I promise I did not start this recipe because I wanted an excuse to eat sprinkles for breakfast — okay, maybe I did. These Funfetti Cupcakes make every celebration feel like a tiny confetti parade in your mouth, and I love how ridiculous they look when the first forkful reveals a rainbow of tiny, joyful dots. They bake up light and pillowy, smell like warm vanilla and butter, and the kitchen sounds like a tiny drumroll when you tap the muffin tin to level the batter. If you crave a simple, unapologetically cheerful dessert that makes everyone smile, these cupcakes will do the trick — and they take less time than your favorite TV episode.
Quick Facts
- Yield: Serves 12
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
These cupcakes strike a perfect balance between tender crumb and velvety frosting. They taste like classic vanilla cake but with playful bursts of color from the sprinkles. They stay moist, slice clean, and hold up well for parties. Plus, they look ridiculously celebratory with almost zero effort — it’s so easy even your oven can’t mess it up. The texture stays soft, the edges get a gentle golden kiss, and the smell of vanilla fills the whole house like a cozy hug.
Ingredients
For the Main Dish:
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/4 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk (or 1/2 cup buttermilk for extra tang)
- 1 tsp pure vanilla extract
- 1/3 cup rainbow jimmies or non-melting sprinkles (do not use sanding sugar sprinkles)
For the Sauce / Garnish (if applicable):
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- 1–2 tbsp extra sprinkles for decorating
How I Make It
Step 1:
Preheat the oven to 350°F and line a 12-cup muffin tin with liners. In a medium bowl whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/4 tsp salt. In a stand mixer or with a hand mixer, beat the 1/2 cup softened butter and 3/4 cup sugar until light and pale — about 2–3 minutes. The kitchen will smell like warm butter and sugar; that little moment makes me do a tiny happy dance.
Step 2:
Add the 2 eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla. Alternate adding the dry ingredients and 1/2 cup milk, beginning and ending with the dry mix. Mix only until combined — you want a soft, slightly thick batter. Overmixing pulls out the joy and gives you chewy cupcakes, not pillowy ones.
Step 3:
Gently fold in the 1/3 cup sprinkles with a rubber spatula. Fold slowly so the color doesn’t bleed into the batter. Spoon the batter into liners, filling each about two-thirds full. Give the tin a couple gentle taps on the counter to release any air bubbles; you should hear little pops as the batter settles.
Step 4:
Bake at 350°F for 18–20 minutes, rotating the pan halfway if your oven has hot spots. Watch for golden edges and a slightly domed top; a toothpick inserted should come out with a few moist crumbs. The way the tops puff and then settle feels like a tiny victory every time.
Step 5:
Cool the cupcakes in the tin for 5–10 minutes, then transfer to a wire rack to cool completely before frosting. For the frosting, beat 1/2 cup butter until creamy, add 1 1/2 cups powdered sugar slowly, then add 2 tbsp cream and 1 tsp vanilla until smooth. Pipe or spread onto cooled cupcakes and finish with extra sprinkles for that confetti pop.
Pro Tips
- Bring eggs and butter to room temperature for even mixing and a silky batter.
- Use jimmies (long sprinkles) not nonpareils (tiny round ones) if you want bolder color; some tiny sprinkles can bleed color into the batter.
- Don’t overfill liners — fill to two-thirds and you’ll get nice domes without spills.
- If you want taller cupcakes, bake the same batter in a 9-inch cake pan for 20–25 minutes and adjust cooling accordingly.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for buttermilk for a slightly tangy, tender crumb.
- Use 1/2 cup applesauce + 2 tbsp oil in place of butter for a lighter cupcake; texture will become softer and a bit more cake-like.
- For dairy-free: use dairy-free butter and almond or oat milk; expect a slightly different mouthfeel but still delicious.
- For gluten-free: swap the flour for a 1:1 gluten-free baking flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
Variations & Tips
- Lemon Funfetti: Add 1 tbsp lemon zest and swap vanilla for lemon extract for a bright twist.
- Chocolate confetti: Replace 1/4 cup flour with 1/4 cup cocoa powder for a mocha-funfetti hybrid.
- Mini cupcakes: Bake in mini muffin tins for 12–15 minutes for bite-sized party favors.
- Adult version: Stir 1 tbsp Kahlúa into the frosting for a grown-up kick.
- Cereal crunch: Sprinkle crushed Fruity Cheerios on top for an extra playful crunch.
- Confetti cream cheese: Swap half the butter in the frosting for 4 oz cream cheese for tangy richness.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cupcakes up to 24 hours ahead and store them in an airtight container at room temperature. Frost them the day you serve for the freshest look. You can freeze unfrosted cupcakes for up to 2 months; thaw at room temperature before frosting.
- Can I double the recipe?
- Sure thing. Use two muffin tins or bake in batches. If you double, watch oven load — bake times stay about the same but rotate pans halfway for even color.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so 6 tbsp oil for this recipe) and expect a slightly denser crumb.
- How do I know it’s done?
- Look for golden edges, a lightly domed top, and a toothpick that comes out with a few moist crumbs. The cupcakes will spring back gently when you press the center.
- What if I don’t have ingredient X?
- Swap milk for any neutral liquid like almond milk or oat milk. If you lack vanilla, use 1/2 tsp almond extract or add a pinch of citrus zest for flavor.
How I Like to Serve It
I love serving these with a big pot of coffee for neighborhood brunches or piling them on a colorful platter for kids’ birthdays. They pair nicely with a scoop of vanilla ice cream in summer and a mug of hot cocoa in winter. They feel festive on picnic blankets and casual enough for a weeknight treat.
Notes
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate up to 4 days (bring to room temp before serving).
- If you freeze, wrap unfrosted cupcakes individually and thaw before frosting; avoid freezing frosted cupcakes unless you wrap them very well.
Final Thoughts
Closing: Go make a batch, spread some frosting, and watch the smiles appear — these Funfetti Cupcakes practically throw their own party!