Homemade Funfetti Cupcakes

Nothing screams celebration like sprinkles! And like Julia Child says, a gathering without cake is just a meeting. So this Eid, I decided to make a childhood classic; funfetti. And while we did not have Funfetti often, it was certainly a favorite. I mean how can a kiddo not like cake with sprinkles speckled throughout? 😀


Eid Al-Fitr is the end of Ramadan celebration for Muslims around the world. It is a time of gathering, of gratitude, appreciation, celebration and joy! During the Eid, Muslims attend a special prayer service at the Mosque followed by gift giving, visiting family and friends and enjoying delicious treats! I wanted to make my funfetti cupcakes extra special so I purchased the awesome cupcake toppers from With A Spin

Homemade funfetti cupcakes, funfetti cupcakes

 To achieve the ‘funfetti’ flavor, I used buttermilk and clear imitation vanilla extract. Normally, a baker would advise against anything but really good vanilla, but in this instance it is absolutely necessary! This is a tip I learned from Christina Tosi herself, during my time at masterchef! 


Homemade Funfetti Cupcakes
Prep time:
Cook time:
Total time:
Serves: 18 cupcakes
  • 1 1/2 cups all purpose flour
  • 1 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 3 large eggs
  • 1/2 cup buttermilk (can use regular milk)
  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 1 tablespoon clear imitation vanilla extract
  • 1/2 cup rainbow sprinkles
  • Frosting
  • 8 tablespoons unsalted butter
  • 4 ounces cream cheese (half 8 ounces package)
  • 3 1/2 cups powdered sugar
  • 1 tablespoon clear vanilla extract
  • 1 tablespoon milk
  1. Preheat oven to 350 degrees.
  2. Line cupcake pan with cupcake liners.
  3. Using the paddle attachment of your stand mixer, cream together butter and sugar, until light and fluffy.
  4. Add in the eggs, one at a time. Until evenly incorporated.
  5. Mix in the clear vanilla extract and milk.
  6. In a separate bowl, sift together flour, salt and baking powder.
  7. Mix the flour into the wet ingredients. DO NOT OVERMIX.
  8. Using a spatula, gently fold in sprinkles.
  9. Evenly distribute batter into cupcake liners and bake for 12-15 minutes until a toothpick inserted in center comes out clean.
  10. Allow cupcakes to cool completely.
  1. Using a stand mixture with paddle attachment, cream together butter and cream cheese until light and smooth.
  2. Add in powdered sugar, milk and vanilla extract.
  3. Beat until smooth and well combined.
  4. Using an icing tip of your liking, decorate cooled cupcakes with frosting. Top with Sprinkles and cupcake toppers.
  5. Enjoy 🙂

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate 


Happy Eid <3

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  1. So excited to try this recipe! I note in the blog you mention using buttermilk but the recipe just says milk. Can I use either?

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