Funfetti Cupcakes


Oh funfetti, how I love you! I’ve never cared much for the boxed funfetti cupcakes – except for when I was a child of course, boxed cake was all I knew. But these! These will change my outlook on funfetti cupcakes forever. They are soft, moist and fluffy and in my opinion their flavor is utterly perfect. And this frosting – to. die. for. The frosting recipe is one I posted a long time ago but it will forever be my all time favorite (likely to be yours too).

Funfetti Cupcakes | Cooking Classy

I just wanted to throw in my recommendations for buttercream frosting since it’s been a while:

1. Really whip the butter. I am talking until it’s basically white. Really pay attention to the shade of the butter when whipping, making sure it becomes very very pale.

2. Use heavy cream. Cream makes everything better, and creamier of course. It also whips up much better than milk does in frosting.

3. Lots of butter. Yes there are days I try to be a little healthier and reduce the amount of butter I add to my buttercream frosting but those days I will admit, it’s just not quite as good. This is an indulgent frosting and sometimes it’s definitely worth it.

4. Use some salted butter. I’ve found my favorite ratio is 2:1 (2 being unsalted and 1 being salted). I’ve tried several times to add the salt on my own, so as they say I can control the amount of salt. The salt seems to stand out too much that way and doesn’t ever seem to fully dissolve into the frosting. In my opinion a bit of salted butter is the way to go. No salt at all and the frosting seems to buttery and too sweet. Salted butter just adds a little contrast and enhances the sweetness.

5. Ratio is important, don’t add any more/less powdered sugar than listed or the proportions won’t be right and your texture wont be spot on. Also, scoop and level the powdered sugar when measuring (rather than pour or spoon and level).

6. Don’t overdue it with the vanilla, add no more than 1 tsp. The beauty of the flavors of the buttercream comes from the butter. Basically it makes it taste like ice cream, it doesn’t need to be enhanced, just lightly highlighted.

7. Whip it some more. Once you add the cream you still want more air and fluffiness in there. This isn’t a one minute frosting recipe but I’m telling it’s well worth the time and patience invested.

8. If you are working in a fairly warm environment, begin with a chilled mixing bowl and chill the buttercream a bit before you begin piping. Work, in a few batches while piping so the frosting doesn’t all melt (and lose it fluff) in the piping bag from the warmth of your hands.

Enjoy the cupcakes! And Happy Birthday if that’s what your making them for :).

Funfetti Cupcakes | Cooking Classy

Funfetti Cupcakes | Cooking Classy

I know what you’re thinking with this next photo but let me explain. I made these to take to an Easter party at the in-laws and didn’t have my camera. I realized I forgot to take a pic of what they look like inside at home (you know the most exciting part of funfetti cupcakes) hence the iphone photo below :).

Funfetti Cupcakes | Cooking Classy


Funfetti Cupcakes


  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , softened
  • 3/4 cup + 2 Tbsp granulated sugar
  • 1 large egg
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 cup + 3 Tbsp milk (preferably whole)
  • 1/4 cup rainbow jimmies sprinkles (preferably ones without browns)
  • Rainbow nonpareils , for sprinkling tops (or more jimmies)

Vanilla Buttercream Frosting

  • 1 cup butter , nearly at room temperature (I prefer to use 2/3 cup (10 1/2 Tbsp) unsalted and 1/3 cup salted)
  • 3 cups powdered sugar
  • 1 1/2 - 2 Tbsp heavy cream
  • 1 tsp vanilla extract


  1. Preheat oven to 350 degrees. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder and salt and whisk dry mixture, 20 seconds, set aside.
  2. In the bowl of an electric stand mixer, fitted with the paddle attachment (I recommend using a beater blade, which constantly scrapes the bowl, if you don't have one, occasionally stop mixer and scrape down sides and bottom of bowl throughout entire mixing process), whip together butter and granulated sugar until pale and fluffy. Mix in egg, then mix in egg whites one at a time, blending until combined after each addition. Mix in vanilla and almond extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the milk and mixing just until combined after each addition. Using a rubber spatula, gently fold in sprinkles.
  3. Divide mixture among 12 paper lined muffin cups, filling each about 3/4 full (about 1/4 cup in each). Bake in preheated oven 17 - 19 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes, then transfer to a wire rack to cool. Cool completely then pipe (I used the Wilton 2E tip) or spread vanilla buttercream frosting over cupcakes and sprinkle with rainbow nonpareils. Store in an airtight container.
  4. For the frosting*:
  5. In the bowl of an electric stand mixer, using the paddle whip butter on medium high speed until nearly white and very fluffy, about 7 - 8 minutes (if using a beater blade, the paddle the constantly scrapes the sides while mixing, you can reduce the times listed slightly), frequently scrapping down the sides of the bowl . Add in powdered sugar, heavy cream and vanilla extract and mix on low speed until blended, then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl.
  6. *If you don't want a lot of frosting like that pictured, you could be okay with half the recipe. It's so good though, I think you'll want the full recipe.
  7. Recipe Source: cupcakes and buttercream frosting - Cooking Classy

Funfetti Cupcakes | Cooking Classy


  • Teresa: Would this recipe work for cake too? April 21, 2014 at 12:29pm Reply

    • Jaclyn: I haven’t tried but but I imagine it should you’d probably just have to double it for a two layer cake. April 21, 2014 at 9:24pm Reply

  • Amanda Hall: I plan on making these for a birthday party. How long will the frosting keep on the cupcakes? Can the frosting be made the day before and kept in the fridge and then piped the following morning? Thanks! April 21, 2014 at 12:32pm Reply

    • Amanda Hall: Also, could almond extract be used on the frosting and if so would I use less? April 21, 2014 at 12:34pm Reply

      • Jaclyn: I don’t think it needs it but if you want that additional flavor you definitely could – I would start with 1/4 tsp then go from there if you want more. April 21, 2014 at 10:20pm Reply

    • Jaclyn: I recommend using the frosting the day it’s made. It is still good the next day but it looses that wonderful fluff it has. If you do make it ahead, yes I would probably store it in the fridge then let it come to room temp before piping. April 21, 2014 at 10:22pm Reply

  • Katrina @ Warm Vanilla Sugar: I LOVE funfetti so hard, and these definitely DO look perfect. Love the recipe! April 21, 2014 at 1:08pm Reply

  • Shari Kelley: I’m really excited to try this recipe. I love buttercream frosting, and this version looks so good, as well as the homemade funfetti cupcakes. I appreciate all of your tips about the frosting. It is all the little things that can make such a difference in getting a cupcake to turn out just right. Beautiful pictures as usual! Thanks, Jaclyn! April 21, 2014 at 2:06pm Reply

    • Jaclyn: I love buttercream frosting too – I can never resist a spoonful or two before piping over cupcakes :). Thanks for the compliment Shari! April 21, 2014 at 11:02pm Reply

  • Averie @ Averie Cooks: Thank you for the IN DEPTH frosting tips and tricks – wow, that was super informative and helpful! I am with you on the salted butter. I rarely buy salted butter so I ‘can control the salt level’ but then as you said, the salt never fully integrates and stands out too much; but without any, buttercream can be too sweet. I love to hear the 2:1 info and also not overdoing the vanilla (I am so guilty of that).

    Beautiful cupcakes and I’m sure just getting the ratios just-so on those took you awhile – thanks for all your hard work on these! April 21, 2014 at 3:10pm Reply

    • Jaclyn: Yeah I’m kind of obsessed with buttercream frosting – and cupcakes :). Thanks for the compliment! April 21, 2014 at 10:19pm Reply

  • Laura (Tutti Dolci): These cupcakes are gorgeous, who could say no to homemade funfetti? Love! April 21, 2014 at 3:25pm Reply

    • Jaclyn: Thanks Laura :)! April 21, 2014 at 9:20pm Reply

  • Jessica Stevens: These are beautiful! Thank you for sharing! If you don’t mind me asking, what tip did you use to frost them? The ruffles are lovely! April 21, 2014 at 6:15pm Reply

    • Jaclyn: Thanks Jessica, I used the Wilton 2E the 2D works great too for a similar look. April 21, 2014 at 9:18pm Reply

      • Jess: Thanks for the response! Can’t wait to try them! April 22, 2014 at 4:27am Reply

  • Chung-Ah | Damn Delicious: These are so fun! I could have at least 4 of these right now at midnight! April 21, 2014 at 11:33pm Reply

    • Jaclyn: Haha me too :)! April 22, 2014 at 12:01am Reply

  • Matt Robinson: These look so good and fun! Do I dare try making them for the boys? I know they would devour them in no time. April 22, 2014 at 8:47am Reply

  • Angelyn @ Everyday Desserts: These are beautiful and look absolutely delicious! Pinning – I’d love to make these soon. April 22, 2014 at 7:00pm Reply

  • Anna @ Crunchy Creamy Sweet: These cupcakes are so pretty! Love how the sprinkles fill the cupcake! Pinned of course.:) April 22, 2014 at 8:50pm Reply

  • Lauren: Oh. My. God. I need to make these. I may never buy funfetti cake mix again! April 23, 2014 at 3:41am Reply

  • Emily: Hi Jaclyn! I love how the cupcakes came out! Is there a way I can print the recipe? I was planning on doing these and the mini German Pancakes for Breakfast, but I cannot seem to find the print button in either! Thank you ;) April 23, 2014 at 5:21pm Reply

    • Jaclyn: Hi Emily,

      Yes in the top right corner of the recipe card is a little print button, right next to a save button. If you have troubles printing try a different web browser and sometimes that helps. Thanks for stopping by! April 24, 2014 at 5:09pm Reply

      • Emily: yes, I see it now! But I still cannot find it in the Mini German Pancakes, is there a possibility it’s not the browser? Thanks! April 24, 2014 at 6:59pm Reply

  • Holly | Beyond Kimchee: I think every kid or kid in heart will love these cupcakes. So fun to make and even more fun to eat! April 23, 2014 at 8:23pm Reply

  • Renee @ Awesome on $20: These are just lovely. I love an indulgent and fun cupcake. April 27, 2014 at 11:27pm Reply

  • Juliana: These are so gorgous! I was wondering what tip did u use for frosting them? April 30, 2014 at 1:28pm Reply

    • Jaclyn: Thanks, I used the Wilton do 2E, the 2D is great too. May 9, 2014 at 11:00pm Reply

  • Juliana: This frosting is fabalous! So flluffy and almost pure white! Thanks! I was wondering though,I stuck in the fridge and turned a buttery yellow when i tried to whip it into shape.Why is that? April 30, 2014 at 5:55pm Reply

    • Jaclyn: The air probably deflated a bit, I’d try letting it rest at room temp a while and trying to re-whip it. May 8, 2014 at 10:24am Reply

  • Kate: Could you use vanilla bean paste instead of the extract? May 1, 2014 at 5:12am Reply

  • Kate: Looking to make these for a school bake sale and was wondering if I could freeze the cupcakes before I frost them? May 2, 2014 at 4:22pm Reply

    • Jaclyn: Yes I think that should be fine. They are best fresh I’m sure but freezing should be okay. May 3, 2014 at 11:03am Reply

  • Kate: I am going to make these for a school bake sale and was wondering if I could freeze the cupcakes before I frosted them? May 3, 2014 at 9:23am Reply

    • Jaclyn: That should be fine. I always prefer freshest baked goods but thats just me :). May 19, 2014 at 10:20pm Reply

  • Lauren: Hi! I am allergic to almonds. Can I substitute something for the almond extract? May 20, 2014 at 10:56pm Reply

    • Jaclyn: You can just replace it with more vanilla extract. I hope you love them! May 21, 2014 at 9:25am Reply

  • Casey: I made these last night, and they are so good! Thanks for the awesome recipe! June 21, 2014 at 8:52am Reply

    • Jaclyn: Thanks for leaving a review Casey! I’m so glad you liked them :)! June 21, 2014 at 10:06am Reply

  • Kimberly: I made these for 4th of July and baked mini cupcakes in 2 oz paper portion cups and they turned out great. I just decreased the baking time slightly due to the smaller size (and my oven has a tendency to overheat) I have a bulk foods store near me and I was able to get bags of solid blue and solid red sprinkles. I’ll definitely keep this recipe on hand. July 5, 2014 at 1:04pm Reply

    • Jaclyn: I’m so glad you enjoyed them Kimberly! Great idea to swap the rainbow sprinkles out with holiday ones! July 22, 2014 at 11:06pm Reply

  • Sandi: Just made the frosting, holy crap that is good!! I think the salted butter makes a huge difference because now it’s buttery and not overly sweet. Thanks for the tips!! July 9, 2014 at 11:33am Reply

    • Jaclyn: You’re very welcome! I’m so glad you liked it! July 22, 2014 at 11:11pm Reply

  • Melissa Findlay: I made a double batch of these for my son’s birthday. A great recipe with a fun result. Will make them again sometime I’m sure. Thanks! July 11, 2014 at 5:03pm Reply

    • Jaclyn: I’m so happy to hear you liked the recipe Melissa! Thanks for taking the time to leave a comment! August 2, 2014 at 9:56pm Reply

  • Alexandra: Want to try this recipe! If I don’t have a standing mixer, could I just use a handheld mixer? July 21, 2014 at 6:23pm Reply

    • Jaclyn: Yes that should work fine just be sure to fully incorporate during each step. July 21, 2014 at 11:26pm Reply

  • Funfetti Cupcakes | the petite croissant: […] Recipe adapted from here. […] July 27, 2014 at 8:02am Reply

  • Matea: These cupcakes are so cute! I love the ruffled frosting! August 15, 2014 at 11:04am Reply

  • Sarah: I’ve used this recipe before and loved it! I want to use it again but make miniature cupcakes. Would the same recipe work, only needed less oven bake time? September 17, 2014 at 5:35pm Reply

    • Jaclyn: Yes they should work just fine as minis too. I’m so glad you liked the recipe Sarah! October 15, 2014 at 11:09pm Reply

  • Nanci Lemke: This is exactly what I was looking for my daughters birthday!!! Thank you!!!

    P.S. I’ve made the Lemon cupcakes 3 times now… EVERYONE loves them! Thank You again!

    YOU ROCK! September 28, 2014 at 8:37am Reply

  • Nanci: These look amazing! I was wondering if this woul be enough for a two or maybe three layer 6″ cake? My daugters 2nd Birthday is in two weeks and I want to make her a funfetti cake! October 11, 2014 at 9:20am Reply

    • Jaclyn: I think it might for a two layer 6-inch but I don’t think it would make quite 3. November 6, 2014 at 10:07pm Reply

  • Stacy: these cupcakes are amazing.just made them for a 1 yr olds birthday. What a hit from young to old and my 27 yr old nephew says they are the bomb. October 11, 2014 at 1:46pm Reply

    • Jaclyn: Thanks for leaving a review Stacy! I’m so glad your family enjoyed this recipe! October 11, 2014 at 10:05pm Reply

  • Gill: Hello! I m eager to bake this, just wondering are the cup measurents in UK or USA? October 14, 2014 at 1:36am Reply

    • Jaclyn: Hi Gill, They are in USA. I hope you get to try these! October 15, 2014 at 2:16pm Reply

      • Gill: I did they were awesome!i can’t wait to try more recipes.thank you Jaclyn.this site is fabulous.:) October 17, 2014 at 12:45pm Reply

  • Leslie: I made these this morning…but they spilled over the cupcake pan..any idea what I need to do differently? I followed the recipe to a T October 17, 2014 at 5:09pm Reply

    • Jaclyn: Are you at high altitude by chance? Something could have possibly be left out or over/under measured? Sorry that happened I wish I could say for sure why it did! October 17, 2014 at 11:02pm Reply

      • Leslie: The elevation is 2792. I am certain I didn’t leave any ingredients out and was careful to measure them all. October 18, 2014 at 3:00pm Reply

        • Jaclyn: Did you do the scoop and sweep method or did you spoon and level the flour into the cup? I scooped and leveled so that could also make a difference. Other than that I’m not sure what could have happened?? Sorry! October 19, 2014 at 1:03am Reply

          • Leslie: I tried them again….and it was a success! I let all ingredients come to room temperature. I didn’t fill my cupcakes as full…and I started at 400 degrees and then dropped it to 350 after I put them in! I made 18 cupcakes instead of 12…pretty sure I filled them to full causing them to overflow. October 19, 2014 at 11:30am

  • Tracy: Just made these for my birthday today!
    They are so good! I have not found a recipe
    of yours that disappoints. We’ll be having
    the vegetable soup this week! I’m looking
    forward to it! I’ll post on the outcome! November 21, 2014 at 6:37pm Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed the recipes Tracy :)! Happy Birthday!! November 21, 2014 at 6:54pm Reply

  • Desi: Do you think these would be ok if I made and frosted them and left them in a closed cupcake box out on the counter overnight? My daughters party would be the next day and I have to transport them an hour. As a rule, can buttercream be left out after frosted to stay good or do they have to be refrigerated?? Thank you SO much! December 28, 2014 at 12:27pm Reply

    • Jaclyn: I think they’d be fine left out in an airtight container overnight if you are in a cool temperature but if you are in a place like Arizona (where I used to live) I’d refrigerate them then let them rest at room temp a bit before serving. I hope they’re enjoyed!! December 29, 2014 at 8:20pm Reply

  • Desi: This recipe looks delicious:-)! I’m excited to try it!! December 28, 2014 at 12:29pm Reply

  • Estefani: My significant other loves Funfettie. Baked them like a pro. Great recipe we both enjoyed it very much. January 27, 2015 at 9:31pm Reply

  • Amy: Hey, I tried your buttercream frosting over the weekend and I fell in love! So yummy! I’m going to be making some cupcakes for a friend for her boys bday party. Its going to be outside…how well does it hold up in the heat? May 28, 2015 at 5:33pm Reply

  • amy: Hey, I found your buttercream icing recipe, and I’ve fallen in LOVE!! It’s sooo yummy! I have 2 questions though…I’m making cupcakes for a party soon, and it’ll be outside. How well do they hold up in the heat? And, does this icing crust over? Thanks! June 2, 2015 at 6:32pm Reply

    • Jaclyn: I wouldn’t keep it in the heat long, if it’s really hot it will start to melt because a good ratio of it is butter – it would help though if you chilled them first though. And yes the icing does form somewhat of a slight “crust” just on the very outside edge. June 2, 2015 at 7:53pm Reply

  • Heather: Hi There, I am trying to make these cupcakes and everytime I make the icing, it curdles. I can’t get the right texture. Any suggestions? July 1, 2015 at 7:16am Reply

  • Sheralyn: I’m having an open house that will be outside. They will be in shade, and it will be in the evening, but I’m still wondering if the frosting will melt and look bad? August 25, 2015 at 2:01pm Reply

    • Jaclyn: If it gets too hot it will definitely start to melt so they are best kept cool, so I’d recommend a cooler with ice packs or something. Or going with something not so temperamental like cookies. August 26, 2015 at 5:54pm Reply

  • Donna: Is there any way to make these without cake flour? And will I get the same results?
    Thank you! January 15, 2016 at 11:11am Reply

  • Kristin H: These cupcakes are delicious! The frosting is especially good, and I loved the detailed instructions for the frosting as far as knowing the speed for the mixer, the length of time to mix it, and also its appearance. I find all those deets really helpful, so thank you! This recipe is a keeper. February 10, 2016 at 7:03pm Reply

  • Nafeeza: I’m making a small cake. It’s a 5 inch pan that’s 2 inches high. I want to make 3 layers. How far do you recommend filling the pan? And is there any adjustments in the baking time? January 17, 2017 at 12:01am Reply

  • Lanny: Can you make the batter a day ahead and add the sprinkles the day of to prevent the colors from bleeding? February 13, 2017 at 1:32pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d