Cupcakes/ Desserts

Funfetti Cupcakes

Funfetti cupcakes, made from scratch (and no mixer required)!  Funfetti cupcakes, in case you don’t know what they are, are vanilla cupcakes with the addition of sprinkles to the batter.  The sprinkles melt in the batter during baking, leaving multicolored, speckled cupcakes that are soooooooo FUN!  Funfetti cupcakes were a favorite for my sister and I when we were growing up, but I had only had the kind made from the box mix until I decided to make some from scratch.  The recipe I am sharing today is so easy to whip up, you will never need to grab that Funfetti box mix again!

This is one of my go-to cupcake recipes for birthdays and parties, because really it is just a vanilla cupcake!  It’s so festive and fun with the sprinkles though 🙂  Sprinkles make everything better!  Everyone loves these, plus it’s so easy to decorate these cupcakes to fit your party theme.

These cupcakes, I made for a birthday party, and just added sprinkles to the buttercream frosting.  How could you not want to eat one of these??

So I made these Funfetti cupcakes again, but this time I made them for Ethan’s 10th birthday party (which was football themed).  Ethan requested Coffee Mocha cupcakes for his birthday party, but since not all 10-year olds like coffee, I made these Funfetti cupcakes too!

Funfetti Cupcakes

Print Recipe
Serves: 30 Cooking Time: 20-minutes


  • 1 cup unsalted butter, melted
  • 1-1/2 cups milk, room temperature (I used whole milk)
  • 2 eggs, room temperature
  • 2 cups white granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup vanilla greek yogurt, room temperature
  • 3-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup sprinkles



Preheat oven to 350-degrees. Line three cupcake tins with cupcake liners (I got 30 cupcakes). Set aside.


In a large bowl, melt the butter in the microwave. Set aside. In a medium sized bowl, add the flour, baking powder, baking soda, salt and nutmeg. After butter has cooled for a minute, add the sugar to the butter and whisk together until mixed. The mixture will be gritty looking, but that's normal. Add the milk to the sugar mixture and mix until incorporated. Add the eggs one a time to the wet ingredients, whisking the egg in completely before adding the second egg. Add the vanilla extract and greek yogurt to the wet ingredients and whisk until incorporated.


Slowly add the dry ingredients to the wet ingredients, mixing until combined. Add the sprinkles to the batter, and gently fold them in until the sprinkles are well distributed in the batter.


Pour batter into cupcake liners, filling the liners two-thirds full of batter. Bake cupcakes one pan at a time in 350-degree oven for 20-minutes, or until a toothpick inserted in the middle comes out without raw batter on it. Remove the cupcakes from the oven and once cupcakes are cool enough to handle, remove the cupcakes from the tin and place cupcakes on a wire rack to finish cooling.


Once cupcakes have cooled, frost with buttercream. Click on the link below for the buttercream frosting recipe I used.


Store frosted cupcakes in an airtight container in the refrigerator (if not serving the same day they are frosted). I made my cupcakes the day before I frosted them, and stored my unfrosted cupcakes in a ziplock bag at room temperature. You can also freeze unfrosted cupcakes for a few weeks. Defrost frozen cupcakes on the counter the night before you are ready to frost them, but crack open the ziplock bag a little, when defrosting frozen cupcakes, to let some of the moisture escape.

Click HERE for the vanilla buttercream frosting recipe I used for these cupcakes!

After you bake your cupcakes, let them cool completely before frosting!

See how moist they are?!  No dry cupcakes here y’all!  I used salted caramel candy melts and a football mould to make the footballs for the cupcakes.  I always make the decorations a few days in advance, so I am not trying to make 4-dozen cupcakes, two batches of buttercream and a ton of little decorations all in one day.

To pipe the “grass” buttercream frosting onto the cupcakes, I added green gel food coloring to my buttercream frosting and used Wilton tip #234 to pipe the frosting to look like grass.  It kinda looks like grass???  These cupcakes would be perfect for any football party, birthday party or for those end-of-the season football league parties.

Here’s Ethan and his tower of cupcakes!  The candle is an edible chocolate candle from My Cup of Cake…it was amazing!  You can buy their candles HERE.

Kid approved!!  Miss A loves Auntie KK’s baking!  And now you can see what the inside of these cupcakes look like hehehe 😉

Ok one more picture…I like pictures!

The big game is coming up and these would be perfect for any football party!  Or just pin it for later because these Funfetti cupcakes are great for any occasion!



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You can find this recipe and tons of other recipes at the following parties I have linked up to: What’s Cookin’ WednesdayCreate, Link and InspireSugar and SpiceWeekend PotluckPretty Pintastic PartyFriday FrenzyMeal Plan Monday.  Click on the links to check out tons of amazing crafts, recipes and ideas from a variety of bloggers who love to party like me!! 🙂


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  • Reply
    Maria Doss
    February 1, 2017 at 11:22 AM

    Happy birthday to Ethan. Football themed party sounds so fun and you are right, these would be perfect for coming Sunday well. I know these cupcakes would be incredibly moist due to addition of greek yogurt 👍👍 and those buttercream decoration on top….sooooo good!

    • Reply
      February 1, 2017 at 1:14 PM

      Thanks Maria!! They were super yummy! I will tell Ethan you said happy birthday too 🙂 And thanks for always reading the blog and commenting! You are so awesome!! 😉 XOXO

  • Reply
    September 21, 2017 at 11:43 AM

    These cupcakes are so cute. I love the footballs on them!

    • Reply
      September 21, 2017 at 6:28 PM

      Thanks Amy! They were a hit at my stepsons birthday party 🙂

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