A perfect birthday cupcake consists of homemade cupcakes loaded with sprinkles and topped with a huge swirl of vanilla buttercream. Funfetti Cupcakes fit the bill for any special occasion!
I know I don’t need a reason to enjoy a perfect cupcake. But, there is something extra special about Funfetti Cupcakes.
They are so cute, all lined up in a row, full of colors with that classic vanilla flavor. I just can’t get enough.
I love to make these little cuties any chance I get; as you guessed, they are also Lily’s favorite cupcake too!
What 3-year-old doesn’t love sprinkles?!
There is nothing wrong with a box mix; I use them all the time, but sometimes homemade really is better.
So, if I have the extra time, I’ll bust out this recipe, it has become our go-to.
Once you try these Funfetti Cupcakes, I know they will be your new any occasion treat!
Some of our other favorite cupcake recipes we have on our site include: Dirt Cupcakes, Monster Cookie Cupcakes, and Oreo Cupcakes.
WHY THIS RECIPE WORKS:
- It makes 18 cupcakes, enough to feed a crowd.
- Easily throw these together with staple, simple ingredients you probably already have on hand.
- Switch up the sprinkle colors to make theme different themes and birthday parties!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- 4 large egg whites
- Vanilla extract
- Whole Milk
- Vegetable oil
- Rainbow sprinkles (The best sprinkles are rainbow jimmies)
- Unsalted butter, softened
- Powdered sugar
- Salt
HOW TO MAKE FUNFETTI CUPCAKES:
- Preheat the oven to 350°F. Line cupcake pan with liners and set aside.
- Add the dry ingredients: flour, sugar, baking powder, and baking soda to the body of a stand mixer with the paddle attachment and stir to combine on low speed.
- Add the egg whites and vanilla, stir until smooth, and scrape down the sides as needed with a rubber spatula.
- Stir in the milk and oil until combined, scraping down the sides. Stir in the colorful sprinkles.
- Fill the cupcake liners ⅔ of the way full with cupcake batter, about 3 tablespoons each, do not overfill.
- Bake for 16-18 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes. Take the cupcakes out and cool them completely on a wire rack.
- Once the cupcakes are cool, make the frosting by placing the butter in the body of a stand mixer with the paddle attachment and cream butter until smooth.
- Add the powdered sugar a little at a time until fully mixed in.
- Add the milk, vanilla, and salt, and stir to combine. Scrape down the sides.
- Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy on medium speed. Stir in the bright rainbow sprinkles.
- Frost the confetti cupcakes with the frosting. I like to use a piping bag with a Wilton 2A round tip attached. Add more sprinkles on top if desired, and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
TIPS FOR FROSTING FUNFETTI CUPCAKES:
Since these easy Funfetti cupcakes have extra sprinkles in the frosting, it can be a little hard to pipe.
I recommend using an open-circle tip with a piping bag. The tip I use is the Wilton 2A round tip. Using this style of tip, the sprinkles will come out easily and not clog up the tip.
Alternatively, you can add frosting to the unfrosted cupcakes with a butter knife or small offset spatula.
I also sometimes like to use a cookie or ice cream scoop for a fun presentation.
FUNFETTI VS CONFETTI CUPCAKES
The only real difference is the phrasing. They are basically the exact same thing.
However, the word Funfetti is trademarked, that is truly the only difference.
Funfetti cake or confetti cake is a white cake mix loaded with sprinkles and topped with classic vanilla buttercream with more sprinkles added into the frosting or decorated on top.
CAN I USE A DIFFERENT FROSTING?
Absolutely! Traditionally, this style of cake or sprinkle cupcakes uses vanilla buttercream frosting but you can totally switch it out.
Some other yummy options include:
- Cream cheese frosting
- Chocolate frosting
- Strawberry frosting
WHAT KIND OF SPRINKLES ARE THE BEST TO USE?
I prefer to use a type of sprinkles that don’t bleed. This ends up looking like a streaky mess, in my opinion, and not a distinct sprinkle spot throughout the cupcake or frosting.
The nonpareils style of sprinkles generally bleed a lot, so I stay away from them when baking and use them only for decorating.
My favorite kind to use is the rainbow jimmies, but the confetti coin-style sprinkles work as well.
HOW TO STORE:
Store leftover cupcakes at room temperature in an airtight container for up to 4 days. Best served and eaten at room temperature.
Freeze for up to 3 months. If possible, I suggest freezing without the frosting on top and making the frosting fresh.
Place leftovers in the freezer in a freezer-safe container. Place the dish in the fridge overnight or on the counter to thaw.
DANA’S TIPS AND TRICKS:
- This makes 18 cupcakes, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- This freezes well, see my tips above on how to store.
- Add whatever sprinkles you want for different themes.
Looking for that perfect any-time treat? Our Best Funfetti Cupcakes are perfect for any occasion.
If you like this recipe, you might also like:
If you’ve tried these FUNFETTI CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Funfetti Cupcakes Recipe
Ingredients
- 1 & 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 large egg whites
- 1 & 1/2 teaspoons vanilla extract
- 1 cup milk
- 1/4 cup vegetable oil
- 1/3 cup rainbow sprinkles
For the frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons milk
- 1 & 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- ¼ cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F. Line cupcake pan with liners and set aside.
- Add the dry ingredients: flour, sugar, baking powder, and baking soda to the body of a stand mixer with the paddle attachment and stir to combine on low speed.
- Add the egg whites and vanilla, stir until smooth, and scrape down the sides as needed with a rubber spatula.
- Stir in the milk and oil until combined, scraping down the sides. Stir in the colorful sprinkles.
- Fill the cupcake liners ⅔ of the way full with cupcake batter, about 3 tablespoons each, do not overfill.
- Bake for 16-18 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes. Take the cupcakes out and cool them completely on a wire rack.
- Once the cupcakes are cool, make the frosting by placing the butter in the body of a stand mixer with the paddle attachment and cream butter until smooth.
- Add the powdered sugar a little at a time until fully mixed in.
- Add the milk, vanilla, and salt, and stir to combine. Scrape down the sides.
- Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy on medium speed. Stir in the bright rainbow sprinkles.
- Frost the confetti cupcakes with the frosting. I like to use a piping bag with a Wilton 2A round tip attached. Add more sprinkles on top if desired, and serve.
Notes
- This makes 18 cupcakes, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- This freezes well, see my tips above on how to store.
- Add whatever sprinkles you want for different themes.
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