Ditch the box cake mix because these homemade Funfetti Cupcakes are EASY, and taste so much better! They’re moist and flavorful, topped with buttercream frosting and extra sprinkles, making them a favorite for birthdays and parties.
My husband asks for the store-bought funfetti cake every year for his birthday, but it only took one bite of this homemade version for him to agree they definitely taste better from scratch!
How to make Funfetti Cupcakes:
- In a large mixing bowl combine flour, sugar, baking powder and salt. Slice the butter into pieces and add to the flour mixture. Mix on low until the mixture resembles coarse crumbs.
- With the mixer on, add the eggs one at a time, scraping down the bowl after each addition. Add the milk and vanilla and mix until batter is smooth. Fold in the sprinkles with a rubber spatula.
- Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Funfetti Frosting:
- In a mixing bowl cream the butter for several minutes until light and fluffy, scraping the bowl down as needed. Gradually add the powdered sugar, milk and vanilla and mix until light and fluffy, about 2 minutes.
- Frost the cupcakes (I used a Wilton 1M tip) and stir in sprinkles as desired.
Make Ahead and Freezing Instructions:
To Make Ahead: The cupcakes and the frosting can both be made ahead of time. Allow the cupcakes to cool completely, then place in an airtight container and refrigerate for up to 1 week. Refrigerate frosting separately for up to 2 weeks. Allow frosting to come to room temperature before using.
To Freeze: Allow cupcakes to cool completely, then store in a freezer-safe container for up to 3 months. Frost the cupcakes frozen, if desired (allowing 30 minutes for them to thaw, before serving). To freeze frosted cupcakes, I suggest flash-freezing them on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.
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Recipe
Homemade Funfetti Cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup unsalted butter , room temperature
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1/3 cup Rainbow sprinkles
For the Vanilla Buttercream Frosting
- 3/4 cup unsalted butter , room temperature
- 3 cups powdered sugar
- 1/4 cup milk
- 1 Tablespoon vanilla extract
- Rainbow sprinkles , for decorating
Instructions
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
- In a large mixing bowl combine flour, sugar, baking powder and salt. Slice the butter into pieces and add to the flour mixture. Mix on low until the mixture resembles coarse crumbs.
- With the mixer on, add the eggs one at a time, scraping down the bowl after each addition. Add the milk and vanilla and mix until batter is smooth. Fold in the sprinkles with a rubber spatula.
- Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
For the Frosting:
- In a mixing bowl cream the butter for several minutes until light and fluffy, scraping the bowl down as needed. Gradually add the powdered sugar, milk and vanilla and mix until light and fluffy, about 2 minutes.
- Frost the cupcakes (I used a Wilton 1M tip) and add sprinkles as desired.
Notes
Nutrition
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I originally shared this recipe July 2014. Updated March 2021.
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This was very disappointing, I have never tasted such a dry cake and tasteless.
Unfortunately this recipe came out very dry and dense. Flavor not great either. And had to make a second batch to get 2 dozen. Do not recommend.
I made these last night as a test run before my twin girls’ first birthday party, and wow! They are delicious! I even had to mix by hand with my potato masher because we just moved and I haven’t unloaded either of my mixers yet, and these turned out just fabulous. I am excited to make it again next week for my twins’ first birthday cake, thank you so much for the recipe!
Flavor is good but made them one day in advance and wrapped well and they are very dense. Im a baker so I measured/weighed ingredients . I have an oven thermometer. I’m not sure what went wrong.
This doesn’t make 20 cupcakes. More like 12. Dry
I don’t normally leave reviews, but after seeing some of the negative reviews on this recipe I felt the need to.
I made these cupcakes for my toddler’s birthday and they turned out amazing!! In the past when I’ve made cupcakes from scratch they turned out dry, but these were not dry at all. Frosting was amazing and held up well, wasn’t watery at all. All of my guests were raving about how great they were, several asked for the recipe! Use this recipe next time you need cupcakes from scratch!!!!
Divine!
My older sister made these for me on my birthday and they were so good. I am trying to figure out how to convert to a full cake!
I love this recipe. Yes, it does not make 20 servings like the recipe suggests, but it’s a very good recipe. I don’t use butter in my cakes or cupcakes so I swap the 1/2 cup butter for 1/2 cup oil. They come out so fluffy, moist and flavorful. My go-to funfetti cupcake recipe!
I only got 12 cupcakes and needed 15. The recipe turned out dry. I use convection so cut the bake time by 7 minutes so I could begin toothpick test. These are dry. Not sure why. I bake all the time and this process was very different from other recipes,
Hi Roni, if they were dry, they were overbaked. Sorry! Do you have to use convection bake?
As far as another reviewer who said they were dry, mine were not overbaked . I watched them closely. First, raw batter. Checked again after just a few min and took them out with moist crumbs on skewer. How long should you mix at the end after adding the milk ? “Until smooth ” is how long ? Any ideas as to what went wrong? Thanks.