The bright colors and joyful presentation of these fluffy cupcakes bring out the child in everyone, making them a reliable crowd favorite. The use of rainbow sprinkles, the hallmark of funfetti cupcakes, has been a beloved addition to baking since the concept first dazzled dessert lovers. They take traditional white cake and add a playful and festive spirit to any gathering. These confetti cupcakes are basically happiness in cupcake form. Whether you are making these for a bake sale, a potluck, or a kid’s birthday party, you can ditch the box mix and make these funfetti cupcakes from scratch for an even more delicious result. Pair with your favorite frosting like the billowy and light Swiss meringue buttercream frosting that we have topped ours with here or our homemade rainbow chip frosting for an over-the-top rainbow celebration! If you’re looking for amazing cupcake recipes to liven up any party or celebration then check out my Oreo Cupcakes, Red Velvet Cupcakes, Dulce de Leche Cupcakes, Moist Vanilla Cupcakes, and my best recipe for Chocolate Cupcakes!
Why We Love This Recipe
Funfetti cupcakes fit right into any event, making them a versatile choice for a big special occasion like a birthday bash or even just a simple gathering with friends. With simple ingredients that are commonly found in most kitchens, these cupcakes are easy and quick to whip up on a whim. Funfetti cupcakes are a perfect base for getting creative with toppings. You can experiment with different types of frosting, like Swiss Meringue Buttercream, Classic Vanilla Buttercream, or even my fabulous Cookies & Cream Oreo Frosting, and play around with adding some fun decorations.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Cake Flour – Cake flour gives homemade cupcakes a lighter, fluffier texture than all-purpose flour. Baking Powder & Baking Soda – These ingredients make sure that the cupcakes rise well. Salt – Just a pinch is all you need. Salted Butter – I use salted butter in all my bakes. You could use oil in this one if you prefer, but I love the added flavor you get from butter here. Granulated Sugar – To sweeten the cupcakes. Egg Whites – Egg whites bind the ingredients together and contribute to the structure, while keeping the cake light and bright so the confetti sprinkles really shine through. Clear Vanilla Extract – Adds flavor and the clear variety ensures the cupcake batter keeps its bright color. Milk – Adds moisture and tenderizes the cake crumb. Sour Cream – Adds richness, moisture, and just a little bit of tang that perfectly balances the sweetness of the sprinkles. Rainbow Sprinkles – The star ingredient that adds those bursts of color to the cake.
How to Make Funfetti Cupcake Recipe
Tips for Success
Room temperature ingredients are crucial for a smooth batter, so set your eggs, butter, and buttermilk on the counter for at least 30 minutes before beginning. Measuring the ingredients accurately is essential for good and consistent results. Overmixing the batter can produce dense cupcakes, so mix the batter until the ingredients are just combined. When baking, position your cupcake pan in the center of the oven for even heat distribution. Keep an eye on the cupcakes as they bake and perform the toothpick test a few minutes before the recommended baking time ends to prevent overbaking. Baking is as much an art as it is a science, and practice makes perfect, so don’t be discouraged if your first batch isn’t perfect. Each batch will allow you to refine your skills and learn more about how your specific oven and ingredients work together. When decorating, let your cupcakes cool completely to prevent the frosting from melting. And get creative with your sprinkles and toppings to make each cupcake unique!
Substitutions and Variations
If you don’t have cake flour, you can substitute it with all-purpose flour mixed with cornstarch – for every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. If you’re out of baking powder, you can make your own with cream of tartar and baking soda (1 part baking soda to 2 parts cream of tartar). I use salted butter, but if you only have unsalted butter, you’ll want to add an extra pinch of salt. For a dairy-free butter option, use vegan butter. Vegetable oil can be substituted with an equal amount of melted butter. You can alternatively use a mild-flavored oil, like canola oil or sunflower oil. Cane sugar can work well instead of granulated sugar, but just keep in mind that this change might slightly alter the flavor and color. Regular vanilla extract can be used instead of clear vanilla extract, but it could change the color of the cupcakes slightly. For a different flavor profile, almond extract is a great option. Greek yogurt can be used in place of the sour cream in this recipe. Feel free to use any type of sprinkles or even mini chocolate chips for a different twist (any kind of chocolate chips would work well, especially white or dark chocolate).
More Cupcake Recipes
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Make sure you buy the proper kind of sprinkles to prevent the color from running while the cake is baking. Rainbow Jimmies, Betty Crocker’s Rainbow Sprinkles, and Rainbow Confetti Quins are my favorite sprinkles to put in a funfetti cake. Their colors are vibrant and will not bleed into the cake batter. Other types of sprinkles may be suitable for topping the frosting.
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