Funfetti Cupcakes
These one-bowl funfetti cupcakes bake up soft, fluffy, and super moist (thank you, sour cream!).
They’re packed with rainbow sprinkles, have an optional hint of almond, and are topped with a simple vanilla buttercream.
This Recipe At a glance:
- Flavor: classic vanilla-funfetti (optional hint of almond for bakery vibes)
- Texture: soft, fluffy, and extra moist
- Skill level: beginner-friendly (all in one bowl)
- Time: 10 min prep + 20–22 min bake
- Yield: 12 standard cupcakes (or ~40 minis)
Why this recipe works
- Sour cream makes the cupcakes extra moist and gives them a tender crumb.
- Oil keeps them soft even after chilling (great for making them ahead).
- Warm water helps everything mix smoothly in one bowl.
- Almond extract is optional! It really boosts the flavor, but the cupcakes are delicious without it.
How to Make These Funfetti Cupcakes
Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!
Step 1: Make the Funfetti Cupcake Batter
First, we tackle the funfetti batter! Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners.
Whisk the dry ingredients, whisk the wet ingredients, mix together until just combined, then gently fold in the sprinkles.
Step 2: Bake the Cupcakes
Fill the cupcake liners 3/4 full and bake them for 20-22 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pan halfway through to help the cupcakes bake evenly.
Remove the pan from the oven. Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling.
If you’re in a rush, place the entire pan in the freezer for 30 minutes to accelerate the cooling process.
Step 3: Make the Vanilla Buttercream
While the cupcakes bake and cool, make the vanilla frosting.
If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.
Or if you’re unsure what consistency the frosting should be, check out my frosting consistency guide
Step 4: Decorate the Cupcakes
The last step is to decorate these funfetti cupcakes! Pour your favorite sprinkle blend into a small bowl. Next, pipe a small dollop of frosting onto a cupcake and dunk it into the sprinkles.
Gently press the cupcake into the sprinkles until the frosting has flattened out into a thin layer and is fully covered with sprinkles.
Pipe a swirl of buttercream on top of the layer of sprinkles and repeat with the remaining cupcakes. Add a small pinch of sprinkles on top of each cupcake, then enjoy!
If you don’t have any frosting bags and tips, use a freezer Ziplock bag and trim the corner to have a 1-inch opening.
Substitutions and Swaps – Funfetti Cupcakes
Below are some swaps and substitutions that can be made in this recipe.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of these cupcakes.
- Sour Cream – Full-fat yogurt, buttermilk, or an alternative yogurt or milk (almond, soy, oat) can also be used.
- Vegetable Oil -You can also use any flavorless oil or melted butter if needed.
- 1 Large Egg – If you have an egg allergy, you can try using a flaxseed egg or a vegan egg replacer like this one made by Bob’s Red Mill.
- Vanilla Extract – Vanilla extract helps enhance the flavor in these cupcakes, but you can use any extract you want, like lemon or coconut, or omit it altogether.
- Almond Extract – I love adding a splash of almond extract, too, but this ingredient is optional. It can be skipped, or you can add additional vanilla in its place.
- Rainbow Sprinkles – Rainbow jimmie sprinkles (the long, skinny rainbow sprinkles) work best in this recipe. I don’t recommend using nonpareils!
Substitutions and Swaps – Buttercream Frosting
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (just be sure to omit the salt!).
- Heavy Cream – Whipping cream, coconut cream, or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe.
How Many Cupcakes Does This Recipe Make?
This recipe makes 1 dozen cupcakes. It can be halved (scramble an egg and use half the mixture, or use an egg white) or doubled as needed.
What Type of Sprinkles Should I Use in This Funfetti Cupcake Recipe?
The best sprinkles for making funfetti cupcakes are rainbow jimmies. They are the longer, skinny rainbow sprinkles.
The type of sprinkles you should NOT use are the tiny, round, rainbow sprinkles. They’re called nonpareils, and they start to bleed the second they’re stirred into the batter.
This can also happen if you let the rainbow jimmies sit in your batter for an extended period and then try to stir the batter.
Making These Funfetti Cupcakes in Advance & Storage Tips
You can make these cupcakes in advance! They can be stored unfrosted in an airtight container overnight at room temperature or for up to a week in the fridge.
These cupcakes can also last up to 3 months in the freezer. Wait to frost them until they’re thawed if you plan to freeze them.
Frosted cupcakes can be stored at room temperature for a couple of days or refrigerated in an airtight container for up to 5 days. However, the fresher they are, the better they taste!
The frosting can also be made ahead of time, or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months.
Troubleshooting
Why are my cupcakes gummy or underbaked?
This usually comes from underbaking, overmixing, or accidentally adding too much flour. Bake until a toothpick comes out with a few moist crumbs (not wet batter), and let them cool fully before judging the texture. For best accuracy, weigh your flour or use the spoon-and-level method.
Why did my cupcakes bake up flat?
These cupcakes bake up fairly flat (not big domes). If yours look deflated, it’s usually old baking powder, an oven running cool, or underbaking. Make sure the baking powder is fresh, fully preheat the oven, and rotate the pan halfway through (but don’t open the door repeatedly).
Why did my sprinkles bleed into the batter?
Use rainbow jimmies (the long sprinkles), not nonpareils (the tiny balls). Also, fold sprinkles in at the very end and bake right away. If the batter sits too long after adding sprinkles, the colors can start to bleed.
Why do my cupcakes taste too almondy?
Almond extract strength varies a lot by brand. If you’re sensitive to it, reduce to 1/4 teaspoon or skip it entirely and add a little extra vanilla instead. (And of course, omit it for nut allergies.)
Why is my vanilla buttercream salty (or tasting “off”)?
The most common cause is using salted butter, plus the added salt. If you use salted butter, skip the salt in the recipe. If it’s already mixed, add a bit more powdered sugar and a splash of cream to balance the flavor.
Frequently Asked Questions
Can I make these as mini cupcakes?
Yes! This recipe makes about 40 mini cupcakes. Bake minis at 350°F for about 14-17 minutes.
Can I skip the almond extract?
Absolutely, it’s optional. The cupcakes still taste delicious with just vanilla, and skipping it is also best for nut allergies.
Can I use Greek yogurt or buttermilk instead of sour cream?
Yup! Use the same amount of full-fat Greek yogurt or buttermilk. The texture may be slightly different, but they’ll still bake up soft and moist.
Can I use milk instead of water?
Yes, milk works and can make the crumb a touch richer. Keep the amount the same and use room-temp milk.
How far ahead can I make these?
Unfrosted cupcakes can be kept overnight at room temp, for up to a week in the fridge, or up to 3 months in the freezer. Frost the cupcakes after fully thawing them for the best finish and texture.
Tips for Making These Funfetti Cupcakes
- Ingredients at room temperature mix together better. Set out any cold ingredients (like the sour cream and egg) ahead of time.
- Properly measure the flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
- Use a cookie scoop to fill your cupcake liners easily.
- If you don’t have any frosting bags and tips, use a freezer Ziplock bag and trim the corner to have a 1-inch opening.
Let Me Know What You Think!
If you make these funfetti cupcakes, I’d love to hear what you think! Please leave a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.
Funfetti Cupcakes
Equipment
Ingredients
Funfetti Cupcakes
- 1 1/4 cups all-purpose flour 160g
- 1 cup granulated sugar 200g
- 1 1/2 tsp baking powder 6g
- 1/2 tsp fine salt 3g
- 1/2 cup water, warm 120ml
- 1/2 cup full-fat sour cream, room temperature 125g
- 1/4 cup vegetable or canola oil 55ml
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 1/2 tsp almond extract – optional 2ml
- 1/4 cup rainbow jimmies / long sprinkles 45g
Vanilla Buttercream Frosting
- 1/2 cup (1 stick) unsalted butter, room temperature 113g
- 1 tsp vanilla extract or vanilla bean paste 4ml
- 1/4 tsp fine salt 2g
- 2 cups powdered sugar 250g
- 2 Tbsp heavy cream or milk, room temperature 30ml
Instructions
Funfetti Cupcakes
- Begin by preheating the oven to 350°F/175°C. Place 12 cupcake liners in a muffin tin and set aside.
- Add 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt to a large bowl. Whisk together until combined and set aside.
- In a separate, large bowl, add 1/2 cup warm water, 1/2 cup sour cream, 1/4 cup vegetable oil, 1 egg, 1 tsp of vanilla extract, and 1/2 tsp of almond extract. Whisk together until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter should be thin, but that's the way it's supposed to be! Gently fold in 1/4 cup of rainbow sprinkles.
- Divide the cupcake batter evenly between the muffin liners, filling them about 3/4 of the way full. Bake for 20-22 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cupcakes cool for 10 minutes, then move them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the cupcake pan into your freezer for about 30 minutes.
Vanilla Buttercream
- Beat 1/2 cup of butter, 1 tsp vanilla extract, and 1/4 tsp of salt on medium speed for 30 seconds with a whisk or hand mixer until smooth.
- Gradually mix in 2 cups of powdered sugar and 2 Tbsp of heavy cream or milk on a low speed. Scrape the sides and bottom of the bowl with a rubber spatula as needed. Beat on low until the ingredients are fully incorporated, then mix on a medium-high speed for a minute to make the frosting nice and fluffy.
- If the frosting seems too thick, add additional cream (1 Tablespoon at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
- Place the buttercream in a piping bag fitted with your favorite frosting tip (I used a Wilton 1M) and seal the top of the bag with a rubber band or clip. set aside.
Decorating These Funfetti Cupcakes
- The last step is to decorate these funfetti cupcakes! Pour your favorite sprinkle blend into a small bowl (I combined 3 different types of rainbow sprinkles to make my own blend), then pipe a small dollop of frosting onto a cupcake and dunk the cupcake into the sprinkles. Gently press the cupcake into the sprinkles until the frosting has flattened out into a thin layer and is fully covered with sprinkles.
- Pipe a swirl of buttercream on top of the layer of sprinkles and repeat with the remaining cupcakes. Add a small pinch of sprinkles on top of each cupcake, then enjoy!
Video
Notes
Substitutions and Swaps
If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.Yield
This recipe makes 1 dozen cupcakes. It can be halved (scramble an egg and use half the mixture, or use an egg white) or doubled to change the yield as needed. This recipe can also be used to make mini funfetti cupcakes! This recipe makes about 40 mini cupcakes, which can be baked at 350°F/175°C for 14-17 minutes. Bake time and yield can vary based on your mini cupcake liners and pan size.Tips for Making The Best Funfetti Cupcakes
- Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
- Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
- Use a cookie scoop to fill your cupcake liners easily.
Making These Cupcakes In Advance & Storage Tips
You can make these cupcakes in advance! They can be stored unfrosted in an airtight container, overnight at room temperature, or for up to a week in the fridge. These cupcakes can also last up to 3 months in the freezer. Wait to frost them until they’re thawed if you plan to freeze them. Frosted cupcakes can sit at room temperature for a couple of days or be stored in the fridge in an airtight container for up to 5 days. However, the fresher they are, the better they taste! The frosting can also be made ahead of time, or you can save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months.Nutrition
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People asked me to explain once why I called it Confetti and I had no idea HAHA! Maybe those flat sprinkles to me are confetti now that I think about it. So Funfetti it is! I am definitely making these they look unbelievable.
Thank you SO much! I’ve been waiting for this one! I’ve tried a few other recipes and they were fails. Your recipes always turn out perfectly! Thank you for sharing! I’ll be trying this one soon.
Btw, I requested to join your Facebook baking group a few weeks ago. How often so you approve pending requests? Thank you!
Hey Chelsea!! I know you have a Funfetti Cake recipe, but have you done THIS recipe as a cake?! I just love the sour cream base and the taste it gives!! Thank you 🙂
Hi Christina! I haven’t, but you can totally swap out the buttermilk in my funfetti cake recipe for sour cream! I’ve done it before and it turns out great 🙂 hope that helps, happy baking!
These look fantastic!!! I’ll have to try them sometime. Question though, is there a reason your funfetti cake has both almond and vanilla extract while the cupcakes only has vanilla? Just curious 🙂
I highly recommend giving this recipe a try 🙂 I really wanted the almond flavor to shine in these cupcakes, and I like the way they taste with a bit more extract! So I used almond extract only! You could definitely do half vanilla and half almond if you wanted to though, so much of it comes down to preference!
I have a hard time not adding vanilla to white cake recipes, which is why I included it in my funfetti cake recipe 😛
Hi is the base of this cupcake a vanilla cupcake? Do u have the same vanilla cupcake recipe online? It looks so moist and yummy.
It’s similar, but it uses sour cream as the dairy! I do have a similar vanilla cupcake recipe, which you can find here 🙂
https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/
Your cupcakes look really yummy and I will try them, particularly to try the sprinkles. It’s really pretty. Your mixed coloured frosting swirl is REALLY nice. How did you do that and what tip did you use?
Aw thank you Kelly! They are so yummy, I totally recommend giving this recipe a try 🙂 I used a wilton 1M tip here, and if you watch the video that’s in this post, it shows how I create the rainbow swirl frosting! <3
These are lovely. Can you use just egg whites in these to make it a true white cupcake or wedding cupcake?
You could! I’m hoping to share a white wedding cupcake recipe soon too!! <3
Quick question do you think this would translate to baked cake donuts well?? I love sour cream based cakes they are so fluffy and delicious!!
This was delicious! I actually made donuts using a donut pan with this recipe and they came out fluffy and delicious. The perfect start to my husband’s birthday!!
Aw I’m so happy to hear that Catherine! Thank you for sharing 🙂 Happy belated bday to your husband!!!
Hi Chelsea. You said that you only used almond extract in the cupcake recipe, but in the recipe above there is only vanilla extract?
I love the flavour (Cdn) of your vanilla cupcakes but mine sometimes turn out with an underbaked/gummy texture. Have you ever had this problem? How to fix it?
The amount of time you need to bake the cupcakes can vary a bit based on how full you fill the liners, and even your oven! If they seem a bit under baked, you can let them bake for a couple more minutes!
If the texture seems gummy, you might be using too much flour (sometimes when you scoop out of a bag you end up packing a lot more flour into the cup than the recipe calls for (by weight), or you may be over mixing! Those are usually the two main culprits for that <3 hope that helps!!?
Hi I was wondering if you can take out the egg in this recipe? It’s so hard to find a eggless recipe that tastes good
Hi Parmeet,
That’s a great question! The only egg substitute I know of is swapping 1/4 cup of apple sauce for each egg (I’d recommend using 1 cup). It definitely doesn’t taste quite the same as the original, but it should work!! Hope that helps, let me know what you think if you try it <3
@Parmeet, I made this replacing the egg with aquafaba (chickpea water from a can of garbanzo beans) using 3 tablespoons of aquafaba instead of the one egg and they turned out magical. I know you asked this 2 years ago but maybe it will help someone else!
How far in advance can I make these cupcakes?
Hi Debbie,
These cupcakes last at room temperature for up to 2 days if stored in an airtight container (unfrosted), or in the freezer for up to 3 months.
If you do freeze them, transfer them to the fridge the day before you plan to frost them and bring them to room temperature (minimizes condensation).
Hope that helps, happy baking!
When I made these my weights were drastically different than the volume measurements you had. For example my 1 1/4 C. of flour was 199 grams (is that drastic or am I being dramatic)? Should I still use the weighted measurements?
Hi Erin,
Are you using all purpose flour? Are you fluffing the flour, then spooning and leveling it into your cup (like this: https://www.mybakingaddiction.com/how-to-measure-flour/)?
I’d guess that you might be packing the flour into the cup measure on accident! Hope that helps, happy baking!
Hi Chelsey! Which colors did you use for the frosting? I know they blend, but wasn’t sure which ones were the primary ones you used.
Hi Jazmine,
Do you mean for the rainbow swirled frosting? I used yellow, orange, deep pink, sky blue, and royal purple gel food coloring made by americolor 🙂 Hope that helps, happy baking!!
They totally failed ? after the bake they looked like they were still raw. Is this normal for moisted cake? I used gluten free flour, is this the problem?
Hi Tara,
So sorry to hear that! I do think it was from using the gluten free flour. Using a good cup for cup gluten free flour blend (like Kind Arthur’s) is fine as long as you take a few addition steps:
1) be sure to overmix the batter to help create structure in the baked good
2) let the batter sit for at least 30 minutes to help the GF absorb some of the moist from the batter & to avoid a gritty texture (add the sprinkles after this)
3) bake for an extra couple minutes; I find cupcakes take longer to bake when using GF flour.
Hope that helps, happy baking!
I made these cupcakes today but with homemade buttermilk instead of sour cream. The only ingredient I didn’t have on hand and they still turned out delicious!
Aw I’m so happy to hear that Beth!! That’s a wonderful swap, and exactly what I would’ve suggested you use! 🙂 Happy baking!
@Chelsweets, for swapping buttermilk with sour cream is it the same ratio?
Thanks
HI!! Im excited to try this – question for you: the link to the Jimmie’s sprinkles goes to a Hoosier Hill Farm Sprinkles. Is there a difference?
Thank you!
Hi Natasja! Jimmie’s is just a type of a sprinkle, and the link takes you to a brand I like to use that makes that type of sprinkle 🙂 Hope that helps, happy baking!
Can I use vanilla Greek yogurt instead of sour cream?
Hi Ana,
You totally can! Just be sure it’s full fat 🙂 Hope that helps, happy baking!
Hi Chelsea, do you have a recommendation for a piping tip set?
Hi Kelsey,
I love this one if you’re just starting out: https://amzn.to/2XjlVHY
or this one if you’re looking to make some more advanced designs: https://amzn.to/34ghhMc
Hope that helps, happy baking!
Hi Chelsea – Can I substitute the all-purpose flour with cake flour?
Hi Anna,
You totally can! To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.
Thanks for the sprinkles hook-up with your discount! I just bought $150 worth of product from Sweetapolita!
Aw that’s awesome! I bet you’re going to make some gorgeous things with them 🙂
Would light sour cream work okay? That’s what I have on hand
Hi Reianna,
That should work just fine, happy baking!
So sorry to hear that! is there a chance your baking powder was old / not potent anymore? Did you mix the batter just until the ingredients were combined? Those are my best guesses as to what may have gone wrong <3 hopefully we’ll be able to figure out what went wrong!
Hi! This made way too much icing for the amount of cupcakes and I had to throw a lot out! The icing was quite salty too, but the cupcakes themselves were amazing!
Hi Shannon,
So sorry to hear that! Did you use unsalted butter? The 1/2 tsp of salt the recipe calls for shouldn’t be enough to make the frosting taste really salty!
You can always save leftover frosting, it keeps in the fridge for weeks or the freezer for months! I always save my leftover frosting for future baking project <3
My family LOVED these cupcakes!! They were moist – we’ve almost finished an entire batch in a day!! Thank you!!
I am so happy to hear that Katie!! Thank you for sharing 🙂
I think I have an addiction to sprinkles! I have an entire cupboard in my kitchen dedicated to sprinkles and different varieties of chocolate chips. Intervention needed!
Haha I love that, sounds like a dream to me!! I have tubs and tubs of sprinkles too 🙂 You can never have too many!!
Can you double the recipe
Hi Leslie! You totally can. Happy baking!
Would these be good with a cream cheese frosting?
Hi Bri,
I think they’d be delicious with cream cheese frosting!!! 🙂
These cupcakes are so amazing!
Aw thank you Kira!! 🙂
Hi Chelsea! Your amazing. What brand do you use to color your icing?
Aw thanks PJ! I am a big fan of americolor gel food coloring which I order on amazon. It’s a bit spendy, but a little goes a long way and it lasts forever! Here’s a link to what I use: https://amzn.to/2vIewWC
Hope that helps, happy baking!
Hi Chelsea, will liquid food coloring work with this recipe? I don’t usually color my batter but loved the idea of your pink funfetti cake. If so, how much do you recommend?
Hi Laura,
Gel food coloring works better, but you can use liquid food coloring if that’s what you have on hand! The amount you use will depend on the intensity of color you want! I’d suggest adding in a bit at a time until the color seems right. Hope that helps, happy baking!
Hi how many cupcakes does this batch make
Hi Faith,
This cupcake recipe makes 12 cupcakes! For the future, it shares the yield in the upper corner of the recipe card <3
Made these for Memorial Day yesterday for my 2 nieces and 2 nephews. We didn’t plan a “thing” so I thought 12 would be perfect. 3 cupcakes each. I even made icing in each of their favorite colors. I was planning to just drop them off. Well, it turned in a small impromptu “thing” and the cupcakes got devoured, not necessarily from the kids they were meant for. LOL! Needless to say, they were delicious and I will be making another batch because one of my nieces only got one of hers.
Haha so happy to hear that Gina! Sometimes those unexpected moments in life are the best 🙂 Thank you for sharing!!
These were so delish and fluffy, super easy, great recipe!!!
So happy to hear that Lisa 🙂 Thank you for sharing!!
If I only have vanilla extract should I double the amount if I am omitting almond extract? 🙂
Hi Ashley,
I’d suggest just omitting the almond extract if you don’t have any 🙂
Could you substitute milk or buttermilk for the water?
Hi Amy,
You can use milk in place of the buttermilk <3
Did you use bleached or unbleached all purpose flour?
Hi Nancy,
You can use either! I usually prefer bleached because it’s lighter in color and a bit finer in texture than unbleached, but either will work in this recipe. Happy baking!
Just wanted to let you know, I’m on my third batch in 5 days. Everyone loves them! Can the recipe be doubled?
Haha love that Gina! You can definitely double this recipe 🙂
I love these cupcakes. I made two batches, the first I used the 1 cup of sugar and the second I reduced to 3-4 cup for personal preference. Thanks for the recommendation for sprinkles, I ordered from sweetapolita.
Hi Chelsey, Can I omit the almond extract? Nut allergy. Thinking of making for my son who just finished PreK4. I’m the one with the allergy. Hope all is well.
Best
Markeeta
One of the best recipe i tried, thank you!
I also added some choco ships and it tastes divine.
Hi, I was wondering if I could use this recipe for a cake? I have all the ingredients including sour cream and don’t have buttermilk for your other cake recipe.
Thanks!
Can I use a 1/2cup milk instead of 1/2cup water?
Hello! Can I substitute the sprinkles for mini chocolate chips? (I know that may be against the point of these…but I have to ask) 😉
By far the best funfetti cupcake recipe I have ever used! Light and fluffy texture. And the best part so easy to make!
Hi I try making these cupcakes 3 times and did not like the taste. Wouldn’t try making ever again.
Can you make this recipe without sprinkles for vanilla cupcakes?
They failed horribly??
Hi yes I made these cupcakes as well and did not like at all. They were horrible and didn’t even taste like cupcakes. Would absolutely not try again.
Found this recipe earlier today and tried it out! Seriously some of the best cupcakes ever! Definitely a new favorite in my house
Can i use greek yogurt to replace the sour cream??
I used 0% Greek Yogurt and it worked fine.
Made these today and they came out nice! A bit too heavy on the almond, in my opinion, but that’s likely the extract I used being too concentrated…
How long will they last in the fridge? I want to make them a couple of days in advance before the party.
My family loved these cupcakes and so did I. I made them for my grandson, Miles’, 3rd birthday party. I followed the recipe precisely and they were moist and delicious. I have made Funfetti cupcakes from the box mix for many years for my daughter’s birthdays as they were her favorite. Now, I am retired and have more time so I decided to try home made. I will never go back. They do not take much longer and they were loved by all. Thanks for this delicious recipe and baking tips.
Hello I made these yesterday and they turned out delicious. I took your advice and used a scale to measure all the ingredients and yes it makes such a huge difference. My friends enjoyed them. Thank you for sharing your recipe with the community.
These cupcakes were good but the almond extract was overpowering. I was really hoping a funfetti flavor so maybe I’ll try without almond next time.
Hey Chelsea!
What did you use for the sprinkle mix for the first layer on the cupcake? Before you topped it with buttercream.
Hi – These are just so pretty and I’m going to make the cupcakes this weekend for a birthday. Question about the almond extract. I don’t typically love almond flavoring in other cakes I’ve had. Is it a super noticeable flavor in these cupcakes or does it just balance with the other flavors. I’m skeptical in using too much – especially in the frosting as well. Let me know your thoughts!! Could I just go with more vanilla extract? Thanks
Hi Pam! I just wanted to share my experience because I was skeptical of the almond extract too! But I can tell you it’s not a strong flavor in the cupcake, it’s delicious ? But I’ve made it without the almond extract too and they turned out just fine ?
do i need to use alomd exstract? do i need it have it in there? if i do what is a good replacement for it??!!
I made these yesterday for my son’s sixth birthday and they were perfection!!! I wish I could post an photo because they were that good (in looks and taste)!
*The only change I made was to use half of the recommended amount of almond extract in the batter and omit it from the frosting (just based on personal preference… I’m not wild for almond extract).
Do I have too use almond extract in this recipe? Will there be a difference if I don’t?
Hi Victoria, I skipped it in a batch I made and they were fine!
they were DELIOUS
This will be my go-to vanilla cupcake base from now on! I LOVE that the recipe doesn’t call for butter, so it’s SUPER easy to put together. I did add an extra egg yolk for moisture (just for preference, it wasn’t necessary) and they taste delicious. These were made for a baby shower and I used only blue jimmies. Bravo on this recipe!
These did not come out good at all.
I found similar to other reviews they were gummy and seemed undercooked. Something was off.
I love this recipe they turn out perfect every time … I normally ice all of them after they cool down then I store in the fridge until they are gone … I like cold frosting
Is there any easy way to multiply this recipe for 9 dozen cupcakes? Can I just multiply it by 9, or would it be better to make it in smaller batches? I’m doing funfetti cupcakes for a wedding and it think it’s just such a fun flavor!!
Easy, and delicious. I made these with my three year old neice and she loved dumping in the ingredients, and helping me mix. Almost as much as she loved testing the sprinkles. I’mnot usually a huge frosting fan, but thus frosting was nice, and not too terribly sweet. The almond extract gives these an extra nice burst of flavor.
Meh, not great. I made a double batch for my kid’s birthday. Tastes like almondy-oil and they didn’t seem cooked enough at 20min despite a clean toothpick. Hopefully enough buttercream icing can save them. Thankfully they’re for a bunch of kids who will likely just eat the icing anyway. I’m happy I didn’t waste a bunch of butter on these. Would unfortunately not make these again.
Can I use swiss meringue buttercream for these cupcakes?
I wasn’t in love with the flavour of these cupcakes. I used 1 tsp of the vanilla extract and half tsp of the almond extract. I don’t know if it was the sprinkles that overpowered the taste but not a huge fan.
I think these cupcakes were great. Thanks for sharing.
Hi! Is the nutritional information listed actually accurate per cupcake? 57g of sugar is ALOT! We have not tried them yet… hoping they are delicious. I know it is a treat but I was just wondering if something was maybe configured incorrectly to get that calorie and sugar stat.
Can I use cake flour in this recipe?
I made these. They are definitely super moist. I didn’t use the buttercream recipe but I used a cream cheese frosting that I had left over from my Vday red velvet cupcakes. I still made it rainbow color. Hope my granddaughters love them. Thank you for the awesome recipe.
Hi, I’m wanting to make these for my daughters 4th birthday. But just on the off chance that a kiddo may have a nut allergy. Would the cupcakes still be the same without the almond extract?
This recipe is straight from heaven! I couldn’t find any of the traditional sprinkles for the batter so I just left them out but the cake is just so FABULOUS! This is my new favorite! And that’s saying something because I’m usually a chocolate person! I haven’t even tried it with the frosting yet!
I just made them using those big paper cups as I thought it would be fancy. The recipe yielded 9 vs 12. I also had to bake them for 25 minutes. I think the almond was a little too overpowering. Will use 1/2 tsp next time and will use standard cups. They are fancy enough.
Another tip is to use clear Vanilla extract.
I made your funfetti cake recipe but found out they wanted cupcakes instead which everyone LOVED them. Why do you use a whole egg in your funfetti cupcakes recipe instead if egg whites and you don’t use buttermilk either? Just trying to educate myself, thank you for the amazing recipes!??
These came out tasting great. But so flat! I’m not sure if its because I live in a high elevation. But I wish they would have had the rounded tops.
Is this recipe supposed to taste very almondy? I made it, it was moist but had a overwhelming taste of almond.
Hi Gwen,
I’m so sorry to hear that! It should just taste like a hint!! What brand of almond extract did you use?
I wanted to treat my physical therapist and he said that he loved funfetti cupcakes so I tried your recipe. He said they were the best he’s ever had and he’s had them from several bakeries. Many friends and family members have made funfetti cupcakes for him, but he said these were the best he’s ever had. He even asked for the recipe! Thanks for sharing this recipe!
This comment made my day Robin 🙂 So glad that he loved them!! Thank you for sharing!
I can’t wait to try these!! Can I use cake flour instead of AP?
Hi Jessica,
I think this recipe turns out best with AP flour, but you can use cake flour instead of AP if needed, cup for cup. Happy baking!
Am I over looking that there is no butter in the cake?! ???
I’ve made this once before and it was awesome!!!!
But looking back at the recipe now, I don’t remember one way or another if I used it or not!
Thanks again for sharing the recipe – its amazing either way!!!!
Hi Lauren,
My funfetti cake recipe uses butter, but my funfetti cupcake recipe does not! I like to make my cupcakes with oil to give them a super moist, tender texture 🙂 Happy baking!!
Hello!
Is there a difference if I add two egg whites and replace water for milk?
Hi Amelia,
That should bake up just fine! It will slightly change the texture of the cupcake but it should still be delicious!
Hello! I’ll be making these cupcakes and frosting to donate for an event my job has presented for the chance to volunteer for. I’d like to mention how great that cake got for you and I’m excited to see my cupcakes as the event theme is Earth/blue Planet!!! I will be doubling your recipes and was hoping you could tell me if doubling the buttercream recipe may be enough for 2 dozen cupcakes based on this funfetti recipe which by the way is the most appropriate name for the 100% FUNfetti? 🙂 Thank you.
Hey love the recipe but instead of water add milk tastes amazing! My kids loved it.
Love that!! And good to know, thank you for sharing Ashley 🙂
Sooooo, I made these for the wife and I. No kids, which is good because I wouldn’t have been too keen on giving these away lol. Wow. Ever since I made these for the first time they are a staple baked good in my home. Absolutely the best cupcake recipe I have ever found.
?
Hi Matt,
That is too funny!! I’m so happy to hear that 🙂 Thank you for sharing!!!
Hello, can I swap out melted butter for the vegetable oil?
Hi Elisabeth,
You totally! That should work great. Happy baking!
Thank you for sharing! I am making these for my girlfriends 32nd birthday! Her favorite flavor of cupcakes is Funfetti! Your explanation of how to make these is very detailed and well thought out!
Can you use this recipe to make mini cupcakes?
I’d like to use this recipe to make cake sickles. Could I just bake it in a 6″ cake pan? What would you suggest?
Hi Donna,
Great question! I haven’t tried baking this recipe in a 6-inch cake pan before, but it should work. It might make a pretty tall layer though! Let me know how it goes if you try it!!
Can I use this recipe to make 8-9” round cakes?
Hi Lisa,
I’d recommend just using my funfetti cake recipe, which is super similar and makes 3, 8-inch cake rounds or 2, 9-inch cake rounds. Here’s the link: https://chelsweets.com/funfetti-cake-recipe/
Hope that helps, happy baking!
Hi,
Can butter be used instead of vegetable oil? I made these cupcakes and they were really good, but had an “oil taste” to them. Not sure if the oil I used was older and that was the reason.
Thanks!
Hi Reva,
Great question! You can use melted butter in place of the oil in this recipe, but the texture will be a bit denser and the cupcakes won’t bake up as fluffy. You also can try using a different type of oil, but also some people just don’t love baked goods that are made with oil, and I totally get that!
Hope that helps, happy baking!
I ended up omitting the sprinkles and just using this as a vanilla cupcake recipe. It came out really good.
Can this be used as a base cupcake recipe? I’m looking for a customizable cupcake recipe that can easily be made into different flavors. ( chocolate, strawberry, cookies and cream, etc.)
Thanks!
Hi Nicolette,
It totally can! Happy baking 🙂
Would it be possible to sub coconut sugar?
I love the tenderness of your cupcake recipe and would like to make your sprinkles cake recipe using sour cream. Would I use the same amount of sour cream (1 1/2 cups) as buttermilk? Thank you!
Hi Donna,
Great question! You can use the same amount of sour cream in place of the buttermilk in that recipe. Hope that helps, happy baking!
Are you using regular cupcake pan or the larger muffin pan ??
Hi Jackie,
I do use a regular cupcake pan for all my cupcake recipes 🙂 Hope that helps, happy baking!
What piping tip did you use for the white icing on top??
Hi Hillary,
I used a Wilton 1M piping tip, like this: https://amzn.to/3V5iwdA but any open star piping tip would work great!
Hope that helps, happy baking!
Every recipe here is wonderful, but this is my fave!
Aw you’re too sweet Katie!! Thank you so much for sharing 🙂
Loved this recipe and the cake version!! Question – is there a chocolate version? I love chocolate and so do my coworkers… would be bomb to have a chocolate version!
Thank you!! There isn’t a chocolate version, mostly because the sprinkles don’t show up super well in chocolate batter! But you can totally swap out 1/4 cup of flour for cocoa powder in this cupcake recipe to make chocolate funfetti cupcakes! Hope that helps, happy baking!
Am I blind or does the recipe never say when to put sugar in??
@CB, yep. I’m blind LOL
haha no worries!!! Happy baking 🙂
I know you said in other comments that you can swap out sour cream for buttermilk, but I was wondering why you use buttermilk in your vanilla cupcake recipe and sour cream in this one? What are the differences? Do you like one over the other?
Hi Libby,
Great question! The sour cream helps prevent the sprinkles from sinking to the bottom of the liners (not an issue with my funfetti cake recipe). The sour cream also makes the batter whiter, which helps the sprinkles really pop! Hope that helps, happy baking!
I’ve tried many funfetti cupcakes and you’ve ended my search! Thanks for a great recipe I’ll be using again in the future!
For the cupcakes, if I don’t have vegetable oil, can I substitute room temperature butter? If so would that be a 1:1 swap ratio?
Thank you for including weight measurements! Baking by weight is so much easier and takes out so much guess work. These cupcakes turned out delicious – I made a double batch for my son’s birthday and they were a hit. The almond extract was a great addition. These were easy and fun – I would make them again!
Mine turned out really greasy, like the oil separated. Any ideas why?
Do you mean that the cupcake liners were greasy? Or were the tops like kind of moist? This recipe is SUPER moist, so the tops of the cupcakes can be almost like sticky sometimes! Hopefully we’ll be able to figure out what happened together!
These cupcakes are excellent! They’re tender and moist, and because of the almond extract, have more flavour than most vanilla cupcakes. I didn’t have sour cream so subbed homemade creme fraiche (yogurt + heavy cream). The sprinkles I used were a poor quality and melted and bled into the batter, but that didn’t affect the flavour. My grandchildren loved them!
Hi Sadie,
I am so happy to hear that!! Thank you for sharing 🙂
Not sure what happened but texture came out too dense, almost gummy like. Followed recipe exactly, except substituted full fat yogurt for the sour cream, but the taste is still good! Bummer though. May try again and do the weight measurements instead of cup measurements
Hi Stacy,
Ah I’m so sorry to hear the texture didn’t turn out quite right — but I’m glad the flavor was still a win! Full-fat yogurt is usually a fine sub for sour cream, so it might’ve been something super subtle.
Sometimes if the flour is packed into the measuring cup (instead of spooned and leveled), it can lead to a dense, gummy texture. Cold ingredients can also affect how everything mixes and bakes — especially butter and eggs, which mix more smoothly when they’re at room temp. Using weight measurements next time is a great idea — I find it makes a big difference for consistency. Hope your next bake turns out perfectly!
Wonderful recipe! Makes exactly 1 dozen cupcakes, just enough for a small family. The smashing them in sprinkles is easy-peasy and an awesome way to decorate. I’m going to use this with my granddaughters – so much more fun than trying to pipe an even swirl on top! Note: frosting is enough for the dozen cupcakes, no leftovers.
Hi Wendy,
I love this so much!! I’m so glad the recipe worked out perfectly — and I totally agree, smashing them in sprinkles is such a fun (and stress-free!) way to decorate! Your granddaughters are going to have the best time — sounds like the most adorable baking day ever. Thanks for trying the recipe and sharing this sweet note!
I enjoy this recipe more than your Funfetti layer cake. I find that one cloyingly sweet. Can I use this recipe for a layer cake?
Do you find my funfetti cake recipe too sweet, or the cake and the frosting?
You can totally turn this funfetti cupcake recipe into a full cake! The recipe makes about 12 cupcakes, which is roughly 3 cups of batter. That’s perfect for:
– One 6-inch round cake (tall)
– Two 6-inch rounds (shorter layers)
– One 8-inch round cake (single layer)
If you want a standard 3-layer 6-inch cake or a 2-layer 8-inch cake, just double the recipe.
Bake Time & Temp: Bake at 350°F (175°C) same as the cupcakes. Start checking around 28–32 minutes for 6-inch layers or about 30–35 minutes for 8-inch layers, depending on thickness. Cakes are done when a toothpick comes out with a few moist crumbs and the top springs back when lightly pressed.
Quick Tips:
Line the pans with parchment and don’t overfill—aim for each pan to be about 2/3 full.
Let the cakes cool fully before frosting, especially if you’re using buttercream.
Hope that helps, happy baking!
I made these for the first time for my daughter’s 3rd birthday and received so many compliments! Great recipe
Hi Amanda,
Aw, I love that!! What a special way to celebrate your daughter’s birthday. I’m so happy the recipe was a hit and that you got so many compliments. Thanks for sharing that with me 🙂
These turned out so delicious, with a classic flavor and perfect texture! I doubled the recipe to make 24 cupcakes, and there was the exact right amount of frosting (2x the recipe). Everyone loved them – this one’s a keeper!
Yay!!!!!! I am so happy to hear that Kate, thank you so much for sharing 🙂
Hello, if I use salted butter would I just not add the 1/2 tsp to the batter? Thanks!
Hi Jamie,
Yup! That is exactly what I would recommend. Hope your cupcakes turn out great 🙂