These celebration cupcakes really live up to their name of FUNfetti! Moist, tender, and soft cupcakes bursting with the crunch and color of sprinkles are more than enough reason to celebrate!
Whether you call them funfetti or confetti cupcakes, these are ideal for birthdays and any cheerful gathering. Adding rainbow sprinkles to a vanilla cupcake batter transforms a simple cake into a bright, playful dessert that’s equally at home on a party table or a casual Saturday afternoon.
These cupcakes are simple to prepare and forgiving to bake. You don’t need a special occasion to make them—any day can be a celebration. The recipe uses a rich, tender vanilla base (similar to classic sour-cream vanilla cupcake batter) with the joyful addition of sprinkles folded into the batter and more on top after frosting.
What are funfetti cupcakes:
Funfetti cupcakes (also known as confetti or sprinkles cupcakes) are essentially vanilla cupcakes with colorful sprinkles mixed into the batter. The sprinkles add bright flecks of color, a subtle crunch, and extra sweetness. Any reliable vanilla cupcake batter works as a base for this style; using sour cream in the batter yields an especially moist and tender crumb.
Funfetti cupcakes ingredients:
This recipe includes cupcakes and a classic vanilla buttercream frosting. You can frost with vanilla buttercream, chocolate buttercream, ganache, or any frosting you prefer.
For the cupcakes and buttercream you will need:
- Flour, baking powder, and salt — the standard dry ingredients for cakes and cupcakes.
- Unsalted butter — adds flavor to both batter and buttercream.
- Vegetable oil — combined with butter for extra moisture and a tender crumb.
- Sugar — granulated sugar for the cupcakes and powdered sugar for the buttercream.
- Egg and vanilla — for structure and flavor.
- Sour cream — the secret to soft, moist cupcakes.
- Sprinkles (rainbow jimmies) — long stick-shaped sprinkles are best for baking because they’re less likely to bleed color into the batter.
- Milk or heavy cream — to thin the buttercream to the right consistency.
The best sprinkles for baking:
Choose jimmies (elongated sprinkles) for the brightest, cleanest color throughout the cupcake. Avoid nonpareils (tiny round sprinkles) when mixing into batter—they tend to bleed and can discolor the cake as they dissolve. Darker-colored sprinkles and chocolate-flavored jimmies are more likely to bleed, so use them sparingly and mix as gently as possible after adding them to the batter.
Use lighter, vibrant colors for a cheerful look. Reserve tiny nonpareils for decorating the frosting, and avoid hard metallic-looking dragees in cupcakes—they can be hazardous if bitten.
How to make funfetti cupcakes:
- Preheat and prepare: Preheat oven to 350°F. Line a 12-cup cupcake tin with paper liners.
- Combine dry ingredients: Whisk together 1 1/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Combine wet ingredients: In a large bowl, beat 1/4 cup softened unsalted butter, 1/3 cup vegetable oil, and 3/4 cup granulated sugar until combined. Add 1 large egg, 1/2 cup sour cream, and 1 teaspoon vanilla; whisk until smooth.
- Mix wet and dry: Stir dry ingredients into wet until just combined—do not overmix. Fold in 1/4 cup rainbow jimmies gently to avoid bleeding.
- Portion and bake: Fill each liner about 3/4 full. Bake in the center of the oven for 15–20 minutes, or until a toothpick comes out clean. Cool in the tin 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
- Make vanilla buttercream: Beat 3/4 cup (1 1/2 sticks) softened unsalted butter with 3 cups sifted powdered sugar until smooth and fluffy (about 3–4 minutes). Add 1/2 teaspoon salt, 1 teaspoon vanilla, and 2–4 tablespoons milk or heavy cream to reach desired consistency. Beat until light and airy.
- Frost and decorate: Pipe or spread buttercream on cooled cupcakes. Top with additional sprinkles if desired. Celebrate and enjoy.
Storage:
Store frosted cupcakes at room temperature in an airtight container for up to 2 days. Unfrosted cupcakes will stay fresh for 3–4 days at room temperature. You can refrigerate cupcakes (frosted or unfrosted) for up to one week; bring to room temperature before serving for the best texture and flavor.
Notes and tips:
- Mix the batter only until ingredients are combined; overmixing yields tougher cupcakes and can cause sprinkles to bleed color.
- Choose bright, light-colored jimmies for the best visual effect and minimal color bleed.
- Reserve tiny nonpareils for decorating the frosting rather than folding into the batter.
Enjoy!