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Classic Funfetti Cupcakes with Chocolate Fudge Buttercream

Who can resist classic funfetti cupcakes? Not me! What about funfetti cupcakes topped with chocolate fudge buttercream? Now I have you interested, huh? These cupcakes are similar to a classic yellow cupcake with chocolate frosting, but with loads of fun sprinkles added in!
Prep Time 30 mins
Cook Time 20 mins
Cooling and Frosting Time 2 hrs
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


For the Cupcakes

  • cup + 2 tbsp cake flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter (room temperature)
  • ¾ cup granulated sugar
  • 2 large eggs (room temperature)
  • cup full-fat buttermilk (room temperature)
  • cup sprinkles

For the Chocolate Fudge Buttercream

  • cup unsalted butter (room temperature)
  • cups powdered sugar
  • ½ cup Dutch processed cocoa powder
  • 3 tbsp heavy cream or milk
  • tsp salt
  • 2 tsp vanilla extract
  • sprinkles (for topping!)


For the Funfetti Cupcakes

  • See the "Notes" section below for high altitude instructions!
  • Preheat oven to 350°F and line a muffin tin pan with 12 cupcake liner. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar on medium speed until light and fluffy (about 5 minutes).
  • Add the eggs one at a time, beating with each addition until incorporated. Beat in the vanilla.
  • Turn the mixer to low and alternate adding the dry and wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
  • With a sturdy spoon or spatula, mix in the sprinkles. Fill each liner three-fourths full with batter.
  • Bake cupcakes for 20-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cupcakes cool in the pan on a wire rack before frosting.

For the Chocolate Fudge Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter on medium speed until creamy (about 2 minutes).
  • Add the powdered sugar, cocoa powder, heavy cream, salt and vanilla and beat on low speed for 30 seconds. Increase the speed to high and beat until fully combined. Add ¼ cup of powdered sugar or 1 tbsp. of heavy cream as needed until the desired consistency is reached. Add an additional pinch of salt if desired. Pipe or spread onto cooled cupcakes and sprinkle with extra sprinkles. Enjoy!


  • Cupcakes can be stored frosted at room temperature in an airtight container for up to 3 days
  • You can make cupcakes ahead and freeze them. When ready to eat, simply defrost at room temperature and then frost with the buttercream
High Altitude Directions
  • Flour – increase by 1 tbsp
  • Baking Soda – decrease to 1/8 tsp
  • Baking Powder – decrease to 1/4 tsp
  • Granulated Sugar – decrease by 1/2 tbsp
  • Eggs – use 3 instead of 2
  • Increase oven temperature to 360° F
  • Decrease baking time by 5 or more minutes
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Keyword Birthday, Cupcakes