Funfetti Cupcakes

Birthday celebrations just got more colorful with these moist and delicious funfetti cupcakes that are dotted with plenty of rainbow sprinkles.

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These funfetti cupcakes are like a party in your mouth! Soft, fluffy vanilla cake is studded with bright rainbow sprinkles and topped with a luscious vanilla buttercream frosting, perfect for making any special occasion extra fun. 

Funfetti Cupcakes Ingredients

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These little bites of heaven are like a party in your mouth. With each bite, you’ll experience the sweetness of the vanilla cake mixed with the crunchy texture of the rainbow sprinkles.

The flavor is nothing short of heavenly – a perfect balance between fluffy cake and tangy sweetness.

You’ll need:

For The Cupcakes:

• 1 (15.25-ounce) box of white cake mix
• 1¼ cups of whole milk
• ¾ cup of salted sweet cream butter, melted and cooled
• 4 large egg whites, room temperature
• 1½ teaspoons of clear vanilla flavoring
• ¼ teaspoon of pure almond extract
• ⅔ cup of rainbow decorator’s sprinkles

For The Vanilla Frosting:

• 1½ cups of salted sweet cream butter, softened
• 3 cups of powdered sugar
• 2 teaspoons of clear vanilla flavoring
• ½ teaspoon of pure almond extract
• ¼ cup of rainbow decorator’s sprinkles (optional garnish)

PRO TIP:

I do not recommend using nonpareils in the cupcake batter. The nonpareils tend to bleed color more than the decorator’s sprinkles (or rainbow jimmies).

Substitutions And Additions

BUTTER: You can substitute vegetable oil for the melted butter in this funfetti cupcake recipe. 

FROSTING: If you are pressed for time, you can substitute two containers of whipped vanilla frosting for the homemade buttercream to top these easy funfetti cupcakes.

SPRINKLES: If you’re out of colorful sprinkles or prefer a different look, consider using chocolate chips, mini marshmallows, or even crushed nuts to add texture and flavor to your funfetti cupcakes.

EXTRACTS: While vanilla flavoring is a classic choice, you can personalize your cupcakes by experimenting with other extracts like almond, lemon, or orange.

Just make sure to use the same amount as the original vanilla extract to maintain the flavor balance.

FILLINGS: Elevate your cupcakes by adding a surprise filling. Consider fruit preserves, chocolate ganache, or even a dollop of cookie dough in the center before baking. Ensure not to overfill, as it may affect the cupcakes’ texture.

How To Make This Funfetti Cupcakes Recipe

The cupcake batter is a quick and straightforward recipe that uses cake mix to make things even easier. Once you mix in the sprinkles, you’ll have pretty pops of color throughout.

STEP ONE: Preheat the oven to 350°F. Line two standard muffin tins with cupcake liners and set aside.

STEP TWO: Add the cake mix, milk, melted and cooled butter, egg whites, clear vanilla flavoring, and almond extract to a medium bowl.

Use a hand mixer on medium speed to mix the ingredients for 1 to 1½ minutes until well incorporated.

STEP THREE: Fold in the decorator’s sprinkles.

STEP FOUR: Fill the cupcake liners ⅔ full. Bake for 22 to 24 minutes or until a toothpick inserted comes away clean. Allow the cupcakes to cool completely. 

STEP FIVE: Using either a stand mixer or a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the softened butter for 1½ to 2 minutes until smooth.

STEP SIX: Add the powdered sugar ½ cup at a time, mixing well until all the powdered sugar is added.

STEP SEVEN: Add the clear vanilla flavoring and almond extract. Mix for another 1 to 1½ minutes until smooth. 

STEP EIGHT: Add the frosting to either a Ziplock bag with a corner snipped off or a decorator’s piping bag fitted with an open star decorating tip.

STEP NINE: Hold the tip of the bag about ½ inch above the center of the cupcake.

Use even and steady pressure as you squeeze the frosting in a circle from the center around the surface of the cupcake.

Sprinkle with the remaining rainbow sprinkles. Repeat for the remaining cupcakes.

How To Serve The Best Funfetti Cupcakes

These confetti cupcakes are the perfect choice for birthday parties for kids, big and small. They are so fun and festive with their rainbow of colors.

Serve with a scoop of vanilla ice cream on the side.

A refreshing glass of iced tea or strawberry lemonade is the perfect drink to serve with these celebration treats.

Check out more of our easy cupcake recipes. Our cherry cupcakes and lemon raspberry cupcakes are so delicious!

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Storing This Funfetti Cupcake Recipe

If you are hoping to make these for a party, check them off your list early by making the cupcakes and freezing them. Right before the party, frost them and serve.

IN THE FRIDGE: Store any leftovers of these delicious cupcakes in an airtight container in the refrigerator for up to four days. 

IN THE FREEZER: You can freeze the unfrosted cupcakes for one month. Allow the cupcakes to thaw overnight in the refrigerator before frosting and serving.

There’s just something about the colorful sprinkles that makes me happy! Not to mention, they’re always so irresistibly delicious. These funfetti cupcakes are loaded with plenty of these bright and colorful surprises and will make a delicious dessert.

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Funfetti Cupcakes

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Birthday celebrations just got more colorful with these moist and delicious funfetti cupcakes that are dotted with plenty of rainbow sprinkles.

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 1 hour hour 12 minutes minutes

Servings 24

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Ingredients

  

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Cupcakes

• 15.25 ounces white cake mix
• 1¼ cups whole milk
• ¾ cup salted sweet cream butter, melted and cooled
• 4 large egg whites, room temperature
• 1½ teaspoons clear vanilla flavoring
• ¼ teaspoon pure almond extract
• ⅔ cup rainbow decorator’s sprinkles

Vanilla Frosting

• 1½ cups salted sweet cream butter, softened
• 3 cups powdered sugar
• 2 teaspoons clear vanilla flavoring
• ½ teaspoon pure almond extract
• ¼ cup rainbow decorator’s sprinkles, optional garnish

Instructions

 

• Preheat the oven to 350°F. Line 2 standard muffin tins with cupcake liners and set aside.
• Add the cake mix, milk, melted, cooled butter, egg whites, clear vanilla flavoring, and almond extract to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients for 1 to 1½ minutes until well incorporated.
• Fold in the decorator’s sprinkles.
• Fill the cupcake liners ⅔ full. Bake for 22 to 24 minutes or until a toothpick inserted comes away clean. Allow the cupcakes to cool completely.
• Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1½ to 2 minutes until smooth.
• Add the powdered sugar ½ cup at a time, mixing well until all the powdered sugar is added.
• Add the clear vanilla flavoring and almond extract. Mix for another 1 to 1½ minutes until smooth.
• Add the frosting to either a ziplock bag with a corner snipped off or to a decorators piping bag fitted with an open star decorating tip.
• Hold the tip of the bag about ½ inch above the center of the cupcake. Use even and steady pressure as you squeeze the frosting in a circle from the center around the surface of the cupcake. Sprinkle with the remaining rainbow sprinkles. Repeat for the remaining cupcakes.

Notes

• I do not recommend using nonpareils in the cupcake batter. The nonpareils tend to bleed color more than the decorator’s sprinkles (or rainbow jimmies).
• Make sure your ingredients are at room temperature to keep your batter an even consistency.
• Using an ice cream scoop is a great way to measure your cupcake batter into the paper liners and the easiest way to minimize the mess.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
• I used a Wilton tip 1M – a large open star decorating tip. You can also use a small Wilton 18 open star tip.

Nutrition

Calories: 326kcal | Carbohydrates: 35g | Protein: 2g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 300mg | Potassium: 94mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 553IU | Calcium: 48mg | Iron: 1mg

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