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–+ servings
Multiple funfetti cupcakes topped with frosting and rainbow sprinkles.
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Funfetti Cupcakes Recipe

Homemade Funfetti Cupcakes are moist, fluffy, and festive. Topped with a rich vanilla frosting, they’re always a crowd-pleaser.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 cupcakes
Calories 541kcal
Author John Kanell

Equipment

  • Stand Mixer with paddle attachment
  • Piping bag
  • Large, closed star tip

Ingredients

For the Cupcakes:

  • 1⅔ cup all-purpose flour (200g)
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar (200g)
  • ½ cup unsalted butter softened (113g)
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup sour cream room temperature (120g)
  • ⅓ cup whole milk room temperature (80mL)
  • ¼ cup rainbow jimmies (50g)

For the Vanilla Buttercream:

  • 1 cup unsalted butter room temperature (113g)
  • ⅛ teaspoon salt
  • 1 pound confectioner’s sugar (450g)
  • 3 to 4 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Colorful jimmies or sprinkles to garnish

Instructions

For the Cupcakes:

  • Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
  • In a small mixing bowl, whisk to combine the flour, baking powder, salt, and baking soda.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar and the butter. Beat on medium speed for about 3 minutes until light and fluffy.
  • Add the eggs and vanilla extract. Mix on medium-low until the eggs are combined. Add the sour cream and milk and mix until combined.
  • Gradually add the flour mixture and mix until the batter is smooth. Gently fold in the sprinkles.
  • Using a ¼-cup dry measuring cup, scoop the batter and level the top. Add this amount to one of the muffin liners. Repeat to fill the remaining liners. (Each liner should be about two-thirds full. You may have a small amount of batter left in the bowl, but it’s important not to overfill or the batter will spill over the edges when baking.)
  • Bake for 18 to 23 minutes, or until the tops are dry and the centers are springy to the touch. Transfer the cupcakes to a wire rack to cool.

For the Vanilla Buttercream:

  • Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl, using a handheld mixer), cream the butter and salt on medium speed for 2 minutes or until creamy.
  • Sift in the confectioner’s sugar, then drizzle in 3 tablespoons of cream and the vanilla. Beat on low speed for 1 minute, just until combined. If the frosting feels dry, mix in the additional tablespoon of heavy cream, 1 teaspoon at a time.
  • Increase the speed to medium and beat for 2 minutes until fluffy and creamy.
  • Transfer the buttercream to a piping bag fitted with a closed star tip—pipe about 3 to 4 tablespoons of icing on each cupcake. Decorate with more colorful sprinkles.

Notes

  • Weigh the flour. Using too much flour is a common mistake and can make dry and dense cupcakes. The best way to measure flour is using a kitchen scale. If you don't have one, fluff the flour in its container, spoon it into the measuring cup, and level it off with a knife.
  • Use room temperature ingredients. Set the refrigerated ingredients out about an hour before you start working on this recipe. Room-temperature ingredients incorporate better than those straight out of the fridge.
  • Don't overmix the batter. Once the batter is smooth, stop mixing it. Over-mixing will overdevelop the gluten and cause the funfetti cupcakes to turn out tough instead of light and fluffy.
  • Use a measuring scoop to divide the batter. Use a dry ¼ cup measuring cup or a 2-ounce spring-loaded scoop to scoop the batter and level off the top. This will keep you from overfilling the muffin liners, causing the batter to spill over when baking.

Nutrition

Calories: 541kcal | Carbohydrates: 72g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 210mg | Potassium: 64mg | Fiber: 0.5g | Sugar: 58g | Vitamin A: 875IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg