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Funfetti Cupcakes

Review Recipe
a close up shot of a Funfetti Cupcake split in half on a plate
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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Table of Contents
  1. Funfetti Cupcakes Ingredients
  2. How to Make This Funfetti Cupcakes Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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. 

a close up shot of a Funfetti Cupcake

Funfetti Cupcakes Ingredients

Funfetti Cupcakes raw ingredients that are labeled

You’ll need:

For the Cupcakes

  • 1 (15.25-ounce) box of 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

For the 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)

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 2 containers of whipped vanilla frosting for the homemade buttercream to top these easy funfetti cupcakes.

How to Make This Funfetti Cupcakes Recipe

OUR RECIPE DEVELOPER SAYS

Make sure your ingredients are at room temperature to keep your batter an even consistency.

STEP ONE: Preheat the oven to 350°F. Line 2 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.

cake mix, milk, cooled butter, egg white, vanilla, and almond extract combined in a bowl

STEP THREE: Fold in the decorator’s sprinkles.

PRO TIP:

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.

sprinkles added to the cake mix and folded in a bowl

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. 

PRO TIP:

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.

cupcake liner filled and baked in a cupcake pan

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.

sugar added to the milk mixture and blended in a bowl

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.

PRO TIP:

I used a Wilton tip 1M – a large open star decorating tip. You can also use a small Wilton 18 open star 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.

rainbow sprinkles sprinkled on top of the cupcakes

How To Serve

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.

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

Storage

IN THE FRIDGE: Store any leftovers of these delicious cupcakes in an airtight container in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the unfrosted cupcakes for 1 month. Allow the cupcakes to thaw overnight in the refrigerator before frosting and serving.

a close up shot of a Funfetti Cupcakes

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

FREQUENTLY ASKED QUESTIONS

How do I store these colorful cupcakes?

These homemade funfetti cupcakes are best served the day they are made but can be kept in an airtight container in the fridge for up to 4 days. Freezing cupcakes is best done before adding the frosting, and they can be kept in the freezer for up to 1 month.

Why are my funfetti cupcakes dense and crumbly?

There are a few reasons why cupcakes come out dense or crumbly. First, make sure your ingredients are at room temperature. They will not incorporate properly if they are not all at the same temperature. Over mixing the batter can also cause dense cupcakes. Third, opening the oven door before the cupcakes are ready can cause them to sink due to the rush of cold air.

How do I achieve moist cupcakes?

To ensure your cupcakes are moist, make sure not to overbake them. Storing them in an airtight container will also ensure they maintain their moisture.

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a close up shot of a Funfetti Cupcake split in half on a plate

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
Cook Time 22 minutes
Total Time 1 hour 12 minutes
Servings 24

Ingredients
  

Cupcakes

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

Vanilla Frosting

  • 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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