Funfetti Cupcakes

      Tessa’s Recipe Overview

      TASTE: A delightful mix of joy and nostalgia in each bite! Sweet vanilla with a hint of almond and a slight tang from the cream cheese frosting.

      TEXTURE: Light and tender, complemented by an ultra smooth and creamy frosting.

      EASE: These cupcakes can be on your counter in just one hour!

      WHY YOU’LL LOVE THIS RECIPE: Much simpler to prepare, transport, and serve than a layered cake, yet just as celebratory.

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      Nothing brings joy quite like rainbow sprinkles. A single bite of my Funfetti Cupcake recipe will transport you back to your childhood, thanks to a few special ingredients!

      This recipe offers everything you adore about boxed confetti cupcakes but with a far superior flavor, making it a soon-to-be requested birthday favorite.

      I modified this cupcake recipe from my Funfetti Sheet Cake (which underwent many test batches) to ensure perfect cupcakes.

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      This recipe is approved by kids and simple enough for an enjoyable baking project with little ones (though disagreements may arise over who gets to lick the icing spatula!).

      You can also swap the rainbow sprinkles for different colors to celebrate any occasion, such as red and green for Christmas, pink for Valentine’s Day, or red and blue for the 4th of July.

      Sprinkle of Science

      Essential Ingredients for Funfetti Cupcakes:

      Melted Butter: My recipe uses melted butter instead of creaming room temperature butter and sugar, resulting in a texture reminiscent of box mix (with a much better flavor!). You'll still need room temperature butter (and cream cheese) for the frosting.

      All-Purpose and Cake Flour: Combining equal parts of both creates a wonderfully light, fluffy, and tender cupcake that can hold a generous amount of frosting. I strongly recommend sticking to this exact ratio and prefer Swans Down cake flour.

      Sour Cream and Buttermilk: After extensive testing, this combination proved essential for creating the perfect moist and fluffy texture with a balanced flavor (not overly sweet). It’s worth the grocery trip!

      White and Brown Sugar: While standard recipes use white granulated sugar, a hint of brown sugar adds extra moisture and enhances flavor.

      Vanilla and Almond Extract: The almond extract is optional, but I highly recommend it for that classic funfetti taste.

      Funfetti Sprinkles: Funfetti wouldn’t be the same without rainbow sprinkles! Use bright-colored sprinkles and store them in a cool, dry, dark place to prolong their vibrancy. Avoid nonpareils (the small, crunchy sprinkles), as they tend to bleed color into the batter.

      My Favorite Cupcake Pans

      I tested this recipe using both my preferred cupcake pans: the Wilton Perfect Pan and the USA Cupcake Pan. The individual cavities in the USA pan are slightly larger, resulting in two fewer cupcakes (15) compared to the Wilton pan.

      Avoid using black cupcake tins, as they will over-brown or scorch the bottoms and edges of your cupcakes.

      My Favorite Cupcake Liners

      Not all cupcake liners are created equal! I prefer these cupcake liners from Amazon because they release easily and are affordable.

      Can I Double This Recipe?

      Yes. Simply double all the ingredients. You’ll need three 12-cavity cupcake tins or will need to fully cool, clean, and dry the pans between batches.

      Cream Cheese Frosting

      For optimal results, use a brick of full-fat cream cheese, like Philadelphia. If you notice a gritty texture in your frosting, try using organic powdered sugar made with tapioca starch instead of cornstarch for a smoother consistency.

      Alternatively, you can use my Buttercream Frosting recipe instead of the cream cheese frosting.

      My go-to frosting tip involves the Wilton 1M tip; it helps you achieve professional-looking results even if you're not artistically inclined!

      How to Store Funfetti Cupcakes?

      Keep in an airtight container at room temperature for up to 1 day, then refrigerate for up to 3 days, allowing them to come to room temperature before serving.

      Can You Freeze Funfetti Cupcakes?

      Yes! For best results, freeze baked (unfrosted) cupcakes in an airtight container for up to 1 month. When ready to enjoy, thaw overnight in the fridge, and then let them come to room temperature before frosting and serving.

      I do not recommend freezing frosted cupcakes, as condensation may form on the frosting, causing the sprinkles to bleed.

      More Recipes You’ll Love:

      - Funfetti Sheet Cake

      - Red Velvet Cupcakes

      - Lemon Cupcakes

      - Chocolate Black