Homemade Funfetti Cupcakes
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Homemade Funfetti Cupcakes are easy to make and taste better than anything from a box. These light & fluffy cupcakes are topped with a decadent buttercream icing and rainbow sprinkles, of course!
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I love shortcut recipes that use store-bought mixes, like my super easy Funfetti Cookie Bars or Funfetti Cake Mix Cookies, but every now and then it’s fun to make something from scratch. Especially when it’s easy and turns out as amazing as these light, moist, and fluffy Funfetti Cupcakes!
Why I love this recipe
I’ve tried a LOT of homemade funfetti cupcake recipes in the past but none of them were great. The sprinkle colors would bleed into the batter or all the sprinkles sank to the bottom. It’s not as simple as just throwing those colorful sprinkles into regular ol’ cake batter.
The solution: egg whites!
Whipped up egg whites are folded into the cupcake batter and they give the batter a little more substance, allowing it to hold up the sprinkles, making these the best funfetti cupcakes out there!
Ingredients
You’ll need just a few simple ingredients you probably already have on hand:
- flour
- baking powder
- salt
- eggs
- butter
- sugar
- vegetable oil
- vanilla
- milk
- sprinkles
- powdered sugar
Step by step
- Preheat oven and line a cupcake pan with cupcake liners.
- Mix your dry ingredients and set aside.
- Cream together butter, sugar, oil and vanilla in a large bowl with an electric mixer or in a stand mixer. You’ll see a visible lightening of the mixture after a few minutes, that’s when you know it’s ready to move on!
- Add the egg yolks (the whites come later,) stir to combine.
- Add half of the dry ingredients and milk to the wet ingredients, then mix, scraping down the sides of the bowl with a rubber spatula as needed. Add the remainder of the milk and flour mixture and again mix, scraping down the sides of the bowl. This helps the batter blend up evenly.
- Now it’s egg white time! This is the secret ingredient that makes these the best confetti cupcakes I’ve ever tried! In a separate bowl, whip the egg whites until they are nice and stiff, they’ll form stiff peaks like in the photo below.
- Now gently fold the egg whites and sprinkles into the batter, don’t over mix, just fold until they are incorporated, we want to keep the lightness of the egg whites in the batter.
- Fill the paper liners about 3/4 full, these rise beautifully.
- Bake for 15 minutes then allow to cool completely before topping with the delicious buttercream icing!
Seriously, are they just amazing? (They taste as good as they look!)
FAQs
I prefer using rainbow jimmies in these cupcakes. They are big enough to see clearly and don’t bleed into the batter like nonpareils.
Yes! I would double the recipe and lengthen the baking time if you make this in a cake pan.
Yes, if you use cake flour increase the flour to 1 1/2 cups.
Storage
Store leftover cupcakes in an airtight container for up to 5 days.
If you like this recipe be sure to also try this yummy sugar cookie dough frosting!
If you make this recipe, please comment and rate it below, I love hearing from you!
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Homemade Funfetti Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Homemade Funfetti Cupcakes are easy to make and taste better than anything from a box. These light & fluffy cupcakes are topped with a decadent buttercream icing and sprinkles, of course!
Ingredients
Funfetti Cupcakes
- 1 ¼ cups all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, whites and yolks divided
- 6 tablespoons unsalted butter, softened to room temperature
- ¾ cup sugar
- 1 ½ tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2/3 cup milk
- 3/4 cup sprinkles (jimmies)
Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk
- Pinch of salt
- Sprinkles
Instructions
- Line a cupcake pan with liners and preheat oven to 350 degrees.
- Combine flour, baking powder, and salt in a bowl and set aside
- Add butter, sugar, oil and vanilla to large mixing bowl and beat until light and fluffy, about 3 minutes. (there will be a visible color change turning lighter to indicate it is done.)
- Add yolks and mix until combined, scraping down the sides of the bowl as needed.
- Add half the flour mixture and half the milk and mix until combined Add remaining flour mixture and milk and mix until just combined, scraping down the sides of the bowl as needed. Do not overmix.
- In another bowl whip the egg whites until soft peaks form.Â
- Fold egg whites and sprinkles into the batter, stirring gently until uniform.
- Fill cupcake liners ¾ full and bake 15 minutes or until toothpick inserted in the middle comes out clean.
- Allow to cool completely on a wire rack before frosting.
- For the frosting, mix butter on medium speed and add powdered sugar a little at a time, mixing until smooth. Add vanilla and salt and mix. Add milk 1 tablespoon at a time, up to 4 tablespoons, until desired consistency is reached.
- Pipe frosting onto cooled cupcakes and top with sprinkles.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 474
- Sugar: 52.6 g
- Sodium: 72.2 mg
- Fat: 23.7 g
- Carbohydrates: 63.8 g
- Protein: 3.2 g
- Cholesterol: 87.3 mg
Great recipe. It’s almost identical to the Sugar Spun Run recipe for Confetti Cupcakes
They taste similar? I have never made hers, the ingredients look very different so I’m curious!