Funfetti Cupcakes are easy to make at home without a boxed mix. These cupcakes are light, tender, and studded with colorful sprinkles. Finish them with a silky vanilla buttercream enhanced with a touch of cream cheese for a perfectly balanced, creamy frosting.
Why you’ll love these Funfetti Cupcakes:
- Exceptionally fluffy – This white cake-style cupcake bakes up moist and tender with a fine crumb that practically melts in your mouth.
- Festive for any occasion – Bright rainbow sprinkles make these cupcakes fun for birthdays, showers, or casual get-togethers, and the cream cheese–butter frosting adds rich flavor and smooth texture.
- Family-friendly baking – The recipe is simple enough to make with kids. They’ll love helping to frost and decorate with sprinkles.
Ingredient overview:
The full recipe with exact measurements and directions is available in the recipe card below.
- Cake flour – Recommended for the lightest crumb. Spoon and level when measuring or use a scale. If using all-purpose flour, see recipe notes for the substitution method.
- Butter – Salted butter gives good flavor; unsalted is fine if you prefer. Use at room temperature.
- Egg whites – Using only egg whites yields a tender white cake. Save the yolks for another use.
- Vanilla extract – Use a quality vanilla for best results.
- Milk – Whole or 2% milk, at room temperature.
- Sour cream – Full-fat sour cream or plain Greek yogurt, at room temperature, adds moisture and tang.
- Sprinkles – Use sturdy jimmies or non-melting sprinkles to preserve color in the batter and on top.
- Cream cheese – Full-fat block cream cheese, softened, for the frosting.
How to make homemade Funfetti cupcakes
Step 1: Prep. Preheat the oven to 350°F (176°C). Spray a muffin pan with nonstick spray and line with paper or silicone liners. Nonstick spray prevents sprinkles from sticking to exposed parts of the pan as the cupcakes rise.
Step 2: Make the batter. Whisk dry ingredients together in a medium bowl. In a large bowl, cream softened butter with sugar until light and fluffy. Add egg whites and beat until airy, then add vanilla and sour cream and mix just until combined. Some small lumps are fine.
Fold in the dry ingredients on low speed until just combined, scraping the bowl to incorporate any dry pockets. Add the milk and mix gently until blended. Stir in 3/4 cup of sprinkles, taking care not to overmix so they don’t bleed color.
Step 3: Bake. Fill liners about two-thirds full and bake for 18–21 minutes, or until a toothpick inserted in the center comes out clean or with dry crumbs. Remove from oven, pop cupcakes out of the pan with a butter knife if needed, and cool completely on a wire rack before frosting.
Step 4: Make the frosting. For a smooth, balanced buttercream, beat softened butter until creamy, then gradually add powdered sugar. Add a tablespoon of milk if needed for consistency, then beat in vanilla, a pinch of salt, and finally the softened cream cheese. The small amount of cream cheese cuts sweetness and makes the frosting extra creamy.
Step 5: Frost and decorate. Pipe or spread frosting onto cooled cupcakes using a piping bag, offset spatula, or butter knife. If using a piping bag, place the tip inside the bag and use a glass to hold the top while filling to keep things tidy. Twist the top of the bag to secure frosting before piping. Finish each cupcake with additional sprinkles.
Serving and storing:
Serve cupcakes soon after frosting for the best texture. Store frosted cupcakes in an airtight container in the refrigerator for up to one week. Remove them from the fridge for several minutes before serving to soften the frosting.
Expert baking tips:
- Use an oven thermometer to verify your oven’s actual temperature—accurate heat is important for consistent results.
- Weigh your flour if possible. A kitchen scale ensures consistent measurements; spoon-and-level is the preferred cup method.
- Don’t overmix once you add dry ingredients—mix just until combined to keep cupcakes tender.
- Don’t overfill pans—fill liners two-thirds full so cupcakes rise without spilling over.
- Make ahead—cupcakes can be baked a day ahead and stored at room temperature in an airtight container; frost the day you serve. Frosting can be made a day ahead and chilled; bring it to room temperature before using.
FAQs:
Yes. Funfetti is essentially a white or vanilla cake with colorful sprinkles mixed into the batter. Using only egg whites keeps the cake a tender white crumb.
This cupcake recipe can be adapted, but for a multi-layered cake you may prefer a recipe specifically developed for layers to ensure the best structure and crumb.
Yes. Halving the ingredients will yield roughly eight cupcakes, suitable for smaller gatherings.
Special tools (optional):
No special equipment is required, but the following make decorating easier:
- Offset spatula for spreading frosting smoothly.
- Piping bag and tips for a polished piped look (optional).
More cupcake recipes to love:
- Peach Moscato Cupcakes
- Orange Creamsicle Cupcakes
- The BEST Chocolate Cupcake Recipe
- Snowflake Coconut Rum Cupcakes
- Birthday Cupcakes with Malted Chocolate Frosting
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Homemade Funfetti Cupcakes
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Ingredients
For the Funfetti Cupcakes
- 1 3/4 cups cake flour (193 g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 9 tbsp salted butter, softened (127 g)
- 1 cup granulated sugar (210 g)
- 3 large egg whites, room temperature
- 2 tsp vanilla extract
- 1/3 cup + 3 tbsp full-fat sour cream or plain Greek yogurt
- 1/2 cup milk, room temperature (120 mL)
- 3/4 cup rainbow sprinkles + more for decorating
For the Frosting
- 1 cup salted butter, softened (226 g)
- 4 cups powdered sugar (460 g)
- 1 tbsp milk
- 4 tsp vanilla extract
- Pinch of salt
- 4 oz cream cheese, softened
Instructions
- Prep: Spray a muffin pan with nonstick spray and line with liners. Preheat oven to 350°F.
- Make the cupcakes: Whisk dry ingredients together. Cream butter until smooth, add sugar and beat 2 minutes until light. Add egg whites and beat 1 minute, then vanilla and sour cream; mix until just combined. Add dry ingredients on low and mix until just combined, scrape the bowl, then add milk and mix gently. Stir in sprinkles.
- Bake: Fill liners two-thirds full. Bake 18–21 minutes until a toothpick comes out clean or with dry crumbs. Cool completely on a wire rack.
- Make the frosting: Beat softened butter, then gradually add powdered sugar. Add milk as needed, then vanilla and salt. Beat in cream cheese last. Chill briefly if needed, then bring back to spreadable consistency.
- Frost: Frost cooled cupcakes with a knife, spatula, or piping bag. Top with extra sprinkles.
- Serve & store: Enjoy immediately. Store in an airtight container in the fridge for 3–4 days; bring to room temperature before serving.
- Make ahead: Cupcakes can be baked a day ahead and stored at room temperature in an airtight container. Frosting can be made a day ahead and refrigerated; allow it to soften before using.
Notes
Nutrition
Nutrition information is an approximation.
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