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This is the BEST recipe for Funfetti Cupcakes! This easy cupcake recipe is homemade – never use a box mix again! These are soft and moist cupcakes full of colorful sprinkles topped with the best vanilla buttercream – you never knew homemade cupcakes could be so good.
Pillsbury may have made these popular with their confetti cake mix, but I’ve been making these funfetti cupcakes for years from scratch! I first posted them after Jordan’s 9th birthday and I’ve been making them ever since.
I love sprinkles so putting them in and on top of cupcakes is a thing I love to do. Rainbow sprinkles make everything better (just ask my sprinkle pancakes and coffee cake!) You can use any color of sprinkles for any holiday or party (like the 4th of July).
These are the perfect birthday cupcakes: a simple yellow cupcakes that are soft and moist with a fluffy vanilla buttercream frosting and topped with more sprinkles. You’ll never need to use a store-bought mix again once you try this perfect cupcakes recipe.
How to make Funfetti Cupcakes
- This is my classic moist vanilla cupcakes recipe, which uses classic cupcake ingredients (like all-purpose flour, baking powder, salt, sugar, eggs, and vanilla).
- My recipe calls for buttermilk but you can use any kind of milk you want (even nondairy milk). This is similar to when people add sour cream to cupcakes; but I use buttermilk instead.
- I always start with melted unsalted butter but you can also use vegetable oil in place of butter.
- The best sprinkles to use are rainbow jimmies. Make sure to use a good quality sprinkle (not cheap dollar store ones). Grocery store baking aisle sprinkles are fine, or buy them in bulk like I do. While you can use nonpareils, I don’t recommend them because they tend to melt in the batter.
- I always use a large cookie scoop to portion my cupcake batter – that way every cupcake is the same size.
- My secret for making the best frostings: use heavy whipping cream! It’s genius and it makes it so creamy and rich.
- My favorite frosting tip is the 1M. It gives those pretty swirls and it’s pretty much the only tip I use. Top these cupcakes with a liberal coating of more sprinkles and you have the best funfetti cupcakes ever.
Perfect Funfetti Cupcakes Frosting
These simple cupcakes could be frosted with almost any kind of frosting. Homemade frosting is SO GOOD. No matter what, use heavy cream in your frosting. It’s a game changer. And always top with extra sprinkles.
Prep Time 30 minutes
Total Time 1 hour 30 minutes
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For the cake:
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Preheat oven to 350°F. Prepare cupcake pans with liners.
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Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
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Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
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Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl. Stir in sprinkles.
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Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
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Bake Time: 24 cupcakes: 14-17 minutes // Two 8-inch or 9-inch round pans: 24-27 minutes // 9×13-inch pan: 30-40 minutes // 75 mini cupcakes: 13-16 minutes
For the frosting:
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Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
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Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
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Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
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Frost cupcakes as desired.
- For best results, use jimmies for sprinkles. Wilton or CK or Cakemate are good brands to use and don’t dissolve. Do not use nonpareils – they dissolve in batter.
- Store in the refrigerator but enjoy room temperature.
- Cupcakes and frosting can be frozen separately for up to 2 months. Thaw to assemble.
- Use your favorite color sprinkles to mix it up!
Serving: 1cupcake | Calories: 334kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 175mg | Fiber: 1g | Sugar: 30g
Nutritional information not guaranteed to be accurate
Step-by-Step Photos
1. Prepare: preheat the oven and line your pans with cupcake liners.
2. Dry Ingredients: Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
3. Wet Ingredients: Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
4. Mix: Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl. Stir in sprinkles.
5. Bake: Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
Visit my Amazon Sprinkle Shop for all my favorite sprinkles to use in recipes!
Other Funfetti Recipes you’ll love:
Other fun birthday cupcake recipes:
