Funfetti Cupcakes

Who loves sprinkles?!?!?

(I do!  I do!)

For years, I used to make the famous “funfetti” cakes from a box mix.  But making them from scratch is so much more fun!  Seriously, the cake mix is totally simple, plus you get the joy of mixing in a big handful of colorful sprinkles.  Then when topped with a classic vanilla buttercream, these festive little cupcakes are just too fun to resist!

So grab some of your favorite sprinkles and enjoy making this funfetti classic from scratch!

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Funfetti Cupcakes

Enjoy the classic box mix of funfetti cupcakes turned homemade in this awesome recipe! Super-simple, fun, and topped with a delicious vanilla buttercream.

Ingredients:

Cupcake Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 Tbsp. unsalted butter, room temperature
  • 1 cup sugar
  • 3 large egg whites
  • 1 tsp. vanilla extract, store-bought or homemade
  • 1/4 tsp. almond extract
  • 1/2 cup milk
  • 1/4 cup rainbow sprinkles

Vanilla Buttercream Frosting Ingredients:

  • 1 cup unsalted butter, softened
  • 3-4 cups confectioners (powdered) sugar
  • 1/4 tsp. salt
  • 1 Tbsp. vanilla extract, store-bought or homemade
  • up to 4 Tbsp. milk or heavy cream

Directions:

To Make Cupcakes:

Preheat the oven to 350 degrees F. Prepare 12 muffin cups with paper liners or cooking spray.

In a small bowl, combine the flour, baking powder, and salt. Stir together until combined and set aside. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until just incorporated. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.

Use an ice cream scoop or a spoon to fill each baking cup 2/3 full of batter. Bake about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely. Then frost if desired.

To Make Frosting:

In a large stand mixer using the paddle attachment, beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Gradually add 3 cups of powdered sugar on low speed until the sugar has been incorporated with the butter. Add vanilla extract, salt, and 2 tablespoons of milk/cream and beat on medium speed for 3 minutes.

If your frosting is too thin, add remaining sugar. If your frosting is too thick, add a teaspoon of milk at a time until it reaches your desired consistency. Use immediately or store in the refrigerator for up to 3 days.

Cupcakes adapted from Fake Ginger. Frosting adapted from Sweet Savory Life.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

I’ve also heard of people making homemade funfetti cupcakes using Trix or (finely-chopped) Fruit Loops cereals in the batter instead of sprinkles.  One more option!

Source: Cupcakes adapted from Fake Ginger. Frosting adapted from Sweet Savory Life.

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18 comments on “Funfetti Cupcakes”

  1. these cupcakes are so cute! I think I might need to make them :)

  2. These look fun! Any tips on how to get the frosting so white and not butterish in color?

  3. These cupcakes would brighten any mood! Love the homemade version of a classic! =)

  4. Beautiful cupcakes. I love sprinkles too!

  5. Food is so much more enjoyable when it’s pretty, don’t you think? And those are super pretty.

  6. These are so cute and festive. I’m definitely bookmarking this one :)

  7. Love these Ali! Funfetti is my absolute favorite box cake mix but love being able to make things from scratch rather than a box, they look so lovely!

  8. I made these awhile ago and LOVED them! Yours turned out adorable :)

  9. I JuSt made this and put some red white and blue sprinkles and it is so yummy and the frosting is the beat I have made and had hands down I recommend anyone I make this oh and it’s so So easy

  10. Oh. My. Gosh. You are my hero! Funfetti cupcakes have been my go-to feel good food for so many years! Now that I actually cook (or try to, at least) I’ve been trying to get away from box mixes and start cooking from scratch! I will have to try these ASAP!

  11. my mother and I each tried this recipe, and both times it came out like cornbread. Burnt on top and grainy in the middle. Perhaps I should have used cake flour instead of all purpose?

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  16. I tried making these and they turned out very poorly. :( I doubled the recipe and the batter was fine, but during baking they all spilled over (even following the direction to fill up the cups no more than 2/3 – which gave me 30 cupcakes instead of the expected 24.)

    The frosting, however, which I made a day ahead, is absolutely delightful. :)

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