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Funfetti Cupcakes

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These homemade Funfetti Cupcakes are the moist, light and fluffy and loaded with sprinkles. Ditch the cake mix, once you’ve made these easy Funfetti Cupcakes, you’ll never go back! 

A gorgeous funfetti cupcake with the wrapper pulled down and frosted with a light teal color frosting and garnished with colorful sprinkles

A few weeks ago, I started tweaking my moist vanilla cupcake recipe, looking for a lighter and fluffier version for my Funfetti Cupcakes.

After a few trials and errors, I am so happy to share my homemade Funfetti cupcakes with you!!

These cupcakes are fluffy, moist, and loaded with sprinkles. They have hints of buttermilk and a touch of almond extract. They’re frosted with a buttermilk frosting for the perfect combination of vanilla with a touch a tang.

A beautiful cupcake loaded with sprinkles and frosted with a teal buttercream that is also garnished with sprinkles

A friend of mine that tried these cupcakes said the almond was unexpected but a nice surprise, they don’t usually think of almond when they think of funfetti.

The taste is subtle and used in combination with plenty of vanilla extract, but if you don’t like almond flavor at all, it can be omitted.

I believe that everybody can bake from scratch!

That is why I try to keep my cupcakes recipes as easy as possible. These Funfetti Cupcakes are no different. I also included a step by step video tutorial for you as well! 

A small white cake stand with gorgeous funfetti cupcakes is draped with a white and black decorative napkin

This recipe is made with oil so you don’t have to wait for the butter to come to room temperature or worry about whether or not you creamed it for long enough. Almost all my cupcake recipes are made this way!

An oil-based cupcake has a more tender crumb and when used in combination with the sour cream, it’s fluffy.

I topped these cupcakes with a variation of my perfect vanilla frosting. I added a touch of almond extract to the frosting, and then swapped out some of the heavy cream with buttermilk for a little tangy flavor.

Why do I use heavy cream in my frosting recipes? Not only does it cut down the sweetness, but it also helps incorporate air into the frosting when you are whipping it at a high speed. Lastly, it helps the frosting to be extra creamy. If you don’t have heavy whipping cream, then you can also use milk.

I believe that after you’ve tried these cupcake, you’ll ditch the box and never go back!

A beautiful funfetti cupcake with a bite taken out of it showing you the inside of the cupcake

Helpful hints for these Funfetti Cupcakes

  • Make sure the ingredients are well mixed, sometimes you need to use a spatula and turn the ingredients from the bottom of the bowl to the top, especially as you are scooping the batter into the cupcake pan
  • Use a large cookie scoop so you fill your cupcake liners evenly, which means the cupcakes will bake more evenly as well.
  • The best sprinkles for funfetti cupcakes are “jimmies”. If you use nonpareils (the little round balls), the colors will usually run or bleed into batter.
  • For the frosting color, I used a drop of Americolor “teal”. A little bit goes a long way.
  • I used my favorite Sweetapolita sprinkles to decorate these cupcakes

A closeup shot of a gorgeous funfetti cupcake with the wrapper pulled down and frosted with a light teal color frosting and garnished with colorful sprinkles

What can I use instead of sour cream?

Sour cream helps keeps these cupcakes very moist, and thus it cannot be omitted. I recommend substituting the sour cream with non-fat Greek Yogurt if you do not have sour cream.

Additional buttermilk is not a substitute for sour cream.

What can I do if I don’t have buttermilk?

Make a batch of homemade buttermilk. In a measuring cup, add 1 tablespoon of lemon juice or vinegar and then fill it up to 1 cup with milk. Let the milk sit for at least 5 minutes until it starts to look curdled on top.

I don’t like almond extract, can I leave it out?

Yes, simply omit it from the recipe.

A white ruffled cake stand with funfetti cupcakes with a teal buttercream. The cupcakes are unwrapped.

Can I make this recipe as a cake?

Yes! I’ve made a homemade funfetti cake before, the recipe is slightly different, and a more compact and denser crumb. 

Can I make these in advance? 

Yes! You can make both the frosting and the cupcakes 1 day ahead of time and store in an airtight container- frosted or unfrosted. If you’re storing the frosting in an airtight container, you may want to rewhip it before frosting your cupcakes. 

If you’d like to freeze these cupcakes, I recommend doing so unfrosted and thawing first in the fridge and then on the counter before frosting. Going from the freezer to the fridge and then the counter prevents excess moisture on top of the cupcakes. 

A pretty white cake stand with a ruffled edge is loaded with funfetti cupcake, and draped with a white and black decorative napkin

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A gorgeous funfetti cupcake with the wrapper pulled down and frosted with a light teal color frosting and garnished with colorful sprinkles

Funfetti Cupcakes

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 cupcakes

Description

These homemade Funfetti Cupcakes are the moist, light and fluffy and loaded with sprinkles. Ditch the cake mix, one you’ve made these easy Funfetti Cupcakes, you’ll never go back! 

Ingredients

For the cupcakes

  • 1 ½ cups (285g) granulated sugar
  • 3 large eggs
  • ½ cup (118ml) vegetable oil
  • 1 tablespoon (14.8ml) vanilla extract
  • 1  teaspoon (5ml) almond extract
  • ¾ cup (177ml) light sour cream
  • 2 ½ cups (350g) all-purpose flour
  • 2 teaspoons (7.5g) baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5g) salt
  • 1 cup (236 ml) buttermilk
  • 1/3 cup sprinkles

For the frosting

  • 1 ½ cups (340g) unsalted butter
  • 5 ½ cups (715g) powdered sugar
  • 2 teaspoons (10ml) vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 tablespoon (15ml) buttermilk
  • 1 tablespoon (15ml) heavy whipping cream

Instructions

  1. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, vanilla and almond extract.
  3. Next mix in the sour cream and beat until well combined.
  4. In a separate bowl, combine the remaining dry ingredients: flour, baking powder, baking soda and salt. Add half the dry ingredients and half of the buttermilk and mix just until the flour starts to incorporate.
  5. Finally add the remaining dry ingredients and buttermilk and beat until all of the ingredients are well combined.
  6. Mix in the sprinkles once the batter is well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  7. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
  8. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
  9. For the frosting: Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
  10. Add 2 cups of powdered sugar and mix on low speed until incorporated into butter then add the extracts and mix to combine. Beat for about 60 seconds.
  11. Next, add an additional 2 cups of powdered sugar and the buttermilk and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2-3 minutes.
  12. Add last 1 cup powdered sugar along with the heavy cream. Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting. Use a large open star tip or 2D piping tip to frost these cupcakes. Garnish with sprinkles.

Notes

  • Sour cream substitute: Sour cream helps keeps these cupcakes very moist, and thus it cannot be omitted. I recommend substituting the sour cream with non-fat Greek Yogurt if you do not have sour cream.
  • Buttermilk substitute: If you don’t have buttermilk, make a batch. In a measuring cup, add 1 tablespoon of lemon juice or vinegar and then fill it up to 1 cup with milk. Let the milk sit for at least 5 minutes until it starts to look curdled on top.
Nutrition Information:
1 cupcake
377
41g
152mg
18g
53g
0g
2.9g
58mg
  • Category: Cupcakes
  • Method: Oven
  • Cuisine: Baked

Keywords: Funfetti Cupcakes, Homemade funfetti cupcake, Funfetti cupcake recipe

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Leave a Comment

Recipe rating

9 Responses
  1. maryann

    I’m sorry I haven’t rated this recipe until now. Made it a few weeks ago for a celebration and they were a huge hit. Making again today to welcome a new family to the neighborhood.

    Super great cake. Good texture – not too dense and great moisture. Really good frosting. this one is a keeper for me!

  2. Cindy

    Hi Julianne,
    My 10 yr old granddaughter asked to make cupcakes. I told her we could if we made them following a recipe from my favorite baker. We went to your site and she picked the Funfetti Cupcakes of course! I told her this was a 5 star recipe and she said “let me be the judge”. So we took the day and made the cupcakes AND the buttercream icing. All from scratch following your recipe exactly. After we finished decorating them it was time for the taste test. Her response….”OMG this is definitely 5 Stars!!!”
    We had a great day and will definitely be making some of your other recipes!! Thank you for making our day memorable!!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      This is amazing! I am honored to be a part of this time with you and your granddaughter. Thank you so much.

  3. Alma de Montenegro

    Hi Julieanne
    Thank you so much for sharing your recipe, I am from Guatemala, we celebrate child’s day , October 1st, so I will bake this delicious cupcakes for my grandchildren. Thank you for telling us how to make buttermilk, we can´t find it here, so I will make it. again, thank you so much. I have learned a lot from you. Blessings.

  4. Evi

    Am going to try this next week, I absolutely love the perfect moist vanilla cake. I will surely give feedback on this. Thanks.

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