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My kids go crazy over Funfetti cupcakes and this recipe for Homemade Funfetti Cupcakes is super easy. It is so simple that I almost didn’t share it. Your kids will love this.

Funfetti Cupcakes on a platter
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Making dessert recipes for my kids birthdays from scratch is my favorite thing to do. The flavor is amazing and they can choose what type of flavor the prefer.

We love making easy cupcake recipes for the holidays or for any occasion. Surprise someone special today with this Orange Soda Cupcakes or Strawberry Lemonade Cupcakes.

Why We Love This Recipe

Cupcakes are the perfect individual dessert that can be made in a variety of ways. If you are a baker, you probably already have the majority of the ingredients. Which makes this recipe even easier.

From the Funfetti cupcake to the homemade frosting, these are sure to make someone smile. Make sure you try some of our delicious cupcakes. I know you will find more your family will love.

Ingredients

Funfetti Cupcakes ingredients - flour, baking powder, baking soda, salt, eggs, sugar, vanilla extract, oil, milk, sprinkles, butter, powdered sugar

For the Cupcakes: 

  • All-Purpose Flour
  • Baking Powder 
  • Baking Soda
  • Salt 
  • Eggs
  • Granulated Sugar
  • Vanilla Extract
  • Vegetable Oil 
  • Whole Milk, room temperature
  • Rainbow Sprinkles

For the Frosting: 

  • Unsalted Butter
  • Powdered Sugar
  • Vanilla Extract
  • Heavy Cream
  • Rainbow Sprinkles (for decorating) 

For the full recipe and ingredients, scroll to the bottom for the recipe card.

Variations Ideas

  • Frosting – These vanilla cupcakes are even delicious with a cream cheese frosting or chocolate frosting. You can use a store bought frosting as well or we love this easy vanilla buttercream frosting recipe.
  • Funfetti Cake – Make this recipe into a cake for a delicious variation.
  • Cake Mixes – Feel free to use a cake mix to make this recipe. You can still fold in sprinkles for a delicious option.

Step by Step Instructions

  • Step 1 – Preheat the oven to 350 degrees and fill 2 cupcake pans with cupcake paper liners.
Whisking the flour together in a bowl

Step 2 – Whisk together flour, baking powder, salt and baking soda. Set aside.

Beating the egg and sugar together in a bowl

Step 3 – In a large bowl, add the eggs, add sugar and continue beating for about 30 seconds until the mixture is light and fluffy.

Adding in the oil and vanilla into the egg mixture

Step 4 – Add oil and vanilla extract, beat until well combined.

Combining the dry and wet ingredients for the cupcake batter in a bowl

Step 5 – Gradually add dry ingredients alternating with buttermilk. Beat until well combined, batter will be thin.

Mixing in the sprinkles into the cupcake batter

Step 6 – Use a rubber spatula to gently mix in the rainbow sprinkles.  Be careful not to over mix.

Dividing the cupcake batter into paper liners in a cupcake pan

Step 7 – Divide the batter into cupcake liners.  Fill them approximately 2/3 of the way full. Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.

Beating the butter in a bowl

Step 8 – In a large mixing bowl, beat the butter until its creamy, light and fluffy.

Adding in the powdered sugar to the butter mixture for the frosting in a bowl

Step 9 – Gradually mix the powdered sugar into the butter mixture ½ cup at a time. Make sure that the powdered sugar is completely mixed in before adding more.

  • Step 10 – Turn the mixer speed to low and add in the heavy cream and vanilla extract.  Beat for approximately 30 seconds to 1 minute until the frosting is a good consistency.
  • Step 11 – Pour the frosting in a decorator’s bag fitted with a star tip.  Pipe the frosting onto each of the cupcakes and top with extra sprinkles.
  • Step 12 – Then the cupcakes are ready to serve and enjoy.

Recipe Tips

  • Sprinkles – We recommend using Rainbow Jimmies to use in this recipe. Quality sprinkles prevents the sprinkles from melting while the cupcakes are baking.
  • Combining Ingredients – Combine the ingredients with a hand mixer or electric mixer for best results. Beat the ingredients until combine and make sure to not overmix.
  • Frosting Cupcakes – Allow the cupcakes to cool completely before frosting. Allow the cupcakes to cool on a cooling rack for best results.
  • Piping Frosting – For a beautiful finish on these cupcakes, we like to place in a piping bag with a star piping tip. But you can frost with a knife if you prefer.
Close up image of funfetti cupcakes close together on a plate

Can I Make in Advance?

Yes, these cupcakes are perfect for any special celebration or occasion. Prepare the cupcakes as directed as well as the frosting. Once they have cooled, place covered with plastic wrap or a airtight container and place in the fridge.

The cupcakes will stay fresh for up to 1 week in the fridge and the frosting will stay good for up to 2 weeks.

Funfetti Cupcake on a plate

Frequently Asked Questions:

How to Store Leftovers

We recommend storing leftover cupcakes in the fridge for up to 1 week.

Can I Freeze?

Yes, you can freeze cupcakes frosted or unfrosted. If freezing frosted, we recommend flash freezing the cupcakes by placing on a baking sheet and freezing for about an hour. Then store in a freezer safe container for up to 3 months.

How to Thaw Cupcakes:

Thaw sprinkle cupcakes on the counter for about an hour when read to serve. If not frosted, frost thawed cupcakes and serve.

More Easy Cupcake Recipes:

We love hearing from you. If you make this Homemade Funfetti Cupcake Recipe, please leave us a comment or a star review.

Homemade Funfetti Cupcakes

5 from 1 vote
My kids love funfetti cupcakes and this recipe for Homemade funfetti cupcakes is so easy. It is so simple that I almost didn't share it.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Cuisine American
Course Dessert
Calories 267

Ingredients

For the Cupcakes:

For the Frosting:

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Instructions

For the Cupcakes: 

  • Preheat the oven to 350 degrees Fahrenheit and fill 2 cupcake pans with cupcake liners.
  • Whisk together flour, baking powder, soda and salt. Set aside.
  • In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds until the mixture is light and fluffy.
  • Add oil and vanilla extract, beat until well combined.
  • Gradually add dry ingredients alternating with whole milk.
  • Beat until well combined, batter will be thin.
  • Use a spatula to gently mix in the rainbow sprinkles.  Be careful not to over mix.
  • Divide the batter into cupcake liners.  Fill them approximately 2/3 of the way full.
  • Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely on wire racks.

For the Frosting: 

  • In a large mixing bowl, beat the butter until it's creamy, light and fluffy.
  • Gradually mix the powdered sugar into the butter mixture ½ cup at a time. Make sure that the powdered sugar is completely mixed in before adding more.
  • Turn the mixer speed to low and add in the heavy cream and vanilla extract.  Beat for approximately 30 seconds to 1 minute until the frosting is a good consistency.
  • Pour the frosting in a decorator’s bag fitted with a star tip.  Pipe the frosting onto each of the cupcakes and top with more rainbow sprinkles.
  • Then the cupcakes are ready to serve and enjoy!

Recipe Notes

Refrigerate any leftover cupcakes in an air tight container for up to 5 days.  

Nutrition Facts

Calories 267kcal, Carbohydrates 42g, Protein 3g, Fat 17g, Saturated Fat 7g, Polyunsaturated Fat 3g, Monounsaturated Fat 6g, Trans Fat 1g, Cholesterol 50mg, Sodium 198mg, Potassium 54mg, Fiber 0.4g, Sugar 17g, Vitamin A 275IU, Vitamin C 0.01mg, Calcium 48mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Comments

  1. PJ says:

    OK, so I must be doing something wrong. I have silicone pans, cupcake, and bundt, but I do not like them! I have trouble with things sticking in a major way. What is the secret to using these?