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Funfetti Cupcake Recipe

As soon as I shared my funfetti cake recipe, I knew this funfetti cupcake recipe was only a few steps behind!

Now, I know that sprinkles don’t actually add any flavor. But the bright pops of color and the extra crunch from the sprinkles do make a difference!

It also isn’t just the sprinkles! The cupcake base is the real star of the show, and using sour cream and a hint of almond extract makes these simply irresistible.

image of a cute funfetti cupcake that's been decorated with sprinkles

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 cupcakes! Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners.

Following the recipe card at the bottom of this post to make the cupcake batter, then gently mix in the rainbow sprinkles.

image of sprinkles being mixed into funfetti cupcake batter

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.

image of funfetti cupcake batter that's been poured into cupcake liners and are ready to be baked

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

image of cream cheese frosting being mixed in a glass bowl with a hand mixer

Step 4: Decorate the 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). 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.

image of a funfetti cupcake being dunked into rainbow 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!

image of rainbow sprinkles being added as a garnish to the top of funfetti cupcakes

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

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

  • 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 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 SprinklesRainbow 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.
image of a cute funfetti cupcake that's been decorated with sprinkles

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.

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 12-14 minutes.

Bake time and yield can vary based on the size of your mini cupcake liners and pan.

image of a cute funfetti cupcake that's been decorated with sprinkles

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.

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

This is important because it will help your batter stay white while you add it to your cupcake liners. This lets the color of the sprinkles really shine through once the cupcakes are baked.

image of sprinkles being poured into funfetti cupcake batter

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 of time, and then try to stir it.

The key takeaways? Only use rainbow jimmies in this funfetti cupcake recipe and immediately scoop the batter into your lined cupcake tins.

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 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!

image of a cute funfetti cupcake that's been decorated with sprinkles

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.

I like to just store it in a piping bag. When you’re ready to use it again, let the bag sit out for a few hours or overnight at room temperature until it’s fully thawed.

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 easily fill your cupcake liners.
  • The sprinkles that work best in this recipe are rainbow jimmies. These sprinkles keep their color, and won’t bleed into your batter.
  • 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.
image of a cute funfetti cupcake that's been decorated with sprinkles

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.

Other Recipes You Might Like:

Yield: 12 cupcakes

Funfetti Cupcakes

image of a cute funfetti cupcake that's been decorated with sprinkles

This delicious funfetti cupcake recipe is so easy to make! It comes together in one bowl and makes super moist & fluffy cupcakes!!

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

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 sour cream, room temperature (125g)
  • 1/4 cup vegetable oil (55ml)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla extract (4ml)
  • 1/2 tsp almond extract - optional (2ml)
  • 1/4 cup rainbow jimmies / long sprinkles (45g)

Vanilla Buttercream Frosting

  • 1/2 cup or 1 stick unsalted butter, room temperature (113g)
  • 1 tsp vanilla extract (4ml)
  • 1/4 tsp fine salt (2g)
  • 2 cups powdered sugar (250g)
  • 2 Tbsp heavy cream or milk, room temperature (30ml)

Recommended Equipment

Instructions

Funfetti Cupcakes

  1. Begin by preheating the oven to 350°F/175°C. Place 12 cupcake liners in a muffin pan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  1. 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.
  2. 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.
  3. If the frosting seems too thick, add in 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).
  4. 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

  1. 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.
  2. 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!

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 12-14 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 temp mix together better! Set out any cold ingredients ahead of time.
  • Use a cookie scoop to fill your cupcake liners easily.
  • Use a high-quality almond extract to give your cupcakes an amazing flavor.

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.

I like to just store it in a piping bag. When you're ready to use it again, let the bag sit out for a few hours or overnight at room temperature until it's fully thawed.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 569Total Fat 28gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 19gCholesterol 46mgSodium 229mgCarbohydrates 77gFiber 0gSugar 59gProtein 3g

CB

Sunday 16th of June 2024

Am I blind or does the recipe never say when to put sugar in??

CB

Sunday 16th of June 2024

@CB, yep. I’m blind LOL

Secret Sugar Baby

Monday 10th of June 2024

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!

Chelsweets

Saturday 15th of June 2024

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!

Katie

Friday 24th of May 2024

Every recipe here is wonderful, but this is my fave!

Chelsweets

Sunday 26th of May 2024

Aw you're too sweet Katie!! Thank you so much for sharing :)

Hillary

Wednesday 6th of March 2024

What piping tip did you use for the white icing on top??

Chelsweets

Sunday 10th of March 2024

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!

Jackie

Monday 19th of February 2024

Are you using regular cupcake pan or the larger muffin pan ??

Chelsweets

Sunday 25th of February 2024

Hi Jackie,

I do use a regular cupcake pan for all my cupcake recipes :) Hope that helps, happy baking!

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