Birthday Funfetti Cupcakes are a burst of joy in every bite, combining fluffy vanilla cake with vibrant rainbow sprinkles. The soft, moist crumb melts in your mouth, while the sprinkles add a playful crunch that’s impossible to resist. Topped with creamy, velvety frosting, these cupcakes are a celebration in dessert form, perfect for any occasion or just because. In just under 30 minutes, you can whip up a batch that’s as fun to make as it is to eat. The sweet vanilla aroma filling your kitchen will have everyone eagerly waiting for the first taste.

These cupcakes are a nostalgic treat that brings smiles to both kids and adults alike. The balance of rich frosting and light, airy cake creates a delightful contrast in every bite. Whether it’s a birthday party or a cozy afternoon, these Funfetti Cupcakes are guaranteed to brighten your day. With minimal prep and baking time, you’ll have a crowd-pleasing dessert ready in no time. The colorful sprinkles make them as visually appealing as they are delicious, ensuring they’re the star of any dessert table.

Ingredients for Birthday Funfetti Cupcakes

For the Funfetti Cake:
1 Cup and 2/3 all-purpose flour (210 grams, measured correctly)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 Cup granulated sugar (150 grams)
1/4 Cup light brown sugar (50 grams)
1/2 Cup unsalted butter, melted (1 stick or 115 grams)
1 Large egg
1/4 Cup plain yogurt or sour cream (60 grams)
3/4 Cup buttermilk (or substitute with 3/4 Cup milk + 1 tsp lemon juice)
1 Tbsp vanilla extract (15 ml)
2/3 Cup sprinkles (use jimmies for best results, as nonpareils may bleed)
For the Vanilla Buttercream:
1 Cup salted butter, softened to room temperature (2 sticks or 230 grams)
3 Cups powdered sugar (360-480 grams, sifted)
2 tsp and 1/2 vanilla extract
Green food dye (optional, or any color of your choice)

Step-by-Step Instructions

Preheat the oven to 350°F (175°C). Spray a 9-inch springform or baking pan (round or square) with nonstick spray. Set aside.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare wet ingredients: In a large microwave-safe bowl, melt the butter in the microwave. Vigorously whisk in the granulated and brown sugars until combined (mixture will be gritty). Whisk in the egg, yogurt, buttermilk, and vanilla extract until smooth.
Combine wet and dry ingredients: Slowly mix the dry ingredients into the wet ingredients until no lumps remain. The batter will be thick.
Add sprinkles: Gently fold in the sprinkles, being careful not to overmix (to prevent color bleeding).
Bake: Spoon the batter into the prepared cupcake pan, filling each cup 3/4 of the way. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Make the frosting: Using an electric or stand mixer, beat the softened butter on medium speed for 3 minutes until smooth and creamy. Gradually add the sifted powdered sugar, one spoonful at a time, until fully incorporated (about 5 minutes). Add the vanilla extract and food coloring (if using) while the mixer is running.
Frost and decorate: Frost the cooled cupcakes as desired and top with additional sprinkles. Store cupcakes at room temperature for up to 3 days.

Storage and Reheating Tips

Store your cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate for up to a week, but let them come to room temperature before serving for the best texture. For freezing, wrap unfrosted cupcakes individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature and frost before serving.

Recipe Variations to Try

Swap out the vanilla extract for almond or lemon extract to give your cupcakes a unique twist. You can also use different colored sprinkles to match a theme or holiday. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. If you’re out of buttermilk, make your own by adding 1 teaspoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.

Time-Saving Tips for Busy Bakers

To save time, prepare the dry ingredients the night before and store them in a sealed container. Use a stand mixer for both the batter and frosting to speed up the process. If you’re in a rush, skip the homemade frosting and use a high-quality store-bought version instead. Just add a few extra sprinkles to make it your own!

Equipment Guidance for Perfect Cupcakes

For even baking, use a light-colored cupcake pan and fill each liner 3/4 full. A cookie scoop makes portioning the batter quick and mess-free. If you don’t have a sifter for the powdered sugar, a fine-mesh strainer works just as well. A piping bag with a star tip will give your frosting a professional look, but a simple butter knife works too!