Homemade Funfetti Cupcakes

This funfetti cupcake recipe has become one of my family’s favorite treats. This is the perfect recipe for someone who loves bright flavors and simple ingredients! I hope you enjoy it as much as we do!

The “confetti cupcakes” are a delicious, easy-to-make treat. You can make your favorite flavor or mix up some fun flavors like red velvet and chocolate.

Introducing funfetti cupcakes made from scratch. They’re fluffy, moist, and full of rainbow sprinkles, making them the ideal, sharing treat for any occasion. You’ll be in sweet bliss if you finish these sprinkle cupcakes with a fluffy, delicious vanilla buttercream!

Do you want more cupcakes? Try these amazingly delicious sweet potato cupcakes with fluffy cream cheese icing or my fudgy chocolate cupcakes!

Cupcakes with funfetti frosting prepared from scratch

Party folks, have a great Monday. It’s time to party with these soft and fluffy funfetti cupcakes, which are sweet vanilla cupcakes studded with rainbow sprinkles and topped with a creamy, airy vanilla buttercream. They’re ideal for a party, a girls’ night in, or a bake sale at school.

On a Monday morning, for example. There will be no condemnation.




To make funfetti cupcakes from scratch, follow these instructions.

I’ll just say it: baking a cake from scratch is difficult. However, it is well worth the effort. I know it’s tempting to just throw together a cake mix, but trust me when I say you won’t regret creating these funfetti cupcakes from scratch.

So, before you begin, we’ve compiled a list of all the advice you’ll need to make homemade cake go as easily as possible:

  • Ensure that all of your components are at room temperature before beginning. THIS IS VERY IMPORTANT. This will help everything come together easily and enable you to incorporate more air into the mixture, resulting in fluffy cupcakes.
  • Make sure to use high-quality vanilla. Rodelle Vanilla is my preferred vanilla extract, and it is THE BEST. Especially in a cake with a vanilla foundation.
  • Make sure your batter isn’t overmixed! Obviously, you don’t want large clumps of straight flour in your batter, but resist the need to keep mixing until everything is smooth, and trust that you’ve gotten enough air in it during the early stages.


Funfetti Cupcakes: How to Make Them

And, just to take the guesswork out of making handmade funfetti cupcakes, let’s break it down step by step to calm any fears you may have about baking from scratch.

Step 1: Combine the oil and butter in a mixing bowl.

  • I can’t emphasize how important it is that your butter be at room temperature. For genuine room temperature butter, leave the butter out the night before you prepare this cake.
  • With the whisk attachment, beat the butter and oil together for 3 minutes, or until entirely homogeneous.
  • When the oil and butter are a light golden color with no pieces of butter, you’ve completed this stage.

Your batter should look like this at the conclusion of this stage:


Step 2: Gradually add the granulated sugar.

  • Slowly add the granulated sugar to the mixer on medium speed. Individual sugar grains will aerate the oil and butter combination, producing the ideal basis for a fluffy cake, if you whisk the batter while adding the sugar. Continue beating the batter for another 3 minutes, or until it is light yellow (nearly white) and fluffy!

Your batter should look like this at the conclusion of this stage:


Step 3: Beat the eggs in one at a time, then add the vanilla essence.

  • To avoid cooling the batter, make sure the eggs are at room temperature.
  • Add the eggs one at a time to ensure that each one is well integrated.
  • After all of the eggs have been included, put in that high-quality vanilla extract (it’s well worth it) and beat the mixture for another 3 minutes, or until it becomes light yellow and little bubbles appear on the surface of the batter.

Your batter should look like this at the conclusion of this stage:


Step four: Combine the dry ingredients in a separate basin.

  • Combine the cake flour, baking powder, and salt in a sifter. Listen, I’m not typically a sifter, but when it comes to cakes, it’s critical to have everything equally spread.

Step 5: Alternate adding buttermilk and dry ingredients to the wet ingredients. Sprinkle the toppings on top.

  • Flour, buttermilk, flour, buttermilk, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour, flour,
  • You’re okay as long as you finish with the dry. Your batter is ready to go after everything has just come together and there are no large lumps left!
  • Finally, fold in the sprinkles a few times to uniformly distribute them.

Sixth, divide the batter evenly among 20 muffin liners and bake for 30 minutes!

  • When the cupcakes are softly golden brown and a toothpick put into the center comes out largely clean, they’re done! Before icing the cupcakes, make sure they are absolutely cool.


To frost funfetti cupcakes, follow these guidelines:

Vanilla icing and funfetti cupcakes are a match made in heaven. You’ll have to agree after taking a bite out of one of these cupcakes. We’ve got a great step-by-step instruction for making vanilla buttercream, which is the dreamiest, fluffiest, creamiest frosting you’ll ever taste.

Before applying frosting to your cupcakes, make sure they are absolutely cold. To create huge swirly frosted cupcakes, use an offset spatula or a spoon, or a pastry bag fitted with a start tip for something a bit more gourmet. Sprinkle some rainbow sprinkles on top of anything you chose!


Loves, it’s time to go to work on those baked cupcakes! Please contact us if you have any questions; we are happy to assist you.



These fluffy, moist, and sprinkle-filled funfetti cupcakes are baked from scratch. For a delicious treat, top this funfetti cupcake recipe with vanilla icing.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 1 batch yields 20 cupcakes.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 1 batch yields 20 cupcakes.
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 1 batch yields 20 cupcakes.
  • Dessert is a category of food.
  • Oven method
  • American cuisine


  • 1/2 cup room temperature butter
  • half a cup of oil
  • 1 1/2 pound of sugar
  • 4 room temperature eggs
  • 2 tbsp vanilla essence
  • 3 cups flour for cake
  • 1 teaspoon kosher salt
  • 2 1/2 tablespoons powdered baking soda
  • 1 and a third cup buttermilk
  • rainbow sprinkles, 1/3 cup

for the cream cheese icing

  • 1 cup room temperature unsalted butter
  • 1.5 pound sugar powder
  • 1 tbsp extract de vanille
  • a half teaspoon of salt
  • 4 tablespoons milk (whole)


for the cupcakes with funfetti

  1. Preheat the oven to 350 degrees Fahrenheit and oil and line 20 cupcake pans. Remove from the equation.
  2. Beat the softened butter and oil together in a large mixing bowl equipped with a whisk attachment for 3 minutes, or until they become homogeneous. If your butter isn’t absolutely room temperature, this won’t work.
  3. Slowly add the granulated sugar to the oil and butter and beat on high for 3 minutes, or until the mixture is light and fluffy and a pale yellow color.
  4. One at a time, crack the eggs into the bowl, scraping down the sides as needed. Add the vanilla essence to the mixture. To include as much air as possible, beat the mixture on high for another 3 minutes.
  5. Sift together the cake flour, salt, and baking powder in a separate basin. Starting with the buttermilk and finishing with the dry ingredients, alternate mixing in the dry ingredients and the buttermilk in four batches. Mix in the sprinkles until they’re evenly distributed. It’s OK if there are a few lumps in the batter; you don’t want to overmix it.
  6. Split the mixture equally into the prepared cupcake pans using a big cookie scoop or a 1/4 cup measuring cup, and bake for 20-30 minutes, or until the cupcakes are gently golden brown and spring back when pushed. Remove from the oven and place on a cooling rack. Allow the cupcakes to cool fully before icing with your preferred frosting.

for the cream cheese icing

  1. 2 minutes with a stand mixer, whisk softened butter and powdered sugar together until frothy.
  2. One at a time, add the vanilla, salt, and a spoonful of milk. Stop adding milk if the frosting seems to be becoming too runny. For 3 minutes, or until light and fluffy, beat on high speed for 3 minutes.
  3. Frost the cooled cupcakes with the frosting in a pastry bag fitted with a big star tip. Sprinkle with rainbow sprinkles if desired, or leave plain. Enjoy!

Keywords: homemade funfetti cupcakes, funfetti cupcakes


Cupcakes with a Funfetti Twist

  • Make sure all of your ingredients are at room temperature to ensure a smooth blend.
  • You may manufacture a replacement for buttermilk if you don’t have any on hand. Here’s where you’ll find our buttermilk alternative!
  • Make sure the batter isn’t overworked! This might cause the sprinkles to leak into the batter and dry up your cake!


“How to make funfetti cupcakes better” is a blog post about how to make the most delicious and fluffy Funfetti Cupcakes. The author includes a step-by-step tutorial on how to make your own batch of these cupcakes. Reference: how to make funfetti cupcakes better.

Related Tags

  • best funfetti cupcake recipe
  • funfetti cupcake recipe food network
  • cupcakes with sprinkles inside
  • funfetti cupcake recipe uk
  • pillsbury funfetti cupcake recipe

Leave a Comment

Your email address will not be published.

Scroll to Top