Make homemade Funfetti Cupcakes at home with ease - no boxed mix required! They're perfectly light and fluffy and loaded with plenty of bright sprinkles! Top them off with the creamiest vanilla buttercream frosting for dessert perfection.
Course Dessert
Cuisine Dessert
Keyword birtday treat recipes, Homemade Dessert Recipes, Funfetti with no box mix, Baking with kids
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Cupcakes Cooling 45 minutesminutes
Servings 16cupcakes
Author Stephanie Simmons
Ingredients
For the Funfetti Cupcakes
1 and 3/4cupcake floursee note for substitution
1/2tspbaking powder
1/4tspbaking soda
pinchsalt
9TBSPsalted buter, softened
1cupgranulated or cane sugar
3egg whites
2tspvanilla extract
1/3cup+ 3 TBSP full fat sour creamor greek yogurt
1/2cupmilk
3/4cuprainbow sprinkles + more for decorating
For the Frosting
2stickssalted butter, softened16 TBSP or 1 cup
4ouncescream cheese, softened
4cupspowdered sugar
1TBSPmilk
4tspvanilla extract
pinchofsalt
Instructions
Prep: Spray a muffin/cupcake pan with nonstick spray and line with paper liners or reusable silicone liners. (Using nonstick spray is helpful here because the sprinkles like to stick to the exposed parts of the muffin pan when the cupcakes rise while baking). Preheat oven to 350 degrees.
Make the Cupcakes: In a medium bowl, whisk together dry ingredients. In a large mixing bowl, cream the softened butter with mixer until creamy, 2-3 minutes. Add the sugar and cream again until well combined, light and fluffy - about 2 minutes. Add the egg whites and vanilla and mix until JUST combined. Over mixing can lead to dense, non-fluffy cupcakes. Add sour cream or greek yogurt and mix until just combined. The batter may have some lumps - that's normal. Add the dry ingredients, and mix until just combined. Scrape the sides and bottom of the bowl well with a spatula. Add the milk and mix until just combined. Stir in the 3/4 cup of sprinkles.
Bake: Fill muffin papers 2/3 of the way full with batter. Bake for 18-21 minutes, or until a toothpick inserted into the center of the cupcake comes out clean or with fluffy crumbs, not wet batter. Let cupcakes cool completely before frosting. (I let them cool in the pan until they won't burn my hands, then I remove them and let them sit on the counter to finish cooling.)
Make the Frosting: Cream softened butter and softened cream cheese together in a large mixing bowl. Sift in half of the powdered sugar, mix well, then add the milk. Add remaining powdered sugar and vanilla and a small pinch of salt. If you're waiting to frost the cupcakes for a bit, cover the frosting and chill it in the fridge. Let it sit back out for a few minutes before using so it's not hard as a rock.
Frost the Cupcakes: Frost the cooled cupcakes using a butter knife or offset spatula. You can also use a piping bag and this piping tip to get the same look that I did. Top with sprinkles!
Serve + Store: Enjoy cupcakes immediately once frosted! Store in airtight container in the fridge for up to 1 week.
Make Ahead Tips: Cupcakes can be made a day ahead and kept in an airtight container at room temp. Frosting can be made a day ahead and kept in an airtight container in the fridge. Let it set out about 15 minutes to soften up a bit before using.
Notes
NOTE: Cake flour produces the most light and fluffy cupcakes so I highly recommend it! If you want to sub for it, you just need all-purpose flour and corn starch - read how to do it here.