There’s something undeniably magical about Funfetti Cupcakes with Rainbow Sprinkles — the sight of vibrant confetti speckled throughout fluffy vanilla cake instantly sparks joy and nostalgia. Originating from the idea of bringing “fun” into classic vanilla cupcakes, Funfetti has become a celebration staple across generations.
These cupcakes are soft, moist, buttery, and bursting with cheerful color, making them perfect for birthdays, parties, holidays, or simply when you need a little sweetness to brighten your day. The light, tender crumb paired with creamy vanilla buttercream and a shower of rainbow sprinkles makes them irresistibly delightful both to look at and to eat.
Why I Love This Recipe
I absolutely adore this recipe because it takes something simple — a classic vanilla cupcake — and turns it into a mini celebration in every bite. The rainbow sprinkles scattered throughout the soft, fluffy batter create pops of color that feel joyful and fun, while the flavor remains rich and buttery with a hint of vanilla sweetness.
What I love most is how versatile and foolproof this recipe is. You can bake them for birthdays, baby showers, holidays, or even as a surprise treat for kids and adults alike. Every time you open the oven, the sight of those colorful little dots in a golden cupcake feels like pure happiness.
Why It’s a Must-Try Dish
This recipe is a must-try because it perfectly balances flavor, texture, and visual appeal.
- It’s soft, moist, and fluffy — never dry or dense.
- The sprinkles add a burst of color and whimsy, perfect for any celebration.
- The buttercream frosting is silky smooth and melts beautifully on your tongue.
- It’s a great recipe for beginners and experienced bakers alike.
If you’ve ever wanted to bake something that’s both beautiful and comforting, these Funfetti cupcakes are your answer. They bring out the inner child in everyone who takes a bite!
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Baking Time: 20 minutes
- Cooling and Frosting Time: 30 minutes
- Total Time: 1 hour 10 minutes
Servings and Nutrition
- Servings: 12 cupcakes
- Calories: Approximately 310 kcal per cupcake (with frosting)
Course and Cuisine
- Course: Dessert
- Cuisine: American
Ingredients
For the Cupcakes:
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ cup (120 ml) buttermilk, room temperature
- ¼ cup (60 ml) whole milk
- ⅓ cup (60 g) rainbow sprinkles (use “jimmies” type, not nonpareils)
For the Vanilla Buttercream Frosting:
- 1 cup (230 g) unsalted butter, softened
- 3 cups (375 g) powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 ½ tsp pure vanilla extract
- Pinch of salt
- Extra rainbow sprinkles for decorating
Step-by-Step Preparation Method
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Set aside.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, using an electric mixer, beat the butter and sugar together on medium speed for 2–3 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- With the mixer on low speed, add half of the dry ingredients, then buttermilk, followed by the rest of the dry mixture.
- Pour in the milk and mix until just combined — don’t overmix!
- Gently fold in the rainbow sprinkles using a spatula.
Step 5: Fill and Bake
- Divide the batter evenly among the cupcake liners (about ⅔ full).
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Buttercream Frosting
- In a large bowl, beat butter until smooth and creamy (about 2 minutes).
- Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated.
- Add heavy cream, vanilla, and salt, then beat on high for 2–3 minutes until light and fluffy.
- If the frosting is too thick, add a little more cream. If too thin, add more powdered sugar.
Step 7: Frost and Decorate
- Once the cupcakes are completely cool, frost them using a piping bag fitted with a star tip (or simply spread frosting with a spatula).
- Finish by sprinkling extra rainbow sprinkles on top.
How to Serve
- Serve these colorful cupcakes at birthday parties, baby showers, or picnics.
- They pair beautifully with cold milk, coffee, or a scoop of vanilla ice cream.
- For a festive display, place them on a cake stand and top with colorful candles or edible glitter.
Recipe Tips
- Use “jimmies” sprinkles — they hold color when baked, unlike nonpareils, which bleed.
- Room temperature ingredients ensure a smoother batter and even baking.
- Do not overmix once sprinkles are added, or colors may streak.
- Cool completely before frosting — warm cupcakes will melt the buttercream.
- Add a tiny pinch of almond extract for an extra bakery-style flavor.
Recipe Variations
- Chocolate Funfetti Cupcakes: Replace ¼ cup of flour with cocoa powder for a chocolatey twist.
- Lemon Funfetti Cupcakes: Add 1 tbsp lemon zest and replace buttermilk with lemon-flavored yogurt for a citrus touch.
- Confetti Cake Version: Double the recipe and bake in a 9×13-inch pan for a colorful sheet cake.
- Gluten-Free Funfetti Cupcakes: Use a 1:1 gluten-free flour blend.
- Vegan Version: Replace eggs with ½ cup applesauce and butter with vegan margarine or coconut oil.
- Holiday-Themed: Use red and green sprinkles for Christmas, or pastel for Easter!
Freezing and Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated (especially if frosted) for up to 5 days.
- Freezing Cupcakes (Unfrosted): Freeze in a single layer for up to 2 months; thaw at room temperature before frosting.
- Freezing Frosted Cupcakes: Flash-freeze uncovered for 1 hour, then wrap tightly and store up to 2 months.
Special Equipment Needed
- Electric hand mixer or stand mixer
- 12-cup muffin tin
- Cupcake liners
- Rubber spatula
- Cooling rack
- Piping bag and tips (optional, for frosting)
Conclusion
Funfetti Cupcakes with Rainbow Sprinkles are the ultimate dessert to celebrate life’s happiest moments — or to make an ordinary day a little brighter. With their fluffy vanilla base, creamy buttercream topping, and cheerful burst of colors, these cupcakes bring smiles to every table.
They’re easy to make, endlessly customizable, and always a crowd-pleaser. Whether you’re baking for a birthday, a party, or just for fun, these cupcakes are pure happiness in cupcake form.
Funfetti Cupcakes with Rainbow Sprinkles
Description
There’s something undeniably magical about Funfetti Cupcakes with Rainbow Sprinkles — the sight of vibrant confetti speckled throughout fluffy vanilla cake instantly sparks joy and nostalgia.
Ingredients
For the Cupcakes:
For the Vanilla Buttercream Frosting:
Instructions
-
Step 1: Preheat and Prep : Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
-
Step 2: Mix Dry Ingredients :In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
-
Step 3: Cream Butter and Sugar : In a large mixing bowl, using an electric mixer, beat the butter and sugar together on medium speed for 2–3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
-
Step 4: Combine Wet and Dry Ingredients : With the mixer on low speed, add half of the dry ingredients, then buttermilk, followed by the rest of the dry mixture. Pour in the milk and mix until just combined — don’t overmix! Gently fold in the rainbow sprinkles using a spatula.
-
Step 5: Fill and Bake : Divide the batter evenly among the cupcake liners (about ⅔ full). Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Step 6: Make the Buttercream Frosting : In a large bowl, beat butter until smooth and creamy (about 2 minutes). Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated. Add heavy cream, vanilla, and salt, then beat on high for 2–3 minutes until light and fluffy. If the frosting is too thick, add a little more cream. If too thin, add more powdered sugar.
-
Step 7: Frost and Decorate : Once the cupcakes are completely cool, frost them using a piping bag fitted with a star tip (or simply spread frosting with a spatula). Finish by sprinkling extra rainbow sprinkles on top.
