Homemade Funfetti Cupcakes

This easy Homemade Funfetti Cupcakes recipe makes exactly one dozen sprinkle-filled cupcakes. They are topped with vanilla buttercream, dressed in rainbow sprinkles, and ready for any happy occasion.

Homemade Funfetti Cupcakes

I’ve always appreciated ‘one bowl’ cake recipes, because that’s exactly the number of bowls I want to wash. This funfetti cake is one such recipe and it comes together in a snap. The baked cupcakes are everything you want Funfetti to be: soft, fluffy, vanilla, and speckled with sprinkles throughout. I’m tempted to recommend this as a weekend project, but you won’t need all weekend to make them – more like half an hour. You’ll spend more time eating them than making them!

Making the Funfetti Batter

Layer in the dry ingredients and whisk them together. In a large liquid measure (4 cups or larger) add the oil, eggs, milk, sour cream, and vanilla. Whisk together and add to the dry ingredients. Paddle together for about 30 seconds and you’re ready to fold in the sprinkles. It’s seriously the easiest cupcake recipe, ever.

One Dozen Homemade Funfetti Cupcakes

Fill each of 12 standard cupcake liners 3/4 full. If you prepare the batter by weight using a scale, and use a standard-size cupcake pan, then you should have exactly a dozen at the end. Or, use a standard size trigger ice cream scoop to perfectly portion this batter.

Homemade Funfetti Cupcakes Recipe

The batter will have an almost syrupy texture. But don’t worry – everything will turn out just right. When you crack open a cupcake there are pretty swirls of colors throughout the interior. 

Homemade Funfetti Cupcakes

To me Funfetti = confetti, which means using confetti sprinkles. Use confetti sprinkles. They work well to dot the centers with lots of color. But if you’re all out of confetti sprinkles then jimmies. (Those un-meltable ice cream sprinkles) will also work.

Homemade Funfetti Cupcakes

The cupcakes were baked in plain white liners and then I sat them in cute striped baking cups. Find the cups here for purchase if you’d like some, too. These are the confetti sprinkles I used, and I couldn’t resist using mini rainbow belts as toppers.

This recipe is incredibly useful because it’s quick, easy, and clean up is a breeze. Busy home bakers will appreciate it, as well as moms who might need an emergency batch of cupcakes for a classroom party.

Please note that Funfetti® is a registered trademark of Pilsbury Baking (J.M. Smucker Co.). It is used here as a descriptor and the recipe is an homage to the beloved box mix (I am forever a fan!).

Related recipe: Rainbow Sprinkle Cake

Homemade Funfetti Cupcakes

Heather Baird
This easy Funfetti recipe makes exactly one dozen sprinkle-filled cupcakes. They are topped with vanilla buttercream, dressed in rainbow sprinkles, and ready for any happy occasion.
This recipe was updated 3/24 to add a little sour cream to the batter. This helps the cupcakes retain their moisture over a few days of storage at room temperature.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
30 minutes cooling time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12



  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup + 2 tablespoons vegetable oil
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1/2 tablespoon vanilla extract
  • 1/4 cup rainbow sprinkles

Buttercream Icing

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Milk or heavy cream if necessary
  • 1/4 cup rainbow sprinkles


  • Preheat oven to 350°F. Line a standard 12 capacity muffin pan with paper liners and set aside.
  • In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, whisk together flour, sugar, baking powder, and salt.
  • In a large measuring cup with a pour spout (4 cup capacity or larger) beat together eggs, oil, milk, sour cream and vanilla. Beat on medium speed until smooth, about 30 seconds. Scrape the bowl down with a spatula to make sure all the ingredients are incorporated. Fold in the sprinkles until just blended. To avoid sprinkles streaking the batter, do not over mix.
  • Fill each cup 3/4 full and bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan about 5 minutes, then transfer to a wire rack to cool completely before frosting.

Vanilla Buttercream

  • In the bowl of an electric mixer fitted with a whisk attachment, mix together the butter and powdered sugar on low speed until the mixture is crumbly. Increase the speed to high and beat for 3 minutes. Add the vanilla extract and beat another minute until the icing is light and fluffy. If the buttercream is too stiff, add milk or heavy cream 1 tablespoon at a time until the mixture is of spreading or piping consistency (I used about 4 tablespoons of cream).
  • Spread or pipe icing evenly on cupcakes; add confetti sprinkles to each cupcake immediately after frosting. (I used a piping bag fitted with a jumbo star decorator tip for the cupcakes pictured.)


These cupcakes whip up quickly and the baked cakes are soft inside with a slightly crunchy cap.
Keyword confetti cupcakes, easy, funfetti cupcakes
Tried this recipe?Let us know how it was!
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5 years ago

What are the small colored balls on the top? Not the confetti.

Heather Baird
Heather Baird
5 years ago
Reply to  Renee

Sugar pearls, made by Sweet Works Sixlets.

Jess K
Jess K
5 years ago

These are SO pretty! Love the big blotches of color. Pinned!

4 years ago

I'm going to make these for my granddaughter's 8th.They look simple and tasty! Thank you����