These funfetti cupcakes are a perfect way to brighten anyone’s day. Fluffy, moist, and packed with colorful sprinkles, they’re topped with creamy vanilla buttercream frosting and are the perfect birthday cupcake (or for any celebration!).
Funfetti cupcakes, also called confetti cupcakes, are the perfect celebratory treat. The moist, tender cake full of colorful sprinkles topped with fluffy frosting just screams happiness and joy.
I first started working on the perfect funetti cupcake recipe several years ago, but it wasn’t until today that I decided to post the recipe. I wanted to make sure I perfected the cake so it was perfectly moist, tender, and held it’s shape well once topped with frosting.
These are the ultimate birthday cupcakes, perfect for both kids and adults!
How to make funfetti cupcakes
This recipe follows my basic vanilla cupcake recipe, with a few modifications explained below to make them extra white and fluffy. If you have a birthday coming up or need some added cheer, these confetti cupcakes are just for you.
- Combine the dry ingredients. Whisk together the dry ingredients and set them aside for later.
- Cream butter and sugar together. In a mixer, beat together the butter and sugar until light and fluffy. This will take at least 3 minutes — it’s important you don’t skip this step because it’s crucial for light and fluffy cupcakes.
- Add in the egg whites, one at a time, followed by the vanilla extract.
- Alternate mixing in the dry and wet ingredients. Turn the mixer to low and add in half of the dry ingredients, beating until just combined. Beat in the milk and sour cream, followed by the other half of the dry ingredients.
- Add the sprinkles. The last step is to stir in the sprinkles, but be careful not to overmix the batter. I prefer using a rubber spatula to do this gently, because the less you mix, the lighter your cupcakes will be.
- Bake. Divide the batter into your cupcake liners, filling each cup about 3/4 of the way full. Bake for 15-20 minutes at 350°F/180°C, until a toothpick comes out clean. Let the cupcakes cool completely before frosting and topping with more sprinkles.
Frosting funfetti cupcakes
You can use any frosting you’d like for these easy funfetti cupcakes. I prefer to use a white frosting so when you sprinkle on the rainbow sprinkles, you really see the colors. But if you have a chocolate craving, by all means use chocolate frosting (I love this chocolate frosting with these cupcakes).
My favorite frostings for these cupcakes are:
- Vanilla buttercream frosting: Decadent and classic.
- Swiss meringue buttercream: Light and fluffy.
- Cream cheese frosting: Rich and creamy.
Whichever frosting you choose, I recommend topping the cupcakes using a piping bag and a piping tip I personally prefer this piping tip but any start tip with do!
Tip: Make sure the funfetti cupcakes are cool before piping on the frosting. You can store extra frosting in the fridge, bringing to room temperature before piping onto the extra cupcakes.
Funfetti cupcake ingredients
There are a few secret ingredients that make these the best funfetti cupcakes. When turning my funfetti cake into cupcakes, I wanted a lighter and whiter cake that didn’t need to hold up as a layer cake.
- Egg whites – I prefer to use egg whites instead of eggs to give the cupcakes an extra light texture and keep the color white. You can use 2 eggs instead, but note that the egg yolk will give the cake a yellow tint.
- Whole milk – Whole milk has the most amount of fat of all the milks, and lends amazing texture and richness to these cupcakes.
- Sour cream/heavy cream – In addition to whole milk, I like to add extra moisture with sour cream or heavy cream. This is one of my favorite secrets to super moist cupcakes! You can also replace this with whole milk.
- Sprinkles – I use these sprinkles and love them for baking. Sprinkles typically bleed a bit into cake batters, but these don’t.
Can I freeze funfetti cupcakes?
The cupcakes themselves can stay fresh in the freezer for up to the 2 months, just make sure to wrap them up well or place them in a freezer safe container. However, I do recommend making the frosting fresh when you’re ready to use it.
More cupcake recipes
- Carrot Cake Cupcakes: Full of flavor and topped with satiny-smooth cream chese frosting.
- Ultimate Chocolate Cupcakes: For true chocoholics only.
- Red Velvet Cupcakes: They taste just as gorgeous as they look.
- Chocolate Peanut Butter Cupcakes: Like a Reese’s cup in cupcake form.
- Lemon Cupcakes: Bursting with fresh lemon flavor, these are perfect when you want a taste of spring!
These moist, tender, fluffy cupcakes are baked with colorful sprinkles and topped with creamy frosting for the perfect celebratory cupcakes!
- 1 1/2 cups (210g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) sour cream or heavy cream (or whole milk for a total of 1 cup)
- 1/3 cup sprinkles (or up to 1/2 cup), plus more for decoration
- Buttercream Frosting
Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
In a medium bowl, whisk or sift together flour, baking powder, and salt. Set aside.
In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in egg whites, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and sour cream/heavy cream and beat until combined. Add the other half of the dry ingredients and beat slowly just until combined. Stir in sprinkles. Do not over mix – the less you mix, the lighter the cupcakes will be.
Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 10 minutes, then remove from pan and allow to cool completely on a wire rack. Frost cupcakes with frosting and top with sprinkles.
Unfrosted cupcakes can be kept tightly covered in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge (same for the frosting but bring it to room temperature and stir well before using to frost the cupcakes). Frosted cupcakes can be kept at room temperature for 24 hours or in the fridge for up to 3 days. Bring to room temperature before serving (at least 1 hour).
AdrianaJuly 30, 2020 at 4:30 pm
WOW ! Just WOW I’m currently obsessed with your 3-Layer Funfetti Cake I’ve done that recipe about 4 times everyone always loves it super moist and delicious cake, Recently about 2 days ago I did your Funfetti Cookies uhh That was another amazing Recipe & Now you come out with this one, I’m forsures going to try it out ASAP All you need is maybe a white funfetti brownie
AvantiAugust 31, 2020 at 10:16 am
Is it alright to replace the milk and cream with buttermilk just like your vanilla chocolate chip cake recepi?
ShiranSeptember 2, 2020 at 5:10 am
Hi Avanti 🙂 Yes you can, just just keep in mind the it will affect the flavor. I personally love this recipe with milk and sour milk but it depends on personal preference.
JessicaMarch 31, 2021 at 6:45 am
Just looking for clarification: is it 1/2 cup of sour cream and 1/2 cup of heavy cream OR 1 cup of milk? Or am I just using one of the three options?
ShiranApril 20, 2021 at 1:33 pm
The recipe calls for 1 full cup total. You can use 1/2 cup milk + 1/2 cup sour cream or heavy cream OR 1 full cup of milk.
RiyaAugust 13, 2021 at 12:57 am
I was wondering would I be able to add a little bit of lemon zest and lemon juice to this recipe?
Talia @ Pretty. Simple. Sweet.August 15, 2021 at 11:14 am
Hi Riya, yes you can! If you want to incorporate lemon flavor into the cake, I recommend adding the zest of 1 lemon into the final batter before baking, as well as a bit into the frosting. I would only add lemon juice to the buttercream, not to the batter, because it won’t add significant flavor and may hinder the baking process. You can play with the amounts a bit and see what you prefer!
LaurenApril 16, 2021 at 6:31 pm
Perfect cupcake!!! Thank you for this recipe!
ColleenSeptember 15, 2021 at 10:13 pm
This looks like a great recipe! I want to make it for my daughter’s birthday. Could I substitute greek yogurt for the sour cream?
Talia @ Pretty. Simple. Sweet.September 16, 2021 at 7:18 am
Hey Colleen, yes you can substitute Greek yogurt. Just use a full fat variety as opposed to a low fat/fat free for optimal results
PattiSeptember 23, 2021 at 11:05 am
How did you come up with 210g of flour? I know different brands of flour have different weights. I can’t seem to find your calculation for flour online.
Talia @ Pretty. Simple. Sweet.September 26, 2021 at 11:00 am
Hi Patti, 1 cup of flour weighs approximately 140g, so 1.5 cups would come to 210g. When you look online, you’ll see that the weight may vary between 125 and 140g per cup typically depending on how you weigh your flour. Also, even though 1 cup is considered standard size, every measuring cup is manufactured with minor differences, so the amount they hold with vary slightly. I have always gone with 140g as my weight measurement for a cup of flour 🙂
ReshmaNovember 17, 2021 at 1:33 pm
Looks so yummy ! Any substitute for eggs! Thx
Talia @ Pretty. Simple. Sweet.November 18, 2021 at 7:38 pm
Hey Reshma, this recipe won’t work without eggs unfortunately 🙂
sophie rudkinFebruary 28, 2022 at 10:21 pm
Hi do you have the nutritional information for one cupcake?
Talia @ Pretty. Simple. Sweet.March 2, 2022 at 5:54 am
Hi Sophie, I don’t provide nutritional information but there are Google calculators you can use to determine this:)
Rita PantaloneJune 3, 2022 at 9:04 pm
These turned out great and delicious!
DaniJune 6, 2022 at 4:16 pm
Can I use cake flour instead of all purpose flour? Will it change the cake too significantly? I have it in the pantry and would really like to use it up. Thank you!
Talia @ Pretty. Simple. Sweet.June 12, 2022 at 2:12 pm
Hi Dani, you can use cake flour if you prefer! It shouldn’t affect the recipe.
AngieNovember 4, 2022 at 3:22 pm
How did the cake flour work?
chloeJune 30, 2022 at 1:28 pm
this recipe is wonderful i have used it lots in the past but for some reason this time they just didn’t rise. i did everything the same but idk.
AaliyahJuly 7, 2022 at 3:27 am
Honestly, the best cupcakes I’ve ever made. The egg white only receipe gave them a lovely light colour and with the additional milk (I didn’t add cream to mine) the cupcakes were so moist and dense – a texture everyone enjoyed ! Thank you so much for this receipe xx
Talia @ Pretty. Simple. Sweet.July 7, 2022 at 3:36 am
So glad you enjoyed Aaliyah!
SueDecember 2, 2022 at 3:40 am
I am not a huge funfetti fan but this was a request for a birthday, and I cannot tell you how amazing it tastes. Iam a fan now! Followed the recipe line by line and the cupcakes were light and fluffy and delicious. Was a hit!
CarolynApril 4, 2023 at 7:17 pm
Help, made these tonight and the cupcak was thick almost like rubbery, not sure what I did wrong. Would like to make foe Easter but need help in fixing what I did. Any suggestions..
Stephanie @ Pretty.Simple.Sweet.April 5, 2023 at 5:31 pm
Hi Carolyn! I have three suggestions: 1) While creaming butter and sugar together, beat together until light and fluffy. This will take at least 3 minutes or possibly more. Make sure your butter is nice and soft for this step. If you use cold butter it could seize up when you add in the egg. 2) Make sure your eggs are room temperature when you make the cake. 3) When mixing the wet and dry ingredients, do this until just combined. The less you mix, the lighter and fluffier the cakes will be. These are an awesome, colorful choice for Easter! Best of luck on your try #2!