Make this Easy Homemade Funfetti Cupcake Recipe once and you’ll never use a box mix again!
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I’ve had four requests for this Funfetti Cupcake Recipe in the past month! Three birthdays and one Bridal Shower! Who knew that Funfetti was the latest rage?!
In my opinion Funfetti is the ultimate birthday cake flavor. These Funfetti Cupcakes just look like a celebration with all the pretty colors peeking out!
Why should I make a Homemade Funfetti Cupcake Recipe?
So…I’m not going to tell you that this is just as quick and easy as making Funfetti Cupcakes from a box. However, this homemade version does come pretty close.
The biggest difference is in the flavor. These Cupcakes are moist, delicious and don’t have any artificial flavor. The best part about baking from scratch is you know exactly what ingredients are going into what you’re making. I promise…make this Homemade Funfetti Cupcake Recipe once and you’ll throw the box mix away for good!
Tips for making this Funfetti Cupcake Recipe
This is a very simple cupcake recipe to make. The only tips I have are in the type of sprinkles/jimmies that you use and how you mix them into the batter.
The best type of jimmies to use are the type you’d get on your ice cream cone. Not the little balls…also known as nonpareils.
The last step to making your Funfetti Cake batter is to fold in your rainbow sprinkles. You want to be sure not to over mix them. At some point they may begin to bleed into the batter if you over mix them. This will cause your batter appear to be tie dyed.
Can this Funfetti Cupcake Recipe be made as a cake?
Absolutely! I use this recipe to make Funfetti Cake all of the time. This recipe will make three 8 inch layers. You will also need to adjust the bake time. If you are making cakes you can expect them to bake in the oven for approximately 35-40 minutes.
Learn more about the origin of Funfetti Cake here.
Make this Easy Homemade Funfetti Cupcake Recipe once and you'll never use a box mix again!
- 2 3/4 Cups Cake Flour
- 1 Tablespoon Baking powder
- 1 teaspoon Salt
- 1 1/4 Cups Vegetable oil
- 1 3/4 Cups Sugar
- 4 Large Eggs
- 1 Tablespoon Pure Vanilla Extract
- 1 1/2 Cups Sour Cream
- 3/4 Cup Rainbow Sprinkles
- 2 Sticks Unsalted butter ,softened
- 1 Cup Shortening
- 1 Pound Confectioner Sugar
- 1/4 Cup milk
- 1/8 Cup Heavy Cream
- 2 teaspoons Pure Vanilla Extract
Preheat oven to 325 Degrees F. Line 24 + standard cupcake tins with cupcake liners. (Makes a little more than 24 cupcakes)
In the bowl of a stand mixer using the paddle attachment cream together oil and sugar for 3 minutes until fluffy. Add eggs on at a time mixing well between each addition and scraping the sides of the bowl. Add the vanilla and mix well.
In a separate bowl sift together the flour,baking powder and salt.
Gradually add the dry ingredients to the wet. Scrape sides of the bowl and mix on low for about 1 minute.
- Add the sour cream and mix just enough to incorporate, about 30 seconds.
Add Sprinkles and fold into batter to incorporate. Careful not to over mix or you run the risk of the colors running into the batter.
Fill each cupcake liner with about 1/4 cup of batter and bake for 18-20 minutes.
Cool completely and frost with Buttercream Frosting.
In a 5 or 6 Quart Bowl of a stand mixer cream butter and shortening on high speed for 3-5 minutes until smooth and pale yellow in color.
While butter and shortening are mixing measure out your cream and milk. Add your vanilla extract to milk and cream. Set aside.
Add 1 pound of confectioner sugar to your mixing bowl with butter and shortening. Top with milk mixture. **(Drape a clean dish towel over the mixer and hold down against the sides of the bowl. Otherwise you'll have a white cloud of sugar everywhere!) Turn mixer on low for 1 minute. Once sugar is mixed in remove towel and scrape sides of mixer then turn mixer on medium speed and mix for 2 to 3 minutes. Scrape sides of bowl then mix on high for 1 minute.
Looking for more Special Celebration Cupcakes to make?
Try some of these!