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featured funfetti cupcakes

Funfetti Cupcakes Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 cupcakes
Calories: 426kcal
Make the perfect cupcakes for birthday parties and various special events with this recipe for Funfetti Cupcakes. Make these baked goods from scratch with easy-to-find ingredients.
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For the Cupcakes

  • 1 cup all-purpose flour 120 grams
  • 1 teaspoon baking powder 4 grams
  • 1 cup granulated sugar 200 grams
  • 2 large eggs 100 grams
  • ½ cup vegetable oil 100 grams
  • ½ cup buttermilk 114 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup rainbow sprinkles 96 grams

For the Icing

  • 6 ounces cream cheese 170 grams, room temperature (¾ standard package)
  • 6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
  • 1 teaspoon pure vanilla extract 4 grams
  • cups powdered sugar 283 grams


For the Cupcakes

  • Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
  • In a large bowl, combine the flour, baking powder, and sugar and whisk to combine. Set aside.
    1 cup all-purpose flour, 1 teaspoon baking powder, 1 cup granulated sugar
  • In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
    2 large eggs, ½ cup vegetable oil, ½ cup buttermilk, 1 teaspoon pure vanilla extract
  • Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding just until no large lumps of flour remain.
  • Fold in the sprinkles.
    ½ cup rainbow sprinkles
  • Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
  • Allow the cupcakes to cool completely on a wire rack before icing them (see below).

For the Icing

  • Using a hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
    6 ounces cream cheese, 6 tablespoons unsalted butter
  • Add the vanilla and mix to combine.
    1 teaspoon pure vanilla extract
  • On low speed, add the powdered sugar a little at a time.
    2½ cups powdered sugar
  • Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy, about 2 minutes.
  • Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D) and frost the cupcakes as desired. Top with sprinkles and enjoy!


  • Check the centers of your cupcakes with a toothpick after 15 minutes to see if they’re done or not. If not, let them bake a few extra minutes.
  • Store your cupcakes at room temperature. They’ll stay good for up to two days.
  • If you don’t have a piping bag for the frosting, use a Ziplock bag. It works when you’re in a pinch!
Storage: Store funfetti cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.


Serving: 1cupcake | Calories: 426kcal | Carbohydrates: 57g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 102mg | Potassium: 57mg | Fiber: 1g | Sugar: 48g | Vitamin A: 421IU | Calcium: 53mg | Iron: 1mg