Homemade Funfetti Cupcakes

If you’re looking for a cupcake that screams celebration with every bite, look no further than these Homemade Funfetti Cupcakes. Bursting with colorful sprinkles and topped with silky vanilla buttercream, these cupcakes are soft, fluffy, and absolutely irresistible. Perfect for birthdays, parties, or just a cheerful treat on any day, they’re a fun twist on the classic vanilla cupcake.

Why You’ll Love This Recipe

• Tender and Fluffy: Whipped egg whites folded into the batter create light, airy cupcakes that melt in your mouth.
• Sprinkle-Filled Fun: Every bite has a pop of color thanks to the jimmies, making these cupcakes visually delightful and kid-approved.
• Silky Buttercream Frosting: Smooth, creamy, and sweet without being overpowering, the frosting complements the cake perfectly.
• Perfect for Any Occasion: Whether it’s a birthday, baby shower, or casual get-together, these cupcakes always impress.
• Customizable: Add your favorite sprinkles, chocolate chips, or flavor extracts to make it your own.
• Simple Ingredients: All ingredients are pantry staples, making it easy to whip up a batch anytime.

These cupcakes are not just beautiful—they’re a treat in both taste and texture.

Ingredients Breakdown

Here’s exactly what you need to make 12 funfetti cupcakes.

For the Funfetti Cupcakes

• 1 1/4 cups (163g) all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, divided (whites and yolks separated)
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 1 1/2 tbsp vegetable oil
• 1 1/2 tsp vanilla extract
• 1/2 cup + 2 tbsp (150ml) milk
• 1/4 cup sprinkles (preferably jimmies)

For the Vanilla Buttercream Frosting

• 1 cup (224g) unsalted butter, room temperature
• 4 cups (460g) powdered sugar
• 1 tsp vanilla extract
• 2–4 tbsp water or heavy cream
• Pinch or two of salt
• Sprinkles, for decorating

Yield: 12 cupcakes
Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 1 hour 3 minutes

Tools & Equipment Needed

• Standard 12-cup cupcake pan
• Cupcake liners
• Large mixing bowls
• Medium mixing bowl
• Electric mixer or stand mixer with whisk attachment
• Spatula
• Measuring cups and spoons
• Cooling rack
• Piping bag and tip (Ateco tip 847 recommended)
• Toothpick (for checking doneness)

Having all tools ready will make the baking process smooth and stress-free.

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (176°C) and line a 12-cup cupcake pan with liners. Proper preparation ensures cupcakes bake evenly and prevents sticking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

• 1 1/4 cups (163g) all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp salt

Set aside. Mixing the dry ingredients first helps distribute leavening agents and salt evenly.

Step 3: Separate the Eggs

Separate the eggs, placing the whites in a large mixing bowl to whip later, and set aside the yolks. This step allows for creating a light, airy batter using the whipped whites.

Step 4: Cream Butter, Sugar, Oil, and Vanilla

In another large mixing bowl, combine:

• 6 tbsp (84g) butter
• 3/4 cup (155g) sugar
• 1 1/2 tbsp vegetable oil
• 1 1/2 tsp vanilla extract

Beat on medium speed for about 3 minutes until the mixture is light in color and fluffy. Proper creaming adds air, giving the cupcakes their tender texture.

Step 5: Add Egg Yolks

Add egg yolks one at a time, mixing after each addition. Scrape down the sides of the bowl to ensure even incorporation.

Step 6: Alternately Add Dry Ingredients and Milk

• Add about a third of the dry ingredients to the batter, mixing until mostly combined.
• Add half of the milk and mix. The batter may look slightly curdled—that’s normal.
• Add another third of the dry ingredients and mix until combined. Scrape down the sides as needed.
• Add remaining milk and mix until smooth.
• Fold in the final third of dry ingredients until fully incorporated. Avoid overmixing.

Step 7: Whip Egg Whites

Using a whisk attachment, beat the egg whites on high speed until soft peaks form. This creates extra volume and fluffiness in the cupcakes.

Step 8: Fold Egg Whites into Batter

• Gently fold half of the whipped egg whites into the batter until mostly combined.
• Fold in the remaining whites along with 1/4 cup sprinkles. Be gentle to maintain the airiness of the batter.

Step 9: Fill Cupcake Liners and Bake

Spoon the batter into cupcake liners, filling about 3/4 full. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Cool Completely

Remove cupcakes from the oven and place on a cooling rack. Let them cool fully before frosting to prevent melting the buttercream.

Making the Vanilla Buttercream and Decorating

Step 1: Beat Butter

In a large bowl, beat 1 cup (224g) unsalted butter until smooth.

Step 2: Add Powdered Sugar

Add half of 4 cups (460g) powdered sugar and mix until smooth.

Step 3: Add Vanilla and Liquid

Mix in 1 tsp vanilla extract and 1–2 tablespoons water or cream. Continue beating until smooth.

Step 4: Add Remaining Powdered Sugar

Mix in the remaining powdered sugar. Add extra water or cream as needed to reach piping consistency. Add a pinch of salt to balance sweetness.

Step 5: Frost and Decorate

Pipe frosting onto cooled cupcakes using a piping bag with Ateco tip 847 or spread with a spatula. Add sprinkles for extra color and fun.

Tips & Variations

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free Option: Use plant-based butter and milk substitutes.
• Flavor Variations: Add a teaspoon of almond extract or lemon zest for a unique twist.
• Extra Fun: Fold in mini chocolate chips with sprinkles for a chocolatey surprise.
• Mini Cupcakes: Bake in mini muffin tins for bite-sized treats perfect for parties.

Flavor Profile & Pairings

These cupcakes are light and tender with a subtly sweet vanilla base, complemented by pops of sweetness and color from the sprinkles. The buttery frosting adds creamy richness without being overwhelming.

Suggested Side Dishes

• Fresh fruit like berries or sliced kiwi
• Mini chocolate cups or candy for extra fun
• Simple fruit-flavored yogurt for breakfast cupcakes

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	476
Protein	3 g
Carbohydrates	66.3 g
Sugars	54.4 g
Fat	24.8 g
Saturated Fat	14 g
Sodium	69.8 mg
Cholesterol	87.1 mg
Fiber	1 g

Dietary Notes: Vegetarian-friendly, nut-free, not gluten-free (unless flour substituted).

Make-Ahead & Meal Prep Tips

• Cupcakes: Bake a day in advance and store in an airtight container at room temperature.
• Buttercream: Make ahead and store in the fridge up to 3 days; bring to room temperature before piping.
• Freezing: Frosted cupcakes can be frozen for up to 2 months. Wrap individually in plastic wrap and store in a freezer-safe container. Thaw at room temperature before serving.

Frequently Asked Questions (FAQs)

Q1: Can I skip whipping the egg whites?
A1: You can, but your cupcakes will be denser. Whipping the whites gives the batter volume and tenderness.

Q2: What kind of sprinkles work best?
A2: Jimmies are ideal—they hold their shape in the batter and don’t bleed color. Avoid nonpareils if possible.

Q3: Can I make this vegan?
A3: Substitute plant-based butter, milk, and use flax eggs (1 tbsp flax + 3 tbsp water per egg).

Q4: How long do frosted cupcakes last?
A4: At room temperature in an airtight container, they’re best within 2–3 days. Refrigerated, up to 5 days.

Q5: Can I double this recipe?
A5: Yes! Use two pans and adjust baking time slightly if needed.

Cooking Timeline (At a Glance)

Task	Time
Prep Ingredients	15 minutes
Make Cupcake Batter	15 minutes
Bake Cupcakes	15–18 minutes
Cool Cupcakes	15 minutes
Make Buttercream	10 minutes
Frost & Decorate	10 minutes
Total Time	1 hour 3 minutes

Serving Suggestions

• Pipe frosting into tall swirls for a professional look.
• Sprinkle additional colorful sprinkles on top for extra fun.
• Serve on a festive platter for parties or holidays.

Recipe Variations

1. Chocolate Funfetti Cupcakes: Replace 1/4 cup of flour with cocoa powder.
2. Birthday Cake Cupcakes: Add rainbow nonpareils and a splash of almond extract.
3. Mini Funfetti Cupcakes: Use a mini muffin tin for bite-sized treats.
4. Funfetti Sandwich Cupcakes: Slice cupcakes in half and fill with frosting for a double-layer surprise.

Ingredient Spotlight

Sprinkles

Sprinkles aren’t just decorative—they add texture, color, and excitement to each bite. Choose jimmies for baking stability.

Butter

High-quality butter ensures rich flavor and smooth texture in both the cupcakes and frosting. Room temperature butter is essential for proper creaming.

Pro Cooking Tips

• Room Temperature Ingredients: Eggs, butter, and milk mix more smoothly, giving better texture.
• Proper Creaming: Beat butter, sugar, and oil until light and fluffy for tender cupcakes.
• Gentle Folding: Fold whipped egg whites and sprinkles carefully to maintain volume.
• Avoid Overbaking: Cupcakes can dry out quickly; check with a toothpick at the minimum time.

Storage & Freezing Guide

• Unfrosted Cupcakes: Store in an airtight container at room temperature for 2–3 days.
• Frosted Cupcakes: Freeze individually wrapped cupcakes up to 2 months. Thaw at room temperature before serving.
• Buttercream: Store in the fridge up to 3 days, or freeze for up to 1 month.

Expanded Conclusion

These Homemade Funfetti Cupcakes are the ultimate celebration treat. Light, tender, and bursting with sprinkles, they’re perfect for any joyful occasion or whenever you want a sweet pick-me-up. With smooth vanilla buttercream and endless customization possibilities, these cupcakes are sure to impress family, friends, and kids alike.

Bake a batch, add your favorite colorful sprinkles, and watch these cupcakes bring smiles to everyone around. Because in the world of desserts, funfetti cupcakes are pure happiness in bite-sized form!

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