Who doesn’t love Funfetti cake? White cake, sprinkles, icing, more sprinkles…


 It was definitely my cake of choice at my pool-side, summer birthday parties growing up.  And to this day, we all know that Funfetti cake is always a winner. No matter what age you are.

Well, this recipe is like the “Funfetti" box cakemix, but with a little extra something.  That something is a homemade taste that you can’t get from a box cakemix (Although, I am all for a great box-mix cake, don’t get me wrong!) 

But…if you have some extra sprinkles on hand, and a little bit more time. Whip up these homemade Funfetti cupcakes.  Super fun, super tiny, super packed with sprinkles.


These cupcakes are topped with homemade vanilla buttercream. The icing beats that store bought container of icing any summerday.  And… might as well add more sprinkles on top.

Homemade Funfetti Cupcakes

makes 12 regular-sized cupcakes

(adapted from HowSweetitis.com) 

  • ½ cup butter
  • 1 cup sugar
  • 2 whole eggs
  • 1 tablespoon vanilla extract
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • ½ cup assorted brightly colored sprinkles (plus more for top of frosting)

-Preheat oven to 350 degrees F.

-Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

-Combine dry ingredients in a bowl.

-Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.  (Don’t worry if the sprinkles start to change the color tint of the batter)

-Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool. frost with vanilla buttercream and top with sprinkles.

Vanilla Buttercream and Sprinkles

  • 1 1/2 sticks of butter, softened
  • 2 ½ cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon of milk, if needed

- Cream butter in the bowl of an electric mixture until completely smooth and creamy.

- With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl.

- If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens.  If it is too runny, add more powdered sugar.

- Frost cupcakes and top with sprinkles. 


TIP: This recipe makes 12 regular cupcakes, or even more mini cupcakes if you use mini muffin tins.  I made the mistake of not using cupcake liners on some, which was a bad idea because the bottoms turned a little too golden and stuck to the pan.  Easier clean up and cleaner presentation if you use cupcake liners.

Anna BeckComment