Funfetti Cupcakes

I started making these Funfetti Cupcakes after my nephew asked for the “rainbow ones from the box” three birthdays in a row.

I didn’t say anything—I just baked these from scratch and brought them over. He took one bite, looked at me wide-eyed, and said, “These taste way better.”

That was the moment I knew this recipe was staying in the family. The cake is soft and flavorful, the buttercream is smooth and rich without being too sweet, and the sprinkles?

They do all the talking. I’ve made these for birthdays, school events, even just because—it never matters. They’re the first to go.

Table of Contents

Perfect Funfetti Cupcakes Recipe

Ingredients

For The Cupcakes

1 1/4 cups (160g) all-purpose flour
3/4 cup (150g) granulated sugar
1/4 cup (60ml) neutral oil (such as sunflower or canola)
1/2 cup (120ml) whole milk, room temperature
1/4 cup (60g) plain yogurt, room temperature
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup (60g) rainbow sprinkles (use jimmies, not nonpareils)

For The Vanilla Buttercream

3/4 cup (170g) unsalted butter, room temperature
2 cups (240g) powdered sugar, sifted
2 tablespoons heavy cream (or full-fat milk), room temperature
1 teaspoon pure vanilla extract
Pinch of salt
Extra rainbow sprinkles, for topping

Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the sugar, oil, and egg. Whisk until the mixture is light and smooth, about 1 minute.
Add the yogurt, milk, and vanilla extract to the wet mixture. Whisk again until well incorporated.
Gradually fold the dry ingredients into the wet mixture using a rubber spatula or whisk. Mix until just combined—do not overmix.
Gently fold in the rainbow sprinkles using a spatula. Stir just enough to distribute them evenly.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the center of the oven for 17–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and spring back when touched.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
While the cupcakes are cooling, prepare the buttercream. In a stand mixer with the paddle attachment (or using a hand mixer), beat the butter on medium speed until creamy and pale, about 2–3 minutes.
Add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Increase to medium speed and beat for 2 minutes.
Add the cream, vanilla, and a pinch of salt. Beat the buttercream for another 2–3 minutes until fluffy and smooth. If it’s too thick, add a tiny splash more cream; if it’s too thin, add a bit more powdered sugar.
Transfer the buttercream to a piping bag fitted with a large round or star tip. Pipe generous swirls on each cooled cupcake.
Finish with a pinch of rainbow sprinkles on top of each cupcake for that signature funfetti look.
Serve immediately or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving if chilled.

What Kind Of Sprinkles Work Best In Funfetti Cupcakes?

Sprinkles may look simple, but using the wrong kind can completely change your results.

Use Jimmies For Baking: These are the longer, rod-shaped sprinkles. They melt slightly into the batter without bleeding too much, which keeps the cupcake looking clean and colorful inside.
Avoid Nonpareils: These are the tiny round sprinkles. They tend to bleed color into the batter and can make your cupcakes look messy or turn parts of the batter gray or brown.
Don’t Use Confetti Sprinkles In Batter: While cute on top, flat confetti sprinkles can dissolve too fast when mixed into wet batter and disappear completely after baking.

Can I Make These Cupcakes Ahead Of Time?

Yes, you can absolutely make these ahead, and they still taste great.

Unfrosted Cupcakes: Bake them, cool them completely, and store in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 2 months. Just let them thaw fully at room temperature before frosting.
Frosted Cupcakes: Once frosted, store them in a cupcake container or covered box in the fridge for up to 4 days. Let them come to room temperature before serving so the frosting softens again.
Frosting Ahead: You can make the buttercream up to 5 days in advance and store it in the fridge. When you’re ready to use it, let it soften at room temperature and whip it again for a minute to make it fluffy.

Why Did My Cupcakes Sink In The Middle?

This is a common issue with cupcakes, and it’s usually caused by something small during baking.

Underbaking: If you take them out too soon, the centers won’t be fully cooked and will collapse as they cool. Always check with a toothpick.
Overmixing The Batter: Stirring too much can build up gluten, which leads to dense or sunken cupcakes.
Too Much Leavening: Extra baking powder or soda can cause cupcakes to rise too fast and fall.
Oven Temperature Is Too High: If your oven runs hot, the outside sets before the inside cooks. Always use an oven thermometer if you’re unsure.

How Do I Store Funfetti Cupcakes So They Stay Fresh?

Storing them the right way makes all the difference in keeping them soft and moist.

Room Temperature: If the cupcakes are unfrosted, store them in an airtight container at room temperature for up to 2 days. Keep them out of sunlight and away from heat.
Refrigerator: If they are frosted with buttercream, keep them covered in the fridge. They’ll stay fresh for up to 4 days. Just bring them to room temperature before eating so the texture softens.
Freezing: You can freeze both frosted and unfrosted cupcakes. Place them in a single layer on a tray until solid, then transfer to a zip bag or container. Thaw in the fridge overnight or on the counter for 1 to 2 hours.

Can I Use A Different Frosting Instead Of Buttercream?

Yes, you can change the frosting to suit your taste or occasion.

Cream Cheese Frosting: For a slightly tangy flavor, cream cheese frosting works beautifully with vanilla cupcakes and is a favorite for adults.
Chocolate Frosting: If you want something richer, chocolate frosting pairs well with the vanilla base and colorful sprinkles.
Whipped Cream Frosting: Lighter and less sweet, but best used the same day as it doesn’t hold up as long.
Store-Bought Options: If you’re in a hurry, you can also use store-bought frosting, but the texture and flavor won’t be quite the same as homemade.

Why Is My Buttercream Too Soft Or Too Stiff?

Buttercream texture depends a lot on temperature and ingredient ratios.

Too Soft: This usually means the butter was too warm or you added too much cream. Chill it for 10 minutes, then beat it again to thicken it up.
Too Stiff: You might have used cold butter or too much powdered sugar. Add a tiny splash of cream and whip again until smooth.
Grainy Texture: Always sift your powdered sugar before using it. This makes the buttercream smooth and lump-free.

Can I Turn This Recipe Into A Cake Instead?

Yes, you can use the same batter to make a small funfetti cake.

Single Layer: This recipe makes one 8-inch round or square cake. Bake at 350°F (175°C) for 25–28 minutes.
Double The Recipe: If you want a layered cake, double the recipe and use two pans. Adjust baking time as needed, and check with a toothpick.
Don’t Forget To Grease: Always grease and line the pan with parchment to prevent sticking and ensure easy release.

How Can I Make Sure Funfetti Cupcakes Are Moist Every Time?

Moist cupcakes come down to how you measure and mix your ingredients.

Measure Accurately: Too much flour will make cupcakes dry. Use a spoon to fill your measuring cup, then level it off with a knife.
Use Room Temperature Ingredients: This helps the batter mix more evenly and creates a smoother texture.
Don’t Overbake: Even 2 extra minutes in the oven can dry them out. Start checking at the minimum time listed in the recipe.