Homemade Funfetti Cupcakes

Delicious homemade funfetti cupcakes are so easy to make and perfect for just about any occasion. These cuties are dressed up for Valentine’s Day, but they’d be just as cute with green sprinkles for St. Patrick’s Day!

Happy Valentine’s Day! Today I’m coming at ya with a delicious and easy recipe for homemade funfetti cupcakes. If you read MBA on a regular basis, you know I’m not one to diss a boxed mix, but I have to say homemade funfetti cupcakes are so much better. And they’re almost as easy!

Since we’re just about a week away from moving into our new home, we’re keeping Valentine’s Day low key this year – well, really, we keep it low key every year.

Homemade Funfetti Cupcakes

We’re headed out for an early dinner with Elle, and then hitting up a few home improvement stores to browse lighting fixtures and cabinet hardware. We’re fancy like that. And if I’m being honest, Elle and I don’t really need a giant bouquet of roses and expensive dinner to know how much Eric loves us. I mean, he cleans the kitchen after I bake up a storm, makes me heart-shaped PB&J sandwiches on the reg, and changes the majority of Elle’s diapers. That right there, that’s love.

When I was thinking of a few Valentine’s Day desserts to share with you, funfetti cupcakes immediately made the list. Let’s be real, who can resist bright, sprinkled-flecked cake? Certainly not this girl. Add on a swirl of buttercream and I’m pretty much in cupcake heaven.

Homemade Funfetti Cupcakes RecipeThe great thing about homemade funfetti cupcakes is that you can customize them for pretty much any occasion. Just add different colored sprinkles into the batter, tint your buttercream a fun, festive color and you’re good to go. Think of all the possibilities!

What are you up to for Valentine’s Day?

Photo Credit: Emily Caruso of Jelly Toast

Homemade Funfetti Cupcakes

Yield: 18-20 cupcakes

Prep Time: 30 minutes

Cook Time: 18-24 minutes


For the Cupcakes

2 1/4 cups cake flour (I used Swan’s Down brand)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
2 teaspoons pure vanilla extract

1/2 cup sprinkles

For the Buttercream

3 sticks unsalted butter, softened
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
2 teaspoons clear vanilla extract (this helps maintain the bright white color)
2-3 tablespoons heavy cream or milk


For the Cupcakes

1. Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.

2. In a large bowl, sift together the flour, baking powder and salt.

3. In a medium bowl, whisk together the milk and egg whites.

4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.

5. Once ingredients are thoroughly incorporated, give the batter a good 1-minute beating to ensure that it is thoroughly mixed and well aerated. Use a rubber spatula to fold the sprinkles into the batter. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.

6. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

For the Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in confectioners’ sugar. Once the confectioners' sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes

2. Add in vanilla, and 1 tablespoon of heavy cream or milk. Blend on low speed until moistened.

3. Add an additional 1 to 2 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at medium-high speed until frosting is smooth and fluffy.


Recipe slighted adapted from these delicious Vanilla Bean Cupcakes which are adapted from Dorie Greenspan's Perfect Party Cake.

Craving More? How about these lovely Valentine’s Day Desserts?

Strawberry Marshmallow Fudge
Chocolate Strawberry Fudge

Peanut Butter Brownie Parfaits

Berry Oreo Cookie Balls
Berry Oreo Truffles

25 Responses to “Homemade Funfetti Cupcakes”

  1. These would be so perfect for a Valentine’s party! If only we got to have those in the working world like we did in elementary school!


    • Jamie — February 15, 2015 at 10:47 am

      You are so right, we should have “school” parties at work too! Thanks for visiting.


  2. June Burns — February 14, 2015 at 3:53 pm

    Ah, nothing like classic funfetti! Love those little heart sprinkles, so festive :)


    • Jamie — February 15, 2015 at 10:46 am

      Sprinkles just seem to make everything better, don’t they? Thanks for stopping by.


  3. Anna @ Crunchy Creamy Sweet — February 14, 2015 at 8:35 pm

    These cupcakes are absolutely adorable! Pinning!


    • Jamie — February 15, 2015 at 10:45 am

      Thanks so much, I appreciate you stopping by.


  4. Millie | Add A Little — February 15, 2015 at 2:10 am

    These are so adorable! If only I was that good at decorating cupcakes too haha!


    • Jamie — February 15, 2015 at 10:44 am

      It just takes a little practice. Thanks so much for stopping by.


  5. Emily @ Life on Food — February 15, 2015 at 7:18 am

    These cupcakes are so cute. I love all things red and pink now and probably will long after Valentine’s Day.


    • Jamie — February 15, 2015 at 10:42 am

      Thanks so much for stopping by.


  6. Mariya — February 15, 2015 at 12:26 pm

    Lovely! All of them look so amazing! Just perfect!
    Mariya :)


  7. Trish — February 15, 2015 at 12:53 pm

    These look so yummy! I’m thinking I need to make these for St. Patrick’s Day with some green sprinkles :)


  8. Katie — February 16, 2015 at 2:26 am

    They look so cute and stylish.


  9. Megs [www.the-whiterabbit.com] — February 18, 2015 at 7:11 pm

    OMG! drooling so much right now! All these sweets look so delicious. Especially the Strawberry Marshmallow Fudge. It actually reminds me of a clinker slice that I made a while back (http://bit.ly/1ET1VZQ)



    • Jamie — February 19, 2015 at 9:28 pm

      Thanks for stopping by.


  10. Youngmi — July 15, 2015 at 7:47 pm

    These just came out of the oven and I can’t get over how fluffy they are! Love this recipe! One question though. The latter half of the cupcakes came out to be a weird color because all of the sprinkles melted into the batter.  Any recommendations for sprinkles that will hold up better? Thanks so much for sharing!


    • Jamie — July 15, 2015 at 8:02 pm

      So happy to hear you enjoyed the recipe. If you’re not baking all of the cupcakes at once, I’d recommend splitting the batter in half and adding the sprinkles right before you divide the batter and place the cupcakes into the oven. I typically use Wilton sprinkles for all things Funfetti. I hope this helps. Have a great day

  11. Ann — July 17, 2015 at 12:05 pm

    Can  you make these as mini cupcakes? 


    • Jamie — July 18, 2015 at 9:08 am

      You sure can, you’ll just need to adjust the baking time. I’d start checking them after about 8 minutes. My guess is they’ll bake up in 10-15 minutes. I hope this helps.

  12. Christina — August 28, 2015 at 1:03 pm

    These looks so cute and delicious! I was wondering, can I use whole eggs instead of egg whites only? Thanks!!


    • Jamie — August 30, 2015 at 9:36 am

      I have not tried this substitution, but it will definitely change the texture of the cake if you include the egg yolks.

  13. Cheron — November 29, 2015 at 10:14 am

    I have tried many funfetti cupcakes, some good some bad; but these are THE BEST EVER!!! So light & fluffy. Thank you for this awesome recipe, looking forward to trying more of your recipes.


    • Jamie — January 12, 2016 at 7:58 pm

      Thank you, Cheron! I’m so glad you liked them!

  14. Elizabeth — February 17, 2016 at 12:00 pm

    I have made these cupcakes and your vanilla bean cupcakes several times and they are always so divine! I’m curious about something though. I don’t understand the “science” behind baking, I just make sure to follow the recipes exactly. Most recipes say to mix very gently after you add the flour so the cake doesn’t end up tough, yet your recipe says to beat it well even after the flour is added…and they’re still the perfect texture. Can you please explain it to me? Just curious :)


    • Jamie — February 17, 2016 at 1:44 pm

      Hi, Elizabeth! I think the magic to a cake recipe is having a balance of ingredients. While I don’t advocate mixing a cake to death, mixing until incorporated and the batter is smooth leads to a fantastic looking and tasting cake. I’m so glad you enjoy them! Thank you for your kind words.

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