There’s nothing more classic than Moist Homemade Funfetti Cupcakes. These cupcakes are buttery, moist, and light as ever. They have rainbow sprinkles in the batter and are topped with a silky buttercream. Funfetti Cupcakes are perfect for any celebration, as they are easy to make, require simple ingredients and set-up, and taste so delicious!
What is Funfetti?
This is the question that all of us have wondered at one point in our lives.
To be completely honest, I think of funfetti as a light, fluffy, buttery, vanilla cupcake with rainbow sprinkles mixed into the batter.
There isn’t a huge difference separating the batter of a classic vanilla cupcake and that of a funfetti cupcake, but I swear by the fact that funfetti has a slightly different, more enhanced taste!
Making Homemade Moist Funfetti Cupcakes
- Mix wet ingredients
- Mix dry ingredients
- Alternate adding dry ingredients with buttermilk
- Divide batter
- Prepare frosting
- Frost cupcakes
The Sprinkles to Use
Though all sprinkles are important and should be seen as valuable, there is a specific type of sprinkle that should be used in funfetti.
Jimmies, cake sprinkles…. whatever you call them where you live are the sprinkles to choose for most baked goods. These are the long, skinny, soft sprinkles that are often found in ice cream shops… you know the ones.
If you use the little nonpareils, they will bleed color in your batter, and you will end up with a brownish looking cupcake due to the mixing of the colors.
PLEASE use jimmies.
- vegetable oil and butter for maximum flavor and moisture
- no mixer necessary due to melted butter and no creaming
- extra egg yolk for moisture and stability
- sour cream and buttermilk for tender and moist cupcakes
Tips for Perfect Cupcakes
These are VERY simple cupcakes, but a few can help to elevate your cupcakes to the next level!
Room Temperature Ingredients
I swear by room temperature ingredients. Using room temperature ingredients impacts texture, bake time, color… literally everything.
In this recipe, you’ll need room temperature eggs, sour cream, and buttermilk. If you forget to leave your ingredients out at least an hour before baking, place your eggs in a bowl of warm water for 10 minutes, microwave your milk for about 20 seconds, and microwave your sour cream for about 15 seconds.
Filling the Liners
I have struggled with this for years. Some recipes say fill slightly less than halway, others say 2/3, some say all the way to the top.
In this recipe, filling somewhere between 2/3 and 3/4 full is perfect. I like to scoop a hefty 1/4 cup of batter into each liner because 1/3 cup of batter is too much while 1/4 cup of batter is too little!
These cupcakes are ready when a toothpick inserted into the center comes out with moist crumbs, the tops of the cupcakes look slightly moist and are beginning to turn light golden brown, and when the center of the cupcake springs back when poked.
Underbaking your cupcakes will lead them to sink in the middle and will create a dense, wet, gummy texture. Overbaking them, however, will lead to dry texture and hard tops.
Opening the oven door early while baking and slamming the oven door shut will also impact your baking. Open the oven door as infrequently as possible!
These cupcakes are buttery, moist, and light as ever. They have rainbow sprinkles in the batter and are topped with a silky buttercream. Funfetti Cupcakes are perfect for any celebration, as they are easy to make, require simple ingredients and set-up, and taste so delicious!
For the Cupcakes
- 1/4 cup (52g) vegetable oil
- 2 tablespoons butter (32g), melted
- 2/3 cup (150g) granulated sugar
- 1 large egg (50g), room temperature
- 1 large egg yolk (18g), room temperature
- 1/2 tablespoon (4g) vanilla extract
- optional: 1/8 teaspoon butter flavoring
- 3 tablespoons (60g) sour cream, room temperature
- 1 cup (150g) all purpose flour
- 1 teaspoon (3g) baking powder
- 1/4 teaspoon (3g) salt
- 1/4 cup buttermilk (60g), room temperature
- 1/3 cup (75g) rainbow sprinkles
For the Frosting
- 3/4 cup (167g) unsalted buter
- 1/3 cup vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 tablespoon heavy whipping cream
For the Cupcakes
- Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin pan with liners.
- In a large bowl, whisk vegetable oil, melted butter, granulated sugar, room temperature egg and egg yolk, vanilla extract, butter flavoring, and room temperature sour cream.
- In a medium bowl, whisk flour, baking powder, and salt together.
- Alternate adding dry ingredients and buttermilk to the wet ingredeints, starting and ending with the dry ingredients. Whisk until just combined, making sure not to overmix. Scrape down the sides as necessary.
- Fold in rainbow sprinkles.
- Fill liners with a little over 1/4 cup of batter.
- Bake cupcakes for 18-23 minutes, or until a toothpick inserted into the center of the cupcakes comes out with moist crumbs. The tops should start to turn light golden brown and should spring right back up when poked.
- Allow cupcakes to cool in the pan before frosting.
For the Frosting
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with the paddle attachment, cream the butter and shortening together until smooth.
- Add powdered sugar slowly, and beat until fully combined.
- Add vanilla extract and heavy whipping cream. Mix on high speed for 5 minutes to create a light, fluffy, airy, white, and smooth buttercream.
- Frost cupcakes as desired.
Keywords: Funfetti, Sprinkles, Confetti, Cupcakes, Cupcake Recipe