These Funfetti Cupcakes are perfect for any birthday celebration! Made with a classic white cake base and swirled with rainbow sprinkles, they’re such a fun, delicious, and bright addition to any party. Plus, they’re super easy to make, and taste better than any boxed mix!
Tips for the Best Funfetti Cupcakes
Making the Batter
To make the batter, start by creaming together room temperature butter and granulated sugar. For best results, use a stand mixer fitted with the paddle attachment or an electric hand mixer. Mix, scraping down the bowl as needed, for about 5 minutes, or until butter mixture is lighter in color and fluffy. Next, mix in the egg whites. Flavor with vanilla extract and almond extract (optional). Although optional, adding ½ teaspoon of almond extract to the batter produces that classic birthday cake flavor. Next, mix in the vegetable oil. Follow with the baking powder, salt, and half of the flour. Mix, then add half of the milk. Repeat with the remainder of the flour and remainder of the milk. Mix after each addition, being careful not to over mix. If you add all the flour at once, you run the risk of having dense cupcakes. If you add all the milk at once, you can over saturate the mixture and cause it to split. Alternating milk and flour is a good way to ensure you get the best texture! Once all ingredients are incorporated, fold in the rainbow sprinkles using a rubber spatula.
Baking the Cupcakes
Once the batter is ready, scoop into the lined cupcake tin. Bake at 350°F for 20-22 minutes, or until cupcakes are golden brown on the edges and a tester inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting – I recommend using my Vanilla Buttercream (pictured) – and decorating with even more rainbow sprinkles.
Storage and Serving
Before frosting, these cupcakes can be stored at room temperature in a covered container for about 3 days. Once frosted with a buttercream, cupcakes should be stored in the refrigerator in a covered container, where they will keep for 3-4 days. For best taste, allow the cupcakes to come back to room temperature before serving!
I love how fun and colorful these cupcakes are! I’m of the opinion that every birthday should be celebrated with a delicious cake, so I made these for my husband’s recent birthday. They’re soft and moist, with a sweet vanilla flavor – the classic birthday cake. If you make these cupcakes, I’d love to know how you enjoyed them! Let me know in the comments below!
Looking for the best frosting for these cupcakes? Use my Vanilla Buttercream (pictured)!
If you liked this recipe, check out these other delicious Sugar Dusted Sweets cakes!
Classic Chocolate Cupcakes
Double Chocolate Loaf Cake
Raspberry Loaf Cake
Funfetti Cupcakes
Ingredients
- ½ cup (115 g) unsalted butter room temperature
- ¾ cup (180 g) granulated sugar
- 3 egg whites room temperature
- ½ tsp (~1 g) almond extract optional
- 1 tsp (4 g) vanilla extract
- ⅛ cup (30 g) vegetable oil
- 2 tsp (8 g) baking powder
- ½ tsp (2 g) salt
- 1 ½ cup (180 g) all purpose flour
- ¾ cup (190 g) whole milk room temperature
- ½ cup (90 g) rainbow sprinkles
Instructions
- Preheat oven to 350°F. Grease a cupcake tin or line with cupcake liners. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, cream together butter and sugar on medium high until light in color and fluffy, about 5 minutes. Scrape down the bowl as needed.
- Once butter is fluffy, mix in the egg whites.
- Add almond extract (if using), vanilla extract, and vegetable oil. Mix to combine.
- Mix in baking powder and salt.
- Add half of the flour, followed by half of the milk. Repeat with the remainder of the flour and remainder of the milk. Mix after each addition, being careful not to over mix.
- Using a rubber spatula, fold in the rainbow sprinkles.
- Scoop into prepared cupcake tin.
- Bake at 350°F for 20-22 minutes, or until cupcakes are golden brown on the edges and a tester inserted into the center of a cupcake comes out clean.
- Cool completely before frosting. Top with more sprinkles and enjoy!