Soft, moist, and fluffy. These funfetti cupcakes are easy to make and will have you forgetting all about boxed cake mixes. These colorful, sprinkle-filled cupcakes are bursting with flavor in every bite.
A good funfetti recipe starts with a good cake base and a bunch of sprinkles added to it. These are perfect to make with your kids, for a birthday party, or on a rainy Sunday afternoon for everyone at the office to enjoy the next day. Or keep them for yourself, I won’t judge.
After making my Funfetti Cake, I knew I had to make a cupcake version. This recipe only calls for 9 ingredients, which may seem like a lot, but I guarantee that you already have all of them in your pantry.
Gluten-Free and Dairy-Free Options:
I have successfully made this recipe gluten-free and dairy-free. With my family keeping kosher, I try to make a dairy-free alternative for most of my recipes. Also having gluten-free friends and family, I try to accommodate them as best I can.
To make these gluten-free, simply switch out all-purpose flour for gluten-free flour. This is my favorite one that I always use in my gluten-free recipes.
There are a few steps to make this recipe dairy-free.
Butter Replacement: Replace 1 stick of butter with 1 stick of margarine (make sure it’s still softened to room temperature), OR replace 1 stick of butter with 3/4 cup vegetable oil. Note: You won’t get the same creaminess when mixing the butter and sugar as you would with using oil. See tips and tricks for more details.
Milk Replacement: Water can be used in place of milk, the same ratio. You can also use dairy-free milk such as soy or almond milk.
- 1 stick unsalted butter room temperature
- ¾ cup white sugar
- 2 large eggs
- 1 and ½ teaspoons vanilla extract
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ½ cup sprinkles
- Preheat your oven to 350°F and line and grease your muffin pan.
- Add in the eggs, one at a time, mixing until incorporated, and then add in the vanilla extract.
- Sift the flour, baking powder, and salt into the stand mixer. Mix to combine and then mix in the milk. Remember not to overmix your batter.
- Fold in your sprinkles using a rubber spatula.
- Divide the batter into the cupcake liners filling them up about 2/3 of the way, and bake them for 15-20 minutes or until a toothpick from the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
I use whole milk In this recipe, but you can use any variation of milk you prefer (skim, 2%, soy, etc.)
If you’re using oil instead of butter, you don’t need to mix the oil and sugar as long as you would butter because you won’t get the same light and fluffy texture. Mixing for a minute will do the trick.
You can use any kind of neutral-flavored oil. (vegetable, canola, grapeseed, etc.)
- If you forgot to take the butter out of your fridge to soften to room temperature, here’s a helpful tip.
Make sure you let the cupcakes cool completely before adding the frosting or else it will just melt right off.
These cupcakes freeze for up to three months. You can make these ahead of time and store these in an airtight container.