Homemade Funfetti Cupcakes are such a fun dessert. They're full of flavor and crunch and much easier to make than you might think! My super moist vanilla cupcake recipe is studded with rainbow sprinkles and topped with a homemade silky buttercream funfetti frosting to make the best funfetti cupcakes you've ever baked.
Why this is the best Funfetti Cupcakes recipe
- It's so delicious: I never compromise on taste or texture! Box-mix funfetti is often overly sweet and can taste synthetic. My DIY funfetti cupcakes have the most incredible flavor, sweet but not too sweet, and perfectly balanced.
- It's so easy: Making easy funfetti cupcakes from scratch is a no-brainer. My clear step-by-step directions mean that even beginner bakers can follow them, and the cupcakes can be ready in under an hour.
- It's so versatile: You can use whichever sprinkles you prefer in this recipe for funfetti cupcakes. Choose a color to match a particular event or go multicolor for the perfect birthday cupcake recipe!
Ingredients
To make these funfetti cupcakes, you'll need some basic ingredients like butter, milk, sugar, eggs, and flour. The frosting is just as simple, made with butter, powdered sugar, and sprinkles. For a printable recipe card, including ingredient details and possible substitutions, head over to the original funfetti cupcake recipe at Spatula Desserts.
How to make this recipe
1. Make the vanilla cupcakes
- Preheat your oven to 175℃ / 350℉ (no fan) and line a cupcake tin with muffin liners.
- Cream the butter and sugar together in a large mixing bowl for a few minutes until pale and fluffy. Then, gradually whip in the room-temperature eggs one by one and mix in the vanilla extract.
- Sift the dry ingredients (flour, baking powder, and salt) together in a separate bowl. Turn the mixer down to low speed and add the dry ingredients in three stages, alternating with the milk.
- Finally, mix in the funfetti sprinkles just for a few seconds until they are evenly combined into the batter.
- Mix the vinegar and baking soda together in a small bowl, it will bubble vigorously. Immediately fold this mixture into the batter.
- Pipe or spoon the batter evenly into your lined cupcake tin, filling each one about ¾ full.
- Bake the funfetti cupcakes for 20-22 minutes at 175℃ / 350℉ or until an inserted toothpick comes out clean.
- Remove the baked funfetti cupcakes to a wire cooling rack and allow them to cool completely before frosting.
💡 Top Tip: It is important not to overmix cupcake batter. Stop once each round of ingredients is incorporated.
2. Make the Funfetti frosting and assemble
- Cream the butter at medium-high speed using a stand mixer fitted with the paddle attachment or an electric hand mixer for 3 minutes until it is pale and fluffy.
- Slowly add the powdered sugar one tablespoon at a time with the speed on low. Then, turn the mixer back to medium-high speed for about 4 minutes, when the mixture will become light and fluffy and increase in volume.
- Keep the running mixer and add the vanilla extract, salt, and heavy cream.
- Lastly, mix in the sprinkles just for a few seconds until thoroughly combined. If you want to color the frosting, add a very small amount now, too.
- Transfer the frosting to a piping bag fitted with a nozzle tip and chill it in the fridge for 30 minutes.
- Frost the cupcakes one by one, and garnish with fresh fruits or more sprinkles.
💡 Top Tip: If the frosting is too thick to pipe, add some more heavy cream - one tablespoon at a time. If it is too thin, add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
Storage and Freezing
The frosted homemade funfetti cupcakes are best served freshly baked and frosted. Store any leftovers in an airtight container in the fridge and consume them within 2-3 days.
The funfetti buttercream frosting will harden in the fridge, so bring the frosted cupcakes back to room temperature before serving to allow it to soften again. It will also melt in hot temperatures if left out over an extended period of time, so bear this is mind if serving them at summer events!
To freeze funfetti cupcakes, place them back in a muffin tin or on a tray and freeze uncovered for 2-3 hours to allow the frosting to set in shape. Then, cover each one loosely in plastic wrap and place them into freezer bags.
When ready to defrost, unwrap them and place them on a tray at room temperature. Homemade frosted funetti buttercream cupcakes will last up to three months completely frozen. Read my post about how to store cupcakes for even more pro tips!
Expert tips
- Make sure that the eggs, butter, and milk are all at room temperature before you make the funfetti cupcakes with funfetti frosting so that they can properly emulsify.
- Check out my full post on making funfetti frosting for rainbow sprinkle cupcakes to get a more in-depth guide and pro troubleshooting tips.
- Ovens can vary. Baking these cupcakes takes 22 minutes in my oven, but focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid dry, overbaked cupcakes. Also, use an oven thermometer to ensure you are baking at the right temperature.
- If you plan on piping the vanilla buttercream funfetti frosting onto the top of the cupcakes, make sure you use a nozzle with a large enough tip.
Equipment Notes
Combine ingredients in a Stand mixer or with an Electric hand mixer and finish the frosting with a Rubber spatula for a super smooth and silky result.
Bake the funfetti cupcakes in a 12-cup muffin pan lined with cupcake liners for perfectly sized cupcakes. Frost cupcakes using a Piping bag for a super professional look!
More Cupcake Recipes
If you love these cupcakes, you should try some of these recipes next!
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