Homemade Funfetti Cupcakes

Few things bring more joy to a dessert table than Homemade Funfetti Cupcakes. These soft, fluffy vanilla cupcakes are loaded with colorful rainbow sprinkles and topped with a rich, buttery vanilla frosting. Whether you’re baking them for a birthday, celebration, or just to add a little fun to your day, these cupcakes are guaranteed to make everyone smile. Made entirely from scratch with pantry staples, this is the ultimate go-to funfetti cupcake recipe.

Why You’ll Love This Recipe

These cupcakes are everything a celebration dessert should be—moist, fluffy, and bursting with color and flavor. The combination of butter and oil keeps the crumb incredibly tender, while cake flour ensures a light, airy texture. The buttermilk adds subtle tang and richness that balances the sweetness perfectly. And of course, the rainbow sprinkles throughout add a playful touch. The frosting is smooth, creamy, and stable enough to pipe, making these cupcakes as beautiful as they are delicious. They’re simple to prepare, bake up beautifully, and never fail to impress kids and adults alike.

Ingredients

For the Cupcakes

• ½ cup unsalted butter, at room temperature
• ½ cup vegetable oil
• 1½ cups granulated sugar
• 4 large eggs, at room temperature
• 2 tablespoons vanilla extract
• 3 cups cake flour
• 1 teaspoon salt
• 2½ teaspoons baking powder
• 1⅓ cups buttermilk
• ⅓ cup rainbow sprinkles

For the Frosting

• 1 cup unsalted butter, at room temperature
• 5 cups powdered sugar
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• 4 tablespoons whole milk (add gradually)

Instructions

Make the Cupcakes:

1. Preheat oven to 350°F (175°C). Line 20 cupcake tins with paper liners.
2. In a large mixing bowl fitted with a whisk attachment, beat butter and oil together until fully combined, about 3 minutes.
3. Slowly add sugar, beating on high until the mixture becomes pale and fluffy, about 3 minutes.
4. Add eggs one at a time, mixing well and scraping down the bowl after each. Add vanilla and beat for another 3 minutes.
5. In a separate bowl, sift together flour, salt, and baking powder. Alternate adding the dry ingredients and buttermilk in four parts, starting and ending with the dry.
6. Gently fold in rainbow sprinkles. Do not overmix.
7. Divide batter evenly among the liners using a ¼ cup scoop. Bake for 20–30 minutes, or until lightly golden and springy to the touch.
8. Transfer to a wire rack and let cool completely before frosting.

Make the Frosting:

1. Beat butter and powdered sugar together for 2 minutes until fluffy.
2. Add vanilla extract, salt, and milk one tablespoon at a time until desired consistency is reached.
3. Beat for another 3 minutes until smooth and light.
4. Transfer frosting to a piping bag fitted with a large star tip. Frost cooled cupcakes and top with more sprinkles, if desired.

Notes and Tips

• Ensure all ingredients are at room temperature for the smoothest batter.
• Don’t overmix the batter once the flour is added—this keeps the cupcakes tender and prevents the sprinkles from bleeding.
• No buttermilk? Use a DIY substitute by adding 1 tablespoon of lemon juice or vinegar to 1⅓ cups of milk and letting it sit for 5 minutes.

The Goods

Homemade Funfetti Cupcakes

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These fluffy funfetti cupcakes are packed with sprinkles and topped with vanilla frosting. A colorful, made-from-scratch treat perfect for birthdays and more.

Course Dessert

Cuisine American

Recipes

For the Cupcakes

• ½ cup unsalted butter at room temperature
• ½ cup vegetable oil
• 1½ cups granulated sugar
• 4 large eggs at room temperature
• 2 tablespoons vanilla extract
• 3 cups cake flour
• 1 teaspoon salt
• 2½ teaspoons baking powder
• 1⅓ cups buttermilk
• ⅓ cup rainbow sprinkles

For the Frosting

• 1 cup unsalted butter at room temperature
• 5 cups powdered sugar
• 1 tablespoon vanilla extract
• ½ teaspoon salt
• 4 tablespoons whole milk add gradually

Instructions

Make the Cupcakes:

• Preheat oven to 350°F (175°C). Line 20 cupcake tins with paper liners.
• In a large mixing bowl fitted with a whisk attachment, beat butter and oil together until fully combined, about 3 minutes.
• Slowly add sugar, beating on high until the mixture becomes pale and fluffy, about 3 minutes.
• Add eggs one at a time, mixing well and scraping down the bowl after each. Add vanilla and beat for another 3 minutes.
• In a separate bowl, sift together flour, salt, and baking powder. Alternate adding the dry ingredients and buttermilk in four parts, starting and ending with the dry.
• Gently fold in rainbow sprinkles. Do not overmix.
• Divide batter evenly among the liners using a ¼ cup scoop. Bake for 20–30 minutes, or until lightly golden and springy to the touch.
• Transfer to a wire rack and let cool completely before frosting.

Make the Frosting:

• Beat butter and powdered sugar together for 2 minutes until fluffy.
• Add vanilla extract, salt, and milk one tablespoon at a time until desired consistency is reached.
• Beat for another 3 minutes until smooth and light.
• Transfer frosting to a piping bag fitted with a large star tip. Frost cooled cupcakes and top with more sprinkles, if desired.