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+ servings
Funfetti Cupcakes

Funfetti Cupcakes

Funfetti Cupcakes made from scratch! These homemade cupcakes are fluffy and filled with sprinkles. Topped with a creamy buttercream frosting.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 24 cupcakes


For the Cupcakes:

  • 1 ¾ cups cake flour (see note for easy substitution)
  • 1 ¼ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter (2 sticks, room temperature)
  • 4 eggs room temperature
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • ½ cup rainbow sprinkles (jimmies)

For the Vanilla Buttercream:

  • 1 cup unsalted butter (2 sticks softened, not melted)
  • 3-4 powdered sugar sifted
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • Up to 4 tablespoons heavy cream half and half, or milk


  1. For the Cupcakes: Bring the unsalted butter and eggs to room temperature; combine the milk and vanilla in a liquid measuring cup. Preheat the oven to 350 degrees F. Prepare cupcake pan with 24 liners.

  2. In a mixing bowl with the paddle attachment, add the flours, sugar, baking powder, and salt; mix on low-speed for 1 minute. Then add the butter a little at a time keeping on low-speed. It will begin to look like coarse sand.
  3. Continuing on low-speed add the eggs one at a time. Very slowly, a few tablespoons at a time, add in the milk and vanilla. Increase the speed of the mixer to medium and beat for 2 minutes, until batter is smooth. Remove the bowl from the mixer and using a rubber spatula, gently fold in the sprinkles.
  4. Fill the liners two-thirds full and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Do not overbake! Cool in the pan for 10 minutes and remove to cool completely on a wire rack.

  5. For the Frosting: In a mixer, using the paddle attachment, beat the butter on medium speed.

  6. Turn off the mixer and add 3 cups of the sifted powdered sugar and mix until the sugar is incorporated. It will look clumpy!
  7. On medium speed, add the vanilla extract, salt, and 2 tablespoons of the heavy cream and beat for 2-3 minutes, until it is whipped, fluffy, and creamy.
  8. If your frosting needs more stiffness (or you like it a little sweeter), add more sifted powdered sugar, a little at a time. If it needs to be thinned out, add remaining heavy cream, 1 tablespoon at a time.

  9. Frost cooled cupcakes and add additional sprinkles on top. I used a Wilton 2D tip for these cupcakes.

Recipe Notes

Cake Flour Substitute: 1 cup cake flour= 1 cup all-purpose flour, minus 2 tablespoons, and 2 tablespoons cornstarch; sifted 5 times together to incorporate and lighten the flour. 

Use unsalted butter to be able to adjust the desired flavor. When the butter is at room temperature, it will feel like soft-serve ice cream.

Source: my friend and chef Louise Rio