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Homemade Funfetti Cupcakes

Delicious Homemade Funfetti Cupcakes are so easy to make and perfect for just about any occasion. Dress these cuties up for any holiday or celebration just by changing the color of the sprinkles!

Frosted funfetti cupcakes on a platter

I decided the other day that I might be the worst parallel parker ever. I’ll opt to pay $5 for valet parking any day of the week over paying a quarter and having to parallel park.

And people know that if I’m driving and there’s no valet, they better be prepared to hoof it, because I’m hunting for those spots that you can just drive right into even if it means we’re blocks away from where we’re going.

Honestly, I don’t even know how I passed that portion of my driver’s test at 16. Well, I did have to take the driving portion twice because I didn’t break fast enough when someone plowed out of their driveway in front of me.

Yep, still blaming that guy in the black Ford Escort.

Baked and decorated funfetti cupcakes lined up, ready to serve

Yesterday, my neighbor and I decided to take our girls to a coffee shop near Cleveland that serves those ridiculous, candy-filled milkshakes that we kept seeing on Instagram.

Yep, you guessed it, parallel parking. Fortunately, all of my pre-parking anxiety was for nothing because there was pull-in spot in a prime location.

One $14.95 milkshake later, Elle discovered Twinkies (which she thought were disgusting) and proclaimed she was “amped” while doing the robot in the middle of Petco.

Overhead view of frosted funfetti cupcakes, topped with sprinkles

They even had a milkshake that was blended with a piece of cake, but of course, the girls opted for the Unicorn & Rainbows shake.

Needless to say, it’ll be quite some time before we experience one of those shakes again and let me tell you, it was definitely an experience.

Since school starts in just a few days, I’m thinking about whipping up a few batches of cupcakes or cookies for the teachers to enjoy. And ranking pretty high on my list are Funfetti Cupcakes complete with sprinkles in their school colors.

Spoon stirring sprinkles into cupcake batter for funfetti cupcakes

WHAT ARE FUNFETTI CUPCAKES?

If you’ve never had Funfetti cake before, you might be wondering what exactly “funfetti” is.

“Funfetti” just refers to a vanilla cake with multi-colored sprinkles baked in. You might have grown up calling it “confetti cake.” Or some people just consider it to be birthday cake.

Funfetti cupcake batter in cupcake tins ready to bake

But “funfetti” sounds so much more…well, fun!

I’ve shared a couple of other funfetti recipes before with my Funfetti Sugar Cookie Bars and Birthday Cake Cookies. Others have even gotten in on the funfetti craze with recipes such as funfetti cheesecake and funfetti brownies.

Baked funfett cupcakes ready to be frosted

MAKING FUNFETTI CUPCAKES FROM SCRATCH

If you read MBA on a regular basis, you know I’m not one to diss a boxed mix. My Doctored Cake Mix is one of my favorite kitchen magic tricks for a reason.

But I have to say, homemade funfetti cupcakes are so much better. And they’re almost as easy!

Frosted and unwrapped funetti cupcake

Besides, I know the sprinkles alone will make your kids want to help with these cupcakes. And what better way to start teaching basic math skills than by getting them to help you measure ingredients?

There’s an entire half cup of sprinkles in this recipe. That’s a lot of sprinkles! But trust me, you want these cute little cupcakes to be full of color!

Funfetti cupcake with a bite taken out of it

I love using multi-colored sprinkles for a fun, classic “birthday cake” version of this recipe. But you can use any color sprinkles that you like!

Try red and pink for Valentine’s Day, orange and black for Halloween, shades of green for St. Patrick’s Day, pink or blue for a baby shower…you are only limited by your imagination!

Funfetti cupcake cut in half to show the sprinkles

Top these beauties with a swirl of my Homemade Buttercream Frosting and maybe even a few extra sprinkles for a cupcake that’s adorable AND tastes amazing.

Baked and decorated funfetti cupcakes

Frosted and unwrapped funetti cupcake

Homemade Funfetti Cupcakes

Yield: 18-20 cupcakes
Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 54 minutes

Delicious Homemade Funfetti Cupcakes are so easy to make and perfect for just about any occasion. Dress these cuties up for any holiday or celebration just by changing the color of the sprinkles!

Ingredients

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

Instructions

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.

Notes

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

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Nutrition Information
Yield 20 Serving Size 1 cupcake
Amount Per Serving Calories 156Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 149mgCarbohydrates 31gFiber 0gSugar 18gProtein 2g

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Close up of a cupcake with homemade buttercream frosting

Homemade Buttercream Frosting

Yield: Enough frosting for 24 cupcakes or a 9-inch layer cake
Prep Time: 15 minutes
Total Time: 15 minutes

Homemade Buttercream Frosting is one of the best basic recipes to have on hand.

Ingredients

  • 3 sticks unsalted butter, softened
  • Tiny pinch fine sea salt
  • 1 ½ pounds (24 ounces) powdered sugar, sifted
  • 1 tablespoon clear vanilla extract (this helps maintain the bright white color)
  • 2-3 tablespoons heavy cream or milk

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
  2. With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
  3. Add in vanilla and cream or milk and mix on low speed until incorporated.
  4. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
  5. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.

Notes

  • This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
  • You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
  • If you are a fan of shortening in your buttercream, simply omit one stick of butter and replace with 1/2 cup shortening.
  • Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons.
  • Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
  • If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
  • If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick

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Nutrition Information
Yield 24
Amount Per Serving Calories 225Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 13mgCarbohydrates 29gFiber 0gSugar 28gProtein 1g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

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mary anderson

Monday 30th of September 2019

Nevermind :) I read through some comments and gather some info. Thanks so much! It’s cooling now…. can’t wait for the hubby to try it!

Sandy Clabaugh

Thursday 22nd of August 2019

I avoid dairy products as much as possible and wonder if you can suggest the best non-dairy milk for baking.

Jamie

Sunday 6th of October 2019

Hello! I don't do a lot of dairy-free baking, so I can't say for certain which is best. Hopefully someone else here in the comments can provide some recommendations! Jamie

Elizabeth

Wednesday 17th of February 2016

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

Wednesday 17th of February 2016

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.

Cheron

Sunday 29th of November 2015

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

Tuesday 12th of January 2016

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

Christina

Friday 28th of August 2015

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

Jamie

Sunday 30th of August 2015

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

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