This post may contain affiliate links. Please read our disclosure policy.
This funfetti cupcake recipe is built on my tested vanilla cake base, adjusted to bake up perfectly as cupcakes. Butter and oil create great flavor and moisture, while sour cream keeps the crumb soft. Using the right sprinkles ensures bright color without bleeding. The result is a reliable cupcake that works every time.
Why These Funfetti Cupcakes Work
These vanilla funfetti cupcakes are based on my tried and true layered vanilla cake, a recipe I spent a long time developing to make sure it works every single time. When a classic recipe like vanilla cake is done right, it becomes the foundation for so many other bakes, including these cupcakes. One reader summed it up perfectly when she said it was the fluffiest, softest cake she had ever made and couldn’t believe it came out of her own kitchen. That kind of feedback is exactly why I trust this base and keep coming back to it.
I use a combination of butter and oil in this recipe on purpose. Butter gives these cupcakes their rich, classic flavor, while oil keeps the crumb soft and moist even after they cool. Together, they create cupcakes that stay tender instead of drying out, which is especially important when baking ahead for birthdays or parties.
Sour cream is another key ingredient that makes a big difference here. It adds moisture and a subtle richness while also helping create a soft, plush texture. The acidity in sour cream works with the leavening to give the cupcakes a gentle lift, so they rise evenly without sinking.
And then there are the sprinkles. For funfetti cupcakes from scratch, I always recommend using rainbow sprinkles (the rod-shaped ones) instead of nonpareils. Rainbow sprinkles hold their color and shape in the batter, while tiny ball sprinkles tend to bleed and streak. It’s a small detail, but it’s what gives these cupcakes that classic funfetti look and feel.
Key Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make the best funfetti cupcakes. Jump to the recipe card below for the exact measurements.
- Butter and Oil: Butter adds flavor while oil keeps the cupcakes moist and tender even after cooling.
- Sour Cream: Creates a soft crumb and adds moisture without making the cupcakes heavy.
- Rainbow Sprinkles: Hold their color and shape during baking for that classic funfetti look.
- Vanilla Extract: Adds depth and warmth to the cupcake and frosting.
How to Make the Best Homemade Funfetti Cupcakes
Follow my foolproof steps to making the best, easy funfetti cupcakes. You can also jump to the recipe card below for the full recipe.
Funfetti Cupcakes
Prep oven and muffin pan: Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
Combine dry ingredients: In a small bowl, whisk together flour, baking powder, baking soda, salt, and rainbow sprinkles. Set aside.
Combine wet ingredients: In a stand mixer or using a hand mixer, beat the butter, sugar, and oil on medium speed for 2 minutes until light and fluffy. Add eggs, sour cream, milk, and vanilla extract, then beat for 1 minute.
Combine wet and dry ingredients: On low speed, mix in the dry ingredients until fully combined.
Transfer, bake, and cool: Fill the muffin liners halfway. Bake for 17-19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
Vanilla Frosting
Combine ingredients: Beat butter, vanilla extract, and salt on medium speed for 2 minutes until light and fluffy. Gradually add powdered sugar and 3 tablespoons of milk or cream, mixing on low until smooth. Adjust sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 additional tablespoons of milk or cream.
Assemble
Pipe and sprinkle: Fit a piping bag with a star piping tip. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Decorate with sprinkles.
Best Sprinkles for Funfetti Cupcakes
For funfetti cupcakes, rainbow sprinkles (the rod shapes ones) are the best choice. They hold their shape and color during baking, giving you that classic funfetti look throughout the cupcake. Tiny ball sprinkles, often called nonpareils, tend to bleed their color into the batter and can create streaks or muddy tones.
How to Get Soft, Fluffy Cupcakes
Soft, fluffy cupcakes start with proper mixing and the right oven temperature. Creaming the butter, sugar, and oil until light and fluffy helps trap air, which gives the cupcakes lift. Once the dry ingredients are added, mix just until combined to avoid developing too much gluten. Bake at 350ºF and pull the cupcakes when a toothpick comes out with a few moist crumbs so they stay tender instead of dry.
Why Funfetti Cupcakes Sometimes Sink
Sprinkle cupcakes usually sink when the center hasn’t fully set before coming out of the oven. This can happen if the cupcakes are underbaked, overmixed, or if there’s too much moisture in the batter. Opening the oven door too early can also cause a sudden temperature drop that makes the center collapse. Baking until the structure is set and letting the cupcakes cool gradually helps prevent sinking.
Decorating and Serving Ideas
These funfetti cupcakes with sprinkles are perfect for birthdays, classroom treats, and kid friendly celebrations. A simple swirl of vanilla frosting and extra sprinkles keeps them classic and fun. You can also change the frosting color to match a party theme or holiday. Serve them as is or add a candle and let them double as an easy birthday cake alternative.
Storage and Make Ahead Tips
Store frosted and unfrosted cupcakes at room temperature in an airtight container for up to two days. You can bake the cupcakes a day ahead and frost them the day you plan to serve. For longer storage, unfrosted cupcakes freeze well for up to two months.
More Cupcake Recipes:
Tap stars to rate!
Homemade Funfetti Cupcakes
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup (82g) rainbow sprinkles
- ¾ cup (170g) unsalted butter, room temperature
- 1 ¾ cups (346g) granulated sugar
- ¼ cup (50g) vegetable oil
- 4 large eggs, room temperature
- 1 cup (227g) sour cream
- ½ cup (113g) milk, I used whole milk
- 1 Tbsp vanilla extract
Vanilla Frosting
- 2½ cups (565g) unsalted butter, room temperature
- 2 Tbsp vanilla extract
- ⅛ tsp salt
- 6-10 cups (681-1135g) powdered sugar
- 3-6 Tbsp milk or heavy cream
- gel food coloring, optional
Video
Instructions
Funfetti Cupcakes
- Preheat the oven to 350ºF (180°C). Line a muffin pan with liners and set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, and rainbow sprinkles. Set aside.2 ½ cups (300g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, ½ cup (82g) rainbow sprinkles
- In a stand mixer or using a hand mixer, beat the butter, sugar, and oil on medium speed for 2 minutes until light and fluffy. Add eggs, sour cream, milk, and vanilla extract, then beat for 1 minute.¾ cup (170g) unsalted butter, 1 ¾ cups (346g) granulated sugar, ¼ cup (50g) vegetable oil, 4 large eggs, 1 cup (227g) sour cream, ½ cup (113g) milk, 1 Tbsp vanilla extract
- On low speed, mix in the dry ingredients until fully combined.
- Fill the muffin liners halfway. Bake for 17-19 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cupcakes cool completely before frosting.
Vanilla Frosting
- Beat butter, vanilla extract, and salt on medium speed for 2 minutes until light and fluffy. Gradually add powdered sugar and 3 tablespoons of milk or cream, mixing on low until smooth. Adjust sweetness by adding more powdered sugar if desired. If too thick, thin with 2-4 additional tablespoons of milk or cream.2½ cups (565g) unsalted butter, 2 Tbsp vanilla extract, ⅛ tsp salt, 6-10 cups (681-1135g) powdered sugar, 3-6 Tbsp milk or heavy cream, gel food coloring
Assemble
- Fit a piping bag with a star piping tip. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Decorate with sprinkles.
Notes
