Ah, funfetti.  For many people out there, this cake or cupcake is a favorite dating back to childhood.  Though I can’t say I recall experiencing funfetti many times as a kid, I am certainly fond of it now.  I mean, come on – a fluffy, tender white cake dotted with bright spots of color?  I’m basically a little kid who looks like an adult, so I can totally appreciate the appeal.

Since funfetti is essentially just white cake with sprinkles folded into the batter, one might think that finding the right homemade version would be easy.  However, I have been testing and trying different recipes over the past couple of months and finally I can say I am fully satisfied with the results.  Traditional white cake often has a strong almond flavor and though I love almond extract, it can quickly overpower.  Many white cakes can be dry or flavorless and that certainly won’t do.  Some white cake recipes use special mixing methods such as folding in whipped egg whites and though I don’t shy away from that technique, I prefer a simpler method if it is available.

So, after much trial and error, this is my preferred version.  The cake is fluffy and moist with plenty of vanilla flavor, and the pretty white background is the perfect canvas for the bursts of color within.  A note about the sprinkles that you mix into the batter – really you can use just about anything you like, but I find quins or jimmies to give the best result.  Consider funfetti a great opportunity to use up random sprinkles that may be lurking in the recesses of your pantry.  For example, if you are like me and frequently fall prey to those cute but impractical containers with six varieties of sprinkles, only two of which you will actually end up using.  The batch you see above actually used random neon colored dinosaur sprinkles because believe it or not, I don’t often get requests for neon dinosaur cupcakes ;)  And remember, vanilla frosting is just my preference but you can dress these up with whatever you like.  I’m thinking this strawberry frosting would be a fabulous pairing as well.  Enjoy!


For the cupcakes:

  • 1 cup whole milk, divided
  • 6 large egg whites
  • 1 tbsp. vanilla extract
  • ¼ tsp. almond extract
  • 2¾ cups (11 oz.) cake flour, sifted
  • 1½ cups (10.5 oz) sugar
  • 1 tbsp. plus 1 tsp. baking powder
  • ¾ tsp. salt
  • 12 tbsp. (¾ cup) unsalted butter, at room temperature
  • ½ cup multi-colored sprinkles (I like quins best for funfetti)

For the frosting:
One batch whipped vanilla buttercream

Additional sprinkles, for decorating


  • 01

    Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts.  Whisk to blend.  In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt.  Mix briefly on low speed to combine, about 30 seconds.  Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.  Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.  With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition.  Scrape down the bowl as needed.  Gently fold in the sprinkles with a spatula.

  • 02

    Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.

  • 03

    Prepare the vanilla buttercream.  Add the buttercream to a pastry bag fitted with a decorative tip (I used Ateco #829 here.)  Frost as desired.  Garnish with additional sprinkles.


  • The Vanilla Bean

    I love funfetti cupcakes! They look gorgeous!

    Have you ever tried subbing all-purpose flour (with cornstarch) for cake flour? Let me know!

    Thank you!

  • Lcoudiere

    My grandmother used to make funfetti cake when I was a kid! I thought it was magic until my mom told me it came from a box :( I still love the funfetti though and still think there is a little bit of magic involved!

  • annieseats

    No, I like to use cake flour when it is called for.

  • I too have been looking for the perfect Funfetti Cupcake but nothing has ever turned out quite right. Thank you so much for finishing the work for me! :D I’m sure this recipe will be perfect and I can’t wait to try it!

  • Love the use of a little bit of almond extract. Funfetti cupcakes are like my one guilty boxed confession, so I can’t wait to try this rendition!

  • Thefoodbucketlist

    The cupcakes look so cute and delicious! Thank you for sharing :)

  • I love, love, love funfetti anything!!! It’s so colorful and just plain happy! Great recipe :D

  • Nicole

    You can never go wrong with Funfetti. It has to be the best cupcake ever! And I must know, where did you find such cute cupcake wrappers? They are to die for!

  • annieseats

    I have a list of sources on the FAQ page. Hope that helps!

  • Amelia in Charleston

    These were my favorite cupcakes growing up. As an adult, it’s a tie with carrot cake!

    I apologize if you get asked over and over, but what brand of extracts (vanilla/almond) do you use? I have found in the past that it greatly impacts the flavor of the cake depending upon the pureness/ alcohol strength of the extract. Thanks! :)

  • annieseats

    I make my own vanilla extract and I just buy whatever brand of almond extract, usually the store brand. I’m not picky :)

  • Great minds think alike! We made another batch of ours the other day (http://sweetnicks.com/weblog/2012/08/recipe-funfetti-cupcakes/), love them! Love your neon sprinkles – simply perfect!

  • Caroline L.

    Hello, childhood! This cake looks like too much fun, can’t wait to try it!

  • I’ve been waiting for this recipe all week!!!! My boys would love this so I’m definitely going to give it a try…it’s a great way to use up egg whites leftover from making ice cream :) As usual pictures are mouthwatering!

  • Cupcakesgarden

    You always have excellent decorated cupcakes ! These are worth to have have them in your cookbook! Thanks

  • Silverlily

    Bestill my heart! My favourite childhood cupcake! I shall make these this weekend.

    By the way, should there be a link to “this strawberry frosting”?

  • Ooo I love funfetti. And I really enjoy that you used different colored cupcake liners.

  • kim schmidt

    can’t wait to try these! i have a few recipes that haven’t been right for funfetti. just need an excuse to make them!

  • Anna_loves_potc

    I have, and it works just as well!

  • i love how simple this recipe is! It reminds me of childhood in more ways than one :)

  • lindsaym22

    Would this be a good vanilla cupcake recipe without the sprinkles?

  • Amy

    Another great picture! How many cupcakes does this recipe make?

  • Ashley @ Wishes and Dishes

    Funfetti will always be my first cake love :) Your pictures are so pretty and fun – love the colors

  • These are darling!

  • Sdlwhite

    Wonderful recipe!

  • I’ve made homemade funfetti cupcakes before, but it was so long ago! (For Melissa’s “Peas in a Pod” triplet baby shower, that’s how long ago!) I love your suggestion of using up random sprinkles. I have a ton of Christmas, Halloween, etc random sprinkles in my pantry. As we approach those seasons maybe I’ll get around to making them. Your version sounds easy & delish!

  • Raedinello

    Thank-you Annie ! Once again, you have given a fantastic recipe, seriously those chocolate chip cookie dough cupcakes are the best cupcakes i have ever tasted, i make them all the time ! Your blog is my all time favorite, THANK-YOU !

  • annieseats

    Yield is listed just under the title. Enjoy!

  • annieseats


  • annieseats

    The link is there now. Thanks.

  • Cevyn91

    the link that is there takes you to the strawberry cupcake recipe, not the frosting…

  • Cevyn91

    nevermind lol

  • They look yummy! Do you have the variation for GF Funfetti Cupcakes?

  • annieseats

    No, sorry :)

  • Kristin

    Hi Annie!
    Thank you so much for this recipe. I especially like that this recipe can be halved easily since my husband and I don’t need two dozen cupcakes. And, since I also fall victim to those cans of sprinkles you speak of, I used pastel bunnies in my cupcakes : ).

    Thanks again Annie, for your wonderful blog and recipes.


  • sweetsugarbelle

    Great idea for using up random sprinkles! I have enough of those to outfit a sprinkle army! I think the kids would get a kick out of it too even of they weren’t recognizable after baking.

  • Maria

    Thanks for the recipe! I needed to make Chai Cupcakes for work, and this recipe was a fantastic base for it.

  • Rachel

    Best cupcake I have made yet. Thanks so much for the recipe! They will be a hit at my baby’s first birthday party on Saturday.

  • Sarah

    Annie, please, can I freeze those? Sans frosting, of course.

  • annieseats

    Please see the FAQ page. Thanks!

  • Patience

    These turned out delicious! Thank you for sharing the recipe! Could you please tell me, if you can remember, where you purchased your Ateco #829 tip? I have looked everywhere including Sur La Table. I was trying to avoid purchasing it online unless need be. Thank you for your help!

  • annieseats

    I bought it online.

  • Patience

    Ok, thank you! Then that is what I will do! :-)

  • Dee

    Hi, Annie. Every time I see a recipe with a large amount of egg whites I’m tempted to purchase just the egg whites that are sold in a carton. Have you ever done that? I’m wondering if you will get the same results.

  • annieseats

    You know, I think it probably depends on what type of recipe you are using them in. For something like this, I think they would be okay. When I’ve tried to use them for meringue-type things, it has been failure every time. Even though it’s probably fine for baking, I prefer to stick to separating whole eggs myself – just because I know that the result is always good.

  • Nikki

    My (almost 4 yr old daughter) is having a dinosaur birthday party and these cupcakes will be perfect! I can’t wait to make them and to see the look on her face when she bites into one. :)

  • Beth

    Can I omit the almond extract without throwing off the moisture balance of the cupcake? I really don’t like almond flavor. Thanks!

  • annieseats


  • Angie

    Hi Annie, if I would like to use this cupcake recipe to bake a funfetti cake, what cake size pan should I use? I would like to make a 3 layers 8 inch size cake. Should I double the recipe? Thanking you in advance. Have a nice day:)

  • annieseats

    You can use any size pan you like. If you do 3 8-inch layers, I would at least 1.5 x the recipe, if not double it. Enjoy!

  • deanaann

    I’ve been trying to find a good homemade white cake recipe for a while, I made these cupcakes and they were delicious! Moist, fluffy, full of flavor! Will definately make them agian!!! Thanks

  • Kristin

    Oh my goodness, this cake recipe is fabulous! So moist and fluffy. Perfect.

  • Beth Abel

    Hi, I know what jimmies are, but I’ve never heard the term “quins.” Are those what you have pictured?

  • annieseats

    Yep :)

  • betsy ingoe

    I’m so excited to make this recipe for my daughter’s birthday. I would like to make a 3 layer 12in cake. Do you have any idea how many batches of the batter it would take to fill a 12×2 in cake pan? 2? I checked your FAQ page and didn’t see anything about this. Thanks for your help! I love your blog!!

  • annieseats

    I’m really not sure, you’ll probably just have to experiment and use your best judgement. Good luck!

  • Hello! I made these yesterday for a family party and they were a HUGE hit! Some people even said they were the best cupcakes they’ve ever had. So, I decided to make them again today. However, this time when I mixed the egg whites w/ the milk, I used whole milk but when I added the remaining milk, I accidently pulled out my fat free milk and added that. Do you think they’ll come out okay?

  • annieseats

    I’m sure they’ll be fine. Enjoy!

  • Kate Palmer

    I am making these for my daughter’s 1st Bday, but I already bought foil cupcake liners. Do you think they will be fine or should I purchase paper liners instead? Thanks!!

  • Kate Palmer

    Hi Annie! Do you think it would turn out okay if I did 1.5 of this recipe ? (I’d like to make 36 cupcakes!). Thanks!!

  • annieseats

    Sure. Enjoy!

  • annieseats

    I believe foil liners usually come with paper inserts as well to prevent sticking. Enjoy!

  • KayN

    Annie, do you have any thoughts on how long to bake for mini cupcakes, and what the yield would be? Thanks!

  • annieseats

    Please see the FAQ page. Thanks!

  • Elizabeth

    I just made these for a get together tomorrow afternoon that will involve a bunch of children and after taste testing an unfrosted cupcake I thought “This recipe is perfection!”. I will definitely make these again, funfetti or not, and so many different flavors of frosting would be wonderful. I was out of almond extract and subbed coconut.

  • Belle

    could you bake a cake with this recipe?

  • annieseats

    Sure. Please see the FAQ page for more info.

  • Shannon

    Hi! I was wondering if I could substitute a whole egg for the 2 egg whites, do you know if it will make a big difference?

  • annieseats

    It is best to use the egg whites as recommended.

  • Katie

    I made these for my daughter’s first birthday and they were fabulous! I knew I’d find the perfect recipe on your blog and, as always, I was thrilled with the results. I made the whipped buttercream, too. So did my daughter: she very happily ate her little cupcake right up! Thanks :)

  • annieseats

    Wonderful! So glad to hear it :)

  • I made these for my daughter’s first birthday party, and they were delicious! Thanks for another awesome recipe, Annie!

  • annieseats

    Aw, so sweet. I bet she loved them! Glad they turned out well :) And congrats on the little one turning one!

  • Chippegirl

    Annie, do you think this recipe would pair well with vanilla SMB? I typically use your vanilla bean cupcake recipe paired with SMB (which is AMAZING and my go-to vanilla!), but I have a specific request for funfetti this time.

  • annieseats

    Personally, I prefer these with the whipped vanilla buttercream linked in the post. I think the less sweet flavor of SMBC is better for some things but for funfetti, I think the texture and sweetness of the whipped buttercream is best. That’s my opinion though. Enjoy!

  • Wendy Benoit

    This are truly the best sprinkle cupcakes ever! Having said that I really screwed up the recipe hahaha! I forgot the butter and then added it after I had already placed the sprinkles in. It made the dough look gray and Im sure it would have tasted awesome but it just looked terrible so I immediately started a second batch and thank goodness was done on time for my daughter’s 7th birthday party. I have to say there were no left overs! People wanted to take cupcakes home for their spouses and other children, haha Thank you so much for sharing Annie, your recipes never disappoint!

  • grv711

    Hi Annie, I have tried several of your recipes and they have all been fabulous! Can you tell me, though…. sometime when I bake these (without the funfetti), they tend to overflow. I know I can put less in the cupcake liner, but I’m wondering why they don’t bake “up” into a dome instead of “out”? Any thoughts? Thank you!!

  • annieseats

    Some cakes make the dome, some don’t. These don’t make a dome for me either. I just try not to fill them too much, and think of the lack of dome as space for extra frosting :)

  • Sally Anderson

    I see you have both a recipe for funfetti cupcake and cake with different ingredients. Do you prefer one over the other? Thanks! Making these for my daughters birthday this weekend.

  • annieseats

    The cupcake version is definitely the better of the two.

  • I made these for Easter this year, and they were a huge hit. I used a crusting buttercream for decoration purposes (way sweet for my tastes), so I ended up eating the cupcake mostly plain, and even plain they are fabulous. Most, light, and with a perfect fine crumb. Thanks for such a great recipe! As usual : )

    And for anyone like me who can’t eat nuts, I omitted the almond extract, added a bit more vanilla, and they tasted fabulous — it didn’t taste like anything was missing.

  • annieseats

    Also keep in mind imitation almond extract works for those with allergies. That’s what I usually use and it has worked well. So glad you enjoyed it! We just made it for Caroline’s birthday party this weekend.