Funfetti Cupcakes

These Funfetti Cupcakes are soft, buttery, and packed with colorful rainbow sprinkles. Made completely from scratch and topped with my creamy vanilla buttercream frosting, they’re perfect for birthdays, celebrations, or anytime you want a fun and festive dessert.

The combination of butter, oil, sour cream, and milk creates cupcakes that stay moist for days while still having a light, fluffy crumb.

As a cake decorator, I made countless birthday cakes over the years, and Funfetti was always one of the most requested flavors. There’s something about colorful sprinkles and vanilla buttercream that instantly feels festive.

These homemade Funfetti cupcakes have the same soft, buttery texture as my Funfetti cake but in an easy-to-serve cupcake version that’s perfect for birthdays, school parties, and celebrations.

What are Funfetti cupcakes?

Funfetti cupcakes are vanilla cupcakes filled with colorful rainbow sprinkles and topped with frosting.

Why You’ll Love These Cupcakes

• Soft and fluffy texture
• Made completely from scratch
• Loaded with rainbow sprinkles
• Moist for days
• Easy vanilla buttercream frosting
• Perfect for birthdays and celebrations
• Can be made ahead

Ingredients & Substitutes

• All-purpose flour – Provides structure and stability. Measure by weight for the most accurate results.
• Baking powder – Gives the cupcakes lift and helps create a light, fluffy crumb. Use fresh baking powder for best results.
• Baking soda – Reacts with the sour cream to create additional rise and tenderness.
• Salt – Balances the sweetness and enhances the vanilla flavor.
• Unsalted butter – Adds richness and flavor. Use room-temperature butter that is soft but not greasy.
• Vegetable oil – Keeps the cupcakes moist for days. Canola, sunflower, or any neutral-flavored oil works well.
• Granulated sugar – Sweetens the cupcakes and contributes to a soft texture.
• Large eggs – Provide structure and help bind the batter together. Use room-temperature eggs for easier mixing.
• Sour cream – Adds moisture, richness, and a tender crumb. Full-fat Greek yogurt works as a good substitute.
• Milk – Loosens the batter and creates a softer texture. Whole milk is preferred, but 2% milk can also be used.
• Vanilla extract – Gives the cupcakes their classic vanilla flavor. Pure vanilla extract is recommended.
• Rainbow jimmies sprinkles – The best choice for Funfetti cupcakes because they hold their color during baking. Avoid nonpareils, which tend to bleed into the batter.

For the Vanilla Buttercream

• Unsalted butter – Creates a rich, creamy frosting base. Use softened butter for the smoothest texture.
• Powdered sugar – Sweetens and stabilizes the frosting. Sift if lumpy.
• Heavy cream – Makes the frosting lighter and fluffier. Whole milk can be used if needed.
• Vanilla extract – Adds flavor and complements the cupcake base.
• Almond extract – Optional, but gives a subtle bakery-style flavor.
• Salt – Helps balance the sweetness and enhances the overall flavor.

Step-by-Step – Funfetti Cupcakes with Vanilla Frosting

Prepare the pans

Line a 12-cup muffin pan with cupcake liners and preheat the oven to 175°C / 350°F.

Dry ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Wet ingredients

Cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time, then mix in the sour cream, and vanilla extract.

Finish the batter

Add the dry ingredients along with milk. Mix just until combined. Fold in the rainbow sprinkles. Don’t overmix.

Fill the liners

Divide the batter evenly between the cupcake liners, filling each about two-thirds full.

Bake

Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the frosting

Beat the butter until light and creamy. Add the powdered sugar in batches, then mix in the heavy cream, vanilla, almond extract, and salt. Whip until smooth and fluffy.

Decorate

Pipe the frosting onto the cooled cupcakes and finish with additional rainbow sprinkles.

Veena Azmanov

Funfetti Cupcakes

5 from 17 votes

These Funfetti Cupcakes are soft, moist, and packed with colorful rainbow sprinkles in every bite. Made with butter, oil, sour cream, and vanilla, they have a tender crumb and stay fresh for days. Finished with a swirl of creamy vanilla buttercream frosting, they’re perfect for birthdays, parties, and celebrations.

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Frosting time 10 minutes mins

Total Time 42 minutes mins

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 278

Video

Ingredients

 

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Funfetti Cupcakes

• 85 g (6 tbsp) Unsalted butter softened
• 45 ml (3 tbsp) Vegetable oil
• 150 g (¾ cup) Granulated sugar
• 2 large Eggs room temperature
• 1 tsp Vanilla extract
• 190 g (1½ cups) All-purpose flour
• 1 tsp Baking powder
• ¼ tsp Baking soda
• ¼ tsp Salt
• 60 g (¼ cup) Sour cream
• 60 ml (¼ cup) Whole milk
• 40 g Rainbow jimmies

Vanilla Buttercream

• 300 g (1¼ cups) Unsalted butter softened
• 300 g (2½ cups) Powdered sugar
• 4 tsbp Heavy cream
• 1 tsp Vanilla extract
• ¼ tsp Almond extract
• ½ tsp Salt

Method

 

1. Oven and pan – Preheat the oven to 350°F / 175°C. Line two 12-cup muffin pans with cupcake liners.
2. Dry ingredients – In a bowl, whisk together the flour, baking powder, baking soda, and salt.
   190 g All-purpose flour, 1 tsp Baking powder, ¼ tsp Baking soda, ¼ tsp Salt
3. Wet ingredients – In the mixing bowl, cream the butter, oil, and sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream. Combine well.
   85 g Unsalted butter, 45 ml Vegetable oil, 150 g Granulated sugar, 2 large Eggs, 1 tsp Vanilla extract, 60 g Sour cream
4. Combine – Add the dry ingredients in three additions, alternating with the milk. Mix only until combined.
   60 ml Whole milk
5. Sprinkles – Fold in the rainbow jimmies with a spatula.
   40 g Rainbow jimmies
6. Fill – Divide the batter between the cupcake liners, filling each about two-thirds full.
7. Bake – Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool – Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Frosting – Beat the butter until pale and creamy, about 8 to 10 minutes. Add the powdered sugar in two additions, then add the heavy cream, vanilla, almond extract, and salt. Whip until smooth and fluffy.
   300 g Unsalted butter, 300 g Powdered sugar, 4 tsbp Heavy cream, 1 tsp Vanilla extract, ¼ tsp Almond extract, ½ tsp Salt
10. Decorate – Transfer the frosting to a piping bag fitted with a large star tip. Pipe swirls onto the cooled cupcakes and finish with rainbow sprinkles.
11. Serve – Enjoy immediately or store covered until ready to serve.

Notes

• Use rainbow jimmies rather than nonpareils for the best color and texture.
• Measure ingredients by weight for the most accurate results.
• Do not overmix the batter once the flour is added.
• Cool the cupcakes completely before frosting.
• Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Make Ahead

• Cupcakes can be baked 2 days ahead and stored covered.
• Unfrosted cupcakes can be frozen for up to 2 months.
• Buttercream can be refrigerated for up to 1 week and rewhipped before using.

Equipment you will need

Kitchen Scale

Cupcake Pan

Cupcake liners

Nutrition

Calories: 278kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 253mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 567IU | Calcium: 92mg | Iron: 1mg

Tried this recipe?

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Tips for Success

• Use rainbow jimmies instead of nonpareils.
• Measure ingredients by weight whenever possible.
• Do not overmix the batter after adding the flour.
• Use room-temperature ingredients for the best texture.
• Fill liners about two-thirds full.
• Allow cupcakes to cool completely before frosting.
• If the frosting becomes soft, chill briefly and rewhip.

Troubleshooting

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Can I Make Funfetti Cake Bars Instead?

Yes. This batter also works beautifully as Funfetti Cake Bars. Instead of dividing the batter into cupcake liners, spread it into a greased and parchment-lined 8-inch square pan. Bake at 350°F (175°C) for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.

Once cooled, frost with cream cheese frosting and finish with rainbow sprinkles before cutting into squares.

Cream Cheese Frosting for Funfetti Bars

• 113 g (½ cup) unsalted butter, softened
• 226 g cream cheese, softened
• 300 g powdered sugar
• 1 tsp vanilla extract
• Pinch salt

Beat the butter and cream cheese until smooth. Add the powdered sugar, vanilla, and salt. Mix until creamy and spreadable.

Frequently asked questions

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