How to Make Homemade Funfetti Cupcakes from Scratch

My homemade Funfetti cupcakes are super moist and topped with the fluffiest vanilla buttercream. These easy cupcakes are made from scratch and taste even better than the box mix you loved as a kid.

Cupcakes are one of my favorite things to bake and, of course, to eat. I’ve shared other favorites like s’mores, Nutella, and cannoli cupcakes. These Funfetti cupcakes are simple, reliable, and always a hit at parties, birthdays, and bake sales. Made in one bowl, they’re quick to prepare and deliver a tender crumb studded with colorful sprinkles.

Why This Recipe Works: A Sprinkle of Food Science

• Sour cream does double duty: It adds both moisture and mild acidity, which keeps the cupcakes tender and flavorful for days.
• Butter, not oil: Butter gives a richer, creamier flavor and a delightful mouthfeel that oil-based cakes often lack.
• Two leavening agents: Baking soda reacts quickly with the acidic ingredients, while baking powder (double-acting) gives lift both at room temperature and in the oven, producing taller, fluffier cupcakes.

Ingredient Notes and Shopping Tips

• Flour: Measure by fluffing the bag, spooning into the cup, and leveling with a knife. Don’t pack the flour—too much leads to dense, dry cupcakes.
• Baking powder and baking soda: Replace every 6–12 months. They lose strength over time even if the package date looks fine.
• Butter: Use unsalted so you can control salt level. A half teaspoon of salt works well in this recipe.
• Sour cream & milk: Full-fat versions give the best texture and flavor.
• Egg: Bring to room temperature for smoother mixing. If you’re short on time, place it in warm (not hot) water for 5–10 minutes.
• Vanilla extract: Use real vanilla—it’s the main flavor here, so avoid imitation.
• Sprinkles: Use rod-shaped jimmies rather than tiny nonpareils; nonpareils can bleed color into the batter.

Krystle’s Tips: Steal My Culinary School Secrets

1. Don’t overmix: Combine until the flour just disappears. Overmixing develops gluten and yields a tough texture.
2. Don’t overfill: Fill liners about two-thirds full so the cupcakes can rise without spilling over.
3. Don’t overbake: Remove when a toothpick has a few moist crumbs. A completely clean toothpick often means it’s dry.
4. Cool cupcakes completely before frosting to keep the buttercream smooth and stable.

More Cupcake Recipes

Maple Bacon Cupcakes Recipe

Easy Chocolate Peanut Butter Cupcakes

Easy Tiramisu Cupcakes

Margarita Cupcakes

Pineapple Upside Down Cupcakes

Coffee Cupcakes

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📖 Recipe

One Bowl Funfetti Cupcakes

Moist and tender cupcakes topped with fluffy vanilla buttercream.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 Cupcakes

Calories: 538 kcal

Author: Krystle Smith

Ingredients

Cupcakes

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup sour cream
• 3/4 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 cup rainbow sprinkles

Vanilla Buttercream

• 3/4 cup unsalted butter, softened to room temperature
• 3 cups confectioners’ sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

• Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• In a large microwave-safe bowl, melt the butter and whisk in the sugar until combined.
• Stir in the egg, sour cream, milk, and vanilla until smooth.
• Gradually stir in the flour mixture until just combined, then gently fold in the sprinkles.
• Divide batter among the 12 liners, filling about two-thirds full. Bake 20 minutes or until a toothpick comes out with a few moist crumbs. Cool completely before frosting.

For the Frosting

• Beat the softened butter for 3–4 minutes until light and creamy. If you don’t have a mixer, a sturdy wooden spoon works in a pinch.
• Add the heavy cream and vanilla, then gradually mix in the confectioners’ sugar until you reach the desired consistency. Add a pinch of salt to balance the sweetness.
• Spread or pipe the buttercream onto cooled cupcakes and finish with extra sprinkles if desired.

Nutrition

Calories: 538 kcal |
Carbohydrates: 78 g |
Protein: 5 g |
Fat: 23 g