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vanilla funfetti cupcakes with confetti sprinkles inside and on top of vanilla buttercream

Funfetti Cupcakes

Kachina @ Sweet Mouth Joy
Easy vanilla funfetti cupcakes filled with rainbow sprinkles, topped with vanilla buttercream and more colorful confetti sprinkles - the perfect birthday cupcake!

Rate this recipe here:

5 from 2 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine Fusion
Servings 10 cupcakes


Funfetti cupcakes:

  • 110 g (½ cups) unsalted butter (room temp.)
  • 115 g ( cups) caster sugar (granulated sugar)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon vegetable oil (or canola / sunflower)
  • 115 g (1 cups) plain (all-purpose) flour (see notes for self-raising flour swap)
  • 1 ½ teaspoon baking powder
  • 2 tablespoon milk (whole or semi-skimmed)
  • 3 teaspoon sprinkles

Vanilla buttercream:

  • 125 g (½ cups) unsalted butter (room temp.)
  • 280 g (2 ⅓ cups) icing sugar (powdered sugar)
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon milk (whole or semi-skimmed)


  • 1 - 2 teaspoon sprinkles


Funfetti cupcakes:

  • Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
  • For the sponges, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, until light and pale.
  • Beat in the eggs one at a time, then beat in the milk, oil and vanilla extract until fully combined.
  • Sieve the flour and baking powder into the mixture, gently folding in until just combined.
  • Stir in the sprinkles until only just spread throughout the mixture.
  • Line your cupcake pan with 10 cupcake cases and divide the batter evenly between them (each case should be no more than ⅔ full).
  • Bake in the oven for 15-20mins or until the cupcakes are lightly golden, springy to the touch and an inserted skewer comes out clean from the middle.
  • Transfer the cupcakes to cool on a wire rack while you make the frosting.

Vanilla buttercream:

  • Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
  • Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
  • Add in the milk and vanilla extract, mixing until only just smooth.

Assembly and decoration:

  • Once your cupcakes have fully cooled, add your buttercream to a piping bag fitted with a nozzle of your choice (e.g. large open star) and pipe large swirls onto each cupcake.
  • Sprinkle the sprinkles over your frosted cupcakes and enjoy!


  • You can swap the plain flour for self-raising flour of the same amount and reduce the baking powder by 1 teaspoon


Calories: 394kcal | Carbohydrates: 51g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 82mg | Potassium: 38mg | Fiber: 1g | Sugar: 41g | Vitamin A: 642IU | Calcium: 53mg | Iron: 1mg

Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.

Keyword Buttercream, Celebrations, Cupcakes, Funfetti, Sprinkles, Vanilla
Tried this recipe?Mention @sweetmouthjoy or tag #sweetmouthjoy!