traditions

Once you’ve warmed a leftover Funfetti cupcake back to soft, tender perfection, it’s hard not to imagine it glowing with candles and surrounded by people you love.

For me, that first bite is wrapped up with all the birthday rituals I never want to outgrow: the slightly off-key singing, the hush before the wish, the quick breath as the candles flicker out.

I love setting out a tray of Funfetti cupcakes in place of a single cake—each one its own tiny celebration.

Kids choose their swirl of frosting, adults pretend they’re deciding “for the kids,” and sprinkles end up everywhere.

It feels casual, unfussy, and wonderfully generous, like there’s always one more sweet moment ready for whoever walks through the door.

Final Thoughts

Give these Funfetti Cupcakes a try and bring a little extra color and joy to your next celebration or weeknight treat.

Feel free to tweak the sprinkles, flavors, or frosting style to make them your own!

Frequently Asked Questions

Can I Make These Funfetti Cupcakes Gluten-Free Without Compromising Texture?

Yes, you can. I swap the flour for a high‑quality 1:1 gluten‑free blend with xanthan gum, sift it well, don’t overmix, and bake promptly; you’ll still get tender, joyful, sprinkle‑flecked cupcakes.

How Do Altitude Adjustments Change Baking Time and Leavening for These Cupcakes?

At higher altitude, I’d shorten baking time slightly, raise oven temp 15–25°F, reduce baking powder a pinch, and add 1–2 tablespoons extra liquid so your cupcakes rise gently instead of exploding then collapsing.

What’s the Best Way to Decorate Funfetti Cupcakes Without Using Food Coloring?

I’d skip dyes and crown yours with whipped cream or vanilla buttercream, then add shaved chocolate, toasted coconut, freeze‑dried fruit crumbs, edible flowers, or citrus zest. You’ll get joyful color, texture, and flavor—no artificial tinge needed.

How Can I Scale This Recipe for a Large Crowd or Catering Event?

You can safely double or triple this; I’d bake in batches, weighing ingredients for consistency. I’d also scale frosting by weight, then store cooled, unfrosted cupcakes airtight and frost on‑site for freshest texture.

Are There Kid-Friendly Tasks for Involving Children Safely in Making These Cupcakes?

Yes—kids can safely pour pre-measured ingredients, whisk dry mixes, stir batter gently, place liners, add sprinkles, and decorate cooled cupcakes. I’ll handle ovens and mixers while you guide them, turning the kitchen into a bright, sugary playground.