This delicious funfetti cupcake recipe is so easy to make! It comes together in one bowl and makes super moist & fluffy cupcakes!!
If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above.
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.
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.