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Homemade Funfetti Cupcakes

If you love homemade vanilla cupcakes topped with homemade vanilla frosting and loads of sprinkles, then these Funfetti Cupcakes are for you!

VANILLA CUPCAKES WITH POPS OF COLOR

Is there anything better than a soft and fluffy homemade cupcake with the most deliciously creamy frosting? I love a good boxed cake mix as much as anyone but sometimes it’s nice to get into a day of baking and enjoy making something from scratch. This recipe for Funfetti Cupcakes is easier to make than you might think. Transform your classic vanilla cupcake into a whole new level with its vibrant colors from the sprinkles that add a fun and colorful touch. The secret to their moistness lies in the combination of whole milk and oil, creating a melt-in-your-mouth fluffy texture with every bite.

A small plate with a few Funfetti Cupcakes, one with a bite missing.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

What kind of piping tip should I use?

For best results, if you are using a piping bag with a tip, you need to make sure the tip is large enough that the sprinkles will be able to go through. This is why I used the Wilton 2A round tip (paid affiliate link). However, frosting with a butter knife works just fine too!

What’s the best kind of sprinkles to use?

I find that the rainbow, jimmie style sprinkles work the best for funfetti rather than the small round sprinkles.

What other frosting can I use?

Cream cheese frosting or white chocolate frosting or even a chocolate frosting would be good as well.

How to properly measure flour?

First, I suggest using a scale, but if you don’t have one, try the scoop and level method. It’s really important you don’t overmeasure your flour or they will turn out dry because there is too much flour. Do not measure from the flour bag!
Pour the flour into a larger bowl. Grab a fork or whisk and carefully fluff the flour so it’s nice and light. Use a spoon to scoop some of the flour off the top of the fluffy part and put it into the measuring cup. Continue so it makes a little mountain over the measuring cup. Then grab a butter knife and use the back, flat edge to run over the rim and wipe off any excess flour back into the container. Do not pack it into the measuring cup.

How to store Funfetti Cupcakes?

Keep them at room temp in an airtight container for up to 4 days. Freeze for up to 3 months. I suggest freezing without the frosting on top if possible and making the frosting fresh.

Closer looking at a couple vanilla Funfetti Cupcakes.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • all-purpose flour – see my FAQ’s above about properly measuring flour.
  • granulated sugar – I have not tried using a sugar substitute but I am sure you could.
  • baking powder and baking soda -this combo makes for a lighter cupcake texture.
  • large egg whites – if a little of the egg yolk gets into the egg white, do not worry. Using only the egg white just keeps the batter white instead of yellow.
  • vanilla extract – you could use almond extract instead if you’d like.
  • whole milk – the fat from the whole milk is necessary here for moistness.
  • unsalted butter – forgot to take out your butter so it can soften to room temperature? See my post on How to Soften Butter Fast.
  • rainbow sprinkles – see my FAQ’s above about the types of sprinkles that should be used.
  • fine sea salt – you could use regular table salt but if you have some fine sea salt, it works wonderfully in this recipe.
Flour, sugar, baking powder, baking soda, egg whites, vanilla extract, whole milk, vegetable oil, rainbow sprinkles, unsalted butter, powdered sugar, and fine sea salt.

HOW TO MAKE FUNFETTI CUPCAKES

Preheat the oven to 350°F. Line cupcake tins with liners and set aside. Add the flour, sugar, baking powder, and baking soda to the body of a stand mixer with the paddle attachment and stir to combine. You can also use an electric hand mixer and a bowl for this. 

Then add in the egg whites and vanilla extract and stir until smooth. If using a stand mixer, make sure to scrape down the sides as needed.

collage of two photos: A mixing bowl with flour, sugar, baking powder, and baking soda; egg whites and vanilla extract added to flour in mixing bowl.

Stir in the milk and oil until combined. Finally, stir in the sprinkles. Fill the cupcake liners ⅔ of the way full (about 3 Tablespoons in each) do not overfill.

college of two photos: milk, oil and sprinkles added to cupcake batter; cupcake batter put into cupcake liners in a muffin tin.

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.

collage of two photos: fully baked cupcakes in muffin tin; cupcakes cooling on a cooling rack.

Once the cupcakes are cool, make the frosting. Add the butter in the body of a stand mixer with the paddle attachment (or in a bowl with an electric hand mixer) and whip until smooth. Slowly add the powdered sugar a little at a time until fully mixed in. 

collage of two photos: creamed butter in a stand mixing bowl; powdered sugar added to butter mixture in bowl.

Then add in the milk, vanilla extract and salt and stir to combine. Scrape down the sides as needed. Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy. Stir in the sprinkles.

collage of two photos: fluffy vanilla frosting in bowl; sprinkles added to frosting in bowl.

Frost the 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.

A few homemade Funfetti Cupcakes on a dessert plate.

CRAVING MORE RECIPES?

Close up looking at a homemade Funfetti Cupcake with frosting in a wrapper.

Homemade Funfetti Cupcakes

If you love homemade vanilla cupcakes topped with homemade vanilla frosting and loads of sprinkles, then these Funfetti Cupcakes are for you!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 18 servings

Ingredients

For the frosting:

Instructions

  • Preheat the oven to 350°F. Line cupcake tins with liners and set aside.
  • Add the flour, sugar, baking powder, and baking soda to the body of a stand mixer with the paddle attachment and stir to combine. You can also use an electric hand mixer and a bowl for this.
    A mixing bowl with flour, sugar, baking powder, and baking soda.
  • Then add in the egg whites and vanilla extract and stir until smooth. If using a stand mixer, make sure to scrape down the sides as needed.
    vanilla extract and egg whites added to batter in bowl.
  • Stir in the milk and oil until combined. Finally, stir in the sprinkles.
    sprinkles added to cupcake batter in mixing bowl.
  • Fill the cupcake liners ⅔ of the way full (about 3 Tablespoons in each) do not overfill.
    A lined cupcake tin with batter in each well.
  • Bake for 16-18 minutes until a toothpick inserted into the center comes out clean.
    Fresh baked Funfetti Cupcakes still in the cupcake tin sitting on a wire rack cooling.
  • Let cool in the pan for 10 minutes. Take the cupcakes out and cool them completely on a wire rack.
    Funfetti Cupcakes cooling on a wire rack.
  • Once the cupcakes are cool, make the frosting.
  • Add the butter in the body of a stand mixer with the paddle attachment (or in a bowl with an electric hand mixer) and whip until smooth.
    Creamed butter in a stand mixing bowl.
  • Slowly add the powdered sugar a little at a time until fully mixed in.
    Creamed butter and powdered sugar in a mixing bowl.
  • Then add in the milk, vanilla extract and salt and stir to combine. Scrape down the sides as needed.
    milk and vanilla extract added to cupcake frosting.
  • Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy.
    A homemade vanilla frosting in a mixing bowl.
  • Stir in the sprinkles.
    A pile of sprinkles being added to a mixing bowl filled with homemade vanilla frosting.
  • Frost the 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.
    A few homemade Funfetti Cupcakes on a dessert plate.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dessert
Cuisine: American

Nutrition

Calories: 338kcal | Carbohydrates: 51g | Protein: 2g | Fat: 14g | Sodium: 82mg | Fiber: 0.3g | Sugar: 43g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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