Name: Homemade Funfetti Cupcakes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, at room temperature; 1/2 cup vegetable oil; 1 1/2 cups granulated sugar; 4 large eggs, at room temperature; 2 tablespoons vanilla extract; 3 cups cake flour; 1 teaspoon salt; 2 1/2 teaspoons baking powder; 1 1/3 cups buttermilk; 1/3 cup rainbow sprinkles; 1 cup unsalted butter, at room temperature; 5 cups powdered sugar; 1 tablespoon vanilla extract; 1/2 teaspoon salt; 4 tablespoons whole milk

I absolutely adore bright, cheerful cupcakes that bring a smile with every bite, and this Homemade Funfetti Cupcakes Recipe does just that. With its tender crumb bursting with colorful sprinkles and topped with a fluffy vanilla buttercream, I find they’re the perfect treat for just about any celebration or when I want to add a little sunshine to an ordinary day. Every time I whip up this recipe, I’m reminded how wonderfully simple it is to bake homemade cupcakes that look and taste like they came from a bakery, only so much better because I made them myself.

Why You'll Love This Homemade Funfetti Cupcakes Recipe

One of the best things about this Homemade Funfetti Cupcakes Recipe is the delightful burst of sweetness you get with every bite. The combination of moist, buttery cake and the fun pops of colorful sprinkles makes it feel like a party in your mouth, every time. I love how the texture is perfectly tender but still has enough structure to hold up under a generous swirl of creamy, smooth vanilla buttercream. It’s the kind of cupcake that instantly sparks joy — perfect for kids, adults, and anyone who’s young at heart.

In addition to the taste, I truly appreciate how straightforward this recipe is to prepare. I’ve found that even when I’m short on time, these cupcakes come together with ease and don’t require any complicated techniques or rare ingredients. The step-by-step process is forgiving, and as long as you follow the timing and mixing tips, the results are consistently amazing. Whether you’re an experienced baker or just starting out, I promise you’ll feel proud pulling these colorful beauties from your oven.

What really makes this recipe stand out to me is its versatility. I find these Homemade Funfetti Cupcakes to be a fantastic choice for everything from birthday parties and holiday gatherings to casual afternoon tea or a fun twist on weekend baking. They’re exceptional when you want to brighten up a table and surprise friends or family with something homemade that looks festive and tastes absolutely delicious. Honestly, it’s hard to go wrong with this classic recipe wherever fun and flavor are needed.

Ingredients You'll Need

A close-up view of a glass mixing bowl attached to a white electric mixer with metal beaters spinning in smooth, creamy, light yellow batter. The thick batter swirls around the beaters, showing a soft and rich texture inside the clear bowl. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple and thoughtfully selected to achieve the perfect balance of flavor, texture, and that iconic funfetti look. Each component plays its part in creating light, moist cupcakes with a smooth buttercream frosting that’s just sweet enough but never overpowering.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Unsalted butter: Using room temperature butter helps to create a smooth batter and creamy frosting texture.
Vegetable oil: Adds moisture to the cupcakes, keeping them tender and soft for days.
Granulated sugar: Sweetens the cupcakes and helps with that fluffy crumb.
Large eggs: Provide structure and richness; be sure they’re at room temperature for best results.
Vanilla extract: Elevates the flavor with a warm, sweet aroma.
Cake flour: Ensures a delicate crumb texture unlike all-purpose flour.
Salt: Balances the sweetness and enhances all the flavors.
Baking powder: Gives the cupcakes a nice lift and lightness.
Buttermilk: Adds a subtle tang and keeps the cupcakes moist.
Rainbow sprinkles: The star of the show, adding colorful bursts inside the batter.
Powdered sugar: Sweetens and thickens the buttercream frosting perfectly.
Whole milk: Helps achieve the right frosting consistency without watering it down.

Directions

Step 1: Preheat your oven to 350°F (175°C). Prepare 20 cupcake tins by greasing them and lining with cupcake liners, so they’re ready to go when the batter is mixed.

Step 2: In a large mixing bowl fitted with a whisk attachment, beat the softened butter and vegetable oil together until they come together into a smooth, homogenous mixture—this usually takes about 3 minutes. Make sure your butter is completely at room temperature for best blending.

Step 3: Gradually add the granulated sugar to the butter and oil blend. Beat on high speed until the mixture becomes light, fluffy, and turns a pale yellow color; this will take about 3 minutes. This aerates the batter, giving the cupcakes a tender crumb.

Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to make sure everything is fully incorporated. Stir in the vanilla extract and beat on high for 3 more minutes to whip air into the batter.

Step 5: In a separate bowl, sift together the cake flour, salt, and baking powder. Then, alternating between adding the dry ingredients and the buttermilk, mix into the batter in about 4 batches—starting and ending with the dry mixture. Gently fold in the rainbow sprinkles until they are evenly distributed. Don’t worry if the batter has a few lumps; overmixing can toughen the cupcakes.

Step 6: Using a large cookie scoop or a ¼ cup measuring cup, evenly portion the batter into the prepared cupcake liners. Bake for 20 to 30 minutes until the cupcakes are lightly golden on top and spring back when gently pressed. Remove from the oven and transfer to a wire rack to cool completely before frosting.

Step 7: Once the cupcakes are fully cooled, prepare the frosting. Beat the softened butter and powdered sugar together in a stand mixer until fluffy and well combined, usually about 2 minutes.

Step 8: Add the vanilla extract, a pinch of salt, and then slowly add the milk one tablespoon at a time, stopping if the frosting becomes too runny. Beat the mixture on medium-high speed for 3 minutes until light, fluffy, and easy to pipe.

Step 9: Transfer your buttercream into a pastry bag fitted with a large star tip. Frost each cupcake with generous swirls and finish with a sprinkle of colorful rainbow sprinkles on top. Enjoy every cheerful bite!

Servings and Timing

This recipe yields 20 delicious cupcakes, perfect for sharing at parties or family get-togethers. Prep time takes about 15 minutes, and the baking time ranges between 20 to 30 minutes depending on your oven. Allow around 10 to 15 minutes for the cupcakes to cool fully before frosting. Altogether, from start to finish, you’re looking at about 35 minutes of active cooking time plus cooling, so plan accordingly to have a sweet treat ready without any stress.

How to Serve This Homemade Funfetti Cupcakes Recipe

The image shows a funfetti cupcake with two visible layers: the bottom layer is the cupcake itself, light yellow in color with bright rainbow sprinkles baked inside, and the top layer is thick, fluffy white frosting crowned with colorful round and rod-shaped sprinkles. The cupcake is partly unwrapped from its white liner, which sits on a white marbled surface. The background is softly blurred with neutral tones, giving focus to the cupcake. photo taken with an iphone --ar 4:5 --v 7

When I serve these Homemade Funfetti Cupcakes Recipe treats, I love to keep things simple but festive. They pair wonderfully with a glass of cold milk for kids or a lightly sweetened iced tea during summer afternoons. For adults, I’ve found a mildly fruity sparkling wine or champagne complements the light vanilla flavors beautifully, adding an extra touch of celebration.

I like to present the cupcakes on a tiered cake stand or colorful platters to emphasize the fun, playful vibe of the sprinkles. Garnishing with a few extra rainbow sprinkles on top of the buttercream frosting gives them that irresistible sparkle that guests always admire. Plus, these cupcakes are perfect served at room temperature, allowing the cake to be soft and the frosting creamy and smooth.

They’re ideal for a host of occasions: birthday parties, baby showers, weekend brunches, or even casual family dinners where you want to add a touch of sweetness. I sometimes like to add a scoop of vanilla ice cream on the side when serving dessert for a truly indulgent experience. No matter how you serve them, these cupcakes bring color, joy, and a delicious homemade touch to any table.

Variations

I love playing around with this Homemade Funfetti Cupcakes Recipe to suit different tastes and dietary needs. For example, you can swap the cake flour with gluten-free flour blends to make these cupcakes gluten-free without sacrificing too much texture. Using a vegan butter and flax eggs helps me create a vegan-friendly version that’s just as tasty and colorful.

Flavor-wise, I often experiment by adding a teaspoon of almond extract alongside vanilla for a subtle nutty twist, or folding in mini chocolate chips for an extra surprise in every bite. In place of rainbow sprinkles, you could try seasonal colored sprinkles—like red and green for the holidays or pastel tones for spring celebrations—to customize the look.

For a different cooking method, I’ve even experimented with baking these cupcakes in silicone molds which create fun shapes and make removal easier. No matter how you adapt the recipe, I recommend keeping the core batter moist and flavorful, then building the frosting and decorations according to your preferences and occasion.

Storage and Reheating

Storing Leftovers

Whenever I have leftover cupcakes, I store them in an airtight container at room temperature if I plan to eat them within 2 days. For longer storage, the fridge works well but I always bring them to room temperature before serving to keep the cake soft and the frosting creamy. Make sure the container seals tightly to prevent the cupcakes from drying out or absorbing other fridge odors.

Freezing

I often freeze unfrosted cupcakes to keep them fresh longer. They freeze beautifully when placed in a single layer on a baking sheet, then transferred to an airtight container or heavy-duty freezer bag. They’ll keep well frozen for up to 3 months. To freeze frosted cupcakes, I recommend flash freezing first until the frosting firms up, then wrapping gently in plastic wrap to protect the decoration before storing.

Reheating

For thawing frozen cupcakes, I let them come to room temperature naturally, which usually takes 2-3 hours. If I’m short on time, I’ll microwave them for about 10-15 seconds, but I watch closely to avoid melting the frosting. Oven reheating at a low temperature (around 300°F) for a few minutes can also refresh the cake’s softness. Avoid reheating too long to keep the crumb tender and frosting intact.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but keep in mind the texture will be slightly denser. For best results, replace 2 tablespoons of the flour in each cup with cornstarch to mimic cake flour’s lightness.

Do I have to use buttermilk, or can I use regular milk?

Buttermilk adds tenderness and a subtle tang that enhances the cupcakes’ flavor, but if you don’t have it on hand, mixing 1 tablespoon of lemon juice or vinegar with milk and letting it sit for 5 minutes works as a great substitute.

Why is it important to use room temperature ingredients?

Room temperature ingredients blend more evenly and trap air better, resulting in a batter that’s light and airy. Cold butter or eggs can cause the batter to separate or not rise properly.

How can I prevent the sprinkles from bleeding color into the batter?

Using high-quality, coated sprinkles specifically designed for baking helps prevent color bleed. Also, folding them in gently at the end of mixing helps keep the colors vibrant and prevents the batter from turning streaky.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance, store them in an airtight container, and frost them before serving. This is especially handy for parties when you want to save time on the event day.

Conclusion

I can’t recommend this Homemade Funfetti Cupcakes Recipe enough if you want a crowd-pleasing, joyous treat that’s as fun to make as it is to eat. The vibrant colors, tender crumb, and luscious frosting all combine to make these cupcakes a standout for every occasion. Give this recipe a try—you’ll find that baking and sharing these cupcakes brings a little extra happiness into your kitchen and your life.