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Overhead shot of a frosted funfetti cupcake with rainbow sprinkles on top and visible vanilla buttercream swirls.

Funfetti Cupcake Recipe

Butter and vanilla funfetti cupcake recipe with almond extract and sprinkles in a tender crumb topped with creamy buttercream frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 18 servings
Calories 420 kcal

Ingredients
  

Funfetti Cupcakes

  • 1 ⅓ cups all-purpose flour 150g
  • ⅓ cup cornstarch 40g
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature 113g
  • 1 cup granulated sugar 200g
  • 2 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup sour cream or full-fat yogurt, room temperature 61g
  • ¾ cup milk, room temperature 180g
  • ½ cup sprinkles (not nonpareils) 100g

Funfetti Buttercream

  • 1 cup unsalted butter, softened to room temperature 226g
  • 4 to 5 cups powdered sugar 480-600g
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ to ⅓ cup milk or cream 60-80g
  • ⅛ to ¼ teaspoon salt, to taste
  • ¾ cup sprinkles (not nonpareils) 50g
  • Gel coloring, if desired

Instructions
 

Funfetti Cupcakes

  • Preheat oven and liners:

    Heat oven to 350°F (175°C). Place paper liners in a standard cupcake pan.

  • Whisk dry ingredients:

    In a medium bowl, whisk flour, cornstarch, baking powder, and salt together.

  • Cream butter and sugar:

    Using a hand mixer or stand mixer with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add egg whites, vanilla, and almond extract; mix until blended.

  • Beat in sour cream:

    Scrape bowl sides, then beat in sour cream or yogurt on medium until smooth.

  • Alternate dry and milk:

    Add dry ingredients in two additions, alternating with milk, beating on high about 10 seconds after each. Take bowl off mixer; fold in sprinkles with a spatula.

  • Bake cupcakes:

    Fill liners ¾ full. Bake 15-18 minutes until a toothpick inserted in center emerges clean. Cool fully on a wire rack.

Funfetti Buttercream

  • Beat butter for frosting:

    In a large bowl with hand mixer or stand mixer paddle, beat butter on medium until creamy, roughly 2 minutes.

  • Make buttercream frosting:

    With mixer on low, slowly add powdered sugar, vanilla, almond extract, and milk or cream. Raise speed to medium and beat until smooth, about 3 minutes. Add salt to taste. Fold in sprinkles with a spatula. If too stiff, add more milk; if too thin, add more powdered sugar. Tint with gel coloring if using.

  • Pipe and decorate cupcakes:

    Load a piping bag (or zip-top bag with a snipped corner) with frosting and decorate cupcakes. For a decorative finish, use a Wilton 1M tip. Garnish with extra sprinkles if desired. Keep in an airtight container at room temperature for up to 3 days.
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