The best Funfetti cupcake recipe—made from scratch with simple pantry ingredients. These homemade Funfetti cupcakes are moist, tender, and perfectly crumbed, so you can skip boxed mixes and enjoy a fresher, less processed treat.
With a large family, there’s always a reason to bake—birthdays, holidays, or small victories. I make a lot of cakes and cupcakes and this homemade Funfetti version is a household favorite. Light vanilla flavor, a moist crumb, and just the right amount of sprinkles make these cupcakes better than anything from a box.
Because I have four daughters, sprinkles are practically a food group in our home, so creating a reliable Funfetti cupcake was a must. This recipe uses straightforward ingredients—flour, sugar, butter, eggs, sour cream, milk, oil, and vanilla—without the unnecessary additives you’ll find in many boxed mixes. If you prefer, use sprinkles made without artificial dyes for a cleaner treat.
Funfetti Cupcakes: Ingredients & Substitutions
- All-purpose flour. Cake flour or bread flour can be substituted.
- Salted butter. Unsalted butter works; add a pinch more salt if using unsalted.
- Granulated sugar. Regular white or organic cane sugar gives the best texture and flavor.
- Sour cream. Full-fat plain Greek yogurt can replace sour cream. Full-fat ingredients are recommended for best texture.
- Whole milk. You can use 2% milk, or even half-and-half or heavy cream for a richer cupcake.
- Canola oil. Oil helps keep the cupcakes tender and moist. Swap equal parts melted butter or another neutral oil if preferred.
- Vanilla extract. Vanilla bean paste or scraped vanilla beans can be used instead for a more pronounced vanilla flavor.
- Sprinkles. Use jimmies rather than nonpareils to prevent bleeding. Consider dye-free sprinkles for a cleaner color.
How to Make Funfetti Cupcakes
This recipe is straightforward and forgiving. Follow the steps below for consistently tender, evenly baked cupcakes.
Begin by preheating the oven to 350°F. Line two standard muffin pans with liners and spray each liner lightly with cooking spray.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the softened butter and granulated sugar for about 1 minute until combined and a bit fluffy. Add the eggs and vanilla, then beat again briefly until incorporated.
Stir in the sour cream, milk, and canola oil until evenly mixed. Add the dry ingredients and stir gently until the batter is smooth and homogenous. Avoid overmixing to keep the cupcakes tender.
Finally, fold in the sprinkles carefully so the colors don’t blur into the batter.
Bake
Scoop about 1/4 cup of batter into each prepared liner. Bake at 350°F for 18–20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool
Place the pans on a wire rack and cool for 10 minutes in the pans, then remove the cupcakes to the rack to cool completely before frosting.
Frost
When fully cool, top the cupcakes with your favorite frosting—homemade vanilla frosting, vanilla buttercream, or cream cheese frosting all pair beautifully. Use piping bags and tips for polished swirls, or simply spread with a knife for a more rustic look.
Store
Keep frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring refrigerated cupcakes to room temperature before serving for the best texture and flavor.
Freeze
You can freeze unfrosted cupcakes after they’ve cooled completely. Arrange them in a single layer in an airtight container and freeze. Thaw at room temperature before frosting—avoid microwaving or reheating in the oven.
Funfetti Cupcakes Recipe FAQs
A combination of ingredients and technique. In this recipe, sour cream, oil, and eggs contribute moisture and structure, while creaming the butter, sugar, and eggs incorporates air. Gently mixing the remaining ingredients preserves those air pockets for a light crumb.
Flat-topped cupcakes are easier to frost and are what this recipe produces consistently.
Yes. The recipe scales well—double or triple as needed.
Jimmies hold up best in batter without bleeding. If you prefer fewer artificial colors, choose sprinkles made without synthetic dyes.
If you try this recipe and enjoy it, please leave a comment and rating. It’s always wonderful to see photos of your bakes—tagging and social links can be helpful for sharing, but aren’t required to enjoy these cupcakes.
Homemade Funfetti Cupcakes Recipe
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup (1 stick) salted butter, softened
- 1¼ cups granulated sugar
- ½ cup sour cream, room temperature
- 1 cup whole milk, room temperature
- ¼ cup canola oil
- 2 eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup sprinkles (jimmies)
- Homemade vanilla frosting for topping
Instructions
- Preheat oven to 350°F (175°C).
- Line two standard muffin pans with liners and lightly grease each liner.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a mixer bowl, beat the butter and sugar for 1 minute.
- Add the eggs and vanilla; beat until combined.
- Stir in the sour cream, milk, and canola oil until combined.
- Add the dry ingredients and mix until smooth, taking care not to overmix.
- Fold in the sprinkles gently.
- Fill each cupcake liner with about ¼ cup batter.
- Bake 18–20 minutes, or until the tops are set and a toothpick comes out clean or with a few crumbs.
- Cool in the pans on a wire rack for 10 minutes, then transfer to the rack to cool completely.
- Frost once cooled and serve.
Notes
Substitutions: Cake flour or bread flour for all-purpose; unsalted butter for salted (add a pinch more salt); Greek yogurt for sour cream; 2% milk for whole milk if needed. For the best color stability, use jimmies sprinkles and fold them in gently.
Storage: Store in an airtight container at room temperature up to 3 days or refrigerated up to 1 week. Bring to room temperature before serving.
Freezing: Freeze unfrosted cupcakes in a single layer in an airtight container. Thaw at room temperature before frosting.
Nutrition
Serving: 1 cupcake | Calories: 169 | Carbohydrates: 22g | Protein: 2g | Fat: 8g
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