Funfetti cupcakes with sprinkles on top, ready to serve for a party.

Bright, fluffy, and bursting with sprinkles—my Funfetti Cupcakes bring a pop of colour and joy to every celebration.

funfetti cupcake with a swirl of buttercream and sprinkles

If there’s one bake that instantly sparks joy, it’s this funfetti cupcake recipe. Soft, fluffy vanilla sponge is packed with colourful sprinkles that melt into little bursts of happiness in every bite. These cupcakes are playful, cheerful, and absolutely perfect for birthdays, parties, or whenever you need a reason to celebrate.

What I love most is how simple they are to make — just a classic vanilla cupcake base with a fun twist. They’re proof that sometimes the most magical bakes are also the easiest.

Why You’ll Love This Funfetti Cupcake Recipe

  • It’s a simple vanilla base with a fun twist.

  • The sprinkles melt into colourful bursts that make every bite exciting.

  • Perfect for birthdays, parties, or just to brighten up a rainy day.

  • Kid-approved and adult-approved — they’re pure happiness in cupcake form!

Pro Tips for Funfetti Cupcakes

  • Use jimmies-style sprinkles (long rods) — they hold colour best. Nonpareils often bleed into the batter.

  • Fold sprinkles in gently with a spatula at the very end — too much mixing = streaky colours.

  • Fill cupcake liners about ¾ full so they rise perfectly without spilling over.

  • Let cupcakes cool fully before decorating — warm cakes can melt the buttercream.

Ingredients for this Funfetti Cupcake Recipe

Sprinkles – The star of funfetti cupcakes. Use rainbow “jimmies” style sprinkles — they hold their colour better than nonpareils.

Vanilla extract – Always choose real extract or paste for the best flavour; avoid artificial vanilla essence.

Eggs – Large, free-range, at room temperature for a lighter crumb.

Caster sugar – Gives sweetness without heaviness, dissolving quickly into the batter.

Unsalted butter – Softened properly so it creams smoothly.

Self-raising flour – Keeps things simple and ensures a fluffy rise.

Milk – Adds moisture and a softer crumb.

Equipment I Use to Make Funfetti Cupcakes

  • I’ve put together a full list of my favourite tools in my Cupcake Equipment Guide, but for this recipe you’ll mainly need:
  • 12-hole cupcake tin
  • Cupcake liners
  • Mixer (stand or hand)
  • Rubber spatula

 Frequently Asked Questions

  • What kind of sprinkles work best?
    Rainbow jimmies (long, rod-shaped sprinkles) work best because they hold their colour while baking. Nonpareils (tiny round sprinkles) tend to bleed and create muddy colours.
  • Can I use chocolate sprinkles?
    Yes, but they’ll give a more speckled effect rather than the classic rainbow funfetti look.
  • Can I freeze funfetti cupcakes?
    Yes. Freeze unfrosted in an airtight container for up to 1 month. Defrost at room temperature before decorating.

Final Thoughts

This funfetti cupcake recipe is the ultimate party bake. Colourful, fluffy, and fun, they’re guaranteed to bring smiles to both kids and adults. Whether you’re baking for a birthday, school event, or just to brighten a rainy day, funfetti cupcakes never fail to spread a little happiness.

Funfetti cupcakes with sprinkles on top, ready to serve for a party.

Funfetti Cupcakes

By Caked By Rach

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Serves 12
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Ingredients

Cupcakes

    Metric

  • 150g Caster sugar
  • 150g Self raising flour
  • 150g Unsalted butter (softened)
  • 3 Eggs
  • 2 tbsp Whole milk
  • 1 tsp Vanilla extract
  • 50g Rainbow sprinkles

Buttercream

    Metric

  • 1/2 Batch of my basic buttercream

Instructions

  1. Preheat the oven to 350°F (175°C) (or 320°F [160°C] for a fan-forced oven. Line a 12 hole cupcake tin with 12 liners.
  2. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on a medium speed until smooth and creamy.
  3. Scrape down the sides of the bowl with a rubber spatula.
  4. Sieve the self-raising flour and bicarbonate of soda into the bowl, add the eggs, milk and vanilla extract and mix on low to combine. Turn up to a medium speed and beat for 30 seconds.
  5. Add the rainbow sprinkles into the mixture and gently stir them in.
  6. Divide the mixture between the 12 cupcake liners. They should be 3/4 full. Transfer them to the oven and bake for 18 – 22 minutes or until a skewer inserted into the centre of the cupcake comes out clean.
  7. Transfer the cupcakes to a wire rack to cool fully.
  8. To make the buttercream, follow my basic buttercream recipe and transfer it to a piping bag fitted with tip 8B. Add swirls on top of your cupcakes.

Notes & Tips

  • Store the cupcakes in an airtight container at room temperature overnight or in the fridge for up to a week. They can also be frozen for up to 3 months. Allow them to thaw fully before decorating.
  • Buttercream can be made in advance. It should be stored in an airtight container, lasting in the fridge for up to a month or in the freezer for up to 3 months.

Find this recipe online at https://cakedbyrach.com/recipes/funfetti-cupcake-recipe/

4 Comments

  1. Sara on 12 October 2025 at 22:48

    The recipe says to sieve the self rising flour with bicarbonate of soda, but bicarbonate of soda is not in the ingredient list. Please clarify.

    Reply
    • Rachel Lindsay on 13 October 2025 at 10:29

      Hey Sara, thats a nistake in the method, sorry. There is no bicarb in this recipe.

      Reply
  2. Jess Marshall on 3 November 2025 at 13:29

    Hi Rach 😊

    If I wanted to make these cupcakes gluten free, so I just change the flour?

    Reply
    • Rachel Lindsay on 6 November 2025 at 02:58

      Hi Jess, You can swap to GF flour but as the recipe uses self raising flour you will need to add baking powder.

      Reply

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