Funfetti Cupcakes Recipe

This funfetti cupcakes recipe, or confetti cupcakes, are easy to make! It’s an easy vanilla cupcake recipe with sprinkles stirred in. Top with this fun cake batter frosting for a perfect fun dessert. 

These Funfetti Cupcakes are soft, fluffy vanilla cupcakes packed with rainbow sprinkles and topped with a light and creamy vanilla buttercream frosting. They have that classic nostalgic birthday cake flavor but made completely from scratch with simple pantry ingredients.

I’ve tested a lot of vanilla cupcake recipes over the years because I wanted one that stayed soft and moist without tasting overly dense or heavy. Funfetti cupcakes seem simple, but getting that soft bakery-style texture while still holding plenty of sprinkles can actually be tricky.

I use cake flour here because it gives the cupcakes a lighter, softer crumb than all-purpose flour. The buttermilk also helps keep the cupcakes tender and adds just a little tang to balance the sweetness. And when it comes to funfetti cupcakes, I always use rainbow jimmies instead of nonpareils because they hold their color better in the batter and don’t bleed as much while baking.

Ingredients Needed

For the cupcakes

• Cake flour: Has a lower protein content than regular all purpose flour so it yields a softer texture. You can make your own homemade cake flour if you don’t have any.
• Baking powder
• Salt
• Unsalted butter: Softened butter creams more easily with the sugar. You can also use salted butter, but just omit the added salt.
• Granulated sugar
• Eggs: Room temperature eggs incorporate more smoothly into the batter
• Vanilla extract
• Buttermilk: Do not substitute regular milk. You can make a homemade buttermilk if need be.
• Rainbow sprinkles: Do not use non-pareils as they tend to melt into the batter.

For the frosting

• Unsalted butter: Room temperature butter creates the creamiest frosting
• Powdered sugar: Sift first if lumpy for a smoother buttercream
• Heavy cream: Can use milk if need be.
• Vanilla extract
• Rainbow sprinkles: sprinkle on immediately after frosting so they stick

How To Make Funfetti Cupcakes

Start by preheating the oven to 350°F and lining a standard muffin pan with cupcake liners. Filling the liners properly and using an even scoop of batter helps the cupcakes bake evenly.

In a medium bowl, whisk together the cake flour, baking powder, and salt. Mixing the dry ingredients separately first helps evenly distribute the leavening agent throughout the batter.

In a large mixing bowl using an electric mixer, cream together the softened butter and granulated sugar for about 3 minutes. Don’t rush this step. Properly creaming the butter and sugar adds air into the batter which helps create light fluffy cupcakes.

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed so everything mixes evenly. Then mix in the vanilla extract.

With the mixer on low speed, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. I usually do this in three additions of dry ingredients and two additions of buttermilk. Mixing this way helps keep the batter smooth without overmixing.

Once the batter is almost fully combined, gently fold in the rainbow sprinkles using a spatula. Stir just until incorporated so the colors don’t bleed too much into the batter.

Divide the batter evenly between the cupcake liners, filling each about two-thirds full. This gives the cupcakes enough room to rise without overflowing.

Bake for 18–20 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the pan for about 5–10 minutes before transferring them to a wire rack to cool completely. Make sure the cupcakes are fully cool before frosting or the buttercream will melt.

To make the frosting, beat the butter for 1–2 minutes until creamy and smooth. Starting with whipped butter helps create a lighter frosting texture.

Gradually add the powdered sugar with the mixer off or on low speed to avoid a powdered sugar cloud in your kitchen.

Once incorporated, add the heavy cream and vanilla extract.

Continue beating the frosting on medium-high speed for several minutes until very light and fluffy. The longer mixing time helps create that smooth bakery-style buttercream texture.

Transfer the frosting to a piping bag fitted with a large piping tip and frost the cooled cupcakes. Finish with extra rainbow sprinkles on top.

Storage

Store the frosted cupcakes covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, allow the cupcakes to come to room temperature before serving for the softest texture.

You can freeze the unfrosted cupcakes for up to 3 months. Wrap each cupcake individually in plastic wrap and store in a freezer-safe container or zip-top bag.

More Recipes To Try

If you love fun bakery-style cakes and cupcakes, I have plenty more recipes to try next. My Oreo Cupcakes are rich chocolate cupcakes topped with creamy Oreo frosting and plenty of crushed cookies.

For birthdays and celebrations, my Funfetti Layer Cake is soft, fluffy, and packed with rainbow sprinkles in every bite.

And if you love classic Southern-style cakes, my Italian Cream Cake is layered with coconut, pecans, and cream cheese frosting for an old-fashioned favorite.

Funfetti Cupcakes

These funfetti cupcakes are easy to make! No mixer required and takes minutes to throw together. 

5 from 17 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 15 cupcakes

Calories: 186kcal

Author: Heather Perine

Ingredients

For the cupcakes

• ▢ 1 ¼ cups 150g cake flour *spooned and leveled
• ▢ 1 ¼ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup (1 sticks, 113 g) unsalted butter softened to room temperature
• ▢ ¾ cup (150 g) granulated sugar
• ▢ 2 large eggs at room temperature
• ▢ 1 Tablespoon vanilla extract
• ▢ ½ cup (120 ml) buttermilk at room temperature
• ▢ ⅓ cup rainbow sprinkles

For the frosting

• ▢ 1 ¼ cup 2 1/2 sticks, 283 g unsalted butter softened to room temperature
• ▢ 2 ½ cups (283 g) powdered sugar
• ▢ 2 Tablespoons heavy cream
• ▢ 2 teaspoons vanilla extract
• ▢ Rainbow sprinkles for decorating

Instructions

Make the cupcakes

• Prep oven and pans. Position rack in the center of your oven and preheat the oven to 350° F (180°C). Line a cupcake pan with paper liners. Set aside.
• Combine dry ingredients. In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. 1 ¼ cups 150g cake flour 1 ¼ teaspoons baking powder ¼ teaspoon salt
• Cream butter and sugar. Cream together the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 3 minutes, until light and fluffy in color. Scrape down the sides of the bowl. ½ cup (1 sticks, 113 g) unsalted butter ¾ cup (150 g) granulated sugar
• Add eggs and vanilla. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add vanilla and beat to combine. 2 large eggs 1 Tablespoon vanilla extract
• Alternate dry ingredients with buttermilk. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Stir in the sprinkles. ½ cup (120 ml) buttermilk ⅓ cup rainbow sprinkles
• Bake cupcakes. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely before frosting.

Make the frosting

• In your stand mixer with paddle attachment, beat the butter until light and fluffy for about 1 to 2 minutes. 1 ¼ cup 2 1/2 sticks, 283 g unsalted butter
• With mixer off, add in your powdered sugar 1/2 cup at at time. Then mix on low speed until combined. 2 ½ cups (283 g) powdered sugar
• With mixer off, add your heavy cream and vanilla extract and then mix on low until combined. 2 Tablespoons heavy cream 2 teaspoons vanilla extract
• Then mix on medium to medium-high speed for 8 minutes until light and fluffy. Frost cupcakes immediately or store for later use.
• Place frosting into a piping bag fitted with a large star tip. Pipe cupcakes onto the cooled cupcakes. Top with sprinkles.
• Use right away on cooled cupcakes. If not using right away, then store in a closed container in the refrigerator for up to 5 days. You will need to mix the frosting again when ready to use to bring it back to that light and fluffy texture.

Video

Notes

• Storage: Store the frosted cupcakes covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerating, allow the cupcakes to come to room temperature before serving for the softest texture.
• Freezing: You can freeze the unfrosted cupcakes for up to 3 months. Wrap each cupcake individually in plastic wrap and store in a freezer-safe container or zip-top bag.

Nutrition

Calories: 186kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 55mg | Potassium: 75mg | Sugar: 17g | Vitamin A: 240IU | Calcium: 34mg | Iron: 0.7mg

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