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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. 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.

image of a funfetti cupcake recipe that's been made and decorated with sprinkles

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 addition 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.

image of funfetti cupcakes that have been baked and are ready to be frosted

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 minimizes any color bleeding from the sprinkles. What I’m really saying is sour cream makes the prettiest funfetti cupcakes too!

What Type of Sprinkles Should I Use in This Funfetti Cupcake Recipe?

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.

Not all sprinkles are created equal. When making funfetti cupcakes, you need to use the right type of rainbow sprinkle.

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

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 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.

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.

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 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 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.

Then I added an extra sprinkle 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 about 80% of people 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.

Pillsbury is the only brand that dubs its sprinkle cake mix funfetti. I’m like 90% sure I used Pillsbury mix as a kid!

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 This Funfetti Cupcake Recipe

  • 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. This brings 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!
image of a cupcake that was made using a funfetti cupcake recipe and that has been decorated with cute sprinkles

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. However, I find frosting them right before serving is best.

Let Me Know What You Think!

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

Other Recipes You Might Like:

Yield: 12

Funfetti Cupcakes

image of a cute funfetti sprinkle cupcake that's been unwrapped

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 cup 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 (120ml)
  • 1/4 cup vegetable oil (60ml)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla extract (4ml)
  • 1/2 tsp almond extract (2ml)
  • 1/2 cup sour cream, room temperature (120g)
  • 1/3 cup rainbow jimmies / long sprinkles (60g)

Vanilla Buttercream Frosting

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

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 cup 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.
  3. Next, add 1/2 cup water, 1/4 cup vegetable oil, 1 egg, 1 tsp of vanilla extract, and 1/2 tsp of almond extract into 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 of the way full. Bake for 19-21 minutes, or until a toothpick comes out clean.
  7. Let the cupcakes cool for 5 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 a medium speed for 30 seconds with a whisk attachment or hand mixer until smooth.
  2. Slowly add in 1 3/4 cups of powdered sugar in two installments. Add 1 Tbsp of heavy cream or milk halfway through to make it easier to mix.
  3. 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

Yield

This recipe makes 1 dozen cupcakes. It can be halved (scramble an egg and use half the mixture, or just use an egg white) or doubled to change the yield as needed.

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.

Tips for Making This Funfetti Cupcake Recipe

  • 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.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 556Total Fat 28gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 18gCholesterol 44mgSodium 228mgCarbohydrates 75gFiber 0gSugar 57gProtein 3g

Robin

Thursday 30th of June 2022

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!

Chelsweets

Sunday 3rd of July 2022

This comment made my day Robin :) So glad that he loved them!! Thank you for sharing!

Gwen

Sunday 26th of June 2022

Is this recipe supposed to taste very almondy? I made it, it was moist but had a overwhelming taste of almond.

Chelsweets

Sunday 3rd of July 2022

Hi Gwen,

I'm so sorry to hear that! It should just taste like a hint!! What brand of almond extract did you use?

Small Batch Funfetti Cake - The Perfect 6-Inch Cake Recipe

Sunday 12th of June 2022

[…] do NOT recommend using this recipe to make cupcakes! Instead, I highly recommend trying my funfetti cupcake recipe (I like the texture better for […]

Crystal

Friday 20th of May 2022

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.

Amy

Wednesday 4th of May 2022

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!??

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