Funfetti Cupcakes
Funfetti cupcakes are a classic for a reason—soft, sweet, and full of color. They’re nostalgic in the best way and hold up way beyond kids’ birthday parties.
The cupcakes are light, moist, and loaded with rainbow sprinkles that add color and tiny bursts of sweetness throughout. Topped with vanilla buttercream and more sprinkles, they’re simple but always a hit.
I make these for birthdays and parties when I need something reliable that everyone will eat. They’re popular with kids, but disappear just as quickly at adult gatherings.
These are the quintessential kids party food but really for any celebration when you want a pop of color.
Let’s get baking.
Ingredients
Cupcakes:
Frosting:
For Decorating:
Steps to make Funfetti Cupcakes
Cupcakes:
1. Preheat oven to 350°F. Line standard muffin tins with cupcake liners.
2. In the bowl of a stand mixer, cream together sugar and softened butter until smooth.
3. Add eggs, milk, and vanilla. Mix until combined, scraping down the sides of the bowl as needed.
4. Add flour, baking powder, and salt. Mix well, scraping the sides as needed.
5. Gently fold in the rainbow sprinkles.
6. Divide batter evenly among cupcake liners, filling each about ½-⅔ full.
7. Bake for 14-16 minutes or until tops begin to turn golden and centers are set.
8. Remove from oven and allow to cool completely before decorating.
Frosting:
1. In the bowl of a stand mixer, combine the softened butter, vanilla, salt, and half of the powdered sugar.
2. Mix on low speed until combined.
3. Add the remaining powdered sugar and milk. Mix on low until incorporated.
4. Increase speed to medium and whip for about 1 minute until light and fluffy.
5. Transfer to a piping bag fitted with a large star tip if using for decorating.
Decorating:
1. Prepare Vanilla Buttercream Frosting according to recipe.
2. Once cupcakes are completely cool, pipe a mound of frosting onto each cupcake.
3. Immediately sprinkle with additional rainbow sprinkles.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Funfetti Cupcakes
Soft, fluffy Funfetti Cupcakes bursting with color — perfect for birthdays, kids parties, or just because! 🧁
Ingredients
Cupcakes
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup milk
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup rainbow sprinkles
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2-3 tablespoons milk
For Decorating
- 1 batch Vanilla Buttercream Frosting (see separate recipe)
- Extra rainbow sprinkles for topping
Instructions
Cupcakes
- Preheat oven to 350°F. Line standard muffin tins with cupcake liners.
- In the bowl of a stand mixer, cream together sugar and softened butter until smooth.
- Add eggs, milk, and vanilla. Mix until combined, scraping down the sides of the bowl as needed.
- Add flour, baking powder, and salt. Mix well, scraping the sides as needed.
- Gently fold in the rainbow sprinkles.
- Divide batter evenly among cupcake liners, filling each about ½-⅔ full.
- Bake for 14-16 minutes or until tops begin to turn golden and centers are set.
- Remove from oven and allow to cool completely before decorating.
Frosting
- In the bowl of a stand mixer, combine the softened butter, vanilla, salt, and half of the powdered sugar.
- Mix on low speed until combined.
- Add the remaining powdered sugar and milk. Mix on low until incorporated.
- Increase speed to medium and whip for about 1 minute until light and fluffy.
- Transfer to a piping bag fitted with a large star tip if using for decorating.
Decorating
- Prepare Vanilla Buttercream Frosting according to recipe.
- Once cupcakes are completely cool, pipe a mound of frosting onto each cupcake.
- Immediately sprinkle with additional rainbow sprinkles.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 351Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 167mgCarbohydrates: 46gFiber: 0gSugar: 37gProtein: 2g
