Go Back
+ servings
an easy funfetti cupcake with the case peeled off
Print Recipe
0 from 0 votes

Super Easy Funfetti Cupcakes

Bright and colourful and perfect for any occasion. Made simple by using a box mix as the base. Topped with sweet creamy almond buttercream.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cupcakes
Cuisine: American
Keyword: cupcake, funfetti
Servings: 18 Cupcakes
Calories: 340kcal


  • Cupcakes
  • 1 box Funfetti cake mix I used Pillsbury
  • 300 millilitres milk - at least half fat 1 and 1/4 cups
  • 105 grams melted and slightly cooled unsalted butter 1/2 cup
  • 4 large egg whites
  • Buttercream
  • 230 grams Unsalted butter - room temperature 1 cup
  • 1/2 teaspoon salt
  • 430 grams Icing sugar 4 cups
  • 30 millilitres milk 1/8 cup
  • 1-2 teaspoons almond extract


  • Preheat your oven to 180C/350F/Gas mark 4 and line a large muffin pan with cases. I had to bake 2 batches as my largest pan only bakes 12 cupcakes.
  • Pour the cake mix into a large mixing bowl, add in the milk, melted butter and the egg whites. Mix until everything is well combined.
  • Scoop the batter into your cupcake cases. I use a large ice cream scoop to keep mine all the same size.
  • Pop your cupcakes in the centre of your oven and bake for 18-22 minutes. I found 20 minutes hit the sweet spot. Check them with a pick at the 18-minute mark to see if they are done.
  • Once baked take them out of the oven and allow them to fully cool down on a wire rack.
  • While the cupcakes are cooling its time to make the buttercream.
  • Cream the butter, preferably with a stand mixer but an electric hand mixer will work well too. Cream it until it is light and fluffy about 3 - 5 minutes.
  • While the mixer is on a low-speed add in the icing sugar, beat until everything is well combined. The buttercream will be quite thick but this is ok.
  • Add in the milk and the almond extract. Be careful with the almond extract as it can be quite potent. Add just a little at a time and taste to make sure you like it. A little goes a long way.
  • Pipe the buttercream onto the cupcakes and add a few extra sprinkles if you so desire.


  • If you want to freeze these cupcakes you can. But make sure it is before you decorate them.
  • Once decorated keep these cupcakes in a cool place and in an airtight tin and eat within 5 days.


Serving: 1cupcake | Calories: 340kcal | Carbohydrates: 44.7g | Protein: 2.1g | Fat: 17.4g | Saturated Fat: 10.3g | Cholesterol: 41mg | Sodium: 350mg | Potassium: 27mg | Fiber: 0.6g | Sugar: 37.1g | Calcium: 37mg