Homemade Funfetti Cupcakes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

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 this year… And don’t forget the birthday candle! 

*wishes for another batch of cupcakes*

In fact, in 2020, I shared an updated version of the original recipe, and this one is different still. 

Because that’s what happens when you learn and adapt and grow as a baker. I’ve gotten told by keyboard warriors over the years that since I’m a self-taught baker, I can’t possibly know what I’m talking about. 

But here’s the thing— self-taught, in my opinion, is a very unique experience. Personally, I learned how to bake by using recipes from people who are my friends and “colleagues” now, and each time I made a recipe, I learned more about baking that has shaped how I approach and create my recipes now. 

My goal is to be your guide to baking from scratch with recipes I’ve personally tested, tasted, tweaked, and perfected myself so that you, too, can learn how to bake confidently with repeatable results. 

All that said, this funfetti cupcake recipe always reminds me of how far I’ve come, and I hope you love it as much as we do and as much as my readers over the years have.

WHAT OTHERS SAY ABOUT THIS FUNFETTI CUPCAKES RECIPE

See? You’re just going to have to make them yourself to find out why they’re the best! 

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).

ALL-PURPOSE FLOUR: be sure you’re measuring this with a kitchen scale or, at the very least, the scoop and level method.

CORNSTARCH: when we add cornstarch to baked goods, we’re softening the crumb. You can also do this by using cake flour, but the combination of all-purpose flour and cornstarch mimics this lighter feel. I have not tested this recipe with actual cake flour, but if you are experienced with adjusting recipes to accommodate this flour swap, go for it! And let me know how it goes.

BAKING POWDER: a carefully tested 1 and ½ teaspoons brings the perfect amount of lift to these cupcakes.

SALT: just ½ teaspoon in the whole batch to cut the sweetness.

UNSALTED BUTTER: you’ll need your butter at room temperature. Be sure it’s not too warm, as this can lead to greasy cupcakes. Read my post about room temperature butter (and other ingredients) if you’re unsure exactly what room temperature butter should be.

GRANULATED SUGAR: no brown sugar in these sweet cupcakes. We have enough moisture happening with the remaining ingredients to bring us a super moist crumb!

EGG WHITES: egg whites help keep the batter light. In my original recipe, we used two whole eggs. By removing the yolks, we can 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 (we’ll get there in a second).

VANILLA EXTRACT & ALMOND EXTRACT: vanilla extract brings the bulk of the flavor to these cupcakes, and the almond extract gives that signature “funfetti” touch. If you or someone who may be consuming these cupcakes has an allergy, feel free to omit it. You don’t need to replace it with anything, but more vanilla never hurt anyone!

SOUR CREAM: I much prefer actual sour cream here as opposed to full fat yogurt, but the yogurt will work just fine and still produce a beautifully textured cupcake. Sour cream is naturally fattier than even full fat yogurt, and all that fat brings mega moisture to baked goods. If you’re going to use yogurt, pick the fattiest brand you can find.

MILK: again, we want full fat dairy here. Since we’ve removed two egg yolks and we need that fat for flavor and texture, using full fat milk here is almost a non-negotiable for me. 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.

SPRINKLES: I obviously used rainbow sprinkles, but feel free to use any color combination you wish. Just don’t use those teeny nonpareils because they will bleed into your batter when you stir it, making it brown, and the quins usually disappear into sugar oblivion in the oven, so I don’t prefer them (though I did use some in the most recently photographed batch– they’re fine in small doses!). 

UNSALTED BUTTER: again, be sure your butter is room temperature and not even the slightest bit melted. 

POWDERED SUGAR: you do not need to sift this sugar, but if you find yourself regularly struggling with a smooth texture for your homemade buttercreams, sifting can help.

VANILLA EXTRACT & ALMOND EXTRACT: just as in the cupcakes, vanilla extract brings the bulk of the flavor to the frosting, and the almond extract gives the “funfetti” touch. 

MILK OR CREAM: the fat content here doesn’t matter as much as it does in the cupcakes, but if you’re using full fat dairy in the cupcakes, you might as well use the same liquid for the frosting.

SALT: just a touch cuts the sweetness. I suggest starting with the smallest amount, tasting, and adding more if you need it.

SPRINKLES: again, go for the jimmies (rods). See my note below about sprinkles in frosting, though, before proceeding with the recipe. 

GEL COLORING: I have tinted my frosting and also kept it white. It all depends on what I’m making the cupcakes for! I always use gel color over traditional liquid coloring. 

The great news is that now you’ll be able to recreate this iconic flavor right in your own kitchen, 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).

Start by whisking together the flour, cornstarch, baking powder, and salt, then set this mixture aside.

While there is a time and a place for a box mix, recreating favorites can be simple and think of how proud of yourself you’ll be in your creation!

Just be sure you follow the recipe exactly as written, down to the preparation of the ingredients. I know you can do this and I know you’ll be so proud of your results! Now let’s go celebrate something, anything, because I’m ready for some more cupcakes!

Storing Homemade Funfetti Cupcakes

Homemade funfetti cupcakes will stay fresh at room temperature up to 3 days. If you want to freeze them, do not frost beforehand. Leftovers can be frozen, but the frosting may lose some of its structure once thawed.