Looking for a treat that brings joy to any celebration? These Funfetti cupcakes are the perfect choice!
Soft, fluffy, and bursting with colorful sprinkles, they’re a delightful addition to any party or gathering. And the creamy vanilla buttercream frosting on top is to die for.
Every time I make these cupcakes, people ask me for the recipe.
Whether it’s a birthday, a special occasion, or just because, they’re sure to bring smiles all around.
Why You’ll Love These Funfetti Cupcakes
Visually Stunning: The vibrant rainbow sprinkles create a visually appealing treat. They’re always a hit at parties.
Kid-Friendly: The colorful sprinkles and fun decorating process make this recipe an engaging activity for children.
Classic Flavor: The combination of vanilla extract and butter provides a timeless, crowd-pleasing taste that appeals to all ages.
Easy Prep: The straightforward steps and common ingredients make this recipe accessible for bakers of all skill levels.
Ingredients
- All-Purpose Flour and Baking Powder: The foundation of the cupcake batter provides structure and helps the cupcakes rise.
- Salt: It enhances the flavor of the other ingredients and balances the sweetness.
- Unsalted Butter: It creams with the sugar to create a fluffy base, adding richness and flavor.
- Granulated Sugar: It sweetens the cupcakes and helps create a tender, moist crumb when creamed with the butter.
- Large Egg Whites: They bind the ingredients together and help create a fluffy texture when beaten.
- Pure Vanilla Extract: It infuses the cupcakes with a delicate vanilla flavor to complement the buttery sweetness.
- Full-Fat Sour Cream: It adds moisture and a subtle tanginess to the batter for a tender, flavorful cupcake.
- Whole Milk: Combined with the sour cream, it creates a moist, soft texture in the cupcakes.
- Rainbow Jimmies Sprinkles: They’re folded into the batter for the signature Funfetti look and a pop of color and fun.
- Confectioners’ Sugar and Heavy Cream: They create a smooth, creamy frosting that beautifully tops the cupcakes.
How to Make Funfetti Cupcakes
Don’t be intimidated by these cupcakes! They’re easy enough for beginners.
1. Prep the batter. Preheat the oven to 350°F and line a 12-cup muffin pan. Whisk together the flour, baking powder, and salt in a medium bowl. In a large bowl, beat the butter and sugar until creamy. Add the egg whites, vanilla, and sour cream.
2. Combine the ingredients. With the mixer on low, alternately add the dry ingredients and milk to the butter mixture in three additions. Begin and end with the dry ingredients. Gently fold in the sprinkles.
3. Bake the cupcakes. Fill the cupcake liners 2/3 full with batter. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
4. Make the frosting. In a large bowl, beat the butter until creamy. Add the confectioners’ sugar, cream, vanilla, and salt. Beat on low speed for 30 seconds, then on high speed for 2 minutes.
5. Frost and serve. Frost the cooled cupcakes and top with additional sprinkles. Serve and enjoy!
Tips for the Best Funfetti Cupcakes
These easy tips will make your cupcakes bakery-worthy!
- Room temperature is a must. Ensure all ingredients are at room temperature. This helps them mix more evenly and results in a smoother batter.
- Don’t overmix! Overmixing can lead to dense cupcakes. Mix until ingredients are just combined.
- Choose your consistency. Adjust the frosting consistency as needed. If it’s too thin, add more confectioners’ sugar or more cream.
- Make them extra fluffy. Whip the egg whites separately and fold into the batter for an extra light and fluffy texture.
- Be gentle! Fold the sprinkles into the batter gently and at the very end to avoid overmixing and color bleeding.
- Try fun mix-ins. Feel free to experiment with adding other mix-ins to the batter like white chocolate chips, chopped nuts, or almond extract for a twist.
How to Store
Here’s how to store your cupcakes to keep them fresh.
To Store: Place in an air-tight container and store them in the fridge for up to 5 days. Allow the cupcakes to come to room temperature before serving to soften the buttercream frosting.
To Freeze: Store unfrosted cupcakes in an air-tight container or freezer bag for up to 3 months. Defrost them in the fridge first, then bring them to room temperature before frosting and serving.
More Funfetti Recipes You’ll Love
Funfetti Cake Dip
Homemade Funfetti Pancakes
Funfetti Cake Mix Cookies
Homemade Funfetti Cookies
Funfetti Cupcakes
12
servings15
minutes22
minutes571
These homemade Funfetti cupcakes will be the life of any party! They’re sweet and colorful, and the buttercream frosting is impossible to resist.
Ingredients
- Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup full-fat sour cream, at room temperature
1/2 cup whole milk, at room temperature
1/2 cup rainbow jimmies sprinkles
- Vanilla Buttercream Frosting:
1 cup unsalted butter, softened to room temperature
4 cups confectioners’ sugar, sifted
1/4 cup heavy cream or whole milk
2 teaspoons pure vanilla extract
1/8 teaspoon salt
Additional sprinkles for decorating
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Gently fold in the sprinkles.
- Pour/spoon the batter into the liners, filling them 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- To make the frosting, in a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. Add more confectioners’ sugar if the frosting is too thin or more cream if the frosting is too thick.
- Frost the cooled cupcakes. Top with additional sprinkles. Enjoy!
Notes
- Use room temperature ingredients for a smooth batter that bakes up fluffy.
- Gently fold in the sprinkles at the end so they don’t bleed color.
- Use jimmies sprinkles, not nonpareils which can dissolve.
- Generously frost with creamy vanilla buttercream and top with more sprinkles!
