Cakes & Cupcakes

Easy Funfetti Cupcakes

May 11, 2021

These easy funfetti cupcakes are soft and fluffy, loaded with heaps of rainbow sprinkles and topped with a mile high […]

These easy funfetti cupcakes are soft and fluffy, loaded with heaps of rainbow sprinkles and topped with a mile high swirl of vanilla buttercream. The perfect cupcakes for all occasions!

This post is sponsored by Rodelle. As always, all thoughts and opinions are 100% my own. Thank you for continuing to support the brands that help make Browned Butter Blondie possible.

Cue the sprinkles bakers! Find a reason to celebrate friends because these easy funfetti cupcakes need to be at the tippy top of your must-bake list. If there ever was a dessert that makes me feel ten years old again, it’s these confetti covered cupcakes. They are easy to make, fun to eat and they pretty much come with a happiness guarantee. Nothing says “hurray”  like funfetti cupcakes and I can’t wait to tell you how to make them.

Ingredients for funfetti cupcakes

These easy funfetti cupcakes can be made in a hurry using basic ingredients that I bet you already have in your pantry. Using simple, everyday ingredients, these cupcakes come together in less than an hour and they taste a billion times better than anything store bought. Here’s what you’ll need….

  • Flour. Want to know the secret to the lightest, fluffiest, most delicious cupcakes? Cake flour. Take my word for it folks. Cake flour is where it’s at. If you don’t have cake flour in your pantry, you can make your own with just two ingredients.
  • Butter. Some bakers prefer to use oil in their cupcakes but I’m an all butter, all the time kinda girl – so butter it is! For best results, be sure the butter is softened to room temperature before mixing the batter. Cold butter will not incorporate well with the dry ingredients and you’ll be left with a lumpy, bumpy batter and cupcakes that are not evenly baked.
  • Sugar. Good ‘ol granulated sugar is all you need for this recipe. Be sure to cream the sugar together with the butter until it’s light and fluffy. This helps incorporate air into the batter which makes for a soft and tender cupcake.
  • Eggs. We’ll use one full egg and two egg whites in the batter to create a light as air cupcake that is sturdy enough to hold a mile high swirl of buttercream. Set the eggs out the night before to reach room temperature or set them in a bowl of warm water for 10 minutes before mixing the cupcake batter.
  • Vanilla. These funfetti cupcakes are basically my favorite vanilla cupcake with rainbow sprinkles added in. The very best vanilla cupcakes are made with the very best vanilla extract. Rodelle vanilla is my go-to for everything from cakes to cookies to pancakes and pies. Rodelle is an industry leader in pure and organic vanilla and as an ambassador, I am proud to be a small part of a company that cares about good business practices. Their unique direct-from-farmer supply chain delivers a range of certified organic and natural vanilla solutions that are unmatched in the industry and the flavor is second to none! Made with pure natural hand selected vanilla beans, Rodelle Gourmet Pure Vanilla Extract offers a deep, rich, natural flavor.
  • Buttermilk.Buttermilk is the magic ingredient that makes cupcakes extra delicious and perfectly moist. If you don’t have buttermilk on hand, try making your own with whole milk and lemon juice. Check out this post for some of my favorite baking tips.
  • Baking powder + soda. We’ll use a combination of both baking powder and baking soda for the perfect texture. Be sure to check the expiration dates for maximum freshness!
  • Sprinkles. Can’t have a funfetti cupcakes without rainbow sprinkles, now can we? For the prettiest cupcakes use rainbow jimmies that don’t bleed into the batter. Mix the sprinkles in gently just before filling the cupcake liners and don’t forget to sprinkle a few on top of the buttercream for the perfect party treat!

How to make the best cupcakes

Use room temperature ingredients. I can’t stress this enough. For a light and fluffy crumb, be sure your butter, eggs and yogurt are all at room temperature. It makes all the difference!

Don’t forget the vanilla! The best vanilla cupcakes deserve the best vanilla extract and Rodelle delivers every single time. Not only are their premium vanilla products the best in the biz, but their company has a strong commitment to sustainability and ethical issues – all good things in my book!

Do not over mix. We want our cupcakes to bake up super light and airy so don’t be tempted to over mix the batter. For best results, only mix until the dry ingredients are barely incorporated and then stop. Fold the sprinkles in gently using a large spatula. The less you mix, the lighter your cupcakes will be.

It’s all about the sprinkles. Some sprinkles hold their color in the batter better than others. I have quite a collection of sprinkles for all occasions, but I often have luck with the simple store-bought variety. I don’t recommend nonpareils as they tend to bleed into the batter. Sprinkle the tops of each cupcake with even more sprinkles for a festive dessert that makes everyone happy!

What is ermine buttercream?

Ermine buttercream is a French inspired frosting also known as flour buttercream or boiled milk buttercream. It’s an old-school buttercream made with just four ingredients – butter, sugar, flour, and milk. It doesn’t contain any eggs and Ermine buttercream is light and fluffy like whipped cream, but much more stable at room temperature. It’s less sweet than American buttercream which is a selling point for many. Because Ermine buttercream is silky smooth but firm enough to hold it’s shape, it’s perfect for frosting, filling or piping on top of cakes or cupcakes. You’re going to LOVE it! That said, if you are a Swiss meringue buttercream girl through and through, check the recipe card below for a classic SMB that makes show-stopping swirls. 

Tips for the very best buttercream

This ermine buttercream is light and fluffy, perfectly flavored and not too sweet. I’m amazed that any of this frosting actually made it on to the cupcakes because I could eat the whole bowl with a spoon in each hand. It’s so good and I can’t wait for you to try it. Read on for my top tips and give it a go!

Use room temperature, unsalted butter. For a smooth, lick-from-the-spoon worthy buttercream, use room temperature butter. If you’re in a hurry to soften the butter – try this hack. Microwave three to four cups of water in a heat safe glass bowl. Once it begins to boil, pour the water out and invert the bowl over the sticks of butter and let it rest for 5-8 minutes. The butter should be soft to the touch, but not melted.

Make sure the flour mixture is cool before mixing. For the smoothest buttercream, allow the flour mixture to cool to room temperature before mixing it in with the other ingredients. Feel free to make the ermine buttercream ahead of time and then frost once the cupcakes are baked and cooled.

Serve at room temperature. Be sure to let the buttercream reach room temperature before piping swirls on to the top of the cooled cupcakes. Frosting that is too warm will slide right of the sides of the cupcakes which makes for a bit of a mess. A delicious mess. But still, a mess.

How to store cupcakes

These fun and festive funfetti cupcakes are a real crowd pleaser and I’m guessing you won’t have a single crumb left over. If you do happen to have a leftover cupcake or two, store them tightly covered at room temperature for up to 3 days. These cupcakes freeze beautifully too which makes them the perfect make-ahead treat for any special occasion. Just whip up the cupcakes, cool completely and wrap in two layers of plastic wrap before popping them in the freezer. They’ll stay fresh for up to 3 months. To defrost the cupcakes, simply leave them out at room temperature and then frost just before serving. Don’t forget the sprinkles on top!

These easy funfetti cupcakes are perfect for all occasions. If you have a birthday coming up or maybe you’re just craving a dessert that feels like a party, these cupcakes are for you! Swap out the sprinkles with festive color combinations to suit any occasion. I just know you’re going to love these cupcakes. They’re easy to make, spiked with delicious, real vanilla flavor and loaded with bright rainbow sprinkles. I dare say these cupcakes are PERFECT!

Happy baking!

If you love these Easy Funfetti Cupcakes, give these other sprinkle filled desserts a try:

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Easy Funfetti Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Heather Mubarak
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 52 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cakes & Cupcakes
  • Method: Baking
  • Cuisine: American


These easy funfetti cupcakes are soft and fluffy, loaded with heaps of rainbow sprinkles and topped with a mile high swirl of vanilla buttercream. Find a reason to celebrate because these cupcakes will be the hit of the party!


Units Scale

For Cupcakes

  • 1 1/4 cup + 2 tablespoons (172 g) cake flour, scooped and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg plus 2 egg whites, room temperature
  • 2 teaspoons Rodelle Gourmet Pure Vanilla Extract
  • 2/3 cups buttermilk, room temperature
  • 1/3 cup rainbow sprinkles

For Ermine Buttercream

  • 1/3 cup (42 g) all-purpose flour, scooped and leveled
  • 3/4 cup whole milk
  • 3 teaspoons Rodelle Gourmet Pure Vanilla Extract
  • 1/2 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (113 g) unsalted butter, room temperature
  • Sprinkles to top

For Swiss Meringue Buttercream

  • 3 large egg whites
  • 3/4 cup (150 g) granulated sugar
  • 1 cup (226 g) unsalted butter, room temperature but not too soft
  • pinch of salt


For Cupcakes

  1. Adjust the oven rack to the center of the oven and pre-heat oven to 350˚ F. Place 12 cupcake liners in a muffin tin pan.
  2. Whisk together the dry ingredients: flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  3. Beat the butter and sugar in a large bowl with a hand mixer. Beat on medium for about 5 minutes, until light and fluffy.
  4. Add one egg at a time and mix until combined. Add vanilla.
  5. Alternate mixing in the dry ingredients in 3 portions and the buttermilk in two portions to the wet ingredients until everything is added. Mix until just combined.
  6. Mix in sprinkles with a few turns of a sturdy spoon.
  7. Fill each liner three-fourths full of batter.
  8. Place the pan in the oven for 20 to 22 minutes. Cupcakes are done when starting to color at the edges and a toothpick comes out clean. Let cool in the pan for 10 minutes before removing. Let cool completely before piping on frosting.

For Ermine Buttercream

  1. Add flour and milk to a saucepan over medium heat. Whisk the mixture until it is like pudding in texture (2-3 minutes). Take it off heat and whisk in the vanilla and salt. Transfer it to a heat proof bowl and allow to cool to room temperature. Cover the surface with plastic wrap so a film does not form.
  2. Add the butter and sugar to the bowl of standing mixer with a paddle attachment. Mix on medium for 5-6 minutes until light and fluffy. Scrape down the sides, when needed.
  3. Once the flour mixture is cooled, add it to the butter/sugar one scoop at a time while the mixer is on medium. Continue to mix until smooth.
  4. Remove bowl from mixer and transfer the frosting to a piping bag with a piping tip, like a 1M. Pipe the frosting in a swirl (about 2 inches high) on top of each cupcake. Top with sprinkles if desired.

For Swiss Meringue Buttercream

  1. Start by cleaning the bowl of a stand mixer and the whisk attachment with lemon juice or vinegar. It’s important that the bowl and whisk are free from grease and residue when making the meringue.
  2. Add the egg whites and sugar to the bowl and set it over a medium saucepan filled with 2 inches of water. Make sure that the mixing bowl does not touch the water below. Simmer over low heat, whisking the eggs and sugar together until the sugar granules are dissolved. This will take 5 to 10 minutes. Use your fingers to test the texture of the mixture – it should feel smooth, not grainy. If using a digital or candy thermometer, heat the mixture to about 150°F.
  3. Remove the bowl from the heat and place it on the stand mixer. Beat the egg whites and sugar on high speed until stiff peaks form. This will take between 8 and 10 minutes. Feel the bottom of the bowl with your hands – it should no longer feel warm.
  4. Reduce the speed to medium and add the butter, one tablespoon at time, mixing well between each addition. Once all of the butter has been added, beat the mixture on medium-high for 2 to 3 minutes until light and fluffy.
  5. If the buttercream looks curdled or runny, continue mixing on high speed until it comes back together. If it doesn’t emulsify within 6 to 10 minutes of mixing, place the bowl in the refrigerator for 20 minutes and try mixing again once chilled.
  6. Scrap down the sides of the bowl, add the salt and mix for 20 to 30 seconds to incorporate. Fill a piping bag with the buttercream and pipe swirls on top of the cooled cupcakes.


Store cupcakes tightly covered at room temperature for up to 3 days.

Cupcakes may be frozen before frosting. Store tightly wrapped for up to 3 months.


  • Reply
    January 26, 2022 at 6:22 am

    Is it 1 whole egg + 2 eggs whites (written on the top description) or 2 eggs (written on the ingredient list)?

    • Reply
      Heather Mubarak
      January 26, 2022 at 7:40 am

      Sorry for the typo! Yes, the recipe should read 1 large egg plus 2 egg whites, room temperature.

  • Reply
    November 13, 2021 at 5:13 am

    Never tried this buttercream. Doesn’t the sugar remain grainy in the buttercream?

    • Reply
      Heather Mubarak
      November 13, 2021 at 5:32 pm

      If made correctly it should be silky smooth!

  • Reply
    May 14, 2021 at 12:08 pm

    can I use flax eggs instead of eggs in this recipe. OR is there any other way to make these eggless?

    • Reply
      Heather Mubarak
      May 14, 2021 at 9:15 pm

      I haven’t made this recipe using any substitutions for regular eggs but I’d love to know how it goes if you give it a try!

  • Reply
    May 12, 2021 at 12:14 pm

    Looking forward to make these. One quick question, Can we substitute buttermilk to Greek yogurt?
    Thank you.

    • Reply
      Heather Mubarak
      May 12, 2021 at 6:31 pm

      There is already greek yogurt in the recipe so I would suggest using whole milk. If you have a lemon you can make your own buttermilk too! Hope you love the cupcakes!!

      • Kajal
        May 13, 2021 at 11:02 am

        But you haven’t mentioned the Greek yogurt in the ingredients.

      • Heather Mubarak
        May 13, 2021 at 2:21 pm

        oops…my apologies! Yes, you can use greek yogurt in place of the buttermilk. For best results, use a full fat version.

      • KAJAL
        May 17, 2021 at 4:43 pm

        Tried his recipe today and it came out so perfect and scrumptious.
        Thank you very much Heather. E

      • Heather Mubarak
        May 17, 2021 at 6:34 pm

        I’m so happy to hear that! I adore these cupcakes!!

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