Easy Homemade Funfetti Cupcakes

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Sprinkle-speckled cupcakes that taste BETTER than the ones from the box, topped with creamy, sprinkle-filled vanilla buttercream. Ditch the mix and make your own funfetti cupcakes from scratch!

homemade funfetti cupcake with pink frosting and sitting in a wrapper that has been taken off

WooooWEE! It’s been a wild ride, my friends. Six whole years of blogging under my belt, and this batch of homemade funfetti cupcakes has come a long way from when I first posted it in 2015 to celebrate my first year of blogging.

Since posting this recipe 5 years ago, I’ve tweaked it, tested it, and perfected it, so what once was is no longer. This is a new and improved funfetti cupcake recipe, and I’m here to tell you all about the whats and whys of the new recipe. I can’t wait for you to try this old but new cupcake!

Like I said, six years ago, I posted this yeast bread family recipe (and then updated it in 2018). It was the first of what would become hundreds of recipes that I would share with friends and family, and eventually perfect strangers.

Throughout my blogging journey, I have learned approximately one billion things.

First of all, I learned (well, re-learned) how much I love writing. I was always very good at it in school, and if I had majored in writing in college, I would have had a 4.0, but I wouldn’t have been as happy as I was with my hands in animal blood serum and dyes made from phytoplankton all day long.

While I miss my former wet chem lab terribly, moving to blogging full time has been so incredibly rewarding on so many levels, both personally and professionally.

Might I wind up in the science field again someday? Maybe. Who knows? But for right now, this is what I’ve been called to do and it is a downright amazing job to have.

homemade funfetti cupcakes with pink frosting and a bowl of sprinkles in the background

Since I will always be a scientist by trade and at heart, I am so grateful that starting this blog allowed me to rediscover my love for baking. I’ve mentioned before that I owned a cake baking/decorating business, and it just sucked the fun of cake/cupcake baking right out of me.

Once I started baking for me, I remembered why I started baking cakes in the first place. My kitchen became my science away from my science. And it works a whole different side of my brain.

Also, I have learned SO much about photography. It physically hurts my eyes to look at some of my first recipes, but I am so glad I have them to reflect on where I started.

Although I never claim to be a pro at photography, and knowing full well I have tons more to learn, I am pretty pleased with how my hard work (read: taking pictures of errythanggg) has paid off thus far.

Even rephotographing this cupcake recipe was a gigantic example of how my skills have evolved. I truly can’t wait to learn more and see what another six years of photographing food will bring!

Perhaps the most important thing I’ve learned through my blogging journey is that I have an amazing audience to share my recipes with. You all “like” and share and Pin and Tweet all over the place. Everywhere.

homemade funfetti cupcake with pink frosting

I’m genuinely floored some days at the places I’ve been featured, and just how many of you send me messages and leave comments about how much you love my recipes. Not only that, but I have made some wonderful friends through this blog (fellow bloggers, perfect strangers, rekindled friendships from past life…).

I do this all for you, so seriously… Thank you for the past several years.
For reading.
For following.
For baking.
For sharing.
For all of your support, right down to your word of mouth advertising.

I you all and hope that the next several years bring just as much growth personally, professionally, and within my relationships with all of you!

homemade funfetti cupcake with pink frosting and sitting in a wrapper that has been taken off

So now, let’s talk about these funfetti cupcakes. They’re… Amazing, yes? Something about that box from Pillsbury (that I happened to use in this cake batter dip) is just so good. SO. GOOD. You must agree, right?

Well, the great news is that now you’ll be able to recreate this iconic flavor right in your own kitchen! Exciting!

And I’ve got all the best tips and tricks for how to make funfetti cupcakes better than the ones from the box (yeah, I said it).


My original homemade funfetti cupcake recipe was good, but it needed some work. And thankfully, after many many more years of learning about baking, I was able to turn really good homemade funfetti cupcakes into the BEST homemade funfetti cupcakes.

You’ll just need to follow the ingredient list and instructions carefully, otherwise, your results will definitely differ (believe me– I’ve made so many of these cupcakes over the years before settling on this perfect combo).

homemade funfetti cupcake with pink frosting and sitting in a wrapper that has been taken off and a bite taken out of it


First of all, we’re taking the original two whole eggs down to just two egg whites. We’re removing the yolks to keep things light and fluffy, but since we’re removing the fat component of the eggs, we need to be strategic about putting fat back in to prevent a dry crumb.


That’s where sour cream or full fat yogurt come into play, as well as full fat milk. We need that fat, and it’s imperative to the texture of the cupcake.

If you opt for lower fat dairy, I can guarantee you a dry cupcake. Fat yields flavor and moisture, so don’t make any subs here, unless you’re prepared for the results.

Aside from those specifics, we’ve got very simple regular additional ingredients, offset by a tiny touch of almond extract to give these cupcakes a flavor profile unlike any other cupcake. Plus… Tons of sprinkles. That should seal the deal.

I topped off these vanilla funfetti cupcakes with my classic and favorite vanilla buttercream (+ a touch of almond extract!), swirled into the perfect medium for a birthday candle + more sprinkles…

homemade funfetti cupcake with pink frosting and a lighted pink birthday candle

…now we’re talkin’.

I am confident this new and improved funfetti cupcake recipe from scratch rivals the older one that’s been wishy-washy with reviews from readers for years. If you’ve tried them before, I urge you to try them again with these substitutions!

So please, let’s revel in reflection and celebration of SIX YEARS of Fresh April Flours recipes by just enjoying some colorful and tasty cupcakes.

homemade funfetti cupcakes with pink frosting and a bowl of sprinkles in the background

And please, pat yourselves on the back for helping me get here. Seriously. I insist. Because I definitely couldn’t have gotten here without ya!

Homemade Funfetti Cupcakes Recipe

Sprinkle-speckled cupcakes that taste BETTER than the ones from the box, topped with creamy, sprinkle-filled vanilla buttercream. Ditch the mix and make your own funfetti cupcakes from scratch!
Prep Time15 minutes
Bake Time18 minutes
Total Time33 minutes
Recipe Author Lynn April
Servings: 18 cupcakes



  • 1 and ⅓ cup (150g) all-purpose flour be sure to measure properly
  • cup (40g) cornstarch
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large egg whites room temperature1
  • ¼ cup (61g) sour cream or full fat yogurt room temperature1,2
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup (180g) milk room temperature1,2
  • ½ cup (100g) sprinkles not nonpareils


  • 1 cup (226g) unsalted butter softened to room temperature
  • 4 to 5 cups (480-600g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ to ⅓ cup (60-80g) milk or cream
  • ⅛ to ¼ teaspoon salt to taste
  • ¾ cup (50g) sprinkles not nonpareils
  • gel coloring if desired3



  • Preheat oven to 350ºF (177ºC). Line a standard cupcake pan with cupcake liners and set aside.
  • In a medium size bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
  • In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add the egg whites, vanilla extract, and almond extract, and beat again until everything is incorporated.
  • Stop the mixer, scrape down the sides and bottom of the bowl, then beat in the yogurt on medium speed until completely combined.
  • Add the dry ingredients in 2 additions, alternating with the milk, beating on high for about 10 seconds once everything is combined. Remove bowl from mixer and stir in the sprinkles carefully with a spatula.
  • Fill cupcake liners ¾ of the way full (I like to use an ice cream scoop with a thumb trigger) and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack before decorating.


  • In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
  • With the mixer on low, add in the powdered sugar, vanilla extract, almond extract, and milk or cream. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. Add salt to taste. Stir in sprinkles carefully with a spatula. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar.
  • For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
  • Fill a piping bag (or a large zip top bag with the corner snipped off) with frosting and decorate your cupcakes. If you want a fancier pipe, use a Wilton 1M tip. More sprinkles on top are optional. Cupcakes stay fresh in an airtight container at room temperature up to 3 days.


  1. Room temperature eggs: these are always a good idea when using room temperature butter as it makes for easier incorporation into the batter. To bring eggs to room temperature quickly, place eggs in a bowl of warm water for 5-10 minutes.
  2. Full fat dairy: it is imperative to use full fat dairy in this recipe for moisture, since we’re eliminating the yolks from the eggs to keep the batter light.
  3. Coloring icing: I like to color my funfetti buttercream, and my favorite coloring are AmeriColor. The color I used in the photos is “dusty rose.
  4. Make mini cupcakes: this recipe can make about 2 and ½ dozen mini cupcakes (baking time is 11-13 minutes).
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1cupcake | Calories: 423kcal | Carbohydrates: 63g | Protein: 2g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 131mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 53g | Vitamin A: 558IU | Vitamin C: 0.05mg | Calcium: 44mg | Iron: 1mg

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  1. An early happy birthday to Fresh April Flours! A very happy birthday indeed!
    I am so, so glad that you hit publish that first day and have kept sharing your blogging journey with us over the past year! I look forward to every time I see a new post in my inbox, or am reminded of an old favourite on your Facebook page 🙂 Your photography is totally inspirational to me, and pushes me to keep working on my own skills.
    I wish I could send you a box of cupcakes to wish you happy bloggy birthday, but instead I will bake a batch of these and share them with friends, and toast my wonderful blogging friend across the world.
    Here is to many, many more years of Fresh April Flours. I can’t wait to see what comes next!

  2. Happy (early) birthday to your blog! I actually had no idea you’d only been blogging for less than a year – your photographs are all so lovely! And those cupcakes…*swoon*

  3. Happy Birthday, FAF! I loved seeing your early pictures – it is really fun to see how much you have learned over the past year. Your pictures are gorgeous and your recipes are amazing. And what a perfect way to celebrate – nothing beats Funfetti for a birthday! Here’s to many more years of FAF!

  4. I’m confused by the ingredient list. “1 and cup flour, cup cornstarch, cup milk or cream”. How much flour exactly? I’m assuming 1 cup of cornstarch and 1 cup of milk?

    1. Hi Ashley, it sounds like the fractions aren’t showing up for you. Everything looks fine on my end, so I’m not sure what the problem is! It should read 1 and 1/3 cup flour, 1/3 cup cornstarch, and 3/4 cup milk or cream. Are the other measurements showing up ok? If not, let me know and I’ll help you out!

    2. Thanks, Lynn. It must be an issue with the formatting of my phone. I appreciate the reply and I’m looking forward to making these today!

  5. 5 stars
    LOVED this recipe. I made them for a girlfriends birthday at work and they were a hit! I made them into mini cupcakes which I liked better than the regular size, the texture was better. I also used store bought frosting though. I tried to make the frosting recipe and it was a fail. Pretty sure I did not do it correctly.
    Thanks again!

    1. I’m so glad you enjoyed them, Tracy! Sorry the frosting didn’t work out, but I’m happy to hear you were able to top them anyway 🙂 thanks for reporting back!

  6. I followed this recipe to a T. They ended up salty and flaky and overall gross. The frosting ended up not being sweet enough either. Thanks for ruining my birthday and my first time baking on my own.

    1. Hi, Kenzie! So sorry to hear these cupcakes didn’t work out for you. Are you sure you followed the recipe “to a T”? Even if you wildly screwed up the entire recipe, there is no way 1/2 teaspoon of salt (what the recipe calls for) would make 18 cupcakes taste salty. That’s barely any salt in the whole recipe. And if 4 cups of powdered sugar isn’t sweet enough, you must have a super sweet tooth! I hope your next baking venture turns out better. Happy belated birthday!

    2. Wow Kenzie, you are so rude!!!! Lynn or this recipe did not ruin your birthday!!!!! Seeing as you say this is the first time cooking on your own, I would say you ruined it!!!! It’s quite obvious by your feedback that you don’t know what you’re doing!!!! Like Lynn said 1/2 teaspoon of salt for 18 cupcakes is definitely not gonna make them salty!!!! Oh and 4 cups of powdered sugar is more than enough to make a very sweet buttercream. I’m so tired of coming on here and seeing people bash the person that posted the recipe!!!!! I make a lot of cupcakes and this is a basic simple easy cupcake recipe to follow and if it came out as bad as you say, then it’s you my dear, not Lynn, and not the recipe!!!!

  7. Hi! I noticed the icing recipe does not say almond extract, but in the directions it says to add almond extract (?) also, I noticed these cupcakes did not “brown” at all. Even after adding almost 10 minutes to the recommended baking time. Is that normal? Thanks!

    1. Hi! Thanks, that was a mistake on my part– it should be 1/2 teaspoon of almond extract in addition to the 1 teaspoon of vanilla extract. And the directions never said anything about browning, so no, they don’t need to brown. They just need the toothpick test.

  8. Hello, I love anything funfetti! But I absolutely love your photography skills as well! The photo of the cupcake could very well be a book cover. I’m anxiously awaiting the next work potluck so I can try these!

    1. It should be easy enough to, Stephanie! The recipe as written will yield about 3/4 of a cake, so I would do 1.5x the recipe to make two 8″ layers. I’m unsure of bake time, but would start with about 20-25 minutes.

    2. Thanks for your reply!! I will give it a try! Would you double the frosting?

  9. For some reason these turned out completely awful for me. They looked completely under baked, & they were super chewy & dense. I have never had cupcakes turn out that way for me. The frosting wasn’t bad though.

    1. Hmm, I’m sorry to hear that, Janine! I was actually going to tackle this as a recipe update soon, so I’ll report back if I find it doesn’t work as written.

  10. Not sure what happened to my cupcakes but they were the consistency of cornbread after they were baked. They tasted like marishino cherries too. I think the cornstarch is not needed nor the almond extract. I may give this another try without those and see how they turn out.
    Should these brown up at all in the oven? Mine did not. All ingredients were room temp and I followed the recipe exactly.
    Keep doing what you do. I’m just posting my own personal feedback on my experience.

    1. Hey, Michelle– I’m not sure what to tell you. The cornstarch is there to soften the batter and keep the cupcakes fluffy. Without it, you’ll get a dense cupcake. It’s imperative to follow the recipe exactly, as well as use the ingredients as specified to achieve perfect results. And no, these will not brown much if at all.

  11. Hello, I will be making these for my daughter’s 3rd birthday. Question: the sprinkles are incorporated into the frosting? Is that what makes the frosting pink? Another question: do you have a chocolate buttercream frosting recipe I can use? I think im going to make 2 different frostings, as my daughter loves chocolate!


  12. 5 stars
    I put my skills to the test and used the homemade funfetti cupcakes recipe over the weekend and it exceeded my expectations! The cupcakes were delicious and the icing was one of the best I’ve ever tasted. I followed the exact recipe and instructions, was able to get 24 cupcakes from it. They not only tasted great but looked fantastic too! My young adult children were drooling over them. I love your recipes! Don’t ever stop perfecting them!

  13. This recipe sounds delicious. I’m wondering if I leave the sprinkles out of 1/2 the batter for a few kids who don’t like sprinkles if I need to increase the flour slightly for the non-sprinkle portion to reach the correct consistency?

    Thank you,