Perfect Funfetti Cupcakes

3.88 from 16 votes

This is the BEST recipe for Funfetti Cupcakes! This easy cupcake recipe is homemade – never use a box mix again!  This really is the PERFECT Funfetti Cupcake Recipe and it’s so much fun to switch up the color of sprinkles you use.


funfetti cupcake unwrapped

I’ve been making these funfetti cupcakes for years! I first posted them after Jordan’s 9th birthday where I served them with cotton candy ice cream. Ah, kids, right? Now Jordan doesn’t love cupcakes or cake but I do. And when they have sprinkles? Even better!

There are so many basic dessert recipes I’m trying to get around to posting or updating. My goal by the end of this year is to have that category as built out as I can so you can always find a delicious cookie or cupcake or recipe for any dessert occasion.

This post was originally posted back in 2014, but I’ve made some edits to the recipe and am updating the photos and all the content so that it’s more helpful and relevant.

I am addicted to sprinkles so putting them in and on top of cupcakes is a thing I love to do. Sprinkles make everything better (just ask my sprinkle pancakes and coffee cake!)

Funfetti cupcakes are fun sprinkles cupcakes that are perfect for any occasion!

funfetti cupcake unwrapped

Funfetti Cupcakes are basically a yellow cupcake with sprinkles inside. I love how colorful they are!

Best Sprinkles for Funfetti Cupcakes

My favorite sprinkles are rainbow jimmies.  I buy them in tubs at Walmart (they’re made by Cake Mate). I also buy them in bulk on Amazon (see my link to my Sprinkle Shop below.)

You can also use nonpareils in these cupcakes, but I don’t recommend it. Sometimes nonpareils dissolve in batter.

  • TIP: Whatever sprinkles you choose, don’t go the cheap route. The cheaper the sprinkle, the more likely they are to dissolve in the cake batter. (Same goes for vegan sprinkles and homemade sprinkles.)

With this Funfetti Cupcake recipe you’ll never want to use a box mix again!

funfetti cupcake unwrapped

Best frosting for Funfetti Cupcakes

You could frost these with a chocolate frosting, but I love vanilla frosting on funfetti anything. This recipe is the same one I used for my vanilla cupcakes, and it’s my favorite buttercream ever. It has a secret ingredient: heavy whipping cream. Beating in heavy whipping cream at the end gives it a smooth and rich texture.

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.)

Another great frosting recipe to use would be my cream cheese frosting. How delish!!

My favorite frosting tip is the 1M. It gives those pretty swirls and 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.

funfetti cupcakes

There are so many different ways to make a delicious and moist birthday cupcake!

  • Funfetti Cupcakes with filling – turn these into piñata cupcakes or fill them with whipped cream.
  • You can make these vegan funfetti cupcakes by using vegetable oil and non-dairy milk instead of butter and buttermilk in the cupcake. Leave them plain or make a vegan frosting.
  • Make dairy-free cupcakes using vegetable oil and non-dairy milk in the cupcake and a non-dairy butter spread for the frosting.
  • Use different color sprinkles for different occasions.

funfetti cupcake unwrapped

Other Funfetti Recipes you’ll love:

Other fun birthday cupcake recipes:

Visit my Amazon Sprinkle Shop for all my favorite sprinkles to use in recipes!

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Funfetti Cupcakes Recipe

This is the BEST recipe for Funfetti Cupcakes! This easy cupcake recipe is homemade - never use a box mix again! 
3.88 from 16 votes
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Yield 24 cupcakes
Serving Size 1 cupcake


For the Cake:

  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 2 1/2 cups all-purpose flour 310 g
  • 1 cup unsalted butter, melted 227g
  • 1 1/2 cups granulated sugar 297g
  • 4 large eggs
  • 1 tablespoon vanilla extract 15 ml
  • 1 1/4 cups buttermilk 296 ml
  • 1 cup sprinkles jimmies

For the frosting:

  • 1 cup unsalted butter, softened 227g
  • 4 cups powdered sugar 452g
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract 15 ml
  • 2-3 tablespoons heavy whipping cream 30-45 ml


For the cake:

  • Preheat oven to 350°F. Prepare cupcake pans with liners.
  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl. Stir in sprinkles.
  • Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
  • Bake Time: 24 cupcakes: 14-17 minutes // Two 8-inch or 9-inch round pans: 24-27 minutes // 9x13-inch pan: 30-40 minutes

For the frosting:

  • Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
  • Add powdered sugar, one cup at a time, and beat on medium speed until crumbly. Mix in salt and vanilla.
  • Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
  • Frost cupcakes as desired.

Recipe Notes

For best results, use jimmies for sprinkles. Wilton or CK or Cakemate are good brands to use and don't dissolve. Do not use nonpareils - they dissolve in batter.

Nutrition Information

Serving: 1cupcake | Calories: 334kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 175mg | Fiber: 1g | Sugar: 30g

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cake, cupcake

**Did you make this recipe? Don’t forget to give it a star rating below!**

collage of funfetti cupcake photos

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

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Recipe Rating

135 CommentsLeave a comment or review

  1. I’ve made this recipe multiple times and it’s safe to say I’m in love with this recipe. I’ve made cakes and cupcakes and they turn out soft, fluffy and perfectly tasty every time!

  2. Have made this a few times and each time turn out fabulous! I do mini cupcakes and makes ~75 and bake them for 14min. They work great stored in a freezer bag and frozen and thawed the day of an event. Thanks for sharing!!

  3. These cupcakes/frosting were perfect for the kiddos at a party I recently attended. I made mine mini cupcakes-flavor was spot on! They were gobbled up in no time at all. Thank you for sharing this recipe.

  4. cool recipe! Used it for my sisters b day party, and everyone LOVED it!
    Just one question, could u double recipe to make enough for jumbo, or will that affect the recipe?

  5. This recipe is phenomenal. I’d never made funfetti cupcakes before, but from here on out, I will only ever make these ones when I do. I used them for unicorn cupackes. They are the moistest, fluffiest cupcakes I’ve ever made…and I’ve made a lot of cupcakes.

    I made two small modifications:
    (1) Instead of a stick of melted butter, I creamed a stick of softened butter with the sugar. My understanding is that melted butter gives a denser cake, whereas creamed/whipped butter gives a light and fluffy cake because the sugar cuts and aerates the butter. it made my cakes ultra-light and fluffy as heck.
    (2) More vanilla… I find more vanilla gives it a from-the-box (in a good way!) taste. So I did probably 1 tsp extra.

  6. I made these yesterday and brought them to work. My co-workers didn’t avoid them, but they did not get the response baked goods usually elicit.

    I had one and could see why. The cupcakes are very dense, and as another reviewer mentioned the sprinkles sunk to the bottom of them. They had pretty much no flavor either, despite my following the recipe to a “t” (my baking powder was fresh too, so that was not the culprit).

    I bake a lot and my best guess would be the extra egg being added in changed the texture.

    I will not be revisiting these.