Funfetti Cupcakes
Posted Apr 18, 2022, Updated Apr 13, 2024
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The best Funfetti cupcake recipe! Made from scratch with simple ingredients, these funfetti cupcakes are moist with a perfect crumb. Ditch boxed mixes and make these homemade funfetti cupcakes instead.
Since we have such a large family, we always find ourselves with a reason to celebrate. Whether it’s birthdays, holidays, or milestones (potty training successes, etc.), I bake a lot of cakes (chocolate cake & yellow cake) and cupcakes (vanilla cupcakes, chocolate cupcakes) – like these homemade funfetti cupcakes.
Since I have four daughters, sprinkles are a huge thing around here. Which means I had to create the best funfetti cupcake recipe. They are moist with rich vanilla flavor and so much better than store-bought mixes. Best of all, they are made with simple ingredients like flour, cane sugar, etc. and none of the processed ingredients found in box cake mixes that we try to avoid at all costs.
These funfetti cupcakes are easy to make from scratch with simple ingredients, making it easy to ditch the box mixes loaded with chemicals and make your own! Plus, you can even buy sprinkles without food dye to create a treat far better than anything you could buy!
Funfetti Cupcakes: Ingredients & Substitutions
- All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
- Salted butter. Unsalted butter works well too.
- Granulated sugar. I suggest regular white sugar or organic cane sugar for the best results.
- Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
- Whole milk. You could substitute 2% milk but nothing with a lower fat content. Also heavy cream or half and half.
- Canola oil. Oil keeps these cupcakes moist. You can substitute equal amounts of melted butter or another neutral oil if desired.
- Vanilla extract. vanilla bean paste or fresh vanilla beans can be used in place of the extract.
- Sprinkles. Make sure to use Jimmies for the best result. I prefer to use sprinkles that are made without artificial food dyes.
How to Make Funfetti Cupcakes
This funfetti cupcake recipe is easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.
Begin by lining two standard muffin pans with liners and lightly grease each liner with cooking spray, set aside.
Then, make the cupcake batter. Start by combining the dry ingredients in a medium bowl.
Next, in the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar for 1 minute.
Then, add the eggs and vanilla and beat again for 1 minute.
Next, add the sour cream, milk and canola oil and stir until combined.
Then, add the dry ingredients to the wet ingredients and stir until the batter is smooth.
Lastly, fold in the sprinkles. Be gentle so you don’t cake the colors to bleed.
Bake
Once the batter is finished, fill each prepared cupcake liner with ¼ cup of the batter.
Then, bake the funfetti cupcakes in the preheated oven until the top is set and a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.
Cool
Place baking pans on a wire cooling rack and cool for 10 minutes in the pan, then transfer the cupcakes to a wire cooling rack to cool completely.
Frost
When the funfetti cupcakes are cooled, frost them with this homemade vanilla frosting, vanilla buttercream frosting or cream cheese frosting and serve! I use the following tools to decorate cupcakes:
- Piping bags – I have both reusable and disposable piping bags and use them all the time.
- Piping tips and couplers – I recommend a great starter tip and coupler set. However the Wilton 1M tip and large coupler are my favorite – and can be used in so many ways.
Store
Store these homemade funfetti cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Serve at room temperature.
Freeze
It’s really easy to bake a batch of funfetti cupcakes from scratch and freeze them. Simply follow the recipe and let them cool completely. Then transfer the unfrosted cupcakes to an airtight container and freeze in a single layer until you’re ready to frost and serve.
Thaw them at room temperature (do not microwave or heat in the oven).
Funfetti Cupcakes Recipe FAQs
The texture is all in the recipe you use. In this recipe, the combination of sour cream, oil and eggs helps give it a nice fluffy texture. Also, beating the butter, sugar & eggs well then only carefully mixing in the rest of the ingredients helps create air pockets in the batter that keeps them light and fluffy.
I prefer flat cupcakes because they are easier to frost, which is why I created this recipe that bakes nice, flat cupcakes.
Yes, this recipe is easily doubled or tripled.
Jimmies are the best sprinkles for funfetti cupcakes. I prefer to use sprinkles that are made without artificial food dyes.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Homemade Funfetti Cupcakes Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup salted butter softened
- 1 ¼ cups granulated sugar
- ½ cup sour cream room temperature
- 1 cup whole milk room temperature
- ¼ cup canola oil
- 2 eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ cup sprinkles jimmies
- homemade vanilla frosting
Instructions
- Preheat oven to 350 degrees F.
- Line two standard muffin pans with liners and lightly grease each liner with cooking spray, set aside.
- In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
- In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar for 1 minute.
- Add eggs and vanilla and beat until combined.
- Add sour cream, milk and canola oil and stir until combined.
- Add dry ingredients to the wet ingredients and stir until the batter is smooth.
- Fold in sprinkles.
- Fill each cupcake liner with ¼ cup batter.
- Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
- Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan, then transfer the to a wire cooling rack to cool completely.
- Once cool, frost and serve.
Video
Notes
- All-purpose flour. Cake flour or bread flour can be used in place of all-purpose flour.
- Salted butter. Unsalted butter works well too.
- Granulated sugar. Â I suggest regular white sugar or organic cane sugar for the best results.Â
- Sour cream. Full-fat, plain Greek yogurt can be used in place of sour cream. I recommend using full-fat ingredients.
- Whole milk. Â You could substitute 2% milk but nothing with a lower fat content. Also heavy cream or half and half.
- Canola oil. Oil keeps these cupcakes moist. You can substitute equal amounts of melted butter or another neutral oil if desired.
- Vanilla extract. vanilla bean paste or fresh vanilla beans can be used in place of the extract.
- Sprinkles. Make sure to use Jimmies for the best result. I prefer to use sprinkles that are made without artificial food dyes.
- Piping bags – I have both reusable and disposable piping bags and use them all the time.Â
- Piping tips and couplers – I recommend the Wilton 1M tip and large coupler because they can be used in so many ways.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for my daughters birthday cake and it turned out so good! Instead of cupcakes I doubled it and made a three layer cake. I also used Laura’s cream cheese icing, it was a big hit 🙂 although I think I may have enjoyed even more then the kids😆 so yummy! Thanks for another great recipe Laura!
Thank you so much Vanessa! Thanks for the tip on making it into a cake, too!