Let’s be real, there’s just something about Funfetti Cupcakes that instantly lifts your mood. Maybe it’s the burst of rainbow sprinkles, maybe it’s the soft, fluffy crumb, or maybe it’s the fact that they remind us that life deserves to be celebrated, even on an ordinary weekday.
I baked this Funfetti cupcake recipe because I wanted something that felt nostalgic and homemade, the kind of cupcake that looks festive enough for a party but tastes good enough to make you close your eyes on the first bite.
No boxed mix. No complicated steps. Just simple, colorful joy baked from scratch.
Why You’ll Love These Funfetti Cupcakes
- No party? No problem. These cupcakes bring instant joy, whether it’s for a Tuesday night dessert or a “just because” baking session with your favorite playlist on repeat.
- Remember those birthday cupcakes from school parties? This is the grown-up, homemade version, better flavor, better texture, and made with love.
- Some funfetti treats are all sprinkles, no flavor. Not these. They’re soft, rich, and balanced, a cupcake that delivers substance behind the sparkle.
How to Make Funfetti Cupcakes
Start by preheating your oven to 350°F. That way it’s nice and hot when your cupcake batter is ready. Line two muffin pans with cupcake liners, you’ll end up with 24 cupcakes, so make sure you’ve got space for the full batch.
And hey, if you’ve got fun, colorful liners, now’s their time to shine.
Now, grab a big bowl (or the bowl of your stand mixer) and whisk together your flour, sugar, baking powder, and salt. This is the foundation of the whole thing, so take a second to break up any clumps and get everything nice and smooth.
Then, crack in your eggs, pour in the oil, add the milk, and swirl in that vanilla. Mix it all up on medium speed until the batter looks smooth and creamy.
You’re not looking for anything fancy here, just a silky, pourable batter that smells like vanilla dreams. Pause and scrape down the sides of your bowl if you need to; no dry patches allowed.
Here comes the best part: the sprinkles. Measure out half a cup and gently fold them in.
I mean gently. Like, treat them like little bursts of joy you don’t want to crush. Stir too much and the colors might start to bleed, which, let’s be real, isn’t bad, but if you want that classic funfetti pop, be delicate.
Now scoop that gorgeous batter into your cupcake liners, filling each one about ¾ full.
You’ll see the sprinkles peek through the batter like little party confetti. Pop the pans into the oven and bake for about 15 to 20 minutes.
You’ll know they’re done when the tops are lightly golden and bounce back when you gently press them.
Let the cupcakes cool in the pan for five minutes, just enough time to let them settle and breathe.
Then transfer them to a wire rack and let them cool completely before you even think about frosting.
Trust me. If they’re even slightly warm, the frosting will melt into a mess. I’ve made that mistake more than once. Don’t be like me.
And once they’re cool? Ohhh, it’s frosting time.
How to Make the Frosting
So first things first, make sure your butter and cream cheese are both softened. Room temp is key here. If they’re too cold, they won’t blend properly and your frosting will end up lumpy.
Get out a large mixing bowl (or use your stand mixer) and drop in the softened butter and cream cheese. Now beat them together on high speed for about 2 to 3 minutes.
You’re looking for the texture to turn super fluffy and pale, kind of like soft clouds. You’ll know you’re there when you see those gorgeous air pockets forming.
Once that’s ready, add in 2 cups of powdered sugar to start, along with the 1 tablespoon of milk, 1 1⁄2 teaspoons of lemon juice, a full teaspoon of lemon zest, and, here comes the extra flavor hug, ½ teaspoon of vanilla extract. That combo right there? Game-changer. The lemon wakes everything up and the vanilla rounds it all out.
Now mix again, starting on low (unless you want a sugar blizzard in your kitchen, which… no thanks). Increase the mixer speed to high and whip until the mixture is silky and smooth.
At this point, check the consistency. Want it thicker? Add a little more powdered sugar, up to 1 more cup. Want it lighter? A splash more milk can loosen it up. You’re the boss here.
If the frosting isn’t firm enough to pipe, stay calm—it’s an easy fix. Tuck it into the refrigerator, covered, and let it rest for around 30 minutes It’ll firm up beautifully and be easier to work with.
And that’s it! Your frosting is ready to swirl, dollop, or spread however your cupcake-loving heart desires.
Don’t forget to top it all off with those extra sprinkles for a fun final touch. Because if we’re doing Funfetti, we’re doing Funfetti.
3 Common Mistakes to Avoid
Not measuring flour correctly (a sneaky dry-cake culprit)
Too much flour = dense, dry cupcakes.To measure flour properly, loosen it up, spoon it into the cup, and smooth off the top with a knife. Don’t scoop straight from the bag, it packs the flour down and throws off the whole balance.
Skipping the room-temperature ingredients step
Cold eggs, cold milk, and cold butter are a cupcake’s worst enemy. They don’t mix in well, and you’ll end up with uneven texture or flat cupcakes.
Take your ingredients out and let them sit for 20–30 minutes before incorporating them into your recipe.
Expired Baking Powder or Baking Soda
If these are past their prime, they won’t react properly, leaving your cupcakes flat and dense.
Drop a teaspoon of baking powder into hot water to test its freshness; bubbling means it’s still active. For baking soda, mix in some vinegar; fizzing indicates it’s still effective.
How to Store Funfetti Cupcakes
Unfrosted Cupcakes:
- Room Temp (Up to 2 Days): Store in an airtight container to prevent drying out.
- Place in a sealed container and store in the fridge for a maximum of 3 days. Frost before serving.
- Wrap tightly in plastic wrap and foil before freezing, ensuring it stays fresh for up to 3 months. Thaw before frosting.
Frosted Cupcakes:
- Fridge (Up to 4 Days): Store in an airtight container. Let them warm up on the counter for about 15–20 minutes before serving.
More Cupcakes You’ll Love
The Best Funfetti Cupcakes You Can Ever Bake
Ingredients
Cupcake Batter
- 1¾ cups granulated sugar
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 4 large eggs
- ¾ cup vegetable oil
- 1 cup whole milk bring to room temp for best results
- 1 tablespoon pure vanilla extract
- ½ cup rainbow sprinkles plus a little extra for topping
Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened to room temp
- 2 to 3 cups powdered sugar start with 2 and adjust to taste
- 1 tablespoon milk
- 1½ teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- Start by preheating your oven to 350°F and lining two 12-cup muffin pans with cupcake liners—this recipe makes 24 cupcakes, so make sure you have enough room.
- Mix the flour, sugar, baking powder, and salt together in a large bowl using a whisk.
- Incorporate the eggs, vegetable oil, milk, and vanilla extract, and continue mixing on medium speed until the batter reaches a smooth and consistent texture.
- Be sure to scrape the bowl to remove any ingredients that may have clung to the sides.
- Now for the fun part—gently fold in the rainbow sprinkles! Stir slowly to avoid the colors bleeding, keeping that vibrant Funfetti look intact.
- Once your batter is ready, scoop it into the liners, filling each about three-quarters of the way full. Bake the pans for 15-20 minutes, or until the cupcakes are golden and bounce back when lightly touched in the middle.
- After baking, allow the cupcakes to rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This is important—if the cupcakes are even slightly warm, your frosting might melt right off!
- While the cupcakes cool, make your frosting. Using a large bowl, beat the softened butter and cream cheese on high speed for 2-3 minutes until the mixture is pale, light, and airy.
- Begin by gradually adding the powdered sugar, then mix in the milk, lemon juice, lemon zest, and vanilla. Keep mixing until the frosting reaches a smooth and creamy consistency.
- Adjust the consistency by adding more powdered sugar if you prefer a thicker frosting, or a bit more milk to loosen it up if it’s too thick.
- Once the cupcakes are fully cooled, spread or pipe the frosting on top. Don’t forget the extra sprinkles to give them that signature Funfetti charm. And just like that, your batch of colorful, delicious cupcakes is ready to enjoy!
Notes
- If you're not a fan of lemon, feel free to swap it out for vanilla or almond extract in the frosting.
- Keep an eye on your baking time; cupcakes are done when they bounce back after pressing lightly in the center.
- If you're using nonstick pans, make sure to still line them with cupcake liners. This prevents any sticking and ensures easy removal.
