Cakes & Cupcakes
Funfetti Cupcakes
Soft, fluffy funfetti cupcakes loaded with rainbow sprinkles and topped with creamy vanilla buttercream. The ultimate birthday cupcake, made from scratch.
The Ultimate From-Scratch Birthday Cupcake
I developed this recipe when my daughter requested “the cupcakes with the dots inside” but I was determined to make them from scratch. The crumb is softer and more tender than any box mix, the vanilla flavor is deeper and more genuine, and the sprinkles stay bright and colorful instead of bleeding into the batter. A half teaspoon of almond extract is the secret ingredient — it mimics that classic boxed cake taste without any artificial ingredients.
Baker’s Tips
- Use jimmies (elongated rod-shaped sprinkles), not nonpareils (tiny round ones). Nonpareils bleed color into the batter and turn it an unappealing grey-purple.
- Fold the sprinkles in gently at the very end with as few strokes as possible — less agitation means better color retention during baking.
- Beat the butter alone for 3 full minutes before adding powdered sugar to the buttercream. This whips in air for a lighter, creamier frosting.
- Bake these cupcakes can be baked up to 2 days ahead and stored unfrosted, then frost before serving.
Variations
- Chocolate Funfetti: Add 1/3 cup cocoa powder to the dry ingredients and increase buttermilk by 2 tablespoons — stunning with white sprinkles.
- Lemon Funfetti: Add the zest of 2 lemons and replace almond extract with lemon extract for a bright citrus twist.
- Funfetti Cake: Pour the batter into two 8-inch round pans and bake 22-25 minutes for a spectacular layered birthday cake.
For another cupcake that never fails to impress, try my red velvet cupcakes.
Ingredients
Funfetti Cupcakes
Vanilla Buttercream
Instructions
- 1
Prepare Pans and Dry Ingredients
Preheat your oven to 350°F (175°C) and line two standard muffin tins with 18 cupcake liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- 2
Mix the Batter
Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse, sandy crumbs, about 1-2 minutes. In a separate bowl or measuring cup, whisk together the egg whites, buttermilk, vanilla, and almond extract. Add half the wet mixture to the sandy flour and beat on medium speed for 2 minutes to develop structure. Add the remaining wet mixture and beat for 30 seconds until smooth.
- 3
Fold in the Sprinkles
Using a rubber spatula, gently fold the rainbow jimmies into the batter. Be sure to use jimmies (the elongated rod-shaped sprinkles), not nonpareils (the tiny round ones), as nonpareils will bleed color into the batter and turn it grey.
- 4
Bake the Cupcakes
Divide the batter evenly among the 18 lined cups, filling each about two-thirds full. Bake for 16-18 minutes, until the tops spring back when gently pressed and a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 5
Make the Vanilla Buttercream
Beat the softened butter with a stand mixer or hand mixer on medium-high speed for 3 minutes until very pale and fluffy. Add the sifted powdered sugar one cup at a time, mixing on low after each addition. Add the heavy cream, vanilla, and salt, then beat on medium-high for 2-3 minutes until light and smooth.
- 6
Frost and Decorate
Pipe or spread the vanilla buttercream generously onto each cupcake. Top immediately with a shower of additional rainbow sprinkles. For the prettiest look, let some sprinkles cascade down the sides of the frosting.
Nutrition Information
Per serving (serves 18). Values are approximate.
| Calories | 285 calories |
| Total Fat | 13g |
| Saturated Fat | 8g |
| Carbohydrates | 40g |
| Sugar | 28g |
| Protein | 3g |
| Sodium | 170mg |
| Fiber | 0.3g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Why do you use egg whites instead of whole eggs?
Egg whites produce a pure white batter that lets the sprinkles really pop with color. Whole eggs would give the batter a yellow tint that muddles the confetti effect. The whites also create a lighter, more tender crumb.
What kind of sprinkles should I use?
Use jimmies — the elongated, rod-shaped sprinkles. They hold their color and shape during baking. Avoid nonpareils (tiny round ones) which bleed color into the batter and can turn it an unappealing grey-purple.
Can I use a box cake mix instead?
You certainly can, but this from-scratch recipe is only marginally more work and tastes significantly better. The texture is softer, the flavor is more complex, and you will taste the difference in every bite.
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