Funfetti Cupcake Recipe

As soon as I shared my funfetti cake recipe, I knew this funfetti cupcake recipe was only a few steps behind. I’ve said it before and I’ll say it again, funfetti is my favorite flavor of all time.

Now, I know that sprinkles don’t actually add any flavor to a cake. But I swear the bright pops of color and the slight change in texture from the extra bits of sugar do make a difference.

funfetti cupcakes decorated with sprinkles photo

It also isn’t just the sprinkles. A good funfetti recipe is all about adding sprinkles to an already great cake or cupcake recipe. The sprinkles are just the finishing touch. The flare.

The cupcakes base in the real star of the show, and I did quite a bit of testing to make this one just right.

The Secret Ingredient (Besides Sprinkles): Sour Cream

In additional to sprinkles, there’s one other ingredient in this funfetti cupcake recipe that totally makes it…sour cream!!

Sour cream might sound weird, but it’s really such a wonderful ingredient to bake with. While working on this recipe, I did some extensive testing with my vanilla cupcake base.

photo of unfrosted funfetti cupcakes

Another benefit of using sour cream is that it brightens the batter, and makes it whiter. White cupcake batter makes the sprinkles really stand out. It helps them to look as colorful as possible.

I found that the cupcakes that used sour cream as the dairy (vs. buttermilk, or whole milk) were the best base to add sprinkles to, for a few different reasons.

As the sugar in the sprinkles bake, they can sometimes stick to the cupcake liner. This makes them harder to peel than a vanilla cupcake. The cupcake liners peel off most easily when the cupcakes are made with sour cream.

The sour cream makes the cupcakes fluffy and moist, and minimizing any color bleeding from the sprinkles. What I’m really saying is sour cream makes the prettiest funfetti cupcakes too!

What Types Of Sprinkles Should I Use To Make Funfetti Cupcakes?

The best sprinkles for making a funfetti cupcakes are rainbow jimmies. They are the longer sprinkles, that you used to (and may still) put on your ice cream.

While you might think all sprinkles are created equal, sadly you’re wrong. When making a funfetti cupcakes, you have to be sure you use the right type of rainbow sprinkle.

easy funfetti cupcake recipe photo

These sprinkles keep their color, and won’t immediately bleed into your batter.

This is important, because it will help your batter say white while you add it to your cupcake liners. This will allow the color of the sprinkles to really shine through once the layers are baked.

If you really want to be picky about your sprinkles, I also recommend getting a rainbow sprinkle blend that doesn’t have any chocolate/brown sprinkles in it.

one bowl funfetti cupcakes, decorated with colorful frosting and rainbow sprinkles

Funfetti cake layers look so much better without any brown sprinkles!

The type of sprinkle you should NOT use are the tiny, round, rainbow sprinkles. They’re called nonpareils, and they are the true enemy of funfetti cake layers.

Nonpareils will start to bleed their colors the second they’re stirred into your cupcake batter, resulting in a creepy, pink/grayish batter.

image of funfetti cupcake, cut in half to show tender crumb

This can also happen if you let you rainbow jimmies sit in your batter for an extended period of time, and then try to stir it.

The key take aways? Only use rainbow jimmies in this funfetti cupcake recipe, gently fold them into your batter, and immediately scoop into your lined cupcake tins.

The Sprinkle Hook-Up:

To take these cupcakes to the next level, I topped them with some colorful sprinkles. This sprinkle blend is fittingly called “bright skies,” and is made by Sweetapolita.

While we’re on the topic of sprinkles, have I got a deal for you! If you need to refresh your sprinkle supply, or want to step your sprinkle game up, you can use the code CHELSWEETS15 to get 15% your order from Sweetapolita!

photo of frosted funfetti cupcake, with pretty sprinkle blend

To make this style of cupcake, I added a small dollop of frosting onto the cupcake. I then dunked the cupcake into a bowl of this pretty sprinkle blend. Next, I topped the cupcakes with a swirl of vanilla buttercream.

For the first frosting dollop, I simply snipped the end of a piping bag to have a 1 1/2 cm opening. I used a wilton 1m to make the second frosting swirl.

I added an extra sprinkle of the same sprinkle blend over the top of the cupcakes, because you can never have too many sprinkles!!

Funfetti vs Confetti Cupcakes?

In my mind, sprinkle cupcakes have always been called funfetti. But when I was doing a little keyword research, I learned that a majority of you (about 80%) call them confetti cupcakes.

Back in the day, a lot of the boxed cake mixes called it confetti cake mix. My theory is that we call it the name we grew up with.

image of funfetti cupcakes decorated with rainbow buttercream

Pillsbury is the only brand that dubs its sprinkle cake mix funfetti, and I’m like 90% sure we I used pillsbury mix as child!

While I clearly am outnumbered on this one, I definitely think that calling sprinkle cupcakes funfetti is just more…fun! No pun intended.

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
  • Use a cookie scoop to easily fill your cupcake liners
  • Ingredients at room temp mix together better, so be sure you set out any cold ingredients ahead of time.
  • Bang your cupcake pan on the counter before putting it in the oven, to bring any air bubbles that are trapped in the batter to the surface
  • Use a high quality almond extract to give your cupcakes an amazing flavor!

Making These Cupcakes In Advance & Storage Tips:

  • Make your cupcakes in advance! If stored unfrosted in an airtight container, they can last for 2 days at room temp, up to a week in the fridge, or up to 3 months in the freezer
  • Make your frosting ahead of time too, or 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. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • Frosted cupcakes can sit out at room temperature overnight in an airtight container, but I find frosting them right before serving is best.

Let Me Know What You Think!

I’d love to hear your thoughts on this funfetti cupcake recipe! Are you team funfetti or team confetti??

I made a few batches of these funfetti cupcakes, and decorated them three different ways.

The first batch had rainbow swirled frosting. The second style used a simple frosting dollop topped with sprinkles. I dipped the third batch in a fancy sprinkle blend, and topped with a large buttercream swirl.

If you try this funfetti cupcake recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your amazing creations!

Other Recipes You Might Like:

Yield: 12

Funfetti Cupcakes

funfetti cupcakes decorated with sprinkles image

This funfetti cupcake recipe is insanely simple to make, and equally delicious! It comes together in one bowl, and makes super moist and fluffy cupcakes!!

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 35 minutes

Ingredients

Funfetti Cupcakes

  • 1 1/4 cup all-purpose flour (160 grams)
  • 1 cup sugar (200 grams)
  • 1 1/2 tsp baking powder (6 grams)
  • 1/2 tsp salt (3 grams)
  • 1/2 cup water (118 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1 tsp almond extract (4 grams)
  • 1 large egg, room temperature (57 grams)
  • 1/4 cup vegetable oil (56 grams)
  • 1/2 cup sour cream, room temperature (128 grams)
  • 1/3 cup rainbow jimmies / long sprinkles (60 grams)

Vanilla Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, room temperature (113 grams)
  • 1 3/4 cups powdered sugar (220 grams)
  • 1 Tbsp heavy cream or milk (15 grams)
  • 1/4 tsp salt (2 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1/2 tsp almond extract (4 grams)

Instructions

Funfetti Cupcakes

  1. Begin by preheating oven to 350°F (175°C), and place cupcake liners in baking pans.
  2. Add 1 1/4 cup all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder and 1/2 tsp salt to a large bowl, and gently combine with a large spoon.
  3. Next, add 1/2 cup water, 1 tsp of vanilla extract, 1 tsp of almond extract, 1 egg and 1/4 cup vegetable oil in to the dry ingredients. Mix until the batter comes together and is smooth.
  4. Add 1/2 cup sour cream, and gently stir until just combined.
  5. Gently fold in the rainbow sprinkles.
  6. Fill the cupcake liners about 3-4 way full. Bake for 19-20 minutes, or until a toothpick comes out clean.
  7. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

Vanilla Buttercream

  1. Beat 1/2 cup of butter on a medium speed for 30 seconds with a whisk attachment, until smooth.
  2. Slowly add in 1 3/4 cups of powdered sugar in two installments. Alternate with 1 Tbsp of heavy cream or milk.
  3. Once fully mixed, add in 1 tsp vanilla extract, 1/2 tsp almond extract, and 1/4 tsp of salt. Beat on low until the ingredients are fully incorporated, then mix on a medium high speed for a couple minutes to make the frosting nice and fluffy.
  4. If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  5. Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
  6. Garnish as desired, then enjoy!

Notes

This recipe can also be used to make mini cupcakes! This recipe makes about 40 mini cupcakes, which only need to bake for 10-12 minutes.

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).

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 497Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 11gCholesterol 63mgSodium 316mgCarbohydrates 69gFiber 0gSugar 57gProtein 2g

86 thoughts on “Funfetti Cupcake Recipe

  1. 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.

  2. 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!

  3. 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 🙂

    1. 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!

  4. 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 🙂

    1. 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 😛

  5. 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.

  6. 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?

    1. 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

  7. 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!!

  8. 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!!

  9. Hi Chelsea. You said that you only used almond extract in the cupcake recipe, but in the recipe above there is only vanilla extract?

  10. 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?

    1. 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!!?

    1. 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

    1. 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!

  11. 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?

  12. 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.

    1. 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!!

  13. 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?

    1. 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!

  14. 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!

    1. 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!

  15. 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!

    1. 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!

    1. 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.

  16. These… did not turn out at all. I tried twice. Once with traditional measuring cups and second weighing all of my ingredients. These were flat, pale, gummy and just did not work. So disappointing!

    1. 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!

  17. 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!

    1. 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

  18. 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!

    1. Haha I love that, sounds like a dream to me!! I have tubs and tubs of sprinkles too 🙂 You can never have too many!!

    1. 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!

  19. 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?

    1. 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!

    1. Hi Faith,

      This cupcake recipe makes 12 cupcakes! For the future, it shares the yield in the upper corner of the recipe card <3

  20. 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.

    1. Haha so happy to hear that Gina! Sometimes those unexpected moments in life are the best 🙂 Thank you for sharing!!

  21. If I only have vanilla extract should I double the amount if I am omitting almond extract? 🙂

    1. 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!

  22. 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.

  23. 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

  24. 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!

  25. 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) 😉

  26. By far the best funfetti cupcake recipe I have ever used! Light and fluffy texture. And the best part so easy to make!

Let me know what you think!