Funfetti Cupcakes

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Funfetti Cupcakes

Difficulty: Easy
Prep time: 10 minutes
Bake time: 14-16 minutes
Servings: 16-18 standard cupcakes

A partially eaten funfetti cupcake with white frosting sits on a gray plate in front of more frosted cupcakes.

How To Make Funfetti Cupcakes

Assorted baking ingredients in glass bowls on a marble surface, including butter, flour, sugar, milk, eggs, rainbow sprinkles, baking powder, and vanilla extract.

Ingredients:

For the cupcakes:

  • ½ c unsalted butter, softened
  • ¾ c sugar
  • 2 eggs
  • ½ c milk
  • 2 t vanilla
  • 1 ½ c flour
  • 1 ¼ t baking powder
  • ½ t salt
  • ½ c rainbow sprinkles

For the frosting:

  • 1 c unsalted butter, softened
  • 4 c powdered sugar
  • 1 t vanilla
  • ½ t salt
  • 2-3 T milk Rainbow sprinkles, to decorate
A close-up of funfetti cupcakes with white frosting and colorful sprinkles, arranged on a gray plate.

Step-by-Step Guide

1. Preheat the oven to 350 degrees.  Line a standard muffin tin with cupcake liners and set aside.

2. In the bowl of a stand mixer, combine the sugar and softened butter. Cream until smooth.

A stick of butter and a pile of granulated sugar are in a metal mixing bowl on a white marble countertop.

3. Add in the eggs, milk and vanilla.  Mix until combined, scraping down the sides often.

A metal mixing bowl contains butter, sugar, vanilla extract, and an egg on a white marble countertop, ready to be mixed.

4. Add in the remaining dry ingredients – flour, baking powder, and salt.  Mix well, scraping the sides as needed.

A metal mixing bowl containing creamed wet ingredients and a mound of flour on top, placed on a white marble surface.

5. Fold in the sprinkles.

A metal mixing bowl containing cookie dough with colorful sprinkles on a white marble surface.
A metal mixing bowl containing cookie dough with colorful sprinkles, placed on a white marble surface.

6. Divide the batter between each of the cupcake liners, filling about ½-⅔ full. 

A muffin tin with twelve cupcake liners filled with uncooked batter containing colorful sprinkles, placed on a white marble surface.

7. Bake in the preheated oven for 14-16 minutes or just until starting to golden and center is set.  Allow to cool completely before decorating.

8. For the frosting – in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar.

A metal mixing bowl containing powdered sugar and two sticks of butter, placed on a white marble surface.

9. Mix on low until combined.

10. Add in the remaining powdered sugar and the milk and mix on low until combined. 

A metal mixing bowl containing creamed butter and sugar with flour added on top, placed on a white marble surface.

11. Bump up the speed to medium and whip for about another minute or until light and fluffy. 

A metal mixing bowl filled with whipped cream cheese frosting sits on a white marble countertop.

12. Transfer the frosting to a piping bag fitted with a large star tip.

13. Once cupcakes are cool, pipe a mound of frosting on each cupcake and sprinkle with additional rainbow sprinkles to decorate.

Twelve funfetti cupcakes with colorful sprinkles on top are arranged on a cooling rack on a white marble surface.
A cooling rack with twelve cupcakes topped with white swirled frosting and colorful sprinkles, arranged on a marble surface.
A cooling rack with twelve cupcakes topped with white frosting and colorful sprinkles on a marble surface.
Twelve cupcakes with white frosting and colorful sprinkles are arranged on a cooling rack over a marble surface.

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days. 

A cupcake with colorful sprinkles and white frosting is cut open on a plate, with more similar cupcakes on a tray in the background.

Funfetti Cupcakes

Print Recipe
A plate with a funfetti cupcake cut in half, topped with swirled white frosting and sprinkles, surrounded by more cupcakes in the background.
Prep Time:10 minutes
Cook Time:16 minutes
Total Time:26 minutes

Ingredients

  • ½ c unsalted butter softened
  • ¾ c sugar
  • 2 eggs
  • ½ c milk
  • 2 t vanilla
  • 1 ½ c flour
  • 1 ¼ t baking powder
  • ½ t salt
  • ½ c rainbow sprinkles

Forthe frosting

  • 1 c unsalted butter softened
  • 4 c powdered sugar
  • 1 t vanilla
  • ½ t salt
  • 2-3 T milk
  • Rainbow sprinkles to decorate

Instructions

  • Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners and set aside.
  • In the bowl of a stand mixer, combine the sugar and softened butter. Cream until smooth.
  • Add in the eggs, milk and vanilla. Mix until combined, scraping down the sides often.
  • Add in the remaining dry ingredients – flour, baking powder, and salt. Mix well, scraping the sides as needed.
  • Fold in the sprinkles.
  • Divide the batter between each of the cupcake liners, filling about ½-⅔ full.
  • Bake in the preheated oven for 14-16 minutes or just until starting to golden and center is set. Allow to cool completely before decorating.
  • For the frosting – in the bowl of a stand mixer, combine the softened butter, vanilla, salt and about half of the powdered sugar.
  • Mix on low until combined.
  • Add in the remaining powdered sugar and the milk and mix on low until combined.
  • Bump up the speed to medium and whip for about another minute or until light and fluffy.
  • Transfer the frosting to a piping bag fitted with a large star tip.
  • Once cupcakes are cool, pipe a mound of frosting on each cupcake and sprinkle with additional rainbow sprinkles to decorate.

Notes

Storage: Cupcakes can be stored in an airtight container in the fridge for up to 3 days.
Servings: 16 cupcakes
Four cupcakes with white frosting and colorful sprinkles sit on a metal plate, surrounded by more cupcakes on additional plates. Three striped paper straws are placed nearby.

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