Cupcakes/ Dessert

Funfetti Cupcakes

July 29, 2020

These homemade funfetti cupcakes are a perfect way to brighten anyone’s day. Fluffy, moist, and packed with colorful sprinkles — they are the perfect birthday cupcake!

I recently celebrated my 35th birthday and it was one of my most memorable birthdays, despite not being able to hold a large celebration with friends and family because of the pandemic. The loving messages I received from everyone around the world, all facing similar challenges, was the best birthday present I could receive.

Seeing you all visit the blog, make my recipes and share them with loved ones is the greatest gift ever. Nothing makes me happier, not even chocolate, than seeing your beautiful creations of my recipes. You are the reason I get so much joy in the kitchen, so thank you from the bottom of my now-older heart.

Now about these funfetti cupcakes… nothing says 35 like rainbow sprinkles! The ultimate birthday cupcake, these homemade cupcakes are easy enough to make with kids but irresistible for anyone with a sweet tooth.

How to Make Funfetti Cupcakes

The funfetti cupcake 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.

Before you get mixing the cupcake batter, make sure to preheat your oven to 350°F and line a muffin tin. This recipe makes 14-16 cupcakes, depending on the size of your tin. Extras can be stored in the fridge or freezer, so this funfetti cupcake recipe is perfect for smaller celebrations when you don’t want half a cake leftover.

Next, sift or whisk together your dry ingredients and set them aside for later. 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 as it is crucial for light and fluffy cupcakes.

Add in the egg whites, one at a time, followed by the vanilla extract. 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.

The last step is to stir in the sprinkles, being careful not to overmix the batter. A good rule of thumb to follow is the less you mix, the lighter your cake will be (cupcakes included).

Divide the batter, filling each cup about 3/4 of the way full. Bake for 15-20 minutes, until a toothpick comes out clean. Let the cupcakes cool completely before frosting and topping with more sprinkles.

Funfetti Cupcake Ingredient Tips

There are a few secret ingredients to the best funfetti cupcakes, and luckily I’m sharing them with you! When turning my funfetti cake into cupcakes, I wanted a lighter and whiter cake that didn’t need to hold up to layers. Follow these tips for the perfect birthday cupcake.

  • 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 – With a slightly higher fat percentage of about 3%, whole milk lends a richer flavor and texture than regular 2% milk.
  • Sour Cream/Heavy Cream – In addition to whole milk, I like to add extra moisture with sour cream or heavy cream. You can also replace this with whole milk if that’s all you have.
  • Sprinkles – I use these sprinkles and love them for baking. Sprinkles tend to bleed into cake batters, but these don’t. I’ve also had good results from the cheap sprinkles that can be found in grocery stores.

Favorite Frostings to Use

You can use any frosting you’d like for these easy funfetti cupcakes. I prefer to use a white frosting so the rainbow sprinkles stick out, but if you have a chocolate craving I totally understand.

My frosting recommendations would be either a Swiss Meringue Buttercream, a Cream Cheese Frosting, or a basic Vanilla Buttercream Frosting. Choosing which frosting to make all comes down to personal preference; the meringue frosting is lighter than the rich buttercream and the cream cheese adds a hint of tanginess to the cupcakes.

Whatever you decide to go with, I recommend using this piping tip when frosting the funfetti cupcakes. Make sure the confetti 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.

Other Cupcake Recipes

4.6 from 5 votes
Funfetti Cupcakes
YIELD: 15 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
  1. Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
  2. In a medium bowl, whisk or sift together flour, baking powder, and salt. Set aside.

  3. 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.

  4. 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.

  5. 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).

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  • Reply
    July 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

  • Reply
    August 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?

    • Reply
      September 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.

  • Reply
    March 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?

    • Reply
      April 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.

      • Reply
        August 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?

        • Reply
          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!

  • Reply
    April 16, 2021 at 6:31 pm

    Perfect cupcake!!! Thank you for this recipe!

  • Reply
    September 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?

    • Reply
      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

  • Reply
    September 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.

    • Reply
      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 🙂

  • Reply
    November 17, 2021 at 1:33 pm

    Looks so yummy ! Any substitute for eggs! Thx

    • Reply
      Talia @ Pretty. Simple. Sweet.
      November 18, 2021 at 7:38 pm

      Hey Reshma, this recipe won’t work without eggs unfortunately 🙂

  • Reply
    sophie rudkin
    February 28, 2022 at 10:21 pm

    Hi do you have the nutritional information for one cupcake?

    thankyou! xx

    • Reply
      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:)

  • Reply
    Rita Pantalone
    June 3, 2022 at 9:04 pm

    These turned out great and delicious!

    • Reply
      June 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!

      • Reply
        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.

  • Reply
    June 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.

  • Reply
    July 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

    • Reply
      Talia @ Pretty. Simple. Sweet.
      July 7, 2022 at 3:36 am

      So glad you enjoyed Aaliyah!

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