Based on my favorite funfetti layer cake recipe, these funfetti cupcakes are so moist and fluffy with just the right amount of sprinkles! A combination of vanilla and almond extract give these cupcakes amazing flavor, and I topped them with vanilla buttercream and rainbow sprinkles to keep things classic. They’re sure to be a hit at your next party and perfect for any celebration!
Moist & Fluffy Funfetti Cupcakes
For my book, Anyone Can Cake, I developed a funfetti cake recipe that became my go-to for so many reasons. This cupcake version is a scaled down version of that exact recipe, so it’s just as moist, fluffy, and flavorful! The fluffy texture is mainly due to the use of cake flour and the addition of egg whites in the recipe, while sour cream adds in just the right amount of moisture. In addition to flavoring the funfetti cupcakes with vanilla extract, I also like to add a splash of almond extract to create an amazing and complex flavor. They’re better than any funfetti cupcake I’ve ever tried from a box mix or bakery!
Funfetti Cupcake Ingredients & Substitutions
I always strive to create cake recipes that use simple ingredients you can find at your local grocery store, and this funfetti cupcake recipe is no exception! That said, depending on where you live in the world you may have questions about some of these ingredients, which is why I want to give you the rundown of every key ingredient and what you can use as a universal substitute.
- Cake Flour. This low protein flour is ideal for creating super soft texture in these cupcakes (and lots of my layer cakes too!). You should be able to find cake flour in the baking aisle at your local grocery store (or here on Amazon), but if you can’t, I have this homemade cake flour that you can make as a substitute using all-purpose (or plain) flour + a little bit of cornstarch. Just keep in mind that if you’re using the homemade version, the gram measurement will be more like 177g instead of 140g since all-purpose flour weighs more.
- Baking Powder & Baking Soda. These are the leavening agents for this recipe that help create the perfect rise.
- Unsalted Butter. Using unsalted butter helps control the salt content in this recipe, and butter in general adds richness and moisture. If you only have salted butter, feel free to use that and omit the salt from the recipe.
- Granulated Sugar. Not only does the sugar sweeten these cupcakes, it also creates a super soft texture. I like to use granulated white sugar but you can use caster sugar if you’d like.
- Whole Egg + An Egg White. Both the egg and egg white add protein and help bind the ingredients together, but the egg white is particularly helpful for keeping the crumb light and fluffy.
- Almond Extract + Vanilla Extract. I like to use a combination of these two extracts because the flavor tastes super special. The almond isn’t overpowering at all, but if you’d rather use just vanilla, you can substitute the almond portion for an equal amount of extra vanilla.
- Sour Cream. This is the ultimate moist maker in this recipe! If you don’t have access to sour cream, plain yogurt is the next best choice.
- Whole Milk. This has the most fat content of all the milks, which adds lots of richness and moisture to these cupcakes. You can technically substitute this with any milk, but the results won’t be quite as moist and fluffy.
- Rainbow Sprinkles. These are the celebratory components! You’ll coat the rainbow sprinkles in a little bit of flour before folding them into the batter at the end of this recipe. It’s important to use the right kind of sprinkles that won’t bleed color into the batter (more on that in the following section) and these are the rainbow sprinkles I love to use for anything funfetti.
What Kind of Sprinkles to Use for Funfetti Cupcakes
To make sure that the rainbow sprinkles stay nice and colorful without leaking into the cake batter, you’ll want to check for a key ingredient on your sprinkle container: Carnauba Wax. This is what some rainbow sprinkles are coated in to keep the color contained. If you use sprinkles that aren’t coated in carnauba wax, they may end up bleeding their color either while you’re folding them into the cake batter or in the baking process. It’s not the best look.
If you’re looking for a good rainbow sprinkle recommendation, I love these ones by Unpretentious Baker and the Ultimate Unicorn Rainbow Jimmies by Sprinkle Pop.
How to Decorate Funfetti Cupcakes
You can decorate these funfetti cupcakes however your heart desires! I kept it simple by using Wilton Tip 1M to pipe a swirl of vanilla buttercream, then tossed some more rainbow sprinkles on top.
The beauty of these funfetti cupcakes is that they pair well with so many different frostings! Here are some other recommendations if you’re looking to change it up:
- Funfetti Buttercream
- Chocolate Buttercream
- Cream Cheese Frosting
- Raspberry Buttercream
- Strawberry Buttercream
However you decorate, these funfetti cupcakes are perfect for your next celebration and sure to be loved by all!
Funfetti Cupcakes
Ingredients
Funfetti Cupcakes
- 1 1/3 Cups (140g) sifted cake flour* DIY recipe in notes
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp (85g) unsalted butter, room temperature
- 3/4 Cups (150g) granulated sugar
- 1 large egg + 1 large egg white, room temperature
- 1/2 tsp almond extract
- 1 tsp pure vanilla extract
- 1/4 Cup (60g) sour cream, room temperature
- 1/2 Cup (120ml) whole milk, room temperature
- 2 Tbsp (30g) rainbow sprinkles**, coated in 2 tsp cake flour
Vanilla Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 2 tsp pure vanilla extract
- 2 Tbsp whole milk, room temperature
- pinch of salt, or to taste
Optional Topping
- 1/4 Cup rainbow sprinkles
Instructions
Make the Funfetti Cupcakes
- Preheat the oven to 350°F/177ºC. Prepare a muffin pan by lining with cupcake tins.
- Add the sifted cake flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine. Set aside.
- In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter on high for 2 minutes. Add in the sugar and continue to beat on medium-high until light and fluffy (another 2 minutes), scraping down the bowl and paddle as needed. With the mixer on low speed, mix in the whole egg, then add the egg white and mix until combined. Add the vanilla extract, almond extract, and sour cream. Mix for one minute on high speed, scraping down the bowl and paddle once more.
- Turn the mixer off and add in the dry ingredients all at once. Mix on low speed until just combined, then slowly pour in the milk while continuing to mix on low until incorporated, about 1 minute. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps. The batter will be slightly thick.
- Gently fold the flour-coated rainbow sprinkles into the cake batter by hand, then divide evenly between the prepared cupcake tins (no more than 2/3 full) and bake for 14-18 minutes, or until a toothpick inserted comes out clean. Transfer the cupcakes onto a wire rack to cool completely before applying any frosting.
Make the Vanilla Buttercream
- With a hand mixer or stand mixer fitted with the paddle attachment, cream the butter on high until creamy and light (almost white) in color, about 7 minutes.
- Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down the bowl and paddle after each addition and making sure each is fully incorporated before adding the next one.
- Add the vanilla, milk, and salt and mix on low for another minute until fully incorporated and smooth.
Assembly
- Once the funfetti cupcakes are completely cooled, frost with vanilla buttercream. To create the look pictured, pipe a swirl of vanilla buttercream using Wilton Tip 1M, then top with rainbow sprinkles.
Notes
- The funfetti cupcakes can be baked, cooled, placed back in the cupcake pan and covered with plastic wrap, and left out at room temperature up to one day ahead of decorating. Unfrosted cupcakes can be stored in an airtight container in the freezer for up to one month before thawing and frosting.
- The frosted cupcakes can be stored at room temperature for up to 3 days.
Could this recipe be baked in an 8″x8″ square pan or a 9″ round cake pan?
Hi CathyAnn! This recipe should make enough for one 9-inch cake pan or an 8-inch cake pan. Just be sure to fill it no more than 2/3 full. I’d bake at 350F and check for doneness around the 25 minute mark. Hope that helps!
Hi! I was curious what the cook time for mini cupcakes would be? Going to make for my daughter’s birthday and wanted a mixture of sizes!
Hi Jill! For mini cupcakes, bake them at 350F for 8-12 minutes. Enjoy!