Cupcakes & Muffins

Funfetti Cupcakes

Funfetti Cupcakes – Deliciously moist and fluffy vanilla cupcakes loaded with rainbow sprinkles and topped with sweet vanilla buttercream frosting!


Funfetti Cupcakes | @marshasbakeblog

I love everything Funfetti. The pop of colour sprinkles gives to desserts is just mood-lifting, and makes it that more fun to eat. Today, I bring you my Funfetti Cupcakes! Every time I make these, my daughter’s face lights up (and mine 😉 ).

Funfetti Cupcakes | @marshasbakeblog

These cupcakes are so fluffy and moist, and infused with vanilla. Add a pop of colour with rainbow sprinkles and a swirl of sweet buttercream frosting, and you have the perfect cupcakes for birthday parties, or any special occasion!

These are super quick and easy to make, but you can also make them ahead of time. Simply make the cupcakes (and frosting!) the night before, cover tightly, and keep refrigerated or frozen ready for decorating the next day.

Funfetti Cupcakes | @marshasbakeblog

Enjoy! 🙂

Funfetti Cupcakes | @marshasbakeblog

Funfetti Cupcakes

Deliciously moist and fluffy vanilla cupcakes loaded with rainbow sprinkles and topped with sweet vanilla buttercream frosting!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yields 12 cupcakes


For the Cupcakes

  • 1 and 1/2 cups cake flour* 150g
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter 115g, melted
  • 1/2 cup Greek-style yogurt 120g
  • 1/2 cup rainbow sprinkles 90g

For the Frosting

  • 4 cups icing/powdered sugar 500g
  • 1 cup unsalted butter 226g, softened
  • 1/4 cup milk 60ml
  • 1 teaspoon vanilla extract


For the Cupcakes

  1. Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients. Gently fold in the sprinkles.
  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting

  1. Using a handheld or stand mixer, beat the butter until pale and creamy - about 5 minutes. Add half of the icing sugar, and beat for 3 minutes, then add the remaining sugar and beat for another 3 minutes until combined. Add the milk, and vanilla, and beat until smooth and fluffy.

  2. Transfer the frosting to a piping bag, and frost the cooled cupcakes. Decorate with sprinkles!


*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!

Funfetti Cupcakes | @marshasbakeblog

Funfetti Cupcakes | @marshasbakeblog

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  • Reply
    March 24, 2017 at 3:37 pm

    Great recipe Marsha, would love to have one now!

  • Reply
    Demeter | Beaming Baker
    March 27, 2017 at 9:09 pm

    Aw, it’s so wonderful to hear that your daughter loves these! 🙂 These cupcakes are absolutely stunning, Marsha! You are the Queen of Cupcakes! Now everyone should have a birthday immediately so they can make these cupcakes! 😉 Happy Monday my friend. xo

    • Reply
      March 27, 2017 at 9:58 pm

      Thanks, Demeter! 🙂 xo

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