Perfect Funfetti Cupcakes

I am addicted to sprinkles, which means that I heart all things funfetti.

These Funfetti Cupcakes? Are the PERFECT recipe, I promise you that!

Perfect Funfetti Cupcakes | | These are the PERFECT funfetti cupcakes: soft, sweet, and full of sprinkles!

Last week, as you may already know, was Jordan’s 9th birthday. We celebrated with a full week of parties. (Birthdays are a big deal in our house!)

There was the family party, where Jordan got a Chocolate Mint Cake Roll and my mom got Turtle Brownies. (Their birthdays are only a few days apart.)

There was her actual birthday where she had a new cupcake flavor (coming next week!) and a new M&M cookie (also, coming soon!).

Then there was her friend birthday party last Friday. See what I mean? A week of birthdays. I’m kind of crazy and she’s kind of spoiled, but that’s just how we roll in our house. Birthdays are always huge!

As much as Jordan loves mint, she loves plain too. She wanted plain cupcakes. I’ve already made the Perfect Vanilla Cupcake, so I nixed that idea and suggested funfetti.

Besides, sprinkles are so much more fun than plain old vanilla!

She was bouncing off the walls in anticipation of her party. I took two advil before everyone got there as a precursor to the headache that was inevitable.

Have you ever gathered 8 8- and 9-year old girls in one house? I’m surprised there is any glass left in our windows.

They had these cupcakes with cotton candy ice cream. Then they had popcorn and suckers during the movie.

Hey, I have the fun house. Then I send them home. Bwahahahaha.

Screaming (and a few crying jags) aside, these cupcakes were the star of the evening. Heck, they were the star of the week.

They’re my favorite cupcakes to date. I’ve made a lot of cupcakes and cakes in my time here at Crazy for Crust and I’m putting myself out there for these:

These are the BEST cupcakes I’ve ever made. Big statement, but true.

Perfect Funfetti Cupcakes | | These are the PERFECT funfetti cupcakes: soft, sweet, and full of sprinkles!

I used my vanilla cupcake recipe as a starting point. I really love that recipe, so I knew these would be good. In essence, a funfetti cupcake is a vanilla cupcake baked with sprinkles inside. But since they scream SWEET!, I decided to add a little more sugar along with the sprinkles.

OMG, best decision ever.

Just 1/4 cup more sugar made these cupcakes super fluffy with the perfect amount of sweetness.

And then, well. Funfetti needs sprinkles!


My favorite sprinkles are rainbow jimmies (what’s in that picture above).  I buy them in tubs at Walmart. They’re made by Cake Mate. Wilton also sells a good selection, but in less quantity. If you’re buying specific colors, I love Sweet! Baking Supply. The sprinkles are cheap for huge bottles and they ship fast. I just love the price on these Cake Mate tubs. I go through one a week, it seems like.

You can also use nonpareils in these cupcakes. Lots of Funfetti Cupcake recipes use those (my friend Sally has a rockstar recipe she uses them in). I’m not a huge fan of nonpareils in general (I don’t like the crunch they make when you chew them). Plus, I feel like sometimes they dissolve. I’ve never had a problem with these jimmies dissolving (and I use them in lots of recipes!)

You could frost these with a chocolate frosting, but I love a vanilla frosting on funfetti anything. This recipe is the same one I used for my vanilla cupcakes, and it’s my favorite buttercream ever. I use lots of butter and powdered sugar (of course), but I also use a little heavy cream. It makes it smooth and adds a touch of yum.

The frosting makes a lot. I had some left over, but I always like to err on the side of too much frosting. I like to pile it high, and I don’t want to run out. Isn’t that the worst feeling? When you have two cupcakes to go and run out of frosting? You can freeze the leftover frosting for later use (or eat it with a spoon).

You can make the frosting ahead of time, up to a day before, and store it in the refrigerator. Just let it come to room temperature before frosting. (And if you’re like me and forget to take it out, you can heat it in the microwave on 5-10 second increments, stirring between each, until it’s smooth enough to spread.)

My favorite frosting tip is the 1M. It gives those pretty swirls. It’s pretty much the only tip I use.

Top these cupcakes with a liberal coating of more sprinkles and you have the best funfetti cupcakes ever.

I’m not kidding, Jordan almost didn’t get any for her party. I wanted to hoard them.

Perfect Funfetti Cupcakes | | These are the PERFECT funfetti cupcakes: soft, sweet, and full of sprinkles!

These cupcakes? Will be made again and again in my kitchen. I want another one right now!

Check out all my funfetti recipes!

Did you make this recipe?

Perfect Funfetti Cupcakes


For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
  • 1/2 cup Sprinkles

For the frosting:

  • 2 sticks unsalted butter, softened
  • 1/4 teaspoon salt
  • 5 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons heavy whipping cream
  • Additional Sprinkles, for decorating


  1. Preheat oven to 350 degrees. Line cupcake tins with liners (makes 15).
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla extract.
  4. Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix! Stir in sprinkles. Divide batter among liners, filling 2/3 full (about 1/4 cup of batter per cupcake). Bake for 15-20 minutes until a toothpick comes out clean. (Mine took less than 20, so check at 15!) Cool completely before frosting.
  5. To make the frosting: Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added. Beat in vanilla extract and 1 tablespoon of heavy whipping cream. Add more cream as needed for desired consistency.
  6. Frost cupcakes by placing frosting in a pastry bag. I like the 1M tip, it gives pretty swirls. Add sprinkles for fun!
  7. Note: you can make the frosting the day before, but let it come to room temperature before using.
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Perfect Vanilla Cupcakes

Perfect Vanilla Cupcakes (2 of 6)w

Funfetti Cookie Fudge Bars

Funfetti Cookie Fudge Bars (2 of 5)w

Funfetti Pudding Cookies

Mini Funfetti Cookies (3 of 3)w

Sweets from friends:
Funfetti Cheesecake Bars by Sweet Treats and More
Skinny Funfetti Cake Batter Dip by Something Swanky
Funfetti Ice Cream Squares by Lauren’s Latest

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  1. These look great… My birthday is next month can I come celebrate at your house 🙂

  2. I died. Like seriously.
    Funfetti cake = my life. And these look like the best darn cupcakes to ever walk (?) the face of the planet.
    They are so fun and happy and just begging to get in mah belly! And thanks for the frosting tip suggestion! I always wondered which the one to use was!

  3. They’re gorgeous & I can totally see why they’re the best cupcakes youve ever made! They’re stunning! Buttermilk & butter, and just a touch more sugar from your vanilla cc’s – sounds like a plan to me 🙂 And jimmies ONLY. No non-pareils for me either. They’re like little rocks amidst the buttery soft crumb. LOL I am a jimmies girl. I need to use that site b/c i go thru sprinkles like nuts!

  4. Wow! I’ve never heard of baking sprinkles into cupcakes before.. but omg.. I have to try it! They are absolutely adorable! Thanks for sharing x

  5. Oh my – they DO look pretty darn perfect, and if you say they’re they best, then I’m sure they are!! I’m excited to try them – funfetti is everyone”s favorite!
    And seriously, the thought of this 8-girl birthday party makes me SO glad I have a boy (although they’re not always calm either!)

  6. Gorgeous Dorothy! I love using melted butter in my funfetti cupcake and vanilla cupcake recipes. Plus the combination with buttermilk and extra vanilla makes these an easy favorite! Thanks for mentioning my cupcakes, too!

  7. These pics are beautiful! I love how scrumptious and pretty they are! 🙂

  8. Everything is better with sprinkles. I can’t resist them because I am eternally 12 at heart. These are perfect and look so yum! I have absolutely no occasion for which to make these, but I’m making this weekend anyway. My neighbors will be thanking you, I’m sure 🙂

  9. These are the cutest cupcakes ever Dorothy!

  10. I made funfetti cupcakes for my birthday, but now I really want to try these!

  11. You are such a fun mom! Do you want to make these cupcakes for my birthday! 😉

  12. There couldn’t be a more perfect birthday cupcake out there, Dorothy…these are too cute! Glad that y’all had a fun week celebrating Jordan’s birthday! You’re a good mama. 🙂

  13. These look cute and moist! I am going to have to give these a try. 🙂

  14. When do you add the sprinkles in the batter?
    Can’t wait to make this for my daughter’s bday.

  15. Advil -smarrrrrt. (Elizabeth is eight and had friends over the other day and I was pretty impressed with how much giggling could go on in two hours!) And then sprinkles – briliant. I really have to say, these look like perfection. Moist, rich cupcakes stuffed with sprinkles? And covered with perfectly piped frosting? No words!

  16. What a fun mom you are!!! My bday is coming up in a few months…can I come over and we celebrate with a week of treats? LOL! These Funfetti cupcakes look amazing! So moist (yes, I said it) and fluffy!!!! And the vanilla butter cream just makes the sprinkles stand out so much more!!! Love!

  17. I’m with you, Dorothy, birthdays are meant to be BIG. They celebrate the very existence of a person. How could they not be big?! Sprinkles do have a way of making everything so much better! Thanks for the tip aboutSweet! Baking Supply. I also go through a lot of sprinkles. I may hoard them. You never know when aqua or neon pink sprinkles might be essential! 🙂
    I am making a birthday cake tomorrow covered in buttercream and I am going to give this frosting recipe a try. Thanks!

  18. High on sugar and send them home! That sounds about right. Love that you make such a celebration out of birthdays! Remind me to come visit you for my next birthday and maybe you will spoil me with these fab cupcakes 🙂

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  20. Oh I just love funfetti! It’s my favorite <3 boo to plain vanilla, we need those sprinkles!

  21. I’m usually not a fan of vanilla cake, but these cupcakes look so moist and delicious that I may have to make an exception and try them! I hope your daughter had a fantastic birthday party!

  22. Wow these definitely do look perfect! Love that sprinkles photo 🙂

  23. Dorothy, such fun-looking cupcakes, and very girlish! We make a big deal about birthdays, too. We are getting together with her Burlingame friends to celebrate the whole play group’s birthdays next week – these cupcakes would be perfect, and would travel well. Thanks! And can you be our party planner? Ha!

  24. These cupcakes are my spirit animal. Perfect indeed! 🙂 Especially with cotton candy ice cream. That sounds like my kind of party!

  25. I really need to make more cupcakes, and use more sprinkles

  26. These are adorable, love them! I’m racking my brain right now thinking of who’s birthday is next because I’m definitely making those!
    Also, totally know what you mean about running out of frosting. I think I actually get stressed when I get down to the last few cupcakes “Am I going to run out of frosting? I already soaked the mixer bowl, Noooooooooooo!” LOL

  27. I love a recipe that doesn’t require beating the butter and sugar into submission! I’ll have to try these!

  28. These just look so pretty and delicious! Can’t wait to make them. Thanks, Dorothy!!

  29. Ok, those really do look like the best funfetti cupcakes ever! Definitely want to try them! And I loved following Jordan’s bday pics on instagram – best mom ever!

  30. You are most assuredly the funfetti queen! These truly are perfect Dorothy!

  31. Awh, no non-pareil love here! Well, more for me 😀 I can eat those darn things by the bottleful. These cupcakes look AWESOME. So fluffy — loving it.

  32. so many birthdays! and omgosh you ARE the fun house (but eesh poor parents those kids went home too lol!)

    Funfetti cupcakes really remind me of childhood-my mom used to make them for my class for my birthday every year and people would rave that they were the best…they were from a box but she took credit. Anyway….

    LOVE this homemade version. soooo tasty Dorothy!

  33. These cupcakes look so pretty and delicious and would totally be my favorite cupcakes too! Love all these fun and happy pictures – especially the sprinkles one – sprinkles always makes my day better 🙂

  34. How fun! Seriously, you can’t go wrong with sprinkles!

  35. Love this! I actually have a post for Sunday with homemade funfetti cake too! It never gets old, does it?! Your cupcakes look perfect!

  36. These look amazing! I love that you’ve dubbed these your favorite— can’t wait to try them!!!

  37. These look so cute & happy! Perfect for a girl’s birthday party, part 3. 😉 And when I run out of frosting with 2 cupcakes to go? I say, “Screw it!” and eat them like muffins. Because cupcakes without frosting = muffins = breakfast food. Win-win scenario!

  38. Hi! Hope your having a great day! Can I use Swan’s Down Flour instead of all-purpose flour for the cupcakes? Thanks!!!

  39. Made these today GF for my family with celiac, and they were amazing!

  40. I need help! I’ve tried making these twice and neither time were they a real success. The sprinkles seemed to sink to the bottom and really bleed into the cupcakes. They also had a weird looking texture when I pulled them out of the oven..bubbly on top almost. I tested them with a toothpick and it came out clean every time but they didn’t look quite right. Any suggestions?

    • It might be the sprinkles you’re using. Are they the cake mate brand or another one? I know that not all sprinkles behave the same way. When in doubt you can try stirring the sprinkles with about 1 tablespoon of flour before gently mixing them into the batter. That will (hopefully) help them stay floating. The bubbly on top is sometimes from the sprinkles melting.

  41. Wow, Jordan is one lucky and awesome little girl! These cupcakes look great!

  42. Hi Dorothy! I’ve been following your blog for a while now, and I love your photography and recipes. I just wanted to share my second blog post with you (I’m fresh off the boat with this blogging thing!) as I made these cupcakes. Thanks for the recipe- these were dee-licious! Check out my post here 🙂

  43. omg!!!!!!!!!!!!!!!!!!!!!best cupcakes ive ever had!!!!!!! :)<3

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  45. Hi Dorothy – the cupcakes do look amazing! I’m going to make them in the weekend, and wonder if you’ve ever substituted light olive oil or vegetable oil for the melted butter? Thanks! Michele

    • I haven’t Michele, but I’m sure it would work. The texture might be a little different but not too much because the butter is melted. They may get more of that sticky top (like a cake mix cupcake does) – that’s partly from the oil. Let me know how they work out if you try it!

  46. How long in advance can the cupcakes be made? I’m preparing the buffet for a large party this Sunday (June 1st) and tomorrow will be my baking/cooking day. Can they be made two days in advance and kept wrapped in plastic film? (They look so good!!!!)

    • They can Emilia! Just be sure to wrap them well. I would make the frosting but not frost the cupcakes until Sunday. The frosting will last in a sealed container in the fridge, just let it come to room temp before frosting (and you may need to add a little more cream to smooth it out if it won’t smooth out when stirring). 🙂 Enjoy!

      • Thanks so much for your help, Dorothy–and for sharing this great recipe. If I am able to take a picture of the table before the party, I’ll try to send it to you.

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  48. Have you ever tried freezing these cupcakes (unfrosted)? I want to make them in advance if I can and if I could make them a week ahead and freeze that would be great – I just wonder how the sprinkles inside would hold up.

    • I haven’t frozen these, but I’ve frozen funfetti muffins and lots of other cupcakes. I usually place them in a ziploc bag in one layer and freeze them flat. Or you can place them on a cookie sheet and wrap it with lots of plastic wrap. You may want to place a paper towel on the top before putting the plastic on (or on top of them in the ziploc bag) to absorb moisture as they defrost. Just defrost them at room temp and the sprinkles should be fine. Definitely freeze unfrosted, but you can make the frosting a day or two ahead (or even freeze it too!). You may need to add a little more heavy cream to help it smooth out when it’s defrosted, but it’ll be great. Less mess to clean up the day of!

  49. Nice but I MUST say that vanilla is ANYTHING BUT PLAIN! It is NOT plain at all! People just THINK its plain because of it is commonly used because of its really distinct flavor. Almost every dessert has vanilla in it to make it taste better. VANILLA IS NOT plain old!

    • Vanilla is my favorite flavor! 🙂

      • Then why did you write that your daughter wanted plain vanilla?

      • Because in a bloggers world where there are 5 gazillion vanilla cupcake recipes, it’s not normal to post “plain” things like vanilla cupcakes, chocolate chip cookies without 50 add-ins, etc. And once I make something, I don’t make it again – and I’d already made vanilla cupcakes. 🙂

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  52. My best friend called me and said “Can you make funfetti cupcakes for me?”.  It’s her birthday, so obviously I will do that for her…and I’m going to use this recipe!  Cupcakes and cakes haven’t been my thing.  I’m pretty good with cookies, so I’m taking a gamble on trying a cake again!  I’m excited to try this recipe because this looks super easy and delicious.

    I do have one question though – if I make these Friday night, how should I store them if I’m not getting them to her until Saturday night?


    • I would wait to frost them until Saturday, if you can. Cover the cupcakes with plastic wrap in a container or on a cookie sheet. Room temp is fine. You can make the frosting the day (or a couple days) before, let it come to room temperature and stir before frosting. If you frost them Friday, store in the fridge until serving, but serve room temp. Enjoy!

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  54. I am addicted to sprinkles too, I got them for my birthday:) But I made these cupcakes last year for a friend’s birthday and since then I think I’ve made them 20 times. Everybody LOVES these cupcakes. They’re fun and delicious and beautiful!
    I am a huge baker and I love finding new recipes and new ways of making desserts. Next week is my English teacher’s birthday and I was wondering if there was anywhere I could make the cupcakes more fluffy? They are very thick when I make them which is delicious but I wanted to see if I could make them more fluffy. I thought maybe using cake flour or something else but I thought I would ask you:) 


    • I’m glad you enjoy them! Cake flour would probably work, but I don’t use it much so you might need to check substitution. I’m not sure if it’s 1:1 with AP. Let me know if they’re good that way!

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  57. I made this recipe for a friend’s bachelorette party and they were a hit. If I wanted to make plain vanilla could I just leave the sprinkles out? I see that you have the perfect vanilla cupcake recipe but I would prefer to use vanilla extract. 


    • Yes, you can just leave out the sprinkles and use extract instead of the paste! When I don’t use the paste I use 1 tablespoon of extract. I like vanilla! 🙂 Glad you liked the cupcakes!

  58. Made these last night because I happened to have all the ingredients and my family loved them!  The frosting is exceptional!

  59. Do you use the handmixer when adding in the flour and buttermilk or just stir it by hand? How about when adding the sprinkles?

  60. What kind of sugar is used? Granulated, caster…?

  61. Do I need to change anything to make a cake with this recipe (besides the baking time)?

  62. Can I use this recipe to make a cake with? Or do I need to add more baking powder/another ingredient? I love these cupcakes and they are our families go to cupcake recipe…but my daughter wants a cake for her birthday! I love how moist and dense and plain delicious these cupcakes are, not to mention how easy they are to make! Thanks for being Crazy about baking delicious things!!

  63. Made the cupcakes today but the sprinkles ended up on the bottom? Don’t know what went wrong.

    • Did you wait at all before dividing the batter up into the cupcakes/baking? Gravity + time could be the culprit. It may also be the brand of sprinkles – I used Cake Mate for these cupcakes. Possibly other brands are heavier? Sorry about that, in the future if you are worried about that happening you can toss the sprinkles in a tablespoon of flour before stirring them into the batter and it should solve the problem somewhat.

  64. Hi Dorothy, made these yesterday awesome!!!  So moist & tender, they melted in my mouth.  These were so simple to make.  I would like you, have you double this recipe, and will the results be the same?  Thank you for this great recipe, looking forward to trying more of your recipes.  

  65. I am going to make these for my son’s first birthday party this weekend but want to also bake some of the batter into a smash cake for him. If I were to bake this as a cake, would 1 recipe make 2 8″ rounds? How long would I need to bake it for? And any idea if it would work if I baked some of the batter in 4″ glass round pyrex bowls (maybe 3) filling it only about half full?

    • One recipe makes about one 9″ round (or 2 very full 6″ round pans). I’ve done it in two 8″ rounds but they end up being very thin. For a single cake for him, I’d recommend using a 6″, because it’s smaller, if you have those. Or the bowls would work too! I’ve baked my vanilla cupcakes as the 6″ cake (and this recipe is based on that one). I can’t remember exactly how long it baked but depending on what size, probably 20-30 minutes.

  66. They did not rise enough…. They are too wet, not cupcake fluffy material. They seem soggy and as if they would not hold icing on top. Not sure what went wrong???

    • Two possible problems – bake time and leavening. Possibly they needed to bake longer. All ovens cook differently, some take longer than others. Is your oven functioning properly? Also, how often do you bake? I ask because leavening can expire. Possibly that is what made them not rise and be fluffy.

  67. Hi, this recipe looks amazing and I can’t wait to try it! I want to use a mini muffin tin as opposed to the standard size, so would you recommend changing the oven temperature? I’m assuming I’ll definitely need to bake them for a shorter time, too. Thanks!

  68. I made these yesterday and they were amazing!  They were so colorful and delicious, a huge hit with kids and adults alike. The only change I made to the recipe was I substituted cake flour instead of AP because I wanted to make sure the crumb was nice and tender…turned out great. And using a mini-muffin pan yielded 70 mini cupcakes:) thank you for the recipe!

  69. Wow. I was so disappointed in these cupcakes. I have been making another recipe and accidentally printed this one off. The other recipe calls for one egg and results in a thicker batter. My resulting cupcakes from this recipe were heavy, dense and very eggy tasting. I had to toss the entire batch out and go back to my original recipe.

    • I’m sorry you didn’t like them, it must be a taste difference. This recipe is based off my normal vanilla cupcake recipe, which usually gets good reviews. Taste is subjective I guess!

  70. Made these for my office – to kick off a month of birthdays. They were an amazing success! Tasty, moist, colorful & fun! A man took one home to his 7-year-old son who said: “Best ever!” I made them the night before – icing the cupcakes & storing in the fridge. When they came to room temp the next day, they were fine. One change: I used cheap, imitation clear vanilla (for that “not homemade” taste) – it was wonderful! Just the right amount of wrong!

  71. Hi Dorothy,

    This recipe was fantastic!!  I made these for my little boy’s birthday on the weekend and he loved them!!  They cupcake texture was amazing!!

    I have linked to your recipe on my blog below and taken some photos! 🙂

    Thanks for sharing this great recipe!!

  72. How many cupcakes will we are going to have with one recipe?
    Thank you

  73. This recipe looks yummy. It also looks like the pics might be mini-cupcakes. Is the baking time different for minis vs “regular” sized cupcakes?

  74. I made a batch, the inside was perfect but the top was a harder and kind of sticky. Not overbaked, any clue on what went wrong?

  75. hi! i really like the recipe and i made these a hundred times.. i was wondering, can i use the recipe to bake a cake? thank you!

  76. I doubled the recipe and the cupcakes ended up custard-like and did not rise?? What did I do?

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