Funfetti Cupcakes

These Funfetti Cupcakes are soft, buttery, and filled with colorful rainbow sprinkles in every bite. I wanted a homemade version that had that classic birthday cake flavor without relying on a boxed cake mix, and after testing different ratios of butter, oil, and sour cream, this became my favorite.

The cupcakes stay moist for days, bake with a tender crumb, and pair perfectly with a creamy cream cheese buttercream that isn’t overly sweet. They’re one of my favorite desserts to make for birthdays, celebrations, or anytime I want something fun and nostalgic. If you’re planning a larger celebration, my Funfetti Cake is made with many of the same flavors, and my Funfetti Ice Cream Cake is always a hit during the summer.

You’re Going to Love These Funfetti Cupcakes

There are plenty of sprinkle cupcake recipes out there, but I keep coming back to this one because it’s reliable, easy to make, and consistently bakes up soft and fluffy.

• Soft, tender cupcakes that stay moist for several days.
• Made completely from scratch with simple pantry ingredients.
• The combination of butter, oil, and sour cream creates an incredibly fluffy crumb.
• Rainbow jimmies keep their color without bleeding into the batter.
• The cream cheese buttercream balances the sweetness beautifully.
• Perfect for birthdays, holidays, baby showers, or any celebration.
• The recipe works for both standard and jumbo cupcakes.

What You Need…

The complete ingredient list and measurements are in the recipe card below, but these are the ingredients I pay the most attention to when making this recipe.

Butter and vegetable oil: I like using both because butter adds flavor while oil keeps the cupcakes soft for longer.
Sour cream: This gives the cupcakes a rich, tender crumb and helps them stay moist for days.
Vanilla extract: Since vanilla is the main flavor, I always recommend using a good-quality pure vanilla extract.
Almond extract: It’s optional, but I almost always include it. Even a small amount gives these cupcakes that classic bakery-style birthday cake flavor.
Rainbow jimmies: Use jimmies instead of nonpareils. I’ve tested both, and jimmies hold their color much better during baking.
Cream cheese buttercream: I love the slight tang from the cream cheese paired with the sweet vanilla cupcakes. It creates a frosting that’s creamy, fluffy, and not overly sweet.

How to Make Funfetti Cupcakes

You’ll find the complete recipe, including ingredient measurements, in the recipe card below. Here’s exactly how I make these cupcakes and the little details that help them turn out soft, fluffy, and full of colorful sprinkles every time.

Cream the Butter, Oil, and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter for about 30 seconds until smooth.

Add the vegetable oil and granulated sugar, then beat on medium speed for about 2 minutes, until the mixture becomes noticeably lighter in both color and texture.

I don’t rush this step. Properly creaming the butter and sugar creates tiny air pockets that help the cupcakes bake up lighter, so it’s worth giving the mixer the full two minutes.

Add the Eggs & Extracts

Add the eggs one at a time, mixing well after each addition.

Scrape the sides and bottom of the bowl as needed so everything incorporates evenly. Once the eggs are mixed in, add the vanilla extract and almond extract, if using.

I also usually include the almond extract because it gives these cupcakes that nostalgic bakery-style birthday cake flavor without actually tasting like almonds.

Mix in the Sour Cream

Add the sour cream and mix just until combined.

The sour cream adds richness and moisture while keeping the crumb incredibly soft. Even though there’s only a small amount in the batter, I’ve found it makes a noticeable difference in the final texture.

Alternate the Dry Ingredients and Milk

Add about half of the flour mixture and mix on low speed until it’s almost incorporated.

Pour in the milk and continue mixing just until combined. Finish by adding the remaining dry ingredients, mixing only until you no longer see streaks of flour.

This is one of the easiest places to accidentally overmix the batter. Once the flour goes in, I always keep the mixer on low speed and stop as soon as everything comes together. Overmixing develops gluten, which can make cupcakes less tender.

Fold in the Sprinkles

Using a spatula, gently fold the rainbow jimmies into the batter with just a few folds.

Try not to stir more than necessary. Even with jimmies, excessive mixing can cause some of the colors to streak into the batter.

If you love colorful desserts, these same sprinkles are also perfect for my Funfetti Cookies and Funfetti Macarons, which are both fun recipes for birthdays and celebrations. Also note my funfetti spatula! 🙂

Fill and Bake

Divide the batter evenly between the cupcake liners, filling each about two-thirds full.

Bake the cupcakes for 16 to 19 minutes, checking around the 15-minute mark. The tops should spring back lightly when gently pressed, and a toothpick inserted into the center should come out clean or with just a couple of moist crumbs.

For jumbo cupcakes, the baking time is usually 22 to 28 minutes, depending on your pan.

Every oven bakes a little differently, so I always start checking a minute or two early instead of relying only on the timer.

Make the Cream Cheese Buttercream

While the cupcakes cool, prepare the frosting.

Beat the softened butter on medium speed for about 3 minutes, until it’s very light and fluffy. This step makes a big difference in the final texture, and I never skip it.

Add the softened cream cheese and mix on medium-low speed just until smooth.

I avoid beating the cream cheese for too long because it can soften the frosting more than necessary.

Mix in the vanilla extract and a small pinch of salt. Gradually add the sifted powdered sugar, about ½ cup at a time, mixing on low speed after each addition. Once all of the sugar has been incorporated, increase the mixer to medium-high speed and beat for about 2 minutes until the frosting becomes smooth, creamy, and fluffy.

If the frosting feels a little too thick for piping, add the heavy cream one tablespoon at a time until it reaches your desired consistency.

Decorate the Cupcakes

Transfer the frosting to a piping bag fitted with your favorite decorating tip and pipe generous swirls onto each completely cooled cupcake.

Finish with an extra handful of rainbow jimmies for that classic funfetti look. If you’re making these for a birthday party alongside my Funfetti Cake, I like decorating both with the same sprinkles so everything matches beautifully.

Storage

These cupcakes store beautifully, which makes them a great make-ahead dessert.

Because of the cream cheese frosting, I store them in an airtight container in the refrigerator for up to 4 days. Before serving, I like to let them sit at room temperature for about 20 to 30 minutes so both the cake and frosting soften. The flavor and texture are much better once they’ve had a chance to warm up slightly.

The unfrosted cupcakes also freeze well. Once they’re completely cool, wrap them individually and freeze for up to 2 months. Thaw them overnight in the refrigerator or for a couple of hours at room temperature before frosting.

Variations

One of my favorite things about these cupcakes is how easy they are to customize. Here are a few variations I’ve made that work well without changing the texture of the recipe.

• Skip the almond extract: If you prefer a pure vanilla flavor or are baking for someone with a nut allergy, simply leave it out. The cupcakes will still have plenty of vanilla flavor.
• Make them gluten-free: I’ve had great results using a good-quality 1:1 gluten-free flour blend that contains xanthan gum. The cupcakes stay soft and fluffy with very little difference in texture.
• Change the frosting: I love the tangy cream cheese buttercream, but these cupcakes are also delicious with an almond buttercream, chocolate frosting, or caramel frosting!
• Switch up the sprinkles: Rainbow jimmies are my favorite for a classic funfetti look, but seasonal sprinkle mixes are an easy way to make these cupcakes work for holidays, baby showers, or themed birthday parties.

Frequently Asked Questions

More Funfetti Recipes

If you loved these Funfetti Cupcakes, I think you’ll also enjoy some of my other sprinkle-filled desserts. My Funfetti Cake is perfect when you need a layer cake for birthdays, while my Funfetti Ice Cream Cake is one of my favorite summer celebration desserts. If you’re looking for something smaller, my Funfetti Cookies are soft, chewy, and easy to make, and my Funfetti Macarons are always a fun baking project for special occasions.

Did You Make This Recipe?

I’d love to hear how your Funfetti Cupcakes turned out! If you make this recipe, leave a review and rating below—it really helps other readers and helps me continue creating new recipes.

And if you share your cupcakes on Instagram, be sure to tag me. I always love seeing your creations and the fun ways you decorate them!

Funfetti Cupcakes

Camila Hurst

These Funfetti Cupcakes are soft, fluffy, and packed with colorful rainbow sprinkles, then topped with a creamy cream cheese buttercream. Made completely from scratch with simple pantry ingredients, they're perfect for birthdays, celebrations, or anytime you're craving a classic bakery-style funfetti cupcake.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 14 cupcakes

Calories 500 kcal

Ingredients

 

Funfetti Cupcakes

• 1½ cups all-purpose flour 191g
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp fine sea salt
• ¼ cup unsalted butter, room temperature 56g
• ¼ cup vegetable oil 60ml
• 1 cup granulated sugar 200g
• 3 large eggs room temperature
• 2 tsp vanilla extract
• ¼ tsp almond extract
• ¼ cup sour cream room temperature
• 1 cup milk room temperature
• ½ cup rainbow jimmies sprinkles 80g

Cream Cheese Frosting

• 1½ cups unsalted butter softened
• 8 oz cream cheese softened
• 2 tsp vanilla extract
• 5½-6 cups powdered sugar sifted, 687-750g)
• 2-3 tbsp heavy cream

Instructions

 

Funfetti Cupcakes

• Preheat the oven to 350°F and line 14 cupcake wells with cupcake liners. Or 6 jumbo cupcakes.
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer, beat the butter for about 30 seconds. Add the vegetable oil and granulated sugar, then mix on medium speed for about 2 minutes until light and fluffy. Scrape the sides and bottom of the bowl as needed.
• Add the eggs one at a time, mixing well after each addition. Add the vanilla and almond extract, if using, and mix until incorporated.
• Add the sour cream and mix to combine.
• Add half of the dry ingredients and mix on low speed until almost combined.
• Pour in the milk and mix.
• Add the remaining dry ingredients and stir just until incorporated.
• Fold the rainbow sprinkles into the batter with a spatula, using just a few folds to avoid the colors bleeding.
• Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
• Bake for 16–19 minutes for regular cupcakes. Begin checking around the 15-minute mark. The cupcakes are done when the tops spring back lightly when touched or a toothpick inserted in the center comes out clean. Jumbo cupcakes can take from 22 to 28 minutes to bake.
• Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely before frosting.

Cream Cheese Buttercream

• Beat the butter on medium speed for about 3 minutes until very light, fluffy, and pale in color.
• Add the cream cheese and mix on medium-low speed just until smooth and fully incorporated. Avoid overmixing once the cream cheese has been added.
• Add the vanilla and salt.
• Gradually add the powdered sugar, about ½ cup at a time, mixing on low speed after each addition.
• Once all of the powdered sugar has been incorporated, increase the speed to medium-high and beat for about 2 minutes until smooth and fluffy.
• If needed, add the heavy cream one tablespoon at a time until the frosting reaches a silky, pipeable consistency.
• Assembly
• Transfer the frosting to a piping bag fitted with your favorite decorating tip. Pipe generous swirls onto each cooled cupcake.
• Finish with extra rainbow jimmies sprinkles.

Notes

Storage: Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 20–30 minutes before serving for the best texture.

Sprinkles: Use rainbow jimmies, not nonpareils. Nonpareils tend to bleed into the batter, creating streaks of color.

Almond Extract: Even a small amount gives these cupcakes that classic bakery birthday cake flavor.

Butter: Make sure both the butter and cream cheese are at room temperature before making the frosting to ensure a smooth texture.

Pan: I used a pan called Monfish for jumbo muffins.

Nutrition

Serving: 1 cupcakeCalories: 500kcal

Keyword birthday, cupcakes, funfetti, sprinkles

Tried this recipe?Let us know how it was!