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Funfetti Birthday Cupcakes

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These Funfetti Birthday Cupcakes are moist, fluffy, and loaded with colorful sprinkles, topped with a cloud-like whipped buttercream. Perfect for birthdays, celebrations, or any day you want to add a little fun, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 2/3 cups (210g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (60g) sour cream, room temperature (or Greek yogurt)
  • 1/2 cup (120ml) whole milk, room temperature (or almond/oat milk)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (80g) rainbow jimmies sprinkles
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 2 1/2 cups (310g) powdered sugar, sifted (for buttercream)
  • 2–3 tablespoons (30–45ml) heavy cream or whole milk (for buttercream)
  • 1 teaspoon pure vanilla extract (for buttercream)
  • 1/8 teaspoon fine sea salt (for buttercream)
  • Extra rainbow jimmies for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, use an electric mixer to beat butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in eggs, one at a time, mixing well after each. Add vanilla extract and mix until smooth.
  5. In a small bowl or measuring cup, whisk together milk and sour cream.
  6. With the mixer on low, add half the dry ingredients to the butter mixture, then the milk/sour cream mixture, then the rest of the dry ingredients. Mix until just combined—do not overmix.
  7. Gently fold in rainbow jimmies using a rubber spatula, stirring just enough to distribute.
  8. Divide the batter evenly among cupcake liners, filling each about 2/3 full.
  9. Bake for 17-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  11. For the whipped buttercream: In a large bowl, beat butter on medium-high for 3-4 minutes until light and creamy. Gradually add powdered sugar, mixing on low after each addition. Add heavy cream, vanilla, and salt. Whip on high for another 2 minutes until fluffy and pale. Adjust consistency with more cream or sugar as needed.
  12. Spread or pipe the whipped buttercream onto cooled cupcakes. Finish with extra rainbow sprinkles on top.

Notes

For best results, use room temperature ingredients and jimmies-style sprinkles to prevent color bleeding. Do not overmix the batter after adding flour. Cupcakes can be made gluten-free or dairy-free with appropriate substitutions. Store at room temperature for up to 2 days or freeze unfrosted cupcakes for up to 2 months. For bakery-style frosting, use a large open star piping tip.

Nutrition

Keywords: funfetti cupcakes, birthday cupcakes, homemade funfetti, party cupcakes, easy cupcakes, whipped buttercream, sprinkle cupcakes, kid-friendly dessert

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