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Homemade Funfetti® Cupcakes with a buttery flair bring a celebration to any occasion.
The first time I whipped up these Homemade Funfetti® Cupcakes was on moving day to our quirky, pink-doored apartment. Boxes were scattered like confetti across the new living room. As we began the chaotic process of unpacking, I realized a celebration was in order. I rifled through my half-unpacked kitchen and found just enough ingredients to make cupcakes that would match our new neighborhood’s colorful flair. Butter was quickly melted on our still-new stovetop, and the flour was among the first pantry staples to christen the empty shelves.
As I whisked the batter and watched the vanilla gracefully swirl in, something about the simplicity reassured me during those early days. With rainbow sprinkles standing by like cheerful confetti, they soon mixed into the thick batter. And of course, the key was gently stirring them to prevent colors from bleeding—a vibrant surprise revealed only after baking. When those first warm cupcakes emerged from the oven, the aroma of vanilla filled the apartment, confirming that we’d made the right move. Frosting them felt like adding the final celebratory flourish, while the task of topping them with sprinkles felt wonderfully frivolous.
These cupcakes quickly became a staple for housewarming gatherings and spontaneous celebrations. If there's one thing I learned, chilling your butter mixture briefly ensures a delightful texture. Soon, our new home was known as the cupcakery among friends—a testament to the power of baked goods in transforming a space into a home.
Ingredients
For the cake:
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup yogurt
- 3/4 cup milk
- 2 teaspoons pure vanilla extract
- 1/2 cup rainbow sprinkles
For the frosting:
- 3/4 cup unsalted butter softened
- 3 cups confectioners' sugar plus more, to taste
- 1/4 cup heavy cream or half-and-half plus more, to taste
- 2 teaspoons pure vanilla extract
- salt to taste
- rainbow sprinkles to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- Line muffin tin with paper cupcake liners. Set it aside.
- In a medium bowl, mix together the flour, the baking powder, the baking soda, and the salt. Set it aside.
- Whisk 1/2 cup of the melted butter and the sugar together. The mixture will be gritty.
- Chill the butter mixture in the refrigerator for 1-2 minutes.
- Stir the egg, the yogurt, the milk, and 2 teaspoons of the vanilla extract into the butter mixture until combined.
- Slowly mix in the dry ingredients until no lumps remain. The batter will be thick.
- Slowly stir in 1/2 cup of the sprinkles, but do not overmix to avoid sprinkles bleeding their color.
- Divide the batter among the 12 cupcake liners and bake until a toothpick inserted into the center comes out clean, about 20 minutes.
- Allow the cupcakes to cool.
- In a medium bowl, beat the remaining butter on medium speed with an electric hand mixer or stand mixer fitted with a paddle attachment.
- Beat until smooth and creamy, about 3 minutes.
- Turn the mixer off and add 3 cups of the confectioners' sugar, 1/4 cup of the heavy cream, and the remaining vanilla extract.
- Mix on low for 1 minute, then increase to high speed and beat for 3-4 minutes. Add the extra confectioners' sugar if the frosting is too thin or the extra heavy cream if the frosting is too thick. Add the salt if the frosting is too sweet.
- Frost the cooled cupcakes and top with the extra sprinkles.
- Serve.
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