Lemon Funfetti Birthday Cupcakes with Cream Cheese Frosting

A fun and festive recipe for Lemon Funfetti Birthday Cupcakes.

Hollie, my favorite Windy City cat lady and genius behind Fancykins, just had a big birthday. And because I firmly believe that sprinkles make birthdays better, I baked Lemon Funfetti Birthday Cupcakes in her honor. I put a twist on Kitchen McCabe’s classic Funfetti Birthday Cake Cupcakes by adding some lemon zest and juice, and then topped the cupcakes with my go-to Cream Cheese Frosting recipe. I love making these cupcakes because they’re the perfect mix of nostalgia, color, and sugar. What more could you possibly want?

Yields approximately 16 cupcakes

Lemon Funfetti Birthday Cupcakes with Cream Cheese Frosting

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


    Lemon Funfetti Cupcakes
  • 1¾ cup Flour
  • 2 tsp Baking Powder
  • ? cup + 1 tbsp Whole Milk
  • 1 tsp Vanilla
  • 4 Egg whites, room temperature
  • 6 tbsp Butter, softened
  • ? cup Granulated Sugar
  • 2 tbsp Lemon Zest
  • 2 tsp fresh Lemon Juice
  • ? cup Sour Cream
  • 2 tbsp Rainbow Jimmies or Sprinkles
  • Cream Cheese Frosting
  • 1 8-oz package of Cream Cheese, room temperature
  • 1 stick of butter, room temperature
  • 1 tsp of vanilla extract
  • 1 tsp of whole milk
  • 1 1/4 cup of powdered sugar
  • Sprinkles or Rainbow Jimmies for garnish


    Lemon Funfetti Cupcakes
  1. Preheat the oven to 325°F. Place 16 paper liners in wells of a muffin tin.
  2. Whisk flour and baking powder together in a small bowl.
  3. Combine milk and vanilla in another small bowl.
  4. In a medium bowl, beat egg whites on high speed of electric mixer until stiff peaks form.
  5. In another bowl, beat the butter, granulated sugar, and lemon zest on medium-high speed until fluffy. Beat in sour cream until smooth.
  6. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth.
  7. Whisk in one-third of the egg whites to lighten the batter. Fold in remaining egg whites using a rubber spatula.
  8. Add in the sprinkles and fold in until just distributed. Using a large scoop, divide batter evenly among liners.
  9. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a wire rack to cool.
  10. Cream Cheese Frosting
  11. Cream the cream cheese and butter in a stand mixer until smooth.
  12. Add powdered sugar 1/4 cup at a time while mixing. Add vanilla extract and whole milk while mixing.
  13. Pipe the frosting on the cupcakes. Top your cupcakes with some sprinkles and enjoy!


Adapted from Funfetti Birthday Cake Cupcakes by Kitchen McCabe