Sprinkles and vanilla frosting make these Birthday Cake Cupcakes a delicious treat! They're made with homemade Funfetti cake mix and topped with buttercream frosting. Perfect for any birthday party!
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Birthday Cake Cupcakes
Funfetti is a classic birthday cake that we love in our home! While you can easily buy a Funfetti boxed mix at the store, I highly recommend making it from scratch.
This way, you can use all those jars of sprinkles sitting in your pantry. Customize the dessert to match the party theme by adding the birthday kid's favorite colors, such as neon green, bright pink, or rainbow sprinkles.
With just one bowl and some colorful sprinkles, you can create bakery-style treats that look beautiful and taste delicious. These birthday cupcakes are perfect for any party or celebration, and I'm sure you'll agree once you take the first bite!
Why Make Homemade Funfetti Cupcakes
These homemade cupcakes are the best! They are easy to make and have a great taste. Plus, the sprinkles make them look adorable.
- Easy to make. Using the ingredients you have on hand, you can make the cupcake batter quickly! The recipe will be done in less than an hour, perfect for a last-minute birthday celebration!
- Incredibly moist. This Funfetti cupcake recipe uses oil, buttermilk, and eggs for a moist texture and rich flavor. They turn out perfectly every time!
- Easy to customize. This simple vanilla cupcake can be personalized in several ways. Add almond extract for a nutty flavor, food coloring for a pop of color, and your preferred sprinkles. You can also have fun with various frostings and decorations!
- BONUS: If you love cupcakes then you will not want to miss out on these cherry chip cupcakes or these Reese's chocolate peanut butter cupcakes.
Key Ingredients
Since you're using ingredients you already have, this cupcake recipe is quick and easy to make.
- All-Purpose Flour - Use the fluff and spoon method to avoid adding too much. Learn how to measure flour if you are unsure.
- Granulated Sugar - Sweetens the batter.
- Leavening Agents - Combining baking powder and baking soda helps the batter rise as it bakes.
- Large Eggs - These add moisture and help the batter rise.
- Canola Oil - Oil makes cakes and cupcakes incredibly moist and tender. Avocado oil is a neutral option that works well, too.
- Buttermilk - No buttermilk? Mix 1 cup milk with 2 tablespoon lemon juice or vinegar. Let stand for 5 minutes before using.
- Sprinkles - The best sprinkles are jimmies because nonpareil sprinkles will dissolve too quickly in the cake batter.
- Vanilla Frosting
How to Make Birthday Cake Cupcakes
You can make the batter for these easy Funfetti birthday cupcakes in just minutes!
- In a large mixing bowl, beat the granulated sugar and eggs until light and fluffy, about 3 minutes. Add the buttermilk, oil, and vanilla extract to the egg mixture and beat again.
- Stir the dry ingredients into the wet ingredients until they are combined. Gently fold some of the colorful sprinkles into the batter.
- Use an ice cream scoop or large spoon to fill the cupcake liners about two-thirds with the batter. Bake the cupcakes until a toothpick inserted into the center comes out with a few crumbs. Remove the pan from the oven and then let it rest on the counter for a few minutes. Place the cupcakes on a wire rack to cool completely.
- Once the cupcakes are cool, fit a disposable piping bag with a large star tip and fill it with your favorite vanilla buttercream frosting. Swirl the frosting on top of each cupcake, and then add extra sprinkles.
Storage Recommendations
On the Counter: Store cupcakes in an airtight container at room temperature for 3-4 days.
In the Refrigerator: Keep birthday cake cupcakes in an airtight container in the fridge for 5-6 days. Keep them tightly covered so they do not dry out.
In the Freezer: Freeze unfrosted or frosted cupcakes for 2-3 months in a sealed container or bag. Thaw in the fridge overnight before serving.
Tips and Tricks
- Don't overmix your batter. If the batter is overmixed, your cupcakes will dry and crumbly.
- Make sure to add the sprinkles at the end! The longer the sprinkles are in the batter, the more they'll break down and dissolve. You want to add them at the very end right before baking.
- Let your cupcakes cool completely before frosting them. The frosting will melt and slide off if the cupcakes are too warm.
- Play around with your toppings! Skip the sprinkles and add your favorite candy pieces.
Variations
There are many ways to adjust the birthday cake cupcakes to make them your own!
- Make vanilla cupcakes. If you're out of sprinkles or don't like them, that's okay! The base of this recipe is just vanilla-flavored batter.
- Add some food dye. Grab a bottle of food coloring and tint the cupcakes yellow, pink, purple, or whatever other color you like. I recommend adding just a little so those sprinkles can show!
- Use other extracts. If you have extracts or cake flavorings, add some to give the batter a different flavor. These cupcakes also taste great with almond or coconut extract.
- Try a different frosting. For a white backdrop, use marshmallow buttercream or coconut frosting. However, this dark chocolate buttercream frosting and Nutella buttercream are great for chocolate lovers!
- Make cupcake ice cream cones. Bake the batter in cake cones, then top with white frosting or a scoop of vanilla bean ice cream before serving.
FAQs
When baking a cake, it's best to use larger sprinkles, also called jimmies. They won't dissolve in the batter and will hold up during baking, allowing you to show off your colorful design!
While vanilla frosting is a classic flavor, you can certainly replace it with your favorite frosting recipe!
Yes! If you have a white cake recipe or a box mix, you can add jimmies and make your own sprinkle cupcakes!
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Recipe
Birthday Cake Cupcakes
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (9 ounce) rainbow jimmies sprinkles, divided
- Vanilla Frosting
Instructions
- Preheat your oven to 350°F. Line a muffin pan with cupcake liners and set aside.
- In a large mixing bowl, beat the sugar and eggs until light and fluffy, about 3 minutes.
- Add the buttermilk, oil, and vanilla to the egg mixture and mix until everything is incorporated.
- Stir the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix; a few lumps are ok.
- Gently fold ¾ of the sprinkles into the batter, reserving the rest for a garnish.
- Fill each cupcake liner about two-thirds with the batter using a spoon or ice cream scoop. Bake the cupcakes for 18 minutes or until a toothpick inserted into the center comes out mostly clean.
- Remove the pan from the oven and let the cupcakes rest for a few minutes in the hot pan before transferring them to a wire rack to cool completely.
- Once cool, frost them with your favorite vanilla frosting and add the reserved sprinkles.
Notes
Tips and Tricks
- Make homemade buttermilk. Add 2 tablespoons of lemon juice or vinegar to a liquid measuring cup and then fill with milk to equal 1 cup. Let stand for 5 minutes before using.
- Don't overmix your batter. If the batter is overmixed, your cupcakes will dry and crumbly.
- Make sure to add the sprinkles at the end! The longer the sprinkles are in the batter, the more they'll break down and dissolve. You want to add them at the very end right before baking.
- Let your cupcakes cool completely before frosting them. The frosting will melt and slide off if the cupcakes are too warm.
- Play around with your toppings! Skip the sprinkles and add your favorite candy pieces.
Variations
- Make vanilla cupcakes. If you're out of sprinkles or don't like them, that's okay! The base of this recipe is just vanilla-flavored batter.
- Add some food dye. Grab a bottle of food coloring and tint the cupcakes yellow, pink, purple, or whatever other color you like. I recommend adding just a little so those sprinkles can show!
- Use an extract. If you have a stash of extracts or cake flavorings on hand, add a little to give the batter a different flavor profile. These cupcakes are lovely with almond extract or coconut extract!
- Try a different frosting. For a white backdrop, use marshmallow buttercream or coconut frosting. However, this dark chocolate buttercream frosting and Nutella buttercream are great for chocolate lovers!
- Make cupcake ice cream cones. Bake the batter in cake cones, then top with white frosting or a scoop of vanilla bean ice cream before serving.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 16mgSodium: 163mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in February 2013. New photos were taken in October 2023, and then it was updated in April 2024.
Ali | Gimme Some Oven
The words nutella and cupcakes are always music to my ears. These look wonderful!
Teresa Young
Those cupcakes look delicious! Every time I bake with Nutella, I always have the problem of getting it off my spoon/measuring cup, because it sticks. Any tips?
Melissa
These look awesome! =)
Im following you from Weekend Potluck #53.
Have a great weekend!
Melissa
Heather @ What Does She Do All Day?
That frosting looks to die for!!! I'm pinning this so when after I pick up a new jar of Nutella I can make some!!!
Vanessa
Funfetti and nutella? Yum, only the two best things in life. Lol. They look really good.
Rachel @ BubblyNatureCreations.com
These look amazing, but I am also going to check out those cheesecake nutella twists. Two of my favorite things in one! yum!
Roxana | Roxana's Home Baking
Great minds think alike! I shared a recipe for Nutella cupcakes and was planning on adding some sprinkles to them. Love how yours turned out!
Jocelyn Brubaker
Thanks Roxana! I completely agree...great minds 🙂 I can't wait to check out your cupcakes and see how similar they are!! Can't beat a Nutella cupcake!
Averie @ Averie Cooks
I wear the same thing over and over and over. Creature of habit. And I'm cheap 🙂 and would rather buy camera lenses and ingredients than a new shirt. Who am I ? lol
I love your decorating skills on these. Beautiful work!
Jocelyn Brubaker
I think we all get comfortable in just a few things that we were over and over! I'm with you...lately my clothing money goes into props and chocolate!
carrian
Love these! They look yummy and pretty which is a perfect combo!
Jocelyn Brubaker
Thanks Carrian! They were fun ones to decorate and photograph!
Loretta | A Finn In The Kitchen
I too love shopping for props 🙂 Although, it's more window shopping than actual shopping so far.
Can't believe how fluffy that frosting looks. I swear I can almost taste it in my mouth.
Jocelyn Brubaker
I wish all I did was window shop for props. I am addicted to finding cute dishes at Goodwill...at least they are cheap!
teresa
how fun! i'm very very simple, lots of black and gray. i could use some more layers in my life, as well as cupcakes like this!
Jocelyn Brubaker
I think we could all use layers of cupcakes in our life. I wear a lot of black too, but usually with the bright tanks!
Tanya Schroeder
Funny post. I wear the same things everyday-jeans and fleece. EAt the same things for lunch and breakfast and never tire of Nutella! You totally have me sold on the frosting, I have to try ASAP!!!
Jocelyn Brubaker
Amen to never tiring of Nutella! I just finished off the jar in our cupboards 🙂 The frosting is definitely the best part of these cupcakes. The cupcake was good, but oh! That frosting! Gives me shivers thinking about it!
katie
These look so good and of course so beautiful and festive!
Jocelyn Brubaker
Thank you so much Katie!
Karly
Sprinkles and Nutella are sorta my favorite things ever, so these win at life.
Jocelyn Brubaker
I like to win 🙂 Do I get a trophy? Or a ribbon or something cool like that to wear? Since I'm now a winner and all. Oh wait! You said the cupcakes were winners! Dang it! There goes my trophy!
Lauren
These look amazingly delicious. Love funfetti; love nutella (who doesn't?!). I'd love it if you'd link up at this week's link party.
Jocelyn Brubaker
I can't even imagine not liking Nutella. It is the best stuff in a jar!!!
Aimee @ ShugarySweets
I always wear a cami under my shirts. Not for color but to tuck into my jeans so when I bend over my crack doesn't show. TMI???
Anywhooooo, these cupcakes look delicious. And your photos are gorgeous!!!
Jocelyn Brubaker
Yes, extra tanks and camis for crack control is a much needed thing! hahaha! You do get the award for the funniest comment though!
Brianne @ Cupcakes & Kale Chips
Dying for this frosting!
Jocelyn Brubaker
No don't die...then you won't get the frosting. And you really really want to try this one...it was so good!!!
Dorothy @ Crazy for Crust
That's how my recipe was today too! I was like OHMIGOD get that sucker edited for release! 😉 I love layers - I'm a tank under shirt girl. So the color sticks out the bottom and my fat rolls don't show as much. 🙂 Whiiiich I'll need to hide more after I eat all these cupcakes...
Jocelyn Brubaker
I'm pretty sure that's why I became a layers girl. Layers just help smooth out the rolls and the color distracts from the other rolls! Cupcakes and rolls...it's bound to happen!