Homemade funfetti cupcakes are tender, buttery, and studded with colorful sprinkles. Finished with a smooth vanilla buttercream, these cheerful confetti cupcakes are perfect for birthdays, celebrations, or any time you want a sweet, festive treat. This recipe yields about 20 cupcakes.
These cupcakes bake up golden and fluffy with a tender crumb. Buttermilk and plain Greek yogurt (or sour cream) add moisture and lightness, while cake flour keeps the texture fine and soft.
For best results, use room-temperature ingredients and mix gently once the flour is added to avoid overworking the batter. I prefer combining pure vanilla and almond extracts to capture that classic funfetti taste, but you can omit the almond extract and increase the vanilla if you prefer a pure vanilla flavor.
How to Make Funfetti Cupcakes
Make the Batter – In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. In a large bowl or stand mixer, beat the butter and granulated sugar on medium speed until light and fluffy. Beat in the vanilla and almond extracts, then add the eggs one at a time until fully incorporated.
Combine the buttermilk and Greek yogurt in a separate small bowl. Reduce the mixer speed to low and add the flour mixture to the butter mixture in three additions, alternating with the buttermilk mixture and starting and ending with the flour. Fold the batter gently to avoid deflating it, then fold in the rainbow sprinkles carefully so they don’t bleed color.
Choose Sprinkles Carefully – Use jimmies or similar rainbow sprinkles rather than tiny nonpareils, which can bleed and tint the batter. Fold sprinkles in with a light hand to keep the batter uniform and colorful.
Divide the Batter – Use a medium cookie scoop or measuring cup to portion the batter into lined muffin pans. Fill each liner about two-thirds full to allow room for rise and to avoid overflow.
Bake – Bake the cupcakes at 350°F (175°C) for about 19–22 minutes, until the tops spring back when touched and a toothpick inserted into the center comes out clean. Let them cool in the pans for a couple of minutes, then remove to a wire rack to cool completely before frosting.
Make the Buttercream Frosting – In a large bowl, beat the unsalted butter and salt on medium speed until light and fluffy. Beat in vanilla and almond extracts. Gradually add powdered sugar on low speed until combined, then mix in the heavy cream. If you want colored frosting, add 1–2 drops of gel food coloring and beat on medium-high for about a minute until the frosting is light and airy.
Decorate Cupcakes
Transfer the frosting to a piping bag fitted with a large open-star or closed-star tip and pipe swirls onto each cooled cupcake. Finish with extra rainbow sprinkles for a bright, festive look. Serve immediately or store as noted below.
Ingredients
Cupcakes
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon pure almond extract (optional)
- 2 large eggs, at room temperature
- 3/4 cup buttermilk, at room temperature
- 1/2 cup plain Greek yogurt, at room temperature (or sour cream)
- 2/3 cup rainbow sprinkles
Frosting
- 1 1/2 cups unsalted butter, at room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon pure almond extract (optional)
- 3 1/2 cups powdered sugar
- 1 tablespoon heavy cream, at room temperature
- 1–2 drops gel food coloring (optional)
- Rainbow sprinkles for decorating
Instructions
- Preheat the oven to 350°F (175°C). Line two 12-cup standard muffin pans with paper liners.
- Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl.
- In a large mixer bowl, beat the butter and sugar on medium speed until light and fluffy. Add the vanilla and almond extracts, then add the eggs one at a time, beating until combined after each addition.
- Mix the buttermilk and Greek yogurt in a small bowl. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Fold the sprinkles into the batter gently.
- Use a medium cookie scoop or spoon to fill each liner about two-thirds full.
- Bake for 19–22 minutes, until the cupcakes spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter and salt until light and fluffy. Add vanilla and almond extracts. Gradually beat in the powdered sugar on low, then add the heavy cream and gel color if using. Beat on medium-high for about 1 minute until light and airy.
- Fit a piping bag with a large star tip and pipe frosting onto cooled cupcakes. Top with additional sprinkles.
- Store leftover cupcakes at room temperature for up to 24 hours or refrigerated for up to 3 days. Bring to room temperature before serving for best texture and flavor.
Notes
Cake flour: Cake flour creates a softer, finer crumb. If you don’t have cake flour, make a substitute by measuring 1 cup, removing 2 tablespoons of the measured flour and replacing it with 2 tablespoons cornstarch; sift several times to combine.
Extracts: The combination of vanilla and almond extracts gives these cupcakes their classic funfetti profile. If you prefer only vanilla, increase the vanilla to 1 tablespoon in the batter and 1 1/2 teaspoons in the frosting.
Sprinkles: Choose jimmies or similar sprinkles that won’t bleed color into the batter. Fold them in gently to preserve the batter’s texture and appearance.
