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Homemade funfetti cupcakes are soft, buttery, and filled with sprinkles! Topped with vanilla buttercream, these confetti sprinkle cupcakes are so much fun for birthdays, celebrations, and any day that needs cake! Recipe makes 20 cupcakes.
These cupcakes bake up golden, fluffy, and filled with colorful sprinkles! Buttermilk and creamy Greek yogurt make each cupcake soft and fluffy, and cake flour ensures a tender crumb.
For the best cupcakes, use room temperature ingredients and a gentle hand while mixing the batter.
I like to use a mix of pure vanilla and pure almond extracts to replicate the classic funfetti flavor. You can also omit the almond extract and just use vanilla extract – use a premium vanilla extract (my favorite is Rodelle) and increase the vanilla to 1 tablespoon in the cupcakes and 1 1/2 teaspoons in the frosting.
Need cake for a crowd? Try my easy funfetti sheet cake!
How to Make Funfetti Cupcakes
Funfetti Batter – Whisk together dry ingredients in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy, then beat in vanilla and almond extracts.
Beat in eggs one at a time. Combine buttermilk and Greek yogurt (or sour cream) in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture. Gently fold in the sprinkles.
Sprinkles – Rainbow sprinkles are best for funfetti cake. Use a light hand as you fold the sprinkles into the batter, and avoid using nonpareils sprinkles as they bleed color into the batter.
Divide Batter – Use a medium cookie scoop coated with nonstick spray to fill each baking cup with batter. Fill liners only 2/3 full to avoid batter spilling over the sides.
Bake Cupcakes – Bake cupcakes for 19 to 22 minutes, until tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.
Buttercream Frosting – To make the frosting, beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla and almond extracts. Gradually mix in powdered sugar on low speed.
Mix in heavy cream and gel food coloring (coloring is optional – start with 1-2 drops of gel color to tint the frosting to the color of your choice). Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
Decorate Cupcakes
Transfer frosting to a large piping bag fitted with a large open star or closed star tip and decorate cupcakes. Top with sprinkles and enjoy!
More favorite cupcake recipes:
- Raspberry Lemon Cupcakes
- Classic Red Velvet Cupcakes
- Baileys Irish Cream Cupcakes
- Blood Orange Lemon Cupcakes
Did you try this Funfetti Cupcake Recipe? Let me know by leaving a comment and rating below!
Homemade Funfetti Cupcakes
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 20 cupcakes
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Homemade funfetti cupcakes are soft, fluffy, and filled with sprinkles! Topped with vanilla buttercream, you’ll love these perfect funfetti cupcakes for birthdays and celebrations!
Ingredients
Cupcakes
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp pure almond extract
- 2 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1/2 cup plain Greek yogurt, at room temperature
- 2/3 cup rainbow sprinkles
Frosting
- 1 1/2 cups unsalted butter, at room temperature
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp pure almond extract
- 3 1/2 cups powdered sugar
- 1 Tbsp heavy cream, at room temperature
- 1 to 2 drops gel food coloring (optional)
- rainbow sprinkles, for decorating
Instructions
- Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups.
- Make cupcakes: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in vanilla and almond extracts. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture). Gently fold in sprinkles.
- Use a medium cookie scoop coated with nonstick spray to fill each baking cup 2/3 full of batter.
- Bake cupcakes for 19 to 22 minutes, until tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.
- Make frosting: Beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla and almond extracts. Gradually mix in powdered sugar on low speed until incorporated, scraping down bowl as needed. Mix in heavy cream and gel food coloring (if using). Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
- Transfer frosting to a large piping bag fitted with an open star tip (Wilton 8B) and frost cupcakes. Top with sprinkles.
- Store leftover cupcakes at room temperature overnight, or covered in the refrigerator up to 3 days. Bring to room temperature before serving.
Notes
Cake Flour – For a soft and fluffy cupcakes with a fine crumb, cake flour is the secret. If you don’t have cake flour on hand, it’s easy to make your own cake flour substitute: For every cup of flour called for in a recipe, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch and use as a substitute for 1 cup cake flour.
Vanilla and Almond Extracts – This recipe uses a mix of pure vanilla and pure almond extracts to replicate the classic funfetti flavor. You can also omit the almond extract and just use vanilla extract if you prefer – increase the vanilla to 1 tablespoon in the cupcakes and 1 1/2 teaspoons in the frosting.
Sprinkles – Rainbow sprinkles are best for funfetti cake. Use a light hand as you fold the sprinkles into the batter, and avoid using nonpareils sprinkles as they bleed color into the batter.
These were great! People at work loved them and said they weren’t as sweet as the box mix. I need approx 5 cups of batter to make a bday cake for my granddaughter – will this be enough or do I need to adjust? Thanks!
Hi Doug, happy to hear that! Yes, you can make a two layer 8-inch cake with this recipe. Spray two 8-inch round cake pans with nonstick spray and line the bottom of the cake pans with parchment paper. Make the batter as directed and divide batter evenly between prepared cake pans. The baking time for the cake layers will be about 24 to 25 minutes, until the top and edges are golden, cakes spring back to the touch, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cakes for 15 minutes in pans on a wire rack before inverting onto wire racks to cool completely. For the frosting, I would increase the butter to 2 cups, the powdered sugar to 5 cups, and the heavy cream to 2 tablespoons. Hope that helps!
Sounds good! Actually have a horse head Wilton mold to use to make a unicorn! (Granddaughter turns 2!) love all ur recipes!
So much fun, the unicorn sounds perfect! 🙂