I can’t tell you how many times I’ve made these for birthdays, bake sales, and even just rainy afternoons when everyone needed a little cheering up. It’s amazing how something so simple can bring so much joy.
How to Make These Funfetti Cupcakes
Step 1: Make the Funfetti Cupcake Batter
Don’t skip preheating the oven—I’ve learned the hard way that cupcakes don’t rise properly if you forget. When I mix in the sprinkles, I always fold gently. Over-mixing can make the colors bleed and the batter tough. Sometimes I even let my kids pick the sprinkle blend, and it’s become a little tradition for us.
Step 2: Bake the Cupcakes
Rotating the pan halfway really does help with even baking. I’ve baked hundreds of batches over the years, and that simple move prevents burnt edges or undercooked centers. If I’m in a rush (which, let’s be honest, is most days), I use the freezer trick to cool them down quickly so I can frost sooner.
Step 3: Make the Vanilla Buttercream
Buttercream is one of those things that feels fancy but is easy once you get the hang of it. I like to test the consistency by scooping some with a spatula and seeing if it holds a soft peak. If you want a bit of flavor twist, you can add a touch of lemon zest or swap vanilla for almond or coconut extract.
Step 4: Decorate the Cupcakes
This is my favorite part. I keep bowls of different sprinkles on the table and let everyone dunk their own. It’s a total mess, but it’s so much fun. If you don’t have piping tips, just snip the corner off a freezer bag. No need to be fancy—these cupcakes are all about fun.
Substitutions and Swaps – Funfetti Cupcakes
I’ve had days when I was out of sour cream and used full-fat yogurt instead—it still turned out beautifully moist. I also tried melted butter in place of oil for a richer taste, especially during the holidays.
If you’re baking for someone with allergies, a flaxseed egg works fine in a pinch. Just know the texture will be a bit different but still delicious.
And about the almond extract—I know it’s optional, but it adds that bakery-style flavor I love. I always tell friends who want to skip it to at least add a little extra vanilla so you don’t lose the depth.
Substitutions and Swaps – Buttercream Frosting
There have been plenty of times when I only had salted butter on hand. Just skip the added salt and it’s fine. If you want to make it dairy-free, vegan butter and coconut cream do the trick—great for when I’m baking for friends who can’t have dairy.
Alternative milks like oat or almond give a subtle flavor twist, so don’t be afraid to experiment. I love a hint of coconut with the colorful sprinkles—it’s like a tropical party in a cupcake.
How Many Cupcakes Does This Recipe Make?
This recipe reliably gives me 12 cupcakes, which is perfect for a family party or school event. When I make mini cupcakes for little ones, I get about 40, which feels like a huge batch but they disappear fast.
One thing I’ve learned is that mini liners and pans can vary a lot, so keep an eye on them after 12 minutes. I’ve overbaked a few because I got distracted.
What Type of Sprinkles Should I Use in This Funfetti Cupcake Recipe?
I really can’t stress enough—use rainbow jimmies. I learned the hard way when I used nonpareils once and the batter turned greyish and weird-looking. Jimmies hold their color and give that perfect funfetti look.
When I’m baking with my kids, they love picking out different blends, and sometimes we even mix our own. But no matter what, I tell them to scoop the batter into the liners right away to keep the colors bright.
Making These Funfetti Cupcakes in Advance & Storage Tips
These cupcakes are a lifesaver when you’re planning ahead for a party. I often bake them a day or two before and store them unfrosted in an airtight container.
If I’m really organized (rare but it happens), I freeze them. They thaw beautifully. The frosting also freezes well—sometimes I have extra from other projects and just store it in a piping bag in the freezer. When I need it, I leave it on the counter overnight and it’s good to go.
I always tell friends that fresh is best, but these cupcakes hold up well enough that no one ever complains if they’ve been stored for a few days.
Funfetti Protein Cupcakes
I can’t tell you how many times I’ve made these for birthdays, bake sales, and even just rainy afternoons when everyone needed a little cheering up.
Ingredients
Funfetti Cupcakes:
- 1 1/4 cups all-purpose flour (160g)
- 1 cup granulated sugar (200g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt (3g)
- 1/2 cup warm water (120ml)
- 1/2 cup full-fat sour cream, room temperature (125g)
- 1/4 cup vegetable or canola oil (55ml)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
- 1/2 tsp almond extract – optional (2ml)
- 1/4 cup rainbow jimmies / long sprinkles (45g)
Vanilla Buttercream Frosting:
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1 tsp vanilla extract or vanilla bean paste (4ml)
- 1/4 tsp fine salt (2g)
- 2 cups powdered sugar (250g)
- 2 tbsp heavy cream or milk, room temperature (30ml)
Instructions
- Funfetti Cupcakes: Start by preheating the oven to 350°F (175°C). Prepare a muffin tin with 12 cupcake liners and set it aside.
- In a large bowl, whisk the flour, sugar, baking powder, and salt until well combined. Set this dry mixture aside.
- In another bowl, whisk together the water, sour cream, oil, egg, vanilla extract, and almond extract until everything is well blended.
- Combine the dry ingredients with the wet ingredients, stirring gently until just mixed. The batter will be thin—that’s perfectly fine. Fold in the sprinkles carefully.
- Spoon the batter evenly into the prepared cupcake liners, filling each about three-quarters full.
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. If you want to speed things up, you can place them in the freezer for around 30 minutes.
- Vanilla Buttercream: Beat the butter, vanilla extract, and salt together on medium speed until smooth, about 30 seconds.
- Slowly add the powdered sugar and cream while mixing on low speed, scraping down the bowl as needed to keep things even.
- Once fully incorporated, increase to medium-high speed and beat for another minute until the frosting is light and fluffy.
- If the frosting is too thick, add a bit more cream; if it’s too thin, add a little more powdered sugar.
- Spoon the finished frosting into a piping bag with your favorite tip and secure the top.
- Decorating the Cupcakes: Pour your favorite sprinkles into a small bowl.
- Pipe a small dollop of frosting onto each cooled cupcake, then gently press the top of the cupcake into the bowl of sprinkles so the frosting layer is flat and well covered.
- Finish by piping a decorative swirl of frosting on top and adding a final pinch of sprinkles. Enjoy!
Notes
- Substitutions and Swaps: If you need to change ingredients, you can refer to a standard baking swap guide for ideas that work well in cupcakes.
- Yield: This recipe yields about 12 standard cupcakes. If you want to make half a batch, you can use half an egg or just one egg white. Doubling the recipe is easy—just double every ingredient. For mini cupcakes, expect roughly 40, and bake them at 350°F (175°C) for 12 to 14 minutes. Keep in mind that bake time and quantity can vary depending on your liners and pan.
- Tips for the Best Funfetti Cupcakes: Measure your flour correctly by using a kitchen scale or the spoon-and-level method to avoid dense cupcakes. Let cold ingredients come to room temperature to ensure smoother mixing. A cookie scoop helps you fill liners evenly for uniform cupcakes. For an extra pop of flavor, use a good-quality almond extract.
- Make Ahead & Storage Tips: You can bake the cupcakes in advance and store them unfrosted in an airtight container overnight at room temperature, or refrigerate them for up to a week. They also freeze well (unfrosted) for up to three months; just let them thaw before frosting. Once frosted, the cupcakes will stay fresh at room temperature for a couple of days or in the refrigerator for up to five days. The frosting itself can be prepared ahead of time and stored in an airtight container in the fridge for up to a month, or frozen for up to three months. If you prefer, store it in a piping bag. When ready to use, simply let it thaw at room temperature.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 268Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 232mgCarbohydrates 50gFiber 1gSugar 38gProtein 3g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Tips for Making These Funfetti Cupcakes
Here’s my honest advice, learned through lots of trial and error:
- Room temperature ingredients really do help your batter come together smoothly. I often just set them out when I have my morning coffee.
- Measure your flour properly. I used to scoop it straight from the bag, which packed it down and made the cupcakes dense. Now I spoon and level, or use my kitchen scale.
- A cookie scoop is your best friend for even portions—no guessing, no mess.
- Always use rainbow jimmies to avoid color bleeding.
- And don’t stress if you don’t have fancy piping tips. A zip-top bag with the corner snipped is all you need to get that bakery look.
These cupcakes aren’t just a recipe—they’re a little piece of celebration you can whip up anytime. I hope you enjoy making them as much as I do.
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