Funfetti Cupcakes: the festive, easy recipe for birthday cupcakes

For a fun, festive dessert you can serve for birthday parties, potlucks, picnics, or virtually any occasion, there's nothing quite like funfetti cupcakes. These tasty treats are the cupcake version of the much-loved classic funfetti cake.

With their bright rainbow sprinkles and perfectly soft, fluffy, moist texture, and buttery vanilla flavor, funfetti cupcakes are always a popular dessert to serve when it's time to celebrate. Easy to make and even easier to eat, you'll definitely want to add this simple, delicious funfetti cupcake recipe to your recipe box.

What are the Best Sprinkles for Funfetti Cupcakes?

Funfetti is all about bright, eye-catching colors. Use your favorite kind of rainbow sprinkles to make funfetti cupcakes. Jimmies, nonpareils, and confetti sprinkles all work perfectly in this recipe. Choose your favorites or use a mixture!

Funfetti Cupcakes Ingredients

You'll need various pantry staples to make your funfetti cupcakes, but if you're a fan of baking, odds are you'll already have the ingredients you need in your kitchen.

For the cupcakes, you'll need flour, eggs, sugar, milk, butter, and vanilla, plus the all-important rainbow sprinkles.

To make the buttercream frosting, you'll need butter, milk, vanilla, and powdered sugar.

How to Make Funfetti Cupcakes

Funfetti cupcakes are so much fun both to make and eat! Gather your ingredients, and let's dive in. Start by lining a muffin tin with cupcake liners and heating your oven to 350F.

Sift the dry ingredients into a bowl. Add in the butter and combine until the mixture takes on a coarse crumb-like texture. Beat the eggs into the flour mixture one at a time. Make sure they're completely integrated before adding in the next one! Add the milk and vanilla into the mixture, and beat until smooth. Fold in the sprinkles.

Pour the batter into the liners. You don't want to overfill or underfill the liners, so aim for three-quarters full. Bake your cupcakes for 15 to 20 minutes, then let them cool to room temperature before frosting and decorating them.

To make the vanilla buttercream, beat the butter until it's fluffy. Slowly beat in the powdered sugar, followed by the milk and vanilla. Keep mixing until the buttercream reaches your desired texture. Put the buttercream into a piping bag and decorate the cupcakes. Garnish with sprinkles and tuck in!

Tips for Homemade Funfetti Cupcakes

Make sure to use room-temperature ingredients to make your funfetti cupcakes. The ingredients will combine more easily and help keep you from overmixing the batter.

Don't overmix the batter. This will lead to dense cupcakes instead of light, fluffy ones.

In a hurry? Use boxed cupcake or cake mix.

Make vegan funfetti cupcakes by swapping out the butter for margarine, the milk for plant-based milk, and the egg for flax eggs or applesauce.

For ultra-tender cupcakes, use buttermilk instead of regular milk.

You don't need to use buttercream frosting. Cream cheese frosting would be equally delicious!

The cupcakes are done baking when a toothpick inserted into the center comes out clean and crumb-free or the cupcakes are slightly springy to touch.

How to Store Funfetti Cupcakes

Keep your cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to 5 days.

Can You Freeze Funfetti Cupcakes?

You can freeze your funfetti cupcakes for up to 3 months. For best results, freeze them without the buttercream frosting.

More Recipes You'll Like

• Moist vanilla cupcakes
• Piñata cake
• White cupcakes

Instructions

Preheat your oven to 350F. Line a muffin tin with cupcake liners.

Sift flour, salt, and baking powder into a bowl.

Add in the butter.

Combine until the mixture takes on a coarse crumb-like texture.

Beat the eggs into the flour mixture one at a time.

Pour in the milk.

Add in the vanilla into the mixture until smooth.

Fold in the sprinkles.

Mix.

Pour the batter into the liners.

Make sure they're about ¾ full.

Bake for 15 to 20 minutes. Remove from the oven to cool completely.

Remove the cupcakes from the tin.

For the frosting, beat the butter until fluffy. Slowly beat in the powdered sugar, followed by the milk and vanilla. Beat until light.

Transfer the buttercream to a piping bag and decorate the cupcakes.

Garnish with sprinkles.

Serve and enjoy!

Notes

Use room-temperature ingredients to make your funfetti cupcakes.