These Homemade Funfetti Cupcakes are perfect for birthdays, special occasions, or just because! These quick and easy cupcakes with their colorful sprinkles and fluffy texture are the perfect way to add a splash of joy to any day!
Table of Contents
The bright colors and joyful presentation of these fluffy cupcakes bring out the child in everyone, making them a reliable crowd favorite. The use of rainbow sprinkles, the hallmark of funfetti cupcakes, has been a beloved addition to baking since the concept first dazzled dessert lovers.
They take traditional white cake and add a playful and festive spirit to any gathering. These confetti cupcakes are basically happiness in cupcake form.
Whether you are making these for a bake sale, a potluck, or a kid's birthday party, you can ditch the box mix and make these funfetti cupcakes from scratch for an even more delicious result. Pair with your favorite frosting like the billowy and light Swiss meringue buttercream frosting that we have topped ours with here or our homemade rainbow chip frosting for an over-the-top rainbow celebration!
If you're looking for amazing cupcake recipes to liven up any party or celebration then check out my Oreo Cupcakes, Red Velvet Cupcakes, Dulce de Leche Cupcakes, Moist Vanilla Cupcakes, and my best recipe for Chocolate Cupcakes!
Why We Love This Recipe
- Funfetti cupcakes fit right into any event, making them a versatile choice for a big special occasion like a birthday bash or even just a simple gathering with friends.
- With simple ingredients that are commonly found in most kitchens, these cupcakes are easy and quick to whip up on a whim.
- Funfetti cupcakes are a perfect base for getting creative with toppings. You can experiment with different types of frosting, like Swiss Meringue Buttercream, Classic Vanilla Buttercream, or even my fabulous Cookies & Cream Oreo Frosting, and play around with adding some fun decorations.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cake Flour - Cake flour gives homemade cupcakes a lighter, fluffier texture than all-purpose flour.
- Baking Powder & Baking Soda - These ingredients make sure that the cupcakes rise well.
- Salt - Just a pinch is all you need.
- Salted Butter - I use salted butter in all my bakes. You could use oil in this one if you prefer, but I love the added flavor you get from butter here.
- Granulated Sugar - To sweeten the cupcakes.
- Egg Whites - Egg whites bind the ingredients together and contribute to the structure, while keeping the cake light and bright so the confetti sprinkles really shine through.
- Clear Vanilla Extract - Adds flavor and the clear variety ensures the cupcake batter keeps its bright color.
- Milk - Adds moisture and tenderizes the cake crumb.
- Sour Cream - Adds richness, moisture, and just a little bit of tang that perfectly balances the sweetness of the sprinkles.
- Rainbow Sprinkles - The star ingredient that adds those bursts of color to the cake.
How to Make Funfetti Cupcake Recipe
- Prepare equipment and begin batter. Preheat oven to 350°F and line muffin pans with cupcake liners. Beat the butter and sugar on high speed in a stand mixer with a paddle attachment or using a handheld electric mixer for 3 minutes until creamy and light. Scrape the sides and bottom of the bowl using a rubber spatula.
- Add wet ingredients. Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
- Add dry ingredients. Next, whisk the flour, baking powder, baking soda, and salt together in a separate large bowl. Add to the batter, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
- Add milk. With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
- Add sprinkles. Add the sprinkles and stir to combine.
- Pour batter into liners. Fill each cupcake liner about ⅔ full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Cool cupcakes. Remove the cupcakes from the oven and transfer them onto a wire rack to cool completely before frosting.
- Frost cupcakes. Add any frosting and decorations to the cupcakes that you desire, and serve.
Recipe FAQ's
To make sure your cupcakes will be moist, make sure all of your wet ingredients are at room temperature before mixing, and don't overmix the batter.
I use a slightly different ingredient list in my original recipe for Homemade Funfetti Cake, so check that out if you're looking for the best recipe for funfetti cake. If you decide you want to make a normal cake after you've already made the cake batter then you can pour the batter into two 9-inch round cake pans and adjust the baking time to 25-28 minutes.
Make gluten-free Funfetti Cupcakes by swapping the cake flour for gluten-free flour. The flavor and texture will be slightly different and the cooking time may vary as well so keep an eye on them when baking.
You can bake the cupcakes one day in advance and store them in an airtight container. They will last a few days longer if stored in the refrigerator, or even for up to 3 months if you freeze them. Frost them on the day of serving for the best taste and appearance.
Frosted cupcakes can be stored at room temperature for up to 2 days. For longer storage, keep them in the refrigerator.
Yes, unfrosted cupcakes can be frozen for up to 3 months. Place in a freezer-safe container or Ziploc bag and store in the freezer. Thaw overnight in the refrigerator before frosting and serving.
Tips for Success
- Room temperature ingredients are crucial for a smooth batter, so set your eggs, butter, and buttermilk on the counter for at least 30 minutes before beginning.
- Measuring the ingredients accurately is essential for good and consistent results.
- Overmixing the batter can produce dense cupcakes, so mix the batter until the ingredients are just combined.
- When baking, position your cupcake pan in the center of the oven for even heat distribution. Keep an eye on the cupcakes as they bake and perform the toothpick test a few minutes before the recommended baking time ends to prevent overbaking.
- Baking is as much an art as it is a science, and practice makes perfect, so don't be discouraged if your first batch isn't perfect. Each batch will allow you to refine your skills and learn more about how your specific oven and ingredients work together.
- When decorating, let your cupcakes cool completely to prevent the frosting from melting. And get creative with your sprinkles and toppings to make each cupcake unique!
Perfect Color Pops
Rainbow sprinkles are the hallmark of every outstanding Funfetti Cake, providing pops of color to a beautiful white cake.
Make sure you buy the proper kind of sprinkles to prevent the color from running while the cake is baking.
Rainbow Jimmies, Betty Crocker's Rainbow Sprinkles, and Rainbow Confetti Quins are my favorite sprinkles to put in a funfetti cake. Their colors are vibrant and will not bleed into the cake batter. Other types of sprinkles may be suitable for topping the frosting.
Substitutions and Variations
- If you don't have cake flour, you can substitute it with all-purpose flour mixed with cornstarch - for every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch.
- If you're out of baking powder, you can make your own with cream of tartar and baking soda (1 part baking soda to 2 parts cream of tartar).
- I use salted butter, but if you only have unsalted butter, you'll want to add an extra pinch of salt. For a dairy-free butter option, use vegan butter.
- Vegetable oil can be substituted with an equal amount of melted butter. You can alternatively use a mild-flavored oil, like canola oil or sunflower oil.
- Cane sugar can work well instead of granulated sugar, but just keep in mind that this change might slightly alter the flavor and color.
- Regular vanilla extract can be used instead of clear vanilla extract, but it could change the color of the cupcakes slightly. For a different flavor profile, almond extract is a great option.
- Greek yogurt can be used in place of the sour cream in this recipe.
- Feel free to use any type of sprinkles or even mini chocolate chips for a different twist (any kind of chocolate chips would work well, especially white or dark chocolate).
More Cupcake Recipes
- Fresh Strawberry Cupcakes
- Lemon Cupcakes with Lemon Frosting
- Decadent Chocolate Covered Strawberry Cupcakes
- Robin's Egg Easter Cupcakes
- Key Lime Cupcakes
- Burnt Almond Cupcakes
- Decorate Your Own Halloween Cupcake Board
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Funfetti Cupcakes Recipe
Ingredients
- 1¾ cups cake flour (188g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup salted butter, softened
- 1 cup granulated sugar (200g)
- 3 large egg whites, room temperature
- ½ cup sour cream, room temperature
- 2 teaspoons clear vanilla extract
- ½ cup milk, room temperature
- ½ cup rainbow sprinkles
Instructions
- Preheat oven to 350°F and line muffin pans with cupcake liners. Beat the butter and sugar on high speed in a stand mixer with a paddle attachment or using a handheld electric mixer for 3 minutes until creamy and light. Scrape the sides and bottom of the bowl using a rubber spatula.
- Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
- Next, whisk the flour, baking powder, baking soda, and salt together in a separate large bowl. Add to the batter, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
- With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
- Add the sprinkles and stir to combine.
- Fill each cupcake liner about ⅔ full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and transfer them onto a wire rack to cool completely before frosting.
- Add any frosting and decorations to the cupcakes that you desire, and serve.
Notes
- Make Ahead: You can bake the cupcakes one day in advance and store them in an airtight container. They will last a few days longer if stored in the refrigerator, or even for up to 3 months if you freeze them. Frost them on the day of serving for the best taste and appearance.
- Store: Store frosted cupcakes at room temperature for up to 2 days. For longer storage, keep them in the refrigerator.
- Freeze: Freeze unfrosted cupcakes in a freezer-safe container or Ziploc bag for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
