These easy Funfetti cupcakes are soft, fluffy, and packed with colorful sprinkles in every bite! Made from scratch with rich vanilla bean flavor and a moist, tender crumb, they’re perfect for birthdays, parties, or any celebration. Follow this recipe for beautifully domed cupcakes topped with your favorite frosting like our Whipped Vanilla Frosting or our Easy Buttercream.
Ingredients
- 2 1/3 cups cake flour
- 1 3/4 cups granulated white sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3/4 cup salted butter softened (unsalted butter works too)
- 4 tbsp vegetable oil
- 3 large eggs + 1 egg white at room temperature
- 2 tbsp vanilla bean paste or pure vanilla extract
- 3/4 cup buttermilk
- 1/2 cup rainbow sprinkles preferably “jimmies”
- 1 tbsp cake flour for coating the sprinkles
Instructions
- Preheat the oven to 375°F (190°C). Line your cupcake pan with cupcake liners, and set it aside.
- In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl or stand mixer, beat the softened butter, sugar, and oil on medium-high speed for about 3-5 minutes, until light and fluffy. The mixture should look pale and creamy, ensuring a soft texture in your cupcakes.
- Add the eggs and egg white one at a time, beating well after each addition. Once the eggs are incorporated, add the vanilla bean paste and mix until smooth.
- With the mixer on low, add one-third of the dry ingredients to the butter mixture, mixing until just combined. Add half of the buttermilk and mix, then alternate with the remaining dry ingredients and buttermilk, finishing with the last third of the dry mix. Be careful not to overmix, as it could lead to dense cupcakes.
- Toss the rainbow sprinkles with 1 tbsp of cake flour, then gently fold them into the batter with a spatula. This helps distribute the sprinkles without them sinking or bleeding color.
- Fill each cupcake liner 2/3 of the way full with batter. Bake in the preheated oven at 375°F for 5 minutes, then reduce the temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 10 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool in the pan for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, top with your favorite frosting, like classic vanilla buttercream or my personal favorite whipped vanilla frosting; and add a few extra sprinkles for garnish.
Video
Notes
- Use Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature before starting. This ensures a smooth, well-emulsified batter that results in an even, tender crumb.
- Don’t Skip Flour for Sprinkles: Tossing the sprinkles with a little bit of cake flour (about 1 tablespoon) prevents them from sinking to the bottom of the cupcakes and helps keep them evenly distributed.
- Rainbow “Jimmies” Work Best: Use long, rod-shaped sprinkles (jimmies) for this recipe, as they tend not to bleed color into the batter. Avoid nonpareils (small round sprinkles), as they can cause color bleeding and create streaks.
- Filling the Liners: Fill each cupcake liner about 2/3 full to allow room for the batter to rise without overflowing. This also helps create a nice dome shape on top.
- Oven Temperature for Rising: Start baking at 375°F for the first 5 minutes, then reduce to 350°F. This helps the cupcakes rise quickly at the beginning, creating a beautiful dome, while the lower temperature ensures even baking throughout.
Nutrition
Nutrition Facts
Funfetti Cupcakes
Amount per Serving
Calories
204
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
37
mg
12
%
Sodium
159
mg
7
%
Potassium
32
mg
1
%
Carbohydrates
28
g
9
%
Fiber
0.3
g
1
%
Sugar
19
g
21
%
Protein
2
g
4
%
Vitamin A
220
IU
4
%
Calcium
30
mg
3
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!