Funfetti Cupcakes from Scratch

Why You’ll Love This Recipe

• Reliable recipe. I used my popular recipe for vanilla cupcakes as the base and made adjustments to include rainbow sprinkles!
• Fun birthday treat. Nothing says birthday quite like funfetti cake! This cupcake variation is perfect for serving at parties.
• Delightful texture. The delicate cake has a moist and fluffy texture that is super satisfying to bite into.
• Strong vanilla flavor. The generous amount of vanilla extract in the cupcake batter and the frosting promises a heavenly flavor.

Ingredient Notes

• Cake flour: To aid in the fluffy texture, use cake flour, which is finer than all-purpose. In a pinch, all purpose flour works too.
• Baking powder and soda: These leavening agents help the cupcakes rise. Check that they are fresh and not expired for best results.
• Butter: Use unsalted butter for both the cupcakes and the frosting. Different varieties of salted butter have various amounts of salt added. It’s best to control the salt measurement yourself.
• Vegetable oil: Using both butter and oil in a cake combines the rich flavor of butter with the delicate, tender texture that oil provides.
• Sour cream: To guarantee a moist texture, use full-fat sour cream (or plain yogurt as a substitute).
• Vanilla: Use 100% pure vanilla extract (not imitation) for the best flavor.
• Milk: Whole milk is preferred, but low-fat can be used in a pinch.
• Sprinkles: Rainbow sprinkles are a must for this recipe! I prefer these sprinkles because they don’t bleed their color too much in the batter.
• Confectioners’ sugar: Also known as powdered sugar, this sweetens the buttercream frosting.

Refer to the recipe card for the full list of ingredients and measurements.

Recipe Variations

Substitute the frosting. Instead of buttercream, make cream cheese frosting. Combine 1 cup block-style cream cheese with 1/2 cup butter and mix until smooth. Add 2 1/2 cups confectioners’ sugar and 1 teaspoon vanilla. Mix until creamy. You can also try chocolate buttercream or salted caramel frosting.

Make mini cupcakes. Use a mini muffin pan and fill each cup about 2/3 full. Bake for 8 minutes or until a toothpick inserted in the center comes out clean. Yields approximately 36 mini cupcakes.

Add some celebratory decorations. For extra fun, add some happy birthday cupcake toppers and these birthday sprinkles. And don’t forget the candles!

How to Make Funfetti Cupcakes from Scratch

1. Whisk together the dry ingredients—flour, baking powder, baking soda and salt. Set aside.
2. Beat the butter and sugar until light and creamy, about 2 minutes. Mix in the eggs one at a time.
3. Add the sour cream and vanilla, then mix until incorporated.
4. Alternate adding the flour mixture and the milk, beginning and ending with the flour. Stir in the sprinkles last.

5. Transfer batter to a muffin pan, filling each cup two-thirds full. Bake at 350 F for 15 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6. For the frosting, beat butter until creamy. Add the confectioners’ sugar and mix until combined. Mix in the vanilla, 1 Tablespoon milk and pinch of salt. Add more milk if a thinner consistency is desired. Transfer frosting to a piping bag with a tip and frost the cooled cupcakes.

Make Ahead and Storage Tips

Make ahead the frosting and store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and stir a few times before frosting the cupcakes. I do not suggest making the batter ahead of time (the leavening agents will lose their effectiveness).

Store cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for 5 days.

Freeze for up to 1 month. Individually wrap cooled cupcakes in plastic wrap, then place in an airtight container or freezer bag to prevent freezer burn. If cupcakes are already frosted, I suggest flash freezing them for an hour or until firm before wrapping in plastic wrap. When ready to eat, defrost in the refrigerator before bringing to room temperature.