Homemade Funfetti Cupcakes

Mary and Brenda Maher

By Brenda & Mary

Last updated:

Jump to Recipe

I used to stay away from flashy, colorful cakes. But that all went out the window once I had kids! 

Funfetti Cupcakes

These cupcakes are usually just vanilla-flavored, but the real magic happens when you throw in rainbow sprinkles. They turn out all festive and speckled, and let me tell you, both the little ones and grown-ups in my family and bakery can’t get enough of them! They’ve become a show stealer in every birthday bash of my customers ever since.

Why Homemade Funfetti Cupcakes Steal Our Heart

Funfetti Cupcakes recipe
  • The vibrant sprinkles scream “party time,” bringing in little bursts of joy to any occasion. You can totally mix and match different sprinkle combos to make ’em even more eye-catching.
  • Its classic vanilla base is like a cozy sweater of rich flavors – super comforting and familiar. But when you throw in some sprinkles, it turns into a sweet surprise with every bite! And don’t worry, they’re not too sugary; just the right amount of sweetness and crunch that melt on the tongue. 
  • And guess what? Making these babies at home is a piece of cake, even if you’re a total newbie. So go ahead and get creative! Each cupcake is perfect for sharing around or savoring all to yourself.
  • Oh, and let’s not forget all the perfect pairing options. Whether you’re into classic milk, chocolate milk, or something fruity, these cupcakes play nice with others without stealing the spotlight. Want to add a fresh twist? Consider throwing in some strawberries, blueberries, or raspberries. If you’re not big on fresh fruit, some strawberry or raspberry buttercream frosting can work in a pinch for that fruity kick.
  • Ever thought about pairing a Funfetti cupcake with something savory? Think popcorn or pretzels for a totally unexpected yet delicious combo that has your taste buds singing! 

How To Make Funfetti Cupcakes From Scratch

Funfetti Cupcakes Ingredient
Funfetti Cupcakes Ingredient

Step 1.

Alright, let’s get that butter and oil mixture!

But first, make sure your butter is at room temperature. We’re talking real room temperature here, my friends, so leave it out overnight before you bake this cake to make sure it’s perfectly soft.

Once you’ve sorted out the butter situation, grab your whisk attachment, and let’s get to work! Beat the oil and butter together until they’re totally smooth and creamy; it usually takes about 3 minutes of whisking to get there.

And how do you know that you’ve nailed it? Well, your mixture should be a lovely pale yellow color with no stubborn butter chunks in sight. Once it’s looking silky smooth, you can move on to the next step!

Step 2.

With your mixer set to medium, slowly pour in granulated sugar. As you mix, those sugar granules are gonna aerate the butter and oil mixture to give us that seriously fluffy cake we’re all after! Keep beating the batter for about 3 minutes ‘till it’s looking super pale yellow – white almost – and fluffy as a cloud!

Step 3. 

Make sure your eggs are chilling at room temperature so they don’t throw off the batter. Now crack ’em open, one by one, fully mixing it in before adding the next!

Once all your egg whites and yolks are thoroughly whisked in, it’s time to bring in some vanilla extract. Beat everything together for 3 more minutes until your batter turns that beautiful pale yellow shade, and you start seeing those cute little bubbles on the surface. That’s when you know you’re on the right track!

Step 4.

Funfetti Cupcakes step 1 2 3 4

I’m usually not super strict about sifting, but it’s a must-do for cakes. So, grab your sifter and sift the salt, baking powder, and cake flour together. We want everything perfectly mixed for that heavenly, fluffy texture!

Step 5. 

Alternate the ingredients in the following order: a bit of flour, buttermilk, flour and buttermilk again, and finish it off with flour. Just make sure you end on the dry ingredients!

Mix until everything just comes together with no big lump left. Then, gently fold in the rainbow sprinkles to spread them evenly throughout the batter.

Step 6. 

And finally, the last step: baking those beauties! You’ll know they’re ready when they’re a bit golden brown on top, and the toothpick put into the center comes out quite clean. 

Oh, and remember to let those cupcakes chill completely before you even think about your favorite frosting, like cream cheese or vanilla. Patience is key here, guys!

Funfetti Cupcakes Complete


1. You can totally whip up both the batch of frosting and the cupcakes ahead of time.

Once your cupcakes are as cool as cucumbers, pop ’em in your airtight container, then toss them into the fridge; they’ll hang out happily for about a week!

How about the frosting? Well, you can keep it chillin’ in the fridge, too, for about 2 weeks, but make sure to let it warm up to room temp before you start spreading it on the cakes.

2. Are you planning to freeze your unfrosted cupcakes? No problem, but let ’em completely cool down first. Then, stash ’em in a freezer-safe container for about 3 months. You can also frost ’em straight from the freezer – but remember to give ’em about 30 minutes to thaw out before serving. 

What if you’ve already frosted these cakes and want to freeze ’em now? Here’s my tip: flash-freeze ’em on the tray for about 30 mins to keep the frosting in shape, then transfer to a freezer-safe bag or container later. Easy peasy!

3. Have no toothpick to test your batch of cupcakes? No sweat. Just take those cupcakes out of the oven after 20 minutes (or you can leave ’em in; totally up to you). Then, gently press on the middle of each cupcake. 

Does it spring right back up like a champ? The cake’s good to go! But if your fingers leave a little dent, the cake might need a bit more time to bake.

And guess what? This test isn’t just for homemade cupcakes. It works like a charm for other baked treats like cakes, muffins, and quick breads, too.


My Cuprainbow Sprinkles Sink To The Bottom Of The Cupcake Batter. How To Fix? 

Sprinkle a tablespoon of flour over those sprinkles before you mix them into the batter. It kinda gives them a bit of “weight” so they don’t sink to the bottom.

Can I Use Any Type Of Sprinkles In Funfetti Cupcakes? 

Well, most sprinkles will do the job, but to get the best results for your sweet treats: 

  • Stick with jimmies: These tiny rod-shaped sprinkles spread out nicely in the batter. Big, hefty ones sink more often.
  • Skip the chocolate ones: They melt under the heat and might mess with the color or bleed into the batter.

That’s it. Have fun with my baking recipe!

Discover More Unique Cupcake Recipes:

Funfetti Cupcakes

Funfetti Cupcakes

Funfetti cupcakes are basically vanilla cupcakes jazzed up with rainbow sprinkles mixed right in the batter. Sure, they’re a hit with kiddos, but we adults are totally on board with the fun, too!
5 from 1 vote
Print Recipe Pin Comment
Course: Cupcakes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 30
Calories: 203kcal
Author: Brenda Maher


  • ¾ cup butter at room temperature
  • ¾ cup oil
  • 2 ¼ cups sugar
  • 6 eggs at room temperature
  • 3 tablespoons vanilla extract
  • 4 ½ cups cake flour
  • 1 ½ teaspoons salt
  • 3 ¾ teaspoons baking powder
  • 2 cups buttermilk
  • ½ cup rainbow sprinkles


  • Ensure the butter is at room temperature, then beat the butter and oil together for 3 minutes or until smooth and creamy. The mixture should be pale yellow without any butter chunks.
  • Slowly pour in granulated sugar while mixing on medium-high speed for about 3 minutes or until the mixture becomes fluffy and almost white.
  • Add room temperature eggs one by one, fully mixing each before adding the next. Add vanilla extract and beat for 3 more minutes until the batter turns pale yellow and bubbles appear on the surface.
  • Sift salt, baking powder, and cake flour together.
  • Alternate adding flour and buttermilk to the batter, ending with flour. Mix until just combined, then gently fold in the colorful sprinkles.
  • Bake these mini cupcakes until golden brown on top, and a toothpick put into the middle comes out quite clean (no coarse crumbs). Let them cool completely before frosting.


  • Both cupcakes and frosting can be made ahead. Store cupcakes in an airtight container in the fridge for a week. Bring frosting to room temp before using.
  • Freeze cooled cupcakes in a freezer-safe container for 3 months. You can frost straight from the freezer after thawing for 30 mins. For frosted cupcakes, flash-freeze before storing.
  • No toothpick? Test cupcakes by gently pressing the middle after 20 mins. If it springs back, they’re done. This test also works for cakes, muffins, and quick breads.


Calories: 203kcal | Carbohydrates: 27.8g | Protein: 4.3g | Fat: 7.2g | Saturated Fat: 2.3g | Cholesterol: 80mg | Sodium: 2000mg | Potassium: 1331mg | Fiber: 0.7g | Sugar: 10.5g | Calcium: 565mg | Iron: 2mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

Share on:
Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

Leave a Comment

Recipe Rating