Homemade funfetti cupcakes are soft, buttery, and studded with colorful sprinkles. Finished with a classic vanilla buttercream, these confetti cupcakes are perfect for birthdays, celebrations, or any time you want a cheerful treat. This recipe yields 20 cupcakes.
These cupcakes bake up golden and tender, with a light crumb thanks to cake flour. Buttermilk and plain Greek yogurt contribute moisture and a soft texture. For the best results, work with room temperature ingredients and mix gently to keep the batter airy.
For the classic funfetti flavor, I use a combination of pure vanilla and a touch of pure almond extract. If you prefer not to use almond, you can increase the vanilla extract instead.
How to Make Funfetti Cupcakes
Funfetti Batter: In a medium bowl whisk together cake flour, baking powder, baking soda, and salt. In a large bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, then add the vanilla and almond extracts. Beat in eggs one at a time until incorporated.
In a small bowl combine the buttermilk and Greek yogurt. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour. Fold in the sprinkles gently so they don’t bleed.
Sprinkles: Use rainbow jimmies or other non-bleeding sprinkles. Avoid nonpareils that tend to bleed color into the batter.
Portioning: Use a medium cookie scoop (lightly coated with nonstick spray) to portion batter into liners. Fill each liner about two-thirds full to prevent overflow.
Baking: Preheat the oven to 350°F (175°C). Bake the cupcakes for 19–22 minutes, or until the tops spring back and a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan on a wire rack for 2 minutes, then transfer to the rack to cool completely before frosting.
Vanilla Buttercream: In a large bowl, beat unsalted butter with salt on medium speed until light and fluffy. Beat in vanilla and almond extracts. Gradually add powdered sugar on low speed until combined, then mix in heavy cream and, if desired, 1–2 drops of gel food coloring to tint the frosting. Increase speed to medium-high and beat until the frosting is light and airy.
Decorate Cupcakes
Fill a large piping bag fitted with a star tip (open or closed) and pipe swirls onto the cooled cupcakes. Finish with a sprinkle of rainbow sprinkles for a festive look. Store leftover cupcakes at room temperature overnight or refrigerated for up to 3 days; bring to room temperature before serving.
Ingredients
Cupcakes
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 tsp vanilla extract
- 1/2 tsp pure almond extract (optional)
- 2 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 1/2 cup plain Greek yogurt, room temperature
- 2/3 cup rainbow sprinkles
Frosting
- 1 1/2 cups unsalted butter, room temperature
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp pure almond extract (optional)
- 3 1/2 cups powdered sugar
- 1 Tbsp heavy cream, room temperature
- 1–2 drops gel food coloring (optional)
- Rainbow sprinkles, for decorating
Instructions
- Preheat the oven to 350°F and line two 12-cup muffin pans with liners.
- Make the cupcakes: Whisk together cake flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add vanilla and almond extracts, then beat in the eggs one at a time. Stir together buttermilk and Greek yogurt.
- With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk mixture and starting and ending with the flour. Fold in the sprinkles gently.
- Portion batter into liners using a medium cookie scoop, filling each about two-thirds full.
- Bake 19–22 minutes or until the tops spring back and a toothpick comes out clean. Cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat butter and salt until fluffy. Add vanilla and almond extracts. Gradually add powdered sugar on low speed, then mix in heavy cream and any gel coloring. Increase speed and beat until light and airy.
- Pipe frosting onto cooled cupcakes, top with sprinkles, and serve. Store leftovers at room temperature overnight or refrigerated up to 3 days.
Notes
Cake Flour: Cake flour creates a finer, softer crumb. If you don’t have cake flour, make a substitute by placing 2 tablespoons cornstarch in a 1-cup measure and filling the rest with all-purpose flour; sift several times to combine.
Flavor: The blend of vanilla and almond extracts gives the classic funfetti taste. If you omit almond extract, increase vanilla to suit your preference.
Sprinkles: Use sprinkles that won’t bleed. Fold them in gently to keep the batter evenly colored and the sprinkles intact.
