These homemade Halloween Funfetti Cupcakes (also known as Halloween Confetti Cupcakes) are soft, fluffy, and super moist. This easy bakery-style cupcake recipe stays fresh for days thanks to a few secret bakery tricks.
Jump to:
📝 Recipe Notes
⭐ At Amycakes Bakery, I always loved baking festive Halloween cupcakes that were just as fun to look at as they were to eat.
Never Miss a Recipe!
I'm sharing my tried-and-true Amycakes Bakery recipes! Sign up to be the first to know about my favorite recipes, baking tips, and bakery secrets!
This homemade funfetti version is made with simple pantry staples, a few secret ingredients, and plenty of colorful Halloween sprinkles.
⭐ I use my easy two-bowl method for these cupcakes (just like in my bakery), where the dry and wet ingredients are mixed separately before combining.
⭐ You can use your favorite frosting for these cupcakes! I used my Fluffy American Buttercream Frosting (the one featured in my Buttercream Decorated Cookies), but you can also use my delicious Bakery Buttercream.
🍬 Equipment & Decorating Ideas
Halloween Jimmy Sprinkles
Use jimmies (not nonpareils!) for the confetti inside the Halloween funfetti cupcakes, as they melt perfectly into the batter.
Foil Cupcake Liners
I always recommend foil or greaseproof cupcake liners so your bright Halloween colors stay vibrant and don't show oil spots after baking.
Candy Eyes
I love my Wilton Candy Eye Set with different sizes. It makes your cupcakes look extra playful and spooky!
Gummy Eyeballs
These oversized gummy eyeballs are perfect for creating fun, creepy eyeball cupcakes.
Cupcake Tins
I've found that darker nonstick cupcake tins help cupcakes bake taller with rounded tops. I buy these from Walmart and use them for all my cupcake recipes.
2-oz Scoop
This is my favorite scoop that holds about ¼ cup of batter, giving you the perfect amount for evenly sized cupcakes every time.
Gel Food Coloring
A few drops go a long way! Gel colors make frosting bold and vibrant without thinning it out like liquid food coloring can.
Halloween Sprinkle Mix
While I recommend only using Jimmy Sprinkles for the confetti inside the cupcakes, a sprinkle mix with eyeballs would be a fun finishing touch on top of the cupcakes.
🥣 Key Ingredients
These cupcakes are inspired by the classic Funfetti box cake mix, but this homemade version bakes up even more moist, flavorful, and bakery-style delicious.
- They start with a white cupcake base made with egg whites, which keeps the texture fluffy and the color beautifully pale-perfect for showing off those colorful sprinkles.
- All-Purpose Flour, Baking Powder, and Baking Soda give your cupcakes a soft yet sturdy crumb.
- Instant Clearjel (my secret bakery ingredient) Iocks in moisture for the perfect texture. It also ensures your cooled cupcakes stay tender for days.
- Buttermilk: Keeps the texture moist and perfectly balanced.
- Vegetable Oil + Melted Salted Butter: The perfect combo for buttery flavor and a soft texture even after chilling.
- Apple Cider Vinegar: A touch of acid improves the rise of these cupcakes.
- Vanilla & Almond Extracts: This is my favorite combination for a white confetti cupcake base.
- Halloween Jimmy Sprinkles: I used the "Colorful Halloween Mix" from Walmart, but orange and black work too! Just make sure to use jimmies, not nonpareils. Jimmy sprinkles melt beautifully into the cupcakes and are soft, not crunchy.
👩🏻🍳 Pro Tips for Perfect Halloween Funfetti Cupcakes
- Add the Halloween sprinkles right before scooping the batter into your cupcake liners so they don't melt or bleed too early, which can cause the colors to blend together instead of creating that pretty white-and-confetti look.
- Weigh your ingredients for consistent, professional results.
- Always bake on the middle or top rack to avoid overbrowning.
- Test your oven with an oven thermometer for reliable baking times.
- When baking ahead, freeze unfrosted cupcakes (wrapped airtight) in their baking tins to keep them extra moist.
More Halloween Recipes
I hope you love these homemade Halloween Funfetti Cupcakes as much as I do. They're bright, moist, and the perfect for your next Halloween get-together.
If you bake them, tag @amycakesbakes on Instagram or share a photo in the comments-I'd love to see your creations!
Thanks for Reading. ❤️
📖 Recipe & Step-by-Step Instructions
Moist Halloween Funfetti Cupcakes (Bakery-Style)
Ingredients
Dry Ingredients
- 200 grams (1 ½ cups) Tablespoon All-Purpose Flour (I use Gold Medal)
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 8 grams (1 Tablespoons) Instant Clearjel (a food starch used in commercial baking that you can use at home, see Note #1)
- 212 grams (1 cup + 1 Tablespoons) Sugar
Wet Ingredients
- 4 large Egg Whites
- 182 grams (¾ cup) Buttermilk
- 50 grams (¼ cup) Water
- 87 grams (¼ cup + 3 Tablespoons) Vegetable Oil
- 2 ½ teaspoons Vanilla Extract (use clear vanilla extract for the lightest color cupcake.)
- 2 teaspoons almond extract
Other Cake Ingredients
- 56 grams (½ stick) Salted Butter (melted)
- 1 ½ teaspoons Apple Cider Vinegar
- 50 grams (⅓ cup) Halloween Jimmy Sprinkles
- additional Halloween Jimmy sprinkles to sprinkle on top of the batter and for decorating
- 1 x batch prepared Vanilla Bakery Buttercream Frosting (or your favorite frosting. For extra frosting on the cupcakes, double the frosting recipe)
Instructions
Make the Halloween Funfetti Cupcakes
- Preheat oven to 350 degrees. Line cupcake tins with 17 cupcake grease-proof liners.
- Using a sifter or fine mesh strainer, sift the Dry Ingredients into a large bowl, then whisk until well blended.
- Whisk the egg whites in a separate medium to large sized bowl until foamy. Add the remaining Wet Ingredients and whisk until smooth and well-blended.
- Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking.
- Pour Wet Ingredients over the Dry Ingredients, then immediately before stirring add in the apple cider vinegar. Whisk everything together--the apple cider vinegar will bubble slightly as it reacts with the wet and dry ingredients. Pour the melted Butter into the batter and whisk until smooth, uniform and lump-free.
- Stir in the 50 grams Halloween Jimmy Sprinkles, and immediately begin scooping the cupcakes (before the sprinkles melt)
- Use a 2-oz scoop (¼ cup) to divide your batter into 17 standard-sized cupcakes with greaseproof cupcake liners. Sprinkle a few additional Halloween sprinkles on top of the batter. Start by baking at 350 degrees for 10 minutes, then turn the oven down to 300 degrees for an additional 4-8 minutes or until they pass the toothpick test.
- While the cupcakes cools, make a simple syrup by combining 2 teaspoons water and 2 teaspoons sugar in a small microwave-safe bowl. Microwave until the sugar is dissolved after whisking, about 20-30 seconds.
- Use a silicone pastry brush to lightly brush the cooled cupcakes with simple syrup.
Make Frosting
- Prepare the creamy vanilla bakery buttercream frosting recipe according to its instructions, and dye with gel food coloring, if desired. Frost the cooled cupcakes and decorate with Halloween sprinkles and candy eyes. Enjoy!
