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Homemade Funfetti Cupcakes

An easy and delicious homemade version of funfetti cupcakes - soft and fluffy vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting. Who needs the box mix when these are even better!
Course Dessert
Cuisine American
Keyword birthday vanilla cupcakes, cupcakes for kids, vanilla cupcakes with sprinkles
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 cupcakes
Calories 419 kcal


  • 1-3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1/3 cup Greek yogurt or sour cream
  • 3/4 cup milk of your choice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup rainbow jimmies/sprinkles not nonpareils

Vanilla Buttercream:

  • 3/4 cup unsalted butter softened to room temperature
  • 3 cups powdered sugar
  • 2-3 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon of salt


  1. Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners or a mini muffin tin with 24 cupcake liners. Set aside.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large microwave-safe bowl, melt butter in the microwave. Remove when warm and whisk in sugar for about 20 seconds. Slowly whisk in egg, then yogurt, milk, and vanilla extract until combined. Slowly fold in dry ingredients until no lumps remain. The batter will be thick. Gently fold in sprinkles, but do not overmix because the color will bleed from the sprinkles.
  4. Divide batter evenly among cupcake liners.
  5. For regular cupcakes, bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
  6. For mini cupcakes, bake for 8-9 minutes. Allow to cool completely before frosting.

For the Frosting:

  1. Using your stand mixer or a hand mixer, beat the softened butter on medium speed for about 4 minutes, until smooth and creamy. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 3 minutes. Switch to low speed and add in vanilla, and 1 tablespoon of heavy cream until combined. Switch to medium-high speed until frosting is smooth and fluffy. You can add additional 1-2 tablespoons of heavy cream to reach desired consistency

  2. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.
Nutrition Facts
Homemade Funfetti Cupcakes
Amount Per Serving (1 cupcake)
Calories 419 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g65%
Cholesterol 71mg24%
Sodium 113mg5%
Potassium 53mg2%
Carbohydrates 56g19%
Sugar 53g59%
Protein 2g4%
Vitamin A 675IU14%
Calcium 40mg4%
Iron 0.2mg1%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.