Best Funfetti Cupcake Recipe

This is the best Funfetti Cupcake recipe I’ve ever made! The vanilla cupcakes are soft and moist, filled with colorful sprinkles, and topped with a delicious vanilla buttercream frosting.

I used these easy funfetti cupcakes for my daughter’s birthday party, along with my Soft sugar cookies with buttercream frosting, and my Unicorn bars. They’re the perfect birthday cupcake for any gender and age birthday celebration.

Easy funfetti cupcake

Which type of sprinkles should you use?

The best kind of sprinkles for these cupcakes are jimmies. Jimmies are the sprinkles that have a rod shape and come either in many colors or chocolate; the reason for this is because they bleed minimally compared to sprinkles like Nonpareils (the tiny balls with lots of colors), which bleed quite a bit into the cupcake batter. You might end up with a weird color of cupcakes instead of white sprinkle cupcakes.

You can add both the jimmies or Nonpareils to decorate the cupcake, on top of the buttercream.

Cupcake cut in the middle

Use room temperature ingredients

Using room temperature butter, eggs, sour cream and milk is an absolute must for having delicious cupcakes! Your ingredients will mix more evenly and will have your cupcakes with a perfect texture, consistency and rising.

As for the buttercream, having room temperature butter will avoid having a lumpy buttercream. Instead, you’ll end with a creamy, lump-free frosting.

Leave the ingredients out of the fridge for 1 hour prior to using -this could vary depending on the room temperature you’re working in.

Buttercream piping

Ingredients you’ll need for these Confetti Cupcakes

Simple ingredients, found in every big grocery store, are needed to make these homemade cupcakes:

  • All-purpose flour. This will bind all of your ingredients together
  • Baking powder. Gives the light and fluffy texture
  • Salt. Enhances flavors
  • Granulated sugar. Will sweeten the cupcakes
  • Unsalted Butter. At room temperature
  • Eggs. Whole eggs and at room temperature so they mix more evenly with the rest of the ingredients. They also help giving more volume to the cupcakes
  • Egg whites. Also at room temperature; these will keep the cupcakes light and airy.
  • Vanilla extract. Good quality, pure vanilla extract for better results.
  • Sour cream. Room temperature. It will make the cupcakes softer and richer
  • Whole milk. Full fat and at room temperature
  • Rainbow jimmies. Do not substitute for nonpareils or any type of sprinkle that could bleed out and ruin your cupcakes
  • Powdered sugar. Sifted, to avoid any lumps in your frosting
  • Heavy whipping cream. To moisten the frosting and giving it a creamier texture

Take a look at the recipe card below for specific amounts.

How to make the best Funfetti cupcakes

Start by pre-heating the oven to 400 F and lining 2 cupcake tins with cupcake liners. Mix the dry ingredients in a medium bowl and set aside. On medium speed on a separate bowl and with the paddle attachment, mix butter and white sugar for around 3 minutes, until butter’s color turns into a lighter shade. Add eggs, egg whites and vanilla extract.

With the stand mixer running in low speed, add the flour mixture, milk and sour cream to the wet ingredients, alternating them, starting and finishing with the flour and mixing until just incorporated. It is important that you don’t over mix the batter at this point. Fold in the jimmies with a spatula.

Fill the cupcake liners 2/3 full and bake cupcakes for 5 minutes, then lower the oven temperature to 350 F and bake for an additional 9-10 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cupcakes from the cupcake tins and let cool completely over a wire rack before frosting.

In the meantime, start making the buttercream. Over a large bowl, cream butter until light and fluffy. Gradually, add the sifted powdered sugar, vanilla extract and salt and start mixing in low, then turn the speed up to medium high. Add heavy cream, one Tablespoon at a time; stop when reaching desired consistency.

Using a piping bag and a 1M tip, pipe a high swirl of vanilla buttercream into the completely cooled cupcakes and add some extra sprinkles on top.

What is the secret to moist cupcakes?

There are a few tips and tricks for making moist cupcakes, like using room temperature ingredients, not over mixing the dough or measuring the ingredients correctly. But if you followed the recipe and did everything you needed to, the extra on these cupcakes for a moist and perfect texture is the addition of sour cream.

Sour cream is a fatty dairy product that helps achieve a perfectly moist and rich cupcake. The fat in it makes it richer and creamier, it adds moisture without thinning the batter. It also helps cutting through the sweetness of the cupcakes for a perfect flavor.

Cupcake with fork

Tips to bake the perfect Cupcakes

I’ve learned these tips over the years and they have helped me baking the best cupcakes every time.

  • You might’ve read in the step-by-step instructions to start baking the cupcakes for 5 minutes at 400 F, then lowering the temperature at 350 F and baking for an additional 9-10 minutes. This will help keeping the cupcakes from sinking in the middle and having a better rise
  • Changes in temperature could mess up your cupcakes, so do not open the oven door until the cupcakes are almost ready.
  • Ever had cupcake liners peeling off of your cupcakes? moisture does that! to prevent it, remove the cupcakes from the tins as soon as possible; I like flipping my cupcake pan over the counter as soon as the cupcakes are out of the oven, then placing them over a wire rack to cool completely
  • Storing warm cupcakes will also lead to moisture, which will lead to cupcake liners peeling away. Store the completely cooled cupcakes in an airtight container.
  • Use an ice cream scoop to fill the cupcake liners. This will help measuring the same amount of batter every time and have similar sized cupcakes.
  • Wait until the cupcakes are completely cooled before frosting them

How to store any leftover cupcakes

Frosted cupcakes can be stored in an airtight container with a lid, at room temperature for 3-4 days. Make sure the container is high enough for the cupcakes to fit without squishing the buttercream.

Best Funfetti Cupcake Recipe

Can I freeze frosted cupcakes?

I find that freezing the cupcakes is a better way to storing them than refrigerating them. The fridge will dry them out, while the freezer will help them retain all of their moisture.

Cupcakes and buttercream freeze pretty well, you’ll just need an airtight container with a lid deep enough to fit the whole cupcake. You want to freeze them in a single layer and avoid placing one cupcake on top of the other.

You need to make sure that the cupcakes are well covered, or they could absorb any bad odors from the freezer. If you feel that your container doesn’t close tight enough, you can use a layer of plastic wrap between the lid and the container. This will also help keeping freezer burn away from your cupcakes. They can be frozen for up to 3 months

Jimmies freeze well, but not every topping does, so if you’ve never tried with a specific sprinkle, better to add it after the cupcakes are thawed.

To thaw your cupcakes just take them out of the freezer, remove the plastic wrap (if you used any) and place the lid on top without closing it completely -you can even leave a tiny gap. This will allow any moisture out, and avoid paper liners from peeling away.

Funfetti cupcake top

Here’s a video of the best funfetti cupcake recipe so you can see up-close texture and consistency.

Follow this link if you’re looking for more Cupcakes, Muffins and Donut recipes, or click the links below for some similar recipes:

Banana Cupcakes with Dulce de Leche filling

Chocolate Cupcakes with Raspberry filling

Perfect Vanilla Cake

Vanilla Mango Cake

If you make this recipe, please be sure to give it a rating and leave a comment!

Easy funfetti cupcake
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5 from 1 vote

Best Funfetti Cupcake Recipe

This is one of the best Funfetti Cupcake recipe I've ever made! The vanilla cupcakes are soft and moist, filled with colorful sprinkles, and topped with a delicious vanilla buttercream frosting.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: best funfetti cupcakes, easy funfetti cupcakes, funfetti cupcake recipe, funfetti cupcake recipes, homemade funfetti cupcakes, Maria Corcuera, sweet fix baker
Servings: 24 cupcakes
Calories: 416kcal
Author: Maria Corcuera

Ingredients

Funfetti Cupcakes

  • 2 1/2 Cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 Cup granulated sugar
  • 1 Cup butter room temperature
  • 2 whole eggs room temperature
  • 2 egg whites room temperature
  • 2 teaspoons vanilla extract
  • 1/4 Cup sour cream room temperature
  • 1 Cup full fat milk room temperature
  • 1/3 Cup jimmies sprinkles

Buttercream frosting

  • 1 1/2 Cup unsalted butter room temperature
  • 6 1/4 Cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2-3 Tablespoons heavy whipping cream

Instructions

Funfetti Cupcakes

  • Start by pre-heating the oven to 400 F and lining 2 cupcake tins with cupcake liners.
  • Mix the dry ingredients in a medium bowl and set aside. On medium speed on a separate bowl and with the paddle attachment, mix butter and white sugar for around 3 minutes, until butter's color turns into a lighter shade. Add eggs, egg whites and vanilla extract.
    2 1/2 Cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 1 1/2 Cup granulated sugar, 1 Cup butter, 2 whole eggs, 2 egg whites, 2 teaspoons vanilla extract
  • With the stand mixer running in low speed, add the flour mixture, milk and sour cream to the wet ingredients, alternating them, starting and finishing with the flour and mixing until just incorporated. It is important that you don't over mix the batter at this point. Fold in the jimmies with a spatula.
    1/4 Cup sour cream, 1 Cup full fat milk, 1/3 Cup jimmies sprinkles
  • Fill the cupcake liners 2/3 full and bake cupcakes for 5 minutes, then lower the oven temperature to 350 F and bake for an additional 9-10 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cupcakes from the cupcake tins and let cool completely over a wire rack before frosting.

Buttercream Frosting

  • Over a large bowl, cream butter until light and fluffy. Gradually, add the sifted powdered sugar, vanilla extract and salt and start mixing in low, then turn the speed up to medium high. Add heavy cream, one Tablespoon at a time; stop when reaching desired consistency.
    1 1/2 Cup unsalted butter, 6 1/4 Cups powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 2-3 Tablespoons heavy whipping cream
  • Using a piping bag and a 1M tip, pipe a high swirl of vanilla buttercream into the completely cooled cupcakes and add some extra sprinkles on top.
    

Notes

  • Changes in temperature could mess up your cupcakes, so do not open the oven door until the cupcakes are almost ready.
  • Ever had cupcake liners peeling off of your cupcakes? moisture does that! to prevent it, remove the cupcakes from the tins as soon as possible; I like flipping my cupcake pan over the counter as soon as the cupcakes are out of the oven, then placing them over a wire rack to cool completely
  • Storing warm cupcakes will also lead to moisture, which will lead to cupcake lines peeling away. Store the completely cooled cupcakes in an airtight container.
  • Use an ice cream scoop to fill the cupcake liners. This will help measuring the same amount of batter every time and have similar sized cupcakes.
  • Wait until the cupcakes are completely cooled before frosting them

Nutrition

Serving: 1g | Calories: 416kcal | Carbohydrates: 54g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 229mg | Sugar: 43g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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