Celebrate every occasion with a little confetti in your dessert. funfetti cupcakes are playful, colorful, and packed with fun sprinkles that make every bite a party.
The tender, buttery cake pairs beautifully with creamy vanilla frosting for a treat that’s both cheerful and delicious.
How to Make Funfetti Cupcakes
Easy to make yet visually impressive, these cupcakes are perfect for birthdays, celebrations, or just brightening up your day.
Sprinkle on extra confetti or keep them simple for classic charm.
Whip up a batch of these funfetti cupcakes and watch smiles appear with every bite.
How to Get Your Funfetti Cupcakes Just Right
Funfetti cupcakes are a festive treat that’s all about soft, tender cake with vibrant bursts of color.
To get them just right, it’s important to focus on technique, ingredient temperatures, and gentle handling of the sprinkles.
Follow these expert tips for cupcakes that are moist, colorful, and picture-perfect every time.
Room Temperature Ingredients: Ensure eggs, sour cream, and milk are at room temperature. This helps the batter mix evenly and creates a soft, tender crumb.
Proper Creaming: Beat the butter and sugar until light and fluffy—this incorporates air into the batter, giving your cupcakes a tender and airy texture.
Gentle Sprinkle Folding: Fold in the rainbow jimmies carefully to avoid bleeding colors. Overmixing can turn the batter pastel and muddy the funfetti effect.
Measuring Batter Consistently: Use a ¼-cup measuring cup to portion batter evenly. This ensures cupcakes bake at the same rate with uniform size and domed tops.
1. Tricks for Texture and Flavor
- Extra Moistness: Sour cream adds richness and moisture, keeping cupcakes soft for days.
- Even Rise: Rotate the pan halfway through baking for even heat distribution.
- Flavor Boost: A teaspoon of pure vanilla extract enhances sweetness without overpowering the cake.
2. Timing & Technique
Baking Time: Bake 18–23 minutes, testing with a spring-back touch or toothpick inserted in the center. Avoid opening the oven too early, which can cause collapse.
Frosting Consistency: Beat butter and sugar until creamy before adding cream. Adjust cream a teaspoon at a time to reach the ideal piping texture.
Cooling Before Frosting: Fully cool cupcakes on a wire rack to prevent melting or sliding frosting.
Storage: Store unfrosted cupcakes at room temperature in an airtight container for 2–3 days, or refrigerate frosted cupcakes for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Common Mistakes to Avoid
- Overmixing the Batter: Once dry ingredients are added, mix just until combined. Overmixing can result in dense cupcakes and uneven rise.
- Overfilling Liners: Fill liners about two-thirds full to prevent overflowing or flat tops.
- Baking Temperature Issues: Make sure your oven is fully preheated. Baking at too low a temperature can flatten cupcakes, while too high can brown them too quickly.
- Using Wet or Frozen Sprinkles: Only use dry, shelf-stable jimmies. Nonpareils or sugar pearls can bleed color if wet or frozen.
Funfetti Cupcakes
12
cupcakes15
minutes18
minutesLooking to brighten up your party? These funfetti cupcakes are festive, colorful, and topped with a sweet frosting that everyone will love.
Ingredients
- For the Cupcakes
1⅔ cup all-purpose flour (200g)
1 cup granulated sugar (200g)
½ cup unsalted butter, softened (113g)
½ cup sour cream, room temperature (120g)
⅓ cup whole milk, room temperature (80mL)
¼ cup rainbow jimmies (50g)
2 eggs, room temperature
2 teaspoons vanilla extract
1¼ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
- For the Vanilla Buttercream
1 pound confectioner’s sugar (450g)
1 cup unsalted butter, room temperature (113g)
3 to 4 tablespoons heavy cream
1 teaspoon vanilla extract
⅛ teaspoon salt
Colorful jimmies or sprinkles to garnish
Directions
- For the Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper cupcake liners.
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt for about 30 seconds, until evenly blended.
- Add the vegetable oil, milk, egg, and vanilla extract, and mix with an electric mixer on low speed for 2 minutes until smooth.
- Pour in the hot water and stir until fully incorporated, then add the sour cream and mix just until the batter is combined.
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full.
- Bake for 16–19 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, spoon about 1 tablespoon of Coconut Pecan Topping onto the center of each cupcake, forming a small mound, and pipe Chocolate Frosting around it. Store the cupcakes in an airtight container.
- For the Coconut Pecan Topping
- In a medium saucepan, combine the evaporated milk, egg yolks, brown sugar, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens—about 10 to 15 minutes. (It should come to a gentle boil, and when you drag a spatula across the bottom, the pan should stay visible for a moment.)
- Remove from heat and pour the mixture through a fine-mesh strainer into a clean bowl.
- Stir in the vanilla extract, then fold in the shredded coconut and chopped pecans.
- Allow the topping to cool to room temperature before using.
- For the Chocolate Frosting
- Place the semi-sweet chocolate in a microwave-safe bowl, and heat on 50% power in 20-second intervals, stirring after each round, until melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and cream cheese together on medium-high speed until smooth and fluffy.
- Reduce speed to low and add the cocoa powder, then gradually mix in the powdered sugar until incorporated.
- With the mixer running, slowly pour in the melted chocolate and mix until the frosting is smooth and uniform.
- Add heavy cream, a teaspoon at a time, until you reach your desired consistency for piping.
Variation Tips
Funfetti cupcakes are all about celebration, and they’re incredibly versatile! You can easily customize them to match any flavor, texture, or dietary preference while keeping their soft, moist crumb and colorful charm.
Here are some fun and practical ways to make the recipe your own:
1. Flavor Twists
Almond Funfetti: Replace ½ teaspoon of vanilla extract with almond extract for a sweet, nutty depth that pairs beautifully with the sprinkles.
Citrus Confetti: Add 1 tablespoon of lemon or orange zest to the batter for a refreshing, zesty version that feels perfect for spring or summer.
Birthday Cake Remix: Stir in ½ teaspoon butter extract or cake batter flavoring to give your cupcakes that nostalgic boxed-cake flavor.
2. Sprinkle Substitutions
Stick to rainbow jimmies, as they hold their color best when baked. Avoid nonpareils or sanding sugar—they tend to bleed color into the batter.
For themed occasions, swap rainbow sprinkles for pastel, metallic, or holiday-colored jimmies to match your event’s color palette.
3. Frosting Variations
Cream Cheese Buttercream: Replace half of the butter with softened cream cheese for a tangy, less-sweet frosting that complements the vanilla base.
Whipped Vanilla Frosting: For a lighter texture, whip ½ cup heavy cream into soft peaks and fold it into the finished buttercream.
Chocolate Twist: Mix in ¼ cup melted, cooled chocolate or 2 tablespoons cocoa powder to turn your vanilla frosting into a simple chocolate version.
4. Dietary-Friendly Options
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (with xanthan gum included).
- Dairy-Free: Use vegan butter and unsweetened almond milk in both the cupcakes and frosting. Replace sour cream with dairy-free yogurt or coconut cream.
- Egg-Free: Swap each egg for ¼ cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
5. Texture & Add-In Ideas
- Fold in white chocolate chips, mini marshmallows, or crushed freeze-dried fruit for bursts of flavor and texture.
- For a surprise center, core baked cupcakes and fill with jam, chocolate ganache, or sprinkles before frosting.
6. Fun Serving Ideas
- Turn them into mini cupcakes by baking in mini liners for 10–12 minutes.
- Create a layered cupcake parfait by cutting cupcakes in half and layering with frosting and sprinkles in small glasses for an elegant dessert presentation.
Pro Tip: Always let cupcakes cool fully before adding frosting or filling—this keeps the buttercream from melting and ensures your funfetti colors stay bright and cheerful!
Storage Tips
Funfetti Cupcakes stay soft, moist, and flavorful for days when stored properly.
Whether you’re making them ahead for a party or saving leftovers, here’s how to keep them tasting freshly baked:
1. At Room Temperature (Best for Short-Term Storage)
Unfrosted cupcakes: Store in an airtight container at room temperature for up to 2 days. Make sure they’re completely cool before sealing to prevent condensation that can cause sogginess.
Frosted cupcakes: Can be kept at room temperature for up to 1 day if your kitchen is cool (below 72°F / 22°C). Keep them in a covered cupcake carrier or loosely tented with foil to prevent the frosting from drying out.
Avoid direct sunlight or warm spots: heat can melt the buttercream and cause the colors from the sprinkles to bleed.
2. In the Refrigerator (Best for Longer Freshness)
Store frosted cupcakes in a sealed container in the fridge for up to 5 days.
Before serving, let them sit at room temperature for 30–45 minutes to bring back their soft, fluffy texture and creamy frosting consistency.
If you’ve used cream cheese frosting, refrigeration is essential—always store those cupcakes chilled.
3. In the Freezer (Best for Make-Ahead or Leftovers)
Unfrosted cupcakes: Wrap each one tightly in plastic wrap, then place them in a zip-top freezer bag or airtight container. Freeze for up to 3 months.
Frosted cupcakes: Freeze uncovered for 1 hour (to harden the frosting), then wrap each cupcake gently in plastic wrap and place them in an airtight container.
To thaw, transfer to the refrigerator overnight or let them sit at room temperature for about 2 hours. Avoid microwaving, as it can dry them out and melt the frosting.
4. Packaging & Transport Tips
- Use a sturdy cupcake carrier or deep airtight container to prevent the frosting from smudging during storage or travel.
- Place a piece of parchment paper between layers if stacking unfrosted cupcakes.
5. Storage Mistakes to Avoid
- Don’t refrigerate unfrosted cupcakes unnecessarily as the cold air dries out the crumb.
- Never store warm cupcakes in a closed container, as trapped steam will make them sticky and dense.
- Avoid storing with strong-smelling foods in the fridge or freezer, as cupcakes easily absorb odors.
Pro Tip: If your cupcakes lose a bit of softness after a few days, pop an unfrosted cupcake in the microwave for 5–8 seconds before serving, it’ll taste freshly baked again!
Save for Later to Your Pinterest Board
FAQs
Can I use a different type of sprinkles for Funfetti Cupcakes?
It’s best to use rainbow jimmies (the long, rod-shaped sprinkles) because they hold their color during baking. Avoid using nonpareils (the tiny round ones), as they tend to bleed into the batter, turning it gray or muddy. You can also swap in holiday themed or pastel jimmies for special occasions.
What can I use instead of sour cream?
If you don’t have sour cream, substitute with plain Greek yogurt or full-fat plain yogurt in equal amounts. These alternatives keep the cupcakes moist and tender while adding a similar tangy flavor. Avoid low-fat versions, as they can make the texture slightly drier.
How can I make these cupcakes dairy-free or vegan?
To make the cupcakes dairy-free, replace the butter with vegan butter or coconut oil, use plant-based milk (like oat or almond milk), and swap the sour cream for a non-dairy yogurt. For a vegan version, also replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, rested for 10 minutes). The result will still be soft and fluffy with a mild vanilla flavor.
Why did my cupcakes turn out dense or dry?
This usually happens when the batter is overmixed or the cupcakes are overbaked. Mix the wet and dry ingredients just until combined, no more streaks of flour, and always check for doneness early using a toothpick test. If it comes out clean or with a few crumbs, they’re ready. Using room-temperature ingredients also ensures a light, even texture.
How should I store Funfetti Cupcakes and how long do they last?
At room temperature: Keep unfrosted cupcakes in an airtight container for up to 2 days.
Refrigerated: Frosted cupcakes last up to 5 days when stored in the fridge.
Frozen: You can freeze unfrosted cupcakes for up to 3 months.
Always let chilled or frozen cupcakes come to room temperature before serving for the best flavor and texture.
