/Homemade Funfetti Cupcakes

Homemade Funfetti Cupcakes

Delicious Homemade Funfetti Cupcakes are so easy to make and perfect for just about any occasion. Dress these cuties up for any holiday or celebration just by changing the color of the sprinkles!

Frosted funfetti cupcakes on a platterFrosted funfetti cupcakes on a platter

I decided the other day that I might be the worst parallel parker ever. I’ll opt to pay $5 for valet parking any day of the week over paying a quarter and having to parallel park.

And people know that if I’m driving and there’s no valet, they better be prepared to hoof it, because I’m hunting for those spots that you can just drive right into even if it means we’re blocks away from where we’re going.

Honestly, I don’t even know how I passed that portion of my driver’s test at 16. Well, I did have to take the driving portion twice because I didn’t break fast enough when someone plowed out of their driveway in front of me.

Yep, still blaming that guy in the black Ford Escort.

Baked and decorated funfetti cupcakes lined up, ready to serveBaked and decorated funfetti cupcakes lined up, ready to serve

Yesterday, my neighbor and I decided to take our girls to a coffee shop near Cleveland that serves those ridiculous, candy-filled milkshakes that we kept seeing on Instagram.

Yep, you guessed it, parallel parking. Fortunately, all of my pre-parking anxiety was for nothing because there was pull-in spot in a prime location.

One $14.95 milkshake later, Elle discovered Twinkies (which she thought were disgusting) and proclaimed she was “amped” while doing the robot in the middle of Petco.

Overhead view of frosted funfetti cupcakes, topped with sprinklesOverhead view of frosted funfetti cupcakes, topped with sprinkles

They even had a milkshake that was blended with a piece of cake, but of course, the girls opted for the Unicorn & Rainbows shake.

Needless to say, it’ll be quite some time before we experience one of those shakes again and let me tell you, it was definitely an experience.

Since school starts in just a few days, I’m thinking about whipping up a few batches of cupcakes or cookies for the teachers to enjoy. And ranking pretty high on my list are Funfetti Cupcakes complete with sprinkles in their school colors.

Spoon stirring sprinkles into cupcake batter for funfetti cupcakesSpoon stirring sprinkles into cupcake batter for funfetti cupcakes


If you’ve never had Funfetti cake before, you might be wondering what exactly “funfetti” is.

“Funfetti” just refers to a vanilla cake with multi-colored sprinkles baked in. You might have grown up calling it “confetti cake.” Or some people just consider it to be birthday cake.

Funfetti cupcake batter in cupcake tins ready to bakeFunfetti cupcake batter in cupcake tins ready to bake

But “funfetti” sounds so much more…well, fun!

I’ve shared a couple of other funfetti recipes before with my Funfetti Sugar Cookie Bars and Birthday Cake Cookies. Others have even gotten in on the funfetti craze with recipes such as funfetti cheesecake and funfetti brownies.

Baked funfett cupcakes ready to be frostedBaked funfett cupcakes ready to be frosted


If you read MBA on a regular basis, you know I’m not one to diss a boxed mix. My Doctored Cake Mix is one of my favorite kitchen magic tricks for a reason.

But I have to say, homemade funfetti cupcakes are so much better. And they’re almost as easy!

Frosted and unwrapped funetti cupcakeFrosted and unwrapped funetti cupcake

Besides, I know the sprinkles alone will make your kids want to help with these cupcakes. And what better way to start teaching basic math skills than by getting them to help you measure ingredients?

There’s an entire half cup of sprinkles in this recipe. That’s a lot of sprinkles! But trust me, you want these cute little cupcakes to be full of color!

Funfetti cupcake with a bite taken out of itFunfetti cupcake with a bite taken out of it

I love using multi-colored sprinkles for a fun, classic “birthday cake” version of this recipe. But you can use any color sprinkles that you like!

Try red and pink for Valentine’s Day, orange and black for Halloween, shades of green for St. Patrick’s Day, pink or blue for a baby shower…you are only limited by your imagination!

Funfetti cupcake cut in half to show the sprinklesFunfetti cupcake cut in half to show the sprinkles

Top these beauties with a swirl of my Homemade Buttercream Frosting and maybe even a few extra sprinkles for a cupcake that’s adorable AND tastes amazing.

Baked and decorated funfetti cupcakesBaked and decorated funfetti cupcakes


For the Cupcakes

  • 2 1/4 cups cake flour (I used Swan’s Down brand)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups whole milk, room temperature
  • 4 large egg whites, room temperature
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup sprinkles


For the Cupcakes

  1. Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.
  2. In a large bowl, sift together the flour, baking powder and salt.
  3. In a medium bowl, whisk together the milk and egg whites.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and sugar at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
  5. Once ingredients are thoroughly incorporated, give the batter a good 1-minute beating to ensure that it is thoroughly mixed and well aerated. Use a rubber spatula to fold the sprinkles into the batter. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
  6. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

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Nutrition Information

Yield 20

Serving Size 1 cupcake

Amount Per Serving

Calories 156 Total Fat 2g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 1g Cholesterol 3mg Sodium 149mg Carbohydrates 31g Net Carbohydrates 0g Fiber 0g Sugar 18g Sugar Alcohols 0g Protein 2g


  • 3 sticks unsalted butter, softened
  • Tiny pinch fine sea salt
  • 1 ½ pounds (24 ounces) powdered sugar, sifted
  • 1 tablespoon clear vanilla extract (this helps maintain the bright white color)
  • 2-3 tablespoons heavy cream or milk


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes.
  2. With the mixer on low speed, slowly add in the salt and powdered sugar, and continue beating until the sugar is fully incorporated.
  3. Add in vanilla and cream or milk and mix on low speed until incorporated.
  4. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 6-7 minutes.
  5. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach the desired consistency.


  • This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
  • You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
  • If you are a fan of shortening in your buttercream, simply omit one stick of butter and replace with 1/2 cup shortening.
  • Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons.
  • Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
  • If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.
  • If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield 24

Amount Per Serving

Calories 225 Total Fat 12g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 4g Cholesterol 33mg Sodium 13mg Carbohydrates 29g Fiber 0g Sugar 28g Protein 1g

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