Homemade Funfetti Cupcakes

A partially unwrapped cupcake with vanilla frosting and colorful sprinkles, showing a moist, confetti-filled interior. Some sprinkles are scattered on the surface around the cupcake.

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Homemade Funfetti Cupcakes

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.

Prep Time15

Cook Time20

Cooling Time30

Course: Dessert

Cuisine: American

Keyword: funfetti cupcakes

Servings: cupcakes

Author: Beth

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

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.

Video

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur’s Measure for Measure Gluten Free Flour with great results.

Nutrition