Funfetti Cupcake Recipe with Homemade Buttercream Frosting (2024)

As soon as I shared my funfetti cake recipe, I knew this funfetti cupcake recipe was only a few steps behind!

Now, I know that sprinkles don’t actually add any flavor. But the bright pops of color and the extra crunch from the sprinkles do make a difference!

It also isn’t just the sprinkles! The cupcake base is the real star of the show, and using sour cream and a hint of almond extract makes these simply irresistible.

How to Make These Funfetti Cupcakes

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!

Step 1: Make the Funfetti Cupcake Batter

First, we tackle the funfetti cupcakes! Preheat the oven to 350°F/175°C and line a muffin pan with 12 cupcake liners.

Following the recipe card at the bottom of this post to make the cupcake batter, then gently mix in the rainbow sprinkles.

Step 2: Bake the Cupcakes

Fill the cupcake liners 3/4 full and bake them for 20-22 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pan halfway through to help the cupcakes bake evenly.

Remove the pan from the oven. Let the cupcakes cool in the pan for 10 minutes, then place them on a wire rack to finish cooling.

If you’re in a rush, place the entire pan in the freezer for 30 minutes to accelerate the cooling process.

Step 3: Make the Vanilla Buttercream

While the cupcakes bake and cool, make the vanilla frosting.

If the frosting seems too thick, add an extra Tbsp of heavy cream. If it seems too thin, add another 1/4 cup of powdered sugar.

Or if you’re unsure what consistency the frosting should be, check out my frosting consistency guide

Step 4: Decorate the Cupcakes

The last step is to decorate these funfetti cupcakes! Pour your favorite sprinkle blend into a small bowl (I combined 3 different types of rainbow sprinkles to make my own blend). Next, pipe a small dollop of frosting onto a cupcake and dunk it into the sprinkles.

Gently press the cupcake into the sprinkles until the frosting has flattened out into a thin layer and is fully covered with sprinkles.

Pipe a swirl of buttercream on top of the layer of sprinkles and repeat with the remaining cupcakes.

Add a small pinch of sprinkles on top of each cupcake, then enjoy!

If you don’t have any frosting bags and tips, use a freezer Ziplock bag and trim the corner to have a 1-inch opening.

Substitutions and Swaps – Funfetti Cupcakes

This recipe uses quite a few ingredients and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that you can make.

• All-Purpose Flour– This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
• Granulated Sugar– I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of these cupcakes.
• Sour Cream– Full-fat yogurt, buttermilk, or an alternative yogurt or milk (almond, soy, oat) can also be used.
• Vegetable Oil– You can also use any flavorless oil or melted butter if needed.
• 1 Large Egg– If you have an egg allergy, you can try using a flaxseed egg or a vegan egg replacer like this made by Bob’s Red Mill.
• Vanilla Extract – Vanilla extract helps enhance the flavor in these cupcakes, but you can use any extract you want like lemon or coconut, or omit it altogether.
• Almond Extract – I love adding a splash of almond extract too, but this ingredient is optional. It can be skipped, or you can add additional vanilla in its place.
• Rainbow Sprinkles – Rainbow jimmie sprinkles (the long, skinny rainbow sprinkles) work best in this recipe. I don’t recommend using nonpareils!

Substitutions and Swaps – Buttercream Frosting

• Unsalted Butter– If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place (just be sure to omit the salt!).
• Heavy Cream– Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe.

How Many Cupcakes Does This Recipe Make?

This recipe makes 1 dozen cupcakes. It can be halved (scramble an egg and use half the mixture, or use an egg white) or doubled as needed.

This recipe can also be used to make mini funfetti cupcakes! This recipe makes about 40 mini cupcakes, which can be baked at 350 F / 175 C for 12-14 minutes.

Bake time and yield can vary based on the size of your mini cupcake liners and pan.

What Type of Sprinkles Should I Use in This Funfetti Cupcake Recipe?

The best sprinkles for making funfetti cupcakes arerainbow jimmies. They are the longer, skinny rainbow sprinkles.

These sprinkles keep their color, and won’t immediately bleed into your batter.

This is important because it will help your batter stay white while you add it to your cupcake liners. This lets the color of the sprinkles really shine through once the cupcakes are baked.

The type of sprinkles you shouldNOTuse are the tiny, round, rainbow sprinkles. They’re callednonpareils, and they start to bleed the second they’re stirred into the batter.

This can also happen if you let the rainbow jimmies sit in your batter for an extended period of time, and then try to stir it.

The key takeaways? Only use rainbow jimmies in this funfetti cupcake recipe and immediately scoop the batter into your lined cupcake tins.

Making These Funfetti Cupcakes in Advance & Storage Tips

You can make these cupcakes in advance! They can be stored unfrosted in an airtight container overnight at room temperature, or for up to a week in the fridge.

These cupcakes can also last up to 3 months in the freezer. Wait to frost them until they’re thawed if you plan to freeze them.

Frosted cupcakes can sit at room temperature for a couple of days or be stored in the fridge in an airtight container for up to 5 days. However, the fresher they are, the better they taste!

The frosting can also be made ahead of time or you can save any leftover frosting! It can be stored in an airtight container in thefridge for up to a month or in the freezer for up to 3 months.

I like to just store it in a piping bag. When you’re ready to use it again, let the bag sit out for a few hours or overnight at room temperature until it’s fully thawed.

Tips for Making These Funfetti Cupcakes

• Ingredients at room temperaturemix together better. Set out any cold ingredients (like the sour cream and egg) ahead of time.
• Properly measure the flour(spoon into the cup measure then level) or use akitchen scaleto measure your dry ingredients.
• Use acookie scoopto easily fill your cupcake liners.
• The sprinkles that work best in this recipe are rainbow jimmies. These sprinkles keep their color, and won’t bleed into your batter.
• If you don’t have any frosting bags and tips, use a freezer Ziplock bag and trim the corner to have a 1-inch opening.

Let Me Know What You Think!

If you make these funfetti cupcakes, I’d love to hear what you think! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

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