Homemade Funfetti Cupcakes (from scratch!)

Homemade Funfetti Cupcakes (from scratch!) | browneyedbaker.com #recipe #cupcakes

Believe it or not, I had no idea what funfetti was until about seven years ago. Once I started to read food blogs, I discovered this phenomenon, which is basically a boxed white or yellow cake with flecks of rainbow colors baked right in. Not surprisingly, these cakes, cupcakes and cookies are extremely popular with kids and a lot of people have fond memories of enjoying them at childhood birthday parties. I probably missed this whole trend for a variety of reasons: (1) my mom always ordered our birthday cakes from the same bakery, year after year; (2) I was never a fan of cakes, so once I was old enough to realize there were options outside of traditional birthday cakes, I started requesting ice cream cakes and cheesecakes for my birthday; (3) I don’t remember my mom ever baking a cake from a box mix. Like, ever. Maybe she did and I just don’t remember it, but I don’t think they were really on her radar, either.

I can see why the funfetti concept is so popular – who doesn’t love bright colors and sprinkles?! It’s so festive and fun and totally appropriate for any birthday party (kids or adults, I say). I’ve never had the box mix version, but was all-in on creating a homemade version. Sprinkle fun!

Homemade Funfetti Cupcakes (from scratch!) | browneyedbaker.com #recipe #cupcakes

Truth is, funfetti are totally easy to make right at home, all you need is a basic vanilla cupcake recipe and some rainbow sprinkles. I’ve been trying out some different vanilla cupcake recipes and really love this one that I stumbled upon over at Cookies and Cups. Shelly adapted it from the Back in the Day Bakery cookbook, and I think they’re fabulous. They have a really distinct butter flavor (score!) and are nice and moist. The only thing that could make them better? Sprinkles!

Homemade Funfetti Cupcakes (from scratch!) | browneyedbaker.com #recipe #cupcakes

Once the cupcakes were baked and cooled, I topped them with my favorite vanilla buttercream frosting and more sprinkles, of course.

Homemade Funfetti Cupcakes (from scratch!) | browneyedbaker.com #recipe #cupcakes

Whether you’re celebrating a birthday, or just another special kind of day, I can’t think of anything more fun and cheerful than these. I also love that they kind of look like ice cream cones with sprinkles on top πŸ™‚

Homemade Funfetti Cupcakes (from scratch!) | browneyedbaker.com #recipe #cupcakes

One year ago: Vanilla Cream-Filled Doughnuts
Two years ago: Peanut Butter and Jelly Cupcakes and Broccoli Cheese Soup
Three years ago: Traditional Mardi Gras King Cake
Four years ago: Asiago Bagels
Five years ago: Baked Oatmeal
Six years ago: Royal Crown’s Tortano

Funfetti Cupcakes (from scratch!)

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 15 to 20 minutes

Total Time: 1 hour

A homemade version of funfetti cupcakes - buttery vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting.

Ingredients:

For the Cupcakes:
1¾ cups cake flour
1¼ cups all-purpose flour
1¾ cups granulated sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature, cut into ½-inch cubes
4 eggs
1 cup whole milk
2 teaspoons vanilla extract
½ cup rainbow sprinkles

For the Vanilla Buttercream Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract
Rainbow sprinkles, for decorating

Directions:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.

2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.

3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.

4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

5. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

6. Frost the cupcakes as desired (I used the Ateco #808 decorating tip) and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

(Base cupcake recipe adapted from Cookies and Cups)

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173 Responses to “Homemade Funfetti Cupcakes (from scratch!)”

  1. Averie @ Averie Cooks on March 6, 2014 at 12:29 am

    I love Funfetti and I have the Back in the Day book, (love it!) and also saw Shelly make them, and now yours…I have to try this recipe! You rocked these cupcakes and I love the non-skimpy use of frosting…amen πŸ™‚ Pinned!

    Reply

  2. Chichi on March 6, 2014 at 3:57 am

    I love funfetti. My introduction to social media came very late so only recently discovered funfetti cakes. Love them, very happy looking cakes. Lol

    Reply

  3. OneFabIdea on March 6, 2014 at 5:32 am

    I love funfetti cakes!! They’re so….FUN! HaHa. Thanks for reminding me of these. I think I’ll mix up a batch tonight!!! πŸ™‚

    Reply

  4. Marie @ Little Kitchie on March 6, 2014 at 7:13 am

    Absolute perfection!

    Reply

  5. Lisa @ Simple Pairings on March 6, 2014 at 7:42 am

    As always, such stunning pictures you have! Your funfetti cupcakes are gorgeous! I do love funfetti – such sweet indulgence that reminds me of being a kid. Thanks for the happy memories πŸ™‚

    Reply

  6. trang on March 6, 2014 at 8:03 am

    so I can’t tell you how happy I was to see this- been craving this lately but didn’t want to make the cake box version so this is perfect!! Thank you!!

    Reply

  7. Dawn on March 6, 2014 at 8:03 am

    Such memories. My mom always used box mixes to make us treats to take to school for our birthdays and they were always so creative to us (e.g., cupcakes made in ice cream cones). I remember when I started baking myself not even contemplating using anything but a box mix – baking (cakes anyhow) was just “changing things up” with that box to do different creations of flavors, colors and shapes. Now I can’t remember the last time I ever used a box. If you want to get even more “from scratch” with this recipe, Food52 just had a recipe a couple of weeks ago for homemade sprinkles – http://food52.com/recipes/26425-homemade-sprinkles – haven’t tried it yet but it looks super easy and I’m sure they’ll taste awesome.

    Reply

  8. lori on March 6, 2014 at 8:05 am

    Do you think I could send these to college? It takes three days in the mail….My son’s birthday is coming up and it would be a cute way to share with his dorm floor.

    Reply

    • Michelle on March 6th, 2014 at 11:29 pm

      Hi Lori, I always think that cupcakes are difficult to ship because the box can get tossed around and the frosting messed up. If you have a box that can keep them steady and upright, it might work. In general though, I don’t recommend cupcakes as a shipping-friendly baked good.

      Reply

      • Cassie on March 11th, 2014 at 3:50 pm

        How about ship them two at a time, face to face with frosting in between. Like in a jar or other cylindrical container? I have done it and it works. It’s not as pretty as decorated cupcakes but they still taste good!

        Reply

        • Nicci on March 26th, 2014 at 1:06 pm

          Hi πŸ™‚ Imma professional baker/mama/business lady/etc- and I really enjoy looking at all of the yummy treats the Brown Eyed Baker posts! Regarding shipping them, you definitely can. However it will take a few materials and preparation. We ship them all the time in my bakery and they arrive fresh and pretty. Make your cupcakes as usual, freeze them, and put them in the plastic cupcake containers you’d find in your local grocer’s bakery section-you know, the ones with the secure yet semi irritating snaps lol. You can buy them at most craft stores or if you live in a fairly large city there should be bake shops that sell them. with packing peanuts and a snug box, you can ship them anywhere in the USA- I prefer over night but if it’s too costly two day shipping can work. be sure to FREEZE THE CUPCAKES-cant stress enough, AND invest in the cooling gel packs, one on the top and one on the bottom. You’ll be good to go.

          Reply

  9. Laura (Blogging Over Thyme) on March 6, 2014 at 8:15 am

    I never had funfetti cookies/cupcakes growing up either! I think I knew they existed, but when I started reading food blogs was when they really seemed like a much bigger thing πŸ™‚

    These are so fun and cute! Heard great things about the Back in the Day cookbook too!

    Reply

  10. Audrey on March 6, 2014 at 8:21 am

    Wow these look delicious!!! I would love to make them soon. Can you please tell me what piping tip you used?? Those tall swirls are perfect!

    Reply

    • Michelle on March 6th, 2014 at 11:29 pm

      Hi Audrey, I used an Ateco #808 tip.

      Reply

  11. Terri on March 6, 2014 at 8:30 am

    Sprinkles really? I am pretty sure around here those things are called jimmies!! Great recipe – I can’t wait to bake these cupcakes.

    Reply

    • jen @ one curly fry on March 6th, 2014 at 9:27 am

      Are you from Philly? We call them Jimmies too!

      Reply

      • Terri on March 7th, 2014 at 9:28 am

        Not Philly but your cross state rival – Pittsburgh

        Reply

    • eave on March 6th, 2014 at 4:43 pm

      I knew i wasn’t crazy!! Finally someone else who calls them jimmies!!! LOL

      Reply

    • Michelle on June 10th, 2014 at 2:25 pm

      I’ve lived in Pittsburgh my whole life and have never heard them called jimmies! Maybe there are different “jimmies” and “sprinkles” sects around the city πŸ˜‰

      Reply

      • Kaleena on October 27th, 2015 at 3:43 pm

        In Boston we have sprinkles AND jimmies. Sprinkles are multi colored, jimmies are chocolate only.

        Reply

    • Hailey on May 20th, 2016 at 11:08 pm

      In Australia we call them 100s and 1000s haha!

      Reply

  12. Betsy Harner on March 6, 2014 at 8:37 am

    Beautiful! What tool do you use to frost your cupcakes? They look yummy!!

    Reply

  13. Paula on March 6, 2014 at 8:55 am

    Believe it or not, I’ve never made nor eaten funfetti cakes/cupcakes. This may very well change now that you have posted your homemade recipe for them!

    Reply

  14. steph@stephsbitebybite on March 6, 2014 at 8:56 am

    I could use one of these as a pre-friday celebration. LOVE me some funfetti!

    Reply

  15. marcie on March 6, 2014 at 9:47 am

    I was a bit late getting into the whole funfetti thing, too, but I’ve definitely made up for lost time the past 10 years or so. I love homemade versions so much more, and these look terrific! Your photos are beautiful with an up close and personal view of those sprinkles. πŸ™‚

    Reply

  16. Katrina @ WVS on March 6, 2014 at 9:49 am

    These are so cute – like little cakes of happiness!

    Reply

  17. Denise on March 6, 2014 at 11:00 am

    I too would like to know what piping tip you used please. they look wonderful. I cant wait to try

    Reply

    • Michelle on March 6th, 2014 at 11:30 pm

      Hi Denise, I used the Ateco #808 tip.

      Reply

      • Denise on March 7th, 2014 at 12:09 am

        Thank u . Would wilton have a similar tip?do you think?

        Reply

        • Michelle on March 7th, 2014 at 7:58 am

          Hi Denise, I’m sure they would, it’s basically a jumbo-sized round tip.

          Reply

  18. Adrienne | Appetites Anonymous on March 6, 2014 at 11:14 am

    Double yum!!!!! These look perfect and amazingly delicious! πŸ™‚

    Reply

  19. Jessica @ A Kitchen Addiction on March 6, 2014 at 11:26 am

    Funfetti cupcakes are the best! So fun!

    Reply

  20. Lexi @ Lexi's Clean Kitchen on March 6, 2014 at 12:56 pm

    Beautiful, as always!

    Reply

  21. Liz @ Tip Top Shape on March 6, 2014 at 1:42 pm

    Funfetti-anything is pretty much my favorite thing to make. They’re just so happy!

    Reply

  22. Madeleine on March 6, 2014 at 3:10 pm

    Sort of a silly question, but I have to ask: where did you buy or what brand are the sprinkles you used to top the cupcakes with? I noticed that there aren’t the brown colored ones included in those, and have been searching for them everywhere! I love sprinkles and funfetti, but for some reason the brown ones drive me crazy. Neurotic much? I know. πŸ™‚

    Reply

    • Megan on March 6th, 2014 at 10:22 pm

      Saw your comment as I was scrolling down to leave one… I just got a bunch of rainbow sprinkles from The Cupcake Social. Colors are great!

      Reply

    • Michelle on March 6th, 2014 at 11:40 pm

      Hi Madeleine, One of the larger grocery stores I go to has a whole row of different colored sprinkles (including rainbow) in the bulk section where the nuts, grains, etc. are located. I get mine from there, and have no idea what brand they are. I’m sorry that’s not more helpful!

      Reply

  23. Kelly on March 6, 2014 at 3:11 pm

    can you make this recipe in a cake pan πŸ™‚ ?

    Reply

    • Michelle on March 6th, 2014 at 11:41 pm

      Hi Kelly, I haven’t tried it, but I think you could. Either two-layer 8″ or 9″ cake, or a 9×13-inch.

      Reply

    • CookingCanuck on March 30th, 2014 at 4:30 pm

      I tried to make this in a 9×13 pan today and I think a 11×15 would be better. The cake turned out delicious (no surprise there) but because there was so much batter, by the time the middle was close to done (55 minutes) both the edges and the bottom were quite done (not burnt but definitely overdone). The cake was still a hit, but I’ll try the bigger pan next time.
      (I also only used half the frosting, but that’s a personal taste)

      Reply

  24. Cate @ Chez CateyLou on March 6, 2014 at 5:22 pm

    I can’t think of anything more fun and cheerful either! These look so delicious and are so cute!!

    Reply

  25. Erin @ The Spiffy Cookie on March 6, 2014 at 5:25 pm

    Nothing is happier than a cake full of sprinkles, topped with more sprinkles. Great homemade version!

    Reply

  26. Laura Dembowski on March 6, 2014 at 10:01 pm

    I love homemade funfetti cupcakes and just made some for my birthday. These are gorgeous!

    Reply

  27. Megan on March 6, 2014 at 10:19 pm

    So much fun! And obviously better than a box mix. I just made a confetti layer cake from scratch. Love all the rainbow sprinkles.

    Reply

  28. Barb on March 7, 2014 at 8:06 am

    Try Kut from the Kloth jeans. Nordstrom & Zappos (and 6pm) carry them for sure. Not crazy expensive and fit well and lots of styles.

    Reply

  29. dina on March 7, 2014 at 10:14 am

    these are so fun!

    Reply

  30. Jaci @ windykitchen on March 7, 2014 at 3:25 pm

    WOW! Can’t get over how beautiful your photos are, even the sprinkle placement is perfect!

    Reply

  31. Lauren on March 7, 2014 at 6:29 pm

    I love baking cupcakes so I definitely have this on my list, I’m making red velvet this weekend!

    http://laurenslittleblogs.blogspot.co.uk/

    xx

    Reply

  32. Janice on March 8, 2014 at 11:22 am

    Michelle, Michelle~~
    Your photos are absolutely beautiful!! Maybe today’s recipe & the simplicity of “sprinkle cupcakes” made the cupcake & the sprinkles (jimmies) just POP!! Love to see what you’re up to each day! Keep up the fun!!

    Reply

  33. Blog to Taste on March 8, 2014 at 2:22 pm

    I’ve been obsessed with confetti/funfetti items as of late. These look absolutely delectable. I’m definitely going to remember these!

    -Warren, Blog to Taste

    Reply

  34. melissa alexander on March 8, 2014 at 11:41 pm

    Can I freeze these?

    Reply

    • Michelle on March 9th, 2014 at 9:42 pm

      Hi Melissa, Yes, You can freeze them un-frosted.

      Reply

  35. Mary on March 9, 2014 at 11:01 am

    I made these yesterday for my daughters 10th Birthday party, and they were a HUGE hit!!! Delicious and pretty!!

    Reply

  36. Joanna on March 10, 2014 at 10:16 am

    These look amazing! So cute. I was wondering if I could halve the recipe just by dividing all the ingredients by 2 or if there’s a special way to do it for these cupcakes?

    Reply

    • Michelle on March 10th, 2014 at 11:49 am

      Hi Joanna, I actually made a half batch just this morning, and it worked out just fine simply dividing everything by two. Enjoy! πŸ™‚

      Reply

      • simlover00 on May 18th, 2014 at 5:02 am

        I made these yesterday but all the sprinkles sunk to the bottom during cooking. I tried looking online for why this happened but no luck. Are there special kinds of sprinkles U should use?

        Reply

        • Michelle on May 18th, 2014 at 2:38 pm

          I just used the regular sprinkles from the grocery store, nothing special. They shouldn’t sink to the bottom unless they’re unusually large.

          Reply

        • jana on August 7th, 2014 at 5:15 pm

          Hi! Try tossing the sprinkles in some flour before you put them in the batter. This is what you do for blueberries & chocolate chips in muffins. Hope that helps. πŸ™‚

          Reply

  37. Daphne Minkus on March 10, 2014 at 10:17 am

    I just made these over the weekend and they were AWESOME! To anyone else who makes these, I “made” cake flour by taking away 2 Tbsp of flour (per cup) and adding 2 Tbsp of Cornstarch to my all purpose flour. I think I did a total of 3.75 TBSP, because of what the recipe says. I was also a little confused by the addition of the butter, I’ve always creamed the butter together with the sugar. It worked out really nicely though, the cake had a very nice texture to it. I LOVED the butter cream! It was not too sweet and turned out very fluffy! I did a half cut less than the recipe said to use, and I thought it was perfect.
    Thanks for submitting this! It was a huge hit at my daughter’s bday party. I did some funfetti, some just regular cake with a raspberry preserve filling and then the plain buttercream frosting. Also the regular cake with some cocoa powder added to the buttercream frosting. ALL WERE WONDERFUL!

    Reply

  38. Bridgot on March 11, 2014 at 10:28 am

    Made these at 5 am today for my son to take to school for his birthday!! The recipe was so easy to follow I didn’t even have to drink my morning coffee before making them πŸ™‚

    They turned out great and I had them done in about an hour and half. Absolutely beautiful!!
    In our house “cake mix” is a four letter word so my son was shocked to see funfetti! One taste and you know without a doubt they’re from scratch! Thanks so much for sharing this recipe. It’ll be in my arsenal for years to come.

    Reply

  39. Susan on March 12, 2014 at 10:52 pm

    I’m such a kid at heart! I absolutely love funfetti cakes and it’s perfect for any birthdays for any age! Definitely going to do funfetti cake for my next birthday!

    Thanks for sharing such a lovely (and I know will be tasty) post!

    SusanLoves…

    Reply

  40. phoebe on March 13, 2014 at 6:33 am

    hi, i was wondering how should the batter look like ?

    thank you so much!

    Reply

    • Alyssa on April 20th, 2014 at 11:32 pm

      My batter was pretty liquidy. I was a little scared to mix them for 2 minutes on medium high because I was afraid that it would make them dense but that wasn’t a problem at all!

      Reply

  41. Tameka on March 13, 2014 at 3:12 pm

    Hi,
    I was wondering how soon in advance can you make these for a party? Are they ok to make two days before?

    Thank you!

    Reply

    • Tameka on March 13th, 2014 at 3:58 pm

      Nevermind. I now see they can be stored for three days. Thanks! πŸ™‚

      Reply

  42. Janie on March 13, 2014 at 4:17 pm

    Question : cake flour? Does it have to be self-rising?

    I love your blog and have made several of your recipe. I want to bake these for Saturday for a baby shower ! Thank you πŸ˜‰

    Reply

    • Michelle on March 13th, 2014 at 5:57 pm

      Hi Janie, Actually, the cake flour should definitely NOT be self-rising. Never use self-rising flour of any kind in a recipe unless the recipe specifically calls for it.

      Reply

  43. Carolyn on March 14, 2014 at 6:00 am

    Can I substitute regular salt for kosher salt? Thanks πŸ™‚

    Reply

    • Michelle on March 15th, 2014 at 10:53 am

      Hi Carolyn, Yes, but you should only use about ΒΎ tsp of table salt.

      Reply

  44. Diane on March 17, 2014 at 3:25 pm

    Love the idea of making funfetti cupcakes. My grandson-in-law had a funfetti cake for his groom’s cake. I have to make these for him.

    Reply

  45. Renee @ Awesome on $20 on March 21, 2014 at 3:29 am

    These look so beautiful. I don’t think I could ever stop eating them.

    Reply

  46. Lisette on March 23, 2014 at 1:20 am

    Hi I was wondering if buttermilk could be used instead of whole milk. Do you think it would mess up the recipe at all? Thanks! And these look delicious by the way!

    Reply

    • Michelle on March 23rd, 2014 at 10:22 pm

      Hi Lisette, I have not tried using buttermilk, so I can’t say for sure how they would turn out.

      Reply

  47. Jen on March 26, 2014 at 1:35 pm

    Just wondering if you had an issue with the sprinkles sinking. I was planning on making this a cake instead of cupcakes. I usually dust choc chips in a little flour to stop them from sinking and was wondering if you suggest I do this as well.

    Reply

    • Michelle on March 29th, 2014 at 1:06 pm

      Hi Jen, I know what you mean with chocolate chips, but as you can see, I didn’t have a sinking issue with the sprinkles. I think they’re light enough to stay put in the batter. Enjoy! πŸ™‚

      Reply

  48. Morgan on March 26, 2014 at 11:16 pm

    Hi I made these cupcakes on Monday. On Tuesday my mom texted me and asked me if I could make another dozen(turns out she had taken some to work and people wanted more). My mom came home today and said they were a hit πŸ™‚

    Do you think I could add sour cream to this recipe? My oven cooks a little weird and I often have to make up for it in terms of moisture.

    Reply

    • Michelle on March 29th, 2014 at 1:11 pm

      Hi Morgan, So happy to hear they were a hit! I have no idea what adding sour cream would do to the cupcakes. If you’re finding that they’re dry, you might try reducing the baking time.

      Reply

  49. Nikki on March 29, 2014 at 4:18 pm

    I make these all the time for my kids by scratch. I’m a big organic baker though so I buy the India tree natural dye sprinkles/jimmies. Same effect just without the dye which I love. Natural candy store.com or amazon has them. They are the best ones I’ve used thick as the artificial ones. They also make natural dye decorating sugars which are amazing as well! I have used the decorating sugars in batter for a fun fetti work great too!

    Reply

  50. Melissa @ Leet Kitchen on March 30, 2014 at 9:44 pm

    I just made these tonight to take to school for a surprise. I love the icing! These are very yummy. I ran out of milk, so I had to add 1/4 cup of whipping cream. Hopefully it didn’t change the outcome too much!

    Reply

  51. Heldy H on April 1, 2014 at 11:25 am

    Hi, I made these recently for my peanut/tree nut allergic daughter. She absolutely LOVES them. I would love to have them as a staple recipe for her during last minute events/parties. I am not good with measurements, can you help me halve the recipe for 12 cupcakes?

    Reply

  52. Katrina on April 2, 2014 at 10:34 pm

    Omg! I am so excited to make these cupcakes this weekend. My daughter and son are on a youth bowling league and Saturday is their last day for the season. All the kids work so hard and do very well so I wanted to do something nice for them. I originally was searching for a vanilla and chocolate cupcake recipe to make so that they had a choice. I printed off both of your vanilla and chocolate recipes all the while thinking that this would just be too much work; considering I will be making about 9 dozen cupcakes. Somehow I completely missed this recipe. As I was showing off all of your different cupcakes to my husband I saw the answer to my dilemma. Who doesn’t like Funfetti cupcakes. Even though the kids wont have a choice between chocolate and vanilla I think they would gobble these up without thinking twice. I have been on your sight before and snagged a recipe but I will tell you that I am here to stay!!! You rock!!! πŸ™‚

    Reply

  53. marci on April 11, 2014 at 6:40 pm

    First time baker, making these four my husbands birthday. Are your flour measurements sifted, or not sifted? Thanks!

    Reply

    • Michelle on April 16th, 2014 at 12:39 pm

      Hi Marci, If the flour is ever to be sifted, it will indicate that in the directions; otherwise, not sifted. Enjoy the cupcakes! πŸ™‚

      Reply

  54. Alicia on April 15, 2014 at 8:57 pm

    Hi! I found your recipe when looking for something to make for my daughter’s third birthday. I ended up making the cupcakes from a box (due to lack of time) but made your frosting and loved it! I will definitely be saving the cupcake recipe to try next year!!!

    We included your recipe in a round-up of birthday tradition ideas here.

    Thank you for sharing!!

    Reply

  55. Alyssa on April 20, 2014 at 11:41 pm

    I just made these for Easter using pastel colored sprinkles. I was hesitant to use cake flour because other cupcakes I made with cake flour before had an awful texture, but these came out great! I halved the recipe (it made 15 cupcakes). I took them out at 15 minutes and the middle was still liquidy. I put them in for an additional 5 minutes and they were great. They had nice domes. The frosting was awesome too. I appreciate that you factor in lots of frosting for your cupcakes. That’s how I like mine too! I’ll definitely be making these again! This recipe will join my collection along with your margarita cupcake recipe which is one of my favorites!

    Reply

  56. Lani on April 30, 2014 at 10:40 am

    Hi there, love funfetti cakes. Love that you’ve given a homemade recipe. Just wondering what sized eggs do you use for this recipe? Thank you

    Reply

    • Michelle on April 30th, 2014 at 6:42 pm

      Hi Lani, I use large eggs for everything, unless stated otherwise.

      Reply

  57. Amy on May 3, 2014 at 5:48 pm

    By 1 3/4 cup of cake flour do you mean 1 cup plus 3/4 of a cup of cake flour, or just 3/4 of a cup of cake flour? thanks

    Reply

    • Michelle on May 12th, 2014 at 10:16 am

      1 cup plus ΒΎ of a cup.

      Reply

  58. Leesha @ Mayhem in the Kitchen on May 3, 2014 at 9:14 pm

    I love these. Fun and cheerful is right! Pinned!

    Reply

  59. Angela on May 6, 2014 at 6:49 pm

    PLEASE ANSWER ASAP! do the sprinkles melt in the cupcake or do they harden?

    Reply

  60. melissa l. on May 13, 2014 at 9:10 am

    Would you use this recipe for a rectangle cake instead of cupcakes, as well?

    Reply

    • Michelle on May 13th, 2014 at 11:49 am

      Hi Melissa, I have never tried making that modification, so I can’t say for sure how it would turn out. If you try it, let me know how it goes!

      Reply

  61. Marizza on May 20, 2014 at 1:00 pm

    Hi! I was wondering if this cake will hold up well under fondant? Thank you for sharing your recipe.

    Reply

    • Michelle on May 21st, 2014 at 9:29 am

      Hi Marizza, It should hold up just fine.

      Reply

  62. Belle on May 29, 2014 at 9:24 am

    How many cupcakes does this recipe produce?

    Reply

    • Michelle on May 30th, 2014 at 12:52 pm

      Hi Belle, 2 dozen (see “yield” in the recipe box above).

      Reply

  63. Heidelind on June 4, 2014 at 10:51 pm

    Great pictures! I just made these to bring into the office tomorrow. Also made some mini versions for my son, he is going to be so happy when he sees them:) I snuck one and yes, delicious:) There just isn’t enough Funfetti.

    Reply

  64. Emily on June 9, 2014 at 12:11 pm

    I made these for a coworker who loves Funfetti Cupcakes, and I ran into a strange issue. Although the yield states 2 dozen, I feel I easily could have gotten 30 cupcakes out of the batter. As it is, I overfilled the 2 dozen, trusting that that was how many it was supposed to make, ending up with gigantic cupcakes that overflowed into each other and nearly collapsed under their own weight.

    Although they rose beautifully, once I took them out of the oven, most of them deflated quite a bit, leaving them with flat instead of rounded tops. Additionally, they were a little dry, but that could be attributed the extra baking time required to cook through the extra-large cupcakes.

    It’s quite possible my last two issues were a result of the cupcakes simply being too big; if I make these again I will be sure to make more than 2 dozen. Regardless, they were attractive, and I didn’t have any issue with the sprinkles sinking to the bottom.

    Reply

    • Michelle on June 10th, 2014 at 10:17 am

      Hi Emily, It does sound like they may have been over-filled. Please do note that in the directions it states to fill the cups only β…” full. There can be some variance in the size of cupcake pans (my mom’s from years ago are different than mine), so I would advise to follow the fill instructions, even if that means you get more cupcakes than the recipe yield states.

      Reply

  65. Tiff on June 10, 2014 at 1:28 pm

    Will they turn out okay if I use a hand mixer instead of a stand mixer?

    Reply

  66. Rikki on June 16, 2014 at 12:05 pm

    Hi Michele, I love funfetti, but I want a really flavorful and good textured cupcake as well. Which recipe do you prefer: this recipe (minus the sprinkles) or your vanilla cupcake recipe? Can the vanilla cupcake be adjusted to make it funfetti?

    Reply

    • Michelle on June 17th, 2014 at 4:37 pm

      Hi Rikki, I would definitely choose this one!

      Reply

  67. lovely print design on July 2, 2014 at 2:10 pm

    What do you suggest for a round cake? What would be the difference?

    Reply

    • Michelle on July 2nd, 2014 at 8:59 pm

      For a round cake, you would need two layers – either 8″ or 9″. You will also need to increase the baking time a bit.

      Reply

  68. Kristen on July 8, 2014 at 9:24 am

    Have you doubled this recipe? Do I need to make any alterations to the recipe if I double it?

    Reply

    • Michelle on July 8th, 2014 at 9:49 am

      Hi Kristen, I have not doubled this recipe. You wouldn’t need to make any alterations.

      Reply

  69. Chloe on July 8, 2014 at 11:01 am

    Hi! I have been looking for the perfect vanilla cupcake recipe and a friend told me I HAD to try this one Although is it possible to use table salt instead of kosher salt? They sell these big jars of them, and I don’t use kosher salt for anything else…

    Reply

    • Michelle on July 8th, 2014 at 10:29 pm

      Hi Chloe, Yes, but reduce the amount to ΒΎ teaspoon.

      Reply

  70. Joe on July 13, 2014 at 7:50 pm

    Hey Michelle!
    Thoughts on baking this in a sheet pan (18×13)? Or perhaps a jelly-role pan (10×15)? Is there enough batter produced for either sizes? I’m thinking of a somewhat thin cake to use in those push-up pop containers.

    Reply

    • Michelle on July 14th, 2014 at 12:46 pm

      Hi Joe, This would be perfect for a 9×13, but if you are looking to go thinner, a jelly roll would work. I’m not sure if there would be enough batter for a 13×18. Just be sure to reduce the baking time! Enjoy!

      Reply

  71. rika on July 29, 2014 at 12:11 pm

    How do I adjust the recipe if I only have salted butter on hand.
    Thanks

    Reply

    • Michelle on July 29th, 2014 at 6:19 pm

      Hi Rika, Omit the salt in the recipe.

      Reply

  72. Amanda on July 29, 2014 at 1:13 pm

    Hey Michelle,
    Was wondering if you can use salted butter instead of unsalted?

    Reply

    • Michelle on July 29th, 2014 at 6:20 pm

      Hi Amanda, Yes, but omit the salt called for in the recipe.

      Reply

  73. Rachel on July 31, 2014 at 1:16 pm

    I’ve made many of your cookie recipes without problems, but today I tried 2 of your cupcake recipes and found I needed to do some adjusting. My pan must be a different size than yours because 2/3 full made them overflow. I cooked them 20 minutes and the bottoms burnt.

    The good news is that it made THREE dozen cupcakes so the first batch I kept for my family to dig into (the part that wasn’t burnt was scrumptious!) and the next batches I only filled it 1/2 full (if that), and I cut the baking and cooling in the pan time and they came out perfect.

    Tomorrow I’m delving into your savory recipes for the first time and trying the slow cooker mac ‘n cheese. Can’t wait!

    Reply

    • Rachel on July 31st, 2014 at 1:21 pm

      You know what, after I submitted this I realized I’m a big fat liar. I’ve made a couple of your cupcakes recipes!! The strawberry and lemon limoncello. I didn’t have a problem with those though (except for the panic attack I had when the strawberry meringue frosting curdled—if only I’d read the comments first!)

      Anyway, make of that what you will.

      Reply

  74. Karina on August 3, 2014 at 10:27 am

    Hi, can I use all-purpose flour instead of cake flour? Will the cake come out more dense or what difference will it make? Thanks! πŸ˜‰

    Reply

    • Michelle on August 3rd, 2014 at 10:05 pm

      Hi Karina, The cupcakes will be more dense if you use all-purpose flour. Cake flour creates a lighter, more tender cupcake.

      Reply

  75. Noelle on August 3, 2014 at 2:31 pm

    I loved Funfetti as a kid and still love it. There’s just something so happy and fun about tons of sprinkles! These looked SOOO good, I’m actually making them right now for my daughter’s first birthday! I plan on topping them with homemade, vanilla whipped cream. Yum!

    One question, though: my batch ended up filling 30 cupcakes instead of 24 and I used a 1/4 cup scoop to fill them all exactly. Have you ever gotten a bigger yield before or do you think I [gulp!] did something wrong? I followed the recipe exactly. I guess I’ll see if they came out ok in 10 minutes, when they’re done! Eeeeek!

    Reply

    • Michelle on August 5th, 2014 at 10:43 am

      Hi Noelle, I think they should be okay, I’ve found that not all muffin tins are made alike. Some of the ones my mom has have very different cup sizes.

      Reply

  76. Bethany Gagne on August 10, 2014 at 9:20 pm

    Did you prefer this vanilla cupcake base better than the vanilla cupcake recipe in your browneyedbaker recipes? The browneyedbaker vanilla cupcakes are my normal go to, but I’m looking to make some funfetti cupcakes for my daughters 1st birthday and don’t have time for trial before the party….which vanilla cupcake should I choose!?!? I don’t want to screw it up, they need to be nice and moist!

    Reply

    • Michelle on August 11th, 2014 at 10:44 am

      Hi Bethany, I do love this recipe, I would recommend using it!

      Reply

  77. Ream on October 28, 2014 at 5:45 pm

    Hi, Michelle!

    I made your funfetti cupcakes today and they tasted great! I do have a question for you. As the cupcakes were cooling, the dome of the cupcakes started to deflate or flatten. Is it because I over-beat the batter?

    Reply

    • Michelle on October 29th, 2014 at 10:18 am

      Hi Ream, It could have been from over beating, or slightly under baking them.

      Reply

  78. Lolita on November 21, 2014 at 1:25 pm

    Can I use this recipe to make a cake? What’s the difference of cake flour and all purpose flour? Can I make this without the yolks?

    Reply

    • Michelle on November 24th, 2014 at 5:11 pm

      Hi Lolita, Yes, this recipe could be made into a 9×13-inch cake or two layer 9-inch or 8-inch cake (just be sure to watch the baking times, as you will need to increase slightly). Cake flour as less protein in it, which makes it more tender. I do not recommend making this without the egg yolks, it will not be as moist.

      Reply

      • Lolita on December 9th, 2014 at 1:49 pm

        I want the cake to turn out as white as possible. What else can I add instead of the yolks to keep the cake moist?

        Reply

        • Michelle on December 14th, 2014 at 5:54 pm

          Hi Lolita, I would not recommend substituting anything for the egg yolks; they are an important part of the recipe.

          Reply

    • Renie B. on November 27th, 2014 at 1:28 am

      I just made this in two 8 inch round cake pans and baked them for 35-40 minutes. I followed the recipe to a ‘t’ except I used almond milk since I had it on hand. The proportions were perfect and the cake was great! My jimmies stayed suspended in the batter while baking. The buttercream had a nice flavor but was way too sweet for my taste. Luckily the cake is dense enough to cut the sweetness of the frosting. This recipe probably works best as cupcakes where the ratio of cake to frosting is higher. Next time I would add lemon zest to the batter to brighten it up.

      Reply

      • Renie B. on November 28th, 2014 at 2:56 pm

        Update: We initially ate the cake freshly frosted at room temp and the buttercream was too intense and greasy. The next morning I had a piece slightly chilled from the fridge and the buttercream was way better- the sugar had time to dissolve and mellow and the buttercream was firm and less greasy. Now I know a) why I’ve never like homemade buttercream before b) to always chill a cake frosted in buttercream before serving. Thanks for the yummy recipe!

        Reply

  79. Ashley on January 6, 2015 at 4:09 pm

    I made these for a coworkers birthday and they were a great success. People enjoyed the frosting the most. I ended up blending the sprinkles in the batter way too much, so I just turned it into tie dye cupcakes!

    I did make a few adjustments to the recipe if anyone had some trouble with the batter. I did the typical cupcake baking instructions where you mix the dry into the wet ingredients. I then found the batter was too thick, so I added 1/4 cup of more milk.

    Reply

  80. Evelyn on February 22, 2015 at 2:36 pm

    The batter can be made into a cake instead of cupcakes with no alterations, yes?

    Reply

  81. Diana on March 13, 2015 at 3:31 pm

    Can you use the “perfect party cake” recipe and still do this? I love that cake but wonder if it’s too light and sprinkles will sink to the bottom…

    Reply

    • Michelle on March 17th, 2015 at 3:28 pm

      Hi Diana, I’ve never used the perfect party cake recipe for cupcakes, so I couldn’t say for sure.

      Reply

  82. Brittany on March 16, 2015 at 9:50 am

    I made these this weekend and they were fantastic! The texture was so light and fluffy. I could have eaten the whole batch of frosting with a spoon! So delicious and pretty!

    Reply

  83. Tiffany on March 19, 2015 at 6:13 pm

    How many cupcakes does this recipe make?

    Reply

    • Michelle on March 20th, 2015 at 5:00 pm

      24. See “yield” above under the recipe title.

      Reply

  84. Jen P on March 25, 2015 at 8:55 pm

    These were amazing! I made them for a coworker’s baby “sprinkle” and am so pleased with how they turned out. The cupcakes are really light and fluffy, and that frosting … gaaaahhhh, so rich and delicious. I added a few drops of red food coloring to make the frosting pink for the baby girl, so they’re extra cute. I’m definitely pinning this recipe, so I can make these again. Thank you!

    Reply

  85. Katie on March 25, 2015 at 10:39 pm

    Just made these this afternoon. The cake turned out pretty great and made exactly 24 cupcakes which I feel like never happens for me! However, the buttercream recipe that you shared was so so so SO sickeningly sweet (and I am someone who seriously loves sweets). I even tried it before I iced them and thought it was fine, but when I went to have an assembled cupcake I couldn’t choke it down. Tasted very much like straight up super sweet butter. Ended up scraping all of the cupcakes off and improvising with a chocolate buttercream from my head which turned out great and paired very well wih the cakes. Besides the frosting, thank you for this recipe!!!

    Reply

  86. Kristen on April 16, 2015 at 9:01 am

    Hi, I am making these for my daughters 2nd birthday tonight. Can I use 2% milk in place of whole milk? Thanks!!

    Reply

    • Michelle on April 16th, 2015 at 9:32 am

      Hi Kristen, I do recommend using whole milk because it contains more fat than 2%, which helps keep the cupcakes moist.

      Reply

  87. Alie on May 15, 2015 at 5:30 pm

    I’m from the UK and made a batch of these a few days ago. They turned out beautifully moist and delicious despite the fact that I didn’t realise what cake flour is as we can’t get it in the UK. I used self-raising flour instead as I thought this was an equivalent but I just found out that’s not the case. Apparently you can make your own cake flour by replacing some of your plain flour with corn flour so I may have a go at that but actually they turned out so well I don’t really feel the need. Thanks for a great cup-cake recipe, I’ll be using it again & again.

    Reply

  88. Dena Koehn on May 26, 2015 at 11:01 am

    Made these last weekend and they were okay. (I’m more of a chocolate lover, made the ultimate chocolate ones too). I think I baked a touch too long as they were a little dry… tasty though.

    Reply

  89. Ella Porat on June 17, 2015 at 5:27 pm

    How do you keep/make your cupcakes so moist?
    mine tend to come out seeming condensed. any tips or advice you could give me?
    By the way, love your site, i use it to cook/bake everything! true talent!

    Reply

    • Michelle on June 23rd, 2015 at 9:04 pm

      Hi Ella, So happy to hear you enjoy the site! Make sure your baking soda/powder is not expired so that they raise properly. Once my cupcakes cool, I place them in an airtight container for storage.

      Reply

  90. Rachel Page on June 19, 2015 at 4:44 am

    This cupcake is so whimsical and fun

    Reply

  91. Irene on June 24, 2015 at 3:15 pm

    This recipe is amazing! Used the cake and frosting recipe to make a two layered birthday cake. It was enough batter for two 8×8 pans. Only change I made was substituting 1/4 of the milk for plain yogurt but I’m sure even without that change it would be very good. The cake was a huge success. Thanks for posting! Saving this recipe forever πŸ™‚

    Reply

  92. Baylee on July 29, 2015 at 12:27 am

    Omg I made these tonight to bring to work tomorrow and sampled one for dessert…. They are SO good!!! Thank you thank you for posting this recipe, will be a staple for me now! Definitely 5 stars all around!!!! πŸ™‚

    Reply

  93. Lindsay on August 1, 2015 at 9:26 am

    These are amazing!! Just made them for my daughter’s first birthday and they were a hit!!

    Reply

  94. Sara on August 22, 2015 at 6:36 pm

    I made these twice – once for my sons birthday party and again for his class party. They are really easy to make and turned out perfectly both times. My only complaint is that I don’t like the taste that the sprinkles (or jimmies) give them – they taste store-bought to me.

    Reply

  95. Marie on August 29, 2015 at 12:01 pm

    I made these yesterday and found them a bit dry, not sure if I over mixed? I tried using simple syrup to help moisten them but it didn’t seem to work. Unfortunately, they are the main attraction for my granddaughter’s birthday party. I had such hopes for these vanilla cupcakes!

    Reply

  96. kik'n Sweets on September 17, 2015 at 2:22 am

    I tried this recipe for my friend’s birthday and it was A HIT:D
    However i want to use it this time to make a Funfetti cake. I need to bake one 8 inch round cake and one 10 inch round cake , each one 5 inch high . Can you please advise me asap how many cake batches i should make for each cake and what it the baking time? Thank you:D

    Reply

    • Michelle on September 18th, 2015 at 7:47 pm

      This recipe as-is will make two 8-inch or 9-inch layers. (Each layer being 2 inches high) I’m not sure if you need a single layer that’s 5 inches high, or if you’re counting on stacking. This site might help you figure out how much more batter you will need based on your requirements: http://www.bakedecoratecelebrate.com/techniques/amountbakingguide.cfm

      Reply

  97. Chris on October 3, 2015 at 11:38 am

    Going to try this recipe but curious. how is this adapted from cookies and cups? Looks like exact same recipe. just saying πŸ˜‰

    Reply

  98. Candice on October 16, 2015 at 5:10 pm

    WOWWWWWAAAA!!! So I recently made another funfetti recipe as a trial run for my baby’s 1st birthday and they were not good! I was so disappointed, what did I do wrong?? After some research on how to get the best, fluffy, moist cupcake, I decided to give this one a go (I love the mix of AP and cake flour, Oh and NO baking soda which I read can dry things out). I was on a mission to find the perfect funfetti cupcakes. I just finished baking these and they are AMAZING πŸ˜€ πŸ˜€ Only thing I did differently was sift the dry ingredients and added a little heavy cream to the milk (which I won’t do next time because I had to thin out the batter a little with non-fat milk lol :P). Very yummy, A MUST TRY!!!

    Reply

  99. Chelsea on October 24, 2015 at 10:01 am

    Can these be made with just all purpose flour or does it need to be cake and AP flour???

    Reply

    • Michelle on October 26th, 2015 at 10:47 pm

      Hi Chelsea, I highly recommend making the recipe as written with cake and all-purpose flours.

      Reply

  100. Tiffaney on October 31, 2015 at 9:47 pm

    These were sooo good! We made them for Halloween! Thanks my son said they were the best cupcakes ever!

    Reply

  101. Meredith Shadwill on November 3, 2015 at 10:34 am

    I tried this recipe as a cake on Saturday for my youngest’s birthday party. I think it took 40 minutes to bake, but it came out great. I didn’t have any more sprinkles last night, but I didn’t need them for the cupcakes I’m bringing to school today. I admit that I used buttermilk both times, and I didn’t have anymore vanilla, so the cupcakes got lemon extract. In any case, I’m excited to have a cake recipe (that isn’t chocolate) that tastes great. Thank you for sharing!

    Reply

  102. Catherine on January 26, 2016 at 2:35 pm

    I have been searching for a great cupcake with buttercream icing and this recipe surpassed all expectations. I could not stop eating or talking about how good they were. They cupcake was so light and fluffy and the icing is so creamy. The perfect mixture. Thank you brown eyed baker for sharing this delicious cupcake recipe!

    Reply

  103. saralee on February 16, 2016 at 2:28 pm

    I was wondering, have you ever made the funfetti cupcakes two days before serving them or made them and froze them? It will be impossible for me to make them either the day I need them or the day before. My kids just love these cupcakes. I’ve made them the day I’ve served them and they were delicious!

    Reply

    • Michelle on February 17th, 2016 at 9:03 pm

      Hi Saralee, Aww so glad your kids love these! I have eaten these leftover two days later, and I think they were just fine! If you wanted to make them earlier than that, then I would freeze them without frosting them.

      Reply

  104. Elle on March 5, 2016 at 2:19 am

    Made this yesterday for a bake-sale at the school. Absolutely delicious!
    Only found pastel sprinkles (maybe because of Easter?) so the colors are not great but everything else was just perfect.
    Will make them again soon!

    Thanks for the recipe!

    Reply

  105. claire on April 9, 2016 at 7:49 pm

    I made these to take in to school for my son’s birthday. They’re adorable!
    I used 5 cups of sugar ultimately, but I really loved the way the frosting tasted with 4 cups– such melt-in-your-mouth bliss it was scary. ! I set the temp on my convection oven to 345 and they started browning way before the middles were cooked. I tried not to panic, and lowered it to 335 to let them bake through. Some were lost, but most were good. Next time I’ll try the temp at 340 and see what happens. Thanks for posting the recipe!

    Reply

  106. mobogenie on April 17, 2016 at 11:27 am

    It looks very tasty

    Reply

  107. baixar facebook on April 17, 2016 at 11:28 am

    I tried this recipe as a cake on Saturday for my youngest’s birthday party.

    Reply

  108. Serenity on July 3, 2016 at 10:41 pm

    Hello,
    I’ll be making these tomorrow.
    Can you please tell me if I can use the following cake flour – “Presto”.
    My understanding is that it already has salt and baking powder so I shouldn’t add my own. ……
    Thanks!

    Reply

    • Michelle on July 5th, 2016 at 2:09 pm

      Hi Serenity, I am not aware of that brand, but I would not recommend using a product that has leavening and salt already added; that would alter the final product. I recommend using plain cake flour with nothing added.

      Reply

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