These funfetti cupcakes are the perfect treat for birthdays and celebrations. They’re light and fluffy with a tender crumb and a classic vanilla taste. Packed with sprinkles and topped with creamy vanilla buttercream, this version beats any boxed mix.
This post was updated February 18, 2023 with new photos, recipe tips and a slightly updated method for even fluffier cupcakes.
These cupcakes are a white vanilla cake—using only egg whites—to keep the crumb light and delicate, with a hint of almond extract to recreate that nostalgic funfetti flavor without tasting artificial or overly sweet. While funfetti is often associated with kids’ parties, these cupcakes are loved by all ages.
Funfetti Cupcakes – Key Baking Tips & Tricks
Before you jump to the recipe, read these tips. Proper ingredients and technique make a big difference in texture and flavor.
- Room Temperature Ingredients: Bring butter, egg whites and milk to room temperature. This helps ingredients combine smoothly and reduces the need to overmix, which can make cupcakes tough.
- Egg Whites: Separate eggs while cold (easier to do), then let the whites come to room temperature before whipping to stiff peaks. Whisked egg whites folded into the batter are what give these cupcakes their airy texture.
- Butter and Oil: Butter provides flavor, while a tablespoon of neutral oil keeps the cupcakes moist longer.
- Vanilla and Almond Extracts: Both extracts together create that classic funfetti flavor; almond extract is often the secret note in many funfetti recipes.
- Measuring Flour: Whisk the flour first, then spoon or scoop into a measuring cup and level off. For best accuracy, weigh flour on a kitchen scale.
- Milk: Use whole milk for better moisture and flavor. 2% is acceptable; skim will make a thinner batter.
- Folding Egg Whites: Fold egg whites in gently with a rubber spatula to preserve volume and keep the cupcakes light.
- Sprinkles: Use jimmies (small cylinder sprinkles) instead of nonpareils to avoid color bleeding into the batter.
For the Frosting
These cupcakes are finished with a fluffy vanilla buttercream. I recommend making the full batch if you plan to pipe generous swirls; halve the frosting if you prefer a thin spread. Key frosting tips:
- Butter: Should be softened but not melted—firm enough to hold an indent when pressed gently.
- Powdered Sugar: Sift to remove lumps for a smooth frosting.
- Extracts: A little almond plus vanilla enhances the flavor.
- Liquid: Whipping cream yields a thicker, fluffier buttercream than milk.
- Color: A drop of food coloring makes a pretty pastel frosting; omit for bright white.
If you enjoy these, other classic cupcake recipes you might like include chocolate, vanilla, and red velvet variations.
Funfetti Cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
Funfetti Cupcakes
- 2 large egg whites
- 1 1/3 cup all-purpose flour (167 g)
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup unsalted butter (75 g), softened
- 1 tbsp vegetable oil (15 ml)
- 3/4 cup granulated sugar (150 g)
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup whole milk (120 ml)
- 3 tbsp rainbow jimmie sprinkles
Vanilla Buttercream
- 1 cup butter (226 g), softened
- 3–4 cups powdered sugar (330–440 g), sifted
- 1/4 tsp salt (to taste)
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 3–4 tbsp whipping cream (45–60 ml)
- Sprinkles, for decorating
Instructions
Funfetti Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
- Beat the room-temperature egg whites in a large bowl (whisk attachment recommended) until stiff peaks form; set aside.
- Whisk together flour, baking powder and salt in a separate bowl.
- In a large bowl, beat the butter and sugar on medium speed until fluffy. Mix in the oil, vanilla and almond extracts.
- Add about one-third of the flour mixture and mix on low until combined.
- Alternate adding milk and the remaining flour in two more additions, scraping the bowl between additions. Finish with the last third of the flour mixture.
- Gently fold the whipped egg whites into the batter with a rubber spatula until no white streaks remain.
- Very gently fold in the sprinkles.
- Spoon batter into liners, filling each about two-thirds full (yields 11–12 cupcakes).
- Bake 16–18 minutes, until a toothpick in the center comes out clean.
- Cool in the pan 15 minutes, then transfer to a wire rack to finish cooling.
Vanilla Frosting
- Beat butter on high for 3–4 minutes until light and smooth.
- Add 2 cups powdered sugar, salt, vanilla and almond extract. Start mixing on low and increase to medium until combined.
- Beat in remaining powdered sugar 1/2 cup at a time, alternating with 1 tbsp whipping cream, until you reach the desired consistency. Add coloring if desired.
- Pipe or spread frosting on cooled cupcakes, decorate with sprinkles and enjoy.
Notes
- Separating eggs: Separate eggs while cold, then let the whites come to room temperature before whipping for best volume.
- Room temperature: Ensure egg whites, butter and milk are at room temperature to avoid curdling and overmixing.
- Frosting yield: The full frosting recipe makes enough for generous piping. To halve the frosting, use 1/2 cup butter, 1 1/2–2 cups powdered sugar, 1/8 tsp salt, 1/2 tsp vanilla, 1/8 tsp almond extract and 1–2 tbsp whipping cream.
- Storage: Store frosted cupcakes in an airtight container up to 3 days at room temperature or refrigerated. Unfrosted cupcakes freeze well; thaw overnight in the fridge.
- Nutrition: Nutrition facts are estimates per cupcake with frosting, assuming 12 equal cupcakes and full use of the frosting.
Nutrition
Calories: 370 kcal, Carbohydrates: 46 g, Protein: 2 g, Fat: 20 g, Saturated Fat: 12 g, Sugar: 37 g (estimates per cupcake).