The Best Cake Batter Buttercream Recipe (Funfetti Flavor)

If you are the kind of person who loves licking the bowl after mixing a batch of cupcakes, this recipe is for you. This Cake Batter Buttercream takes the classic, nostalgic flavor of boxed cake mix and whips it into a smooth, pipeable frosting. It is the perfect way to add a fun, celebratory twist to any dessert.

Close-up of vanilla cupcakes topped with swirled cake batter buttercream and colorful rainbow sprinkles. — *Turn any simple cupcake into a celebration with this easy cake batter buttercream!*

What is it

Cake Batter Buttercream is essentially a classic American Buttercream that has been supercharged with dry, unbaked yellow or white cake mix. Adding the dry mix directly into the frosting infuses it with that distinct “birthday cake” flavor—usually a combination of artificial vanilla, buttery notes, and a hint of almond. When paired with rainbow sprinkles, it transforms into the ultimate Funfetti frosting.

Why you’ll love it

It takes less than 10 minutes to whip up from start to finish.
The texture is incredibly smooth and stable, making it perfect for intricate piping.
It packs a massive punch of flavor compared to standard Vanilla Buttercream.

You can easily customize the color and the type of sprinkles to match any party theme.

Ingredients

To make enough frosting to generously pipe 12-14 cupcakes or frost an 8-inch two-layer cake, you will need:

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup dry yellow or white cake mix (heat-treated for safety)
3 to 4 cups powdered (confectioners’) sugar, sifted
2 to 3 tablespoons heavy cream or whole milk

1 teaspoon clear vanilla extract (to keep the frosting light in color)
A pinch of salt to balance the sweetness
⅓ cup rainbow jimmies (sprinkles)

A white bowl filled with funfetti cake batter buttercream, a spatula, and a baked cake layer on a cooling rack. — *Once your dry cake mix is incorporated, gently fold in the rainbow sprinkles by hand.*

How to make

Before starting, it is highly recommended to heat-treat your dry cake mix to eliminate any risk of bacteria from raw flour. Simply spread the dry mix on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed for about 5 minutes until it is very pale and creamy. Add the cooled, dry cake mix and beat until fully incorporated. Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time.

Once the sugar is mixed in, add the vanilla extract, salt, and 2 tablespoons of heavy cream. Increase the speed to medium-high and whip for another 2 to 3 minutes until the frosting is light and fluffy. If it is too thick, add the remaining tablespoon of cream. Finally, use a rubber spatula to gently fold in the rainbow sprinkles by hand to prevent their colors from bleeding into the frosting.

A pink electric hand mixer beating pale yellow cake batter buttercream in a glass bowl. — *Beat the frosting until it is light, fluffy, and holds its shape perfectly.*

How To Serve

This frosting holds its shape beautifully. Load it into a piping bag fitted with a large star tip (like a Wilton 1M) and swirl it generously over a batch of Vanilla Sponge Cake cupcakes. It also pairs incredibly well as a filling for a rich Chocolate Fudge Cake, offering a striking visual contrast and a delicious balance of flavors.

A glass bowl filled with fluffy cake batter buttercream swirled with colorful sprinkles, ready for piping. — *This stable and fluffy buttercream is ready to be piped onto your favorite cupcakes!*

How To Store

If you are not using the buttercream immediately, transfer it to an airtight container and store it in the refrigerator for up to 1 week, or freeze it for up to 3 months. When you are ready to use it, bring the frosting back to room temperature and re-whip it in your stand mixer for a few minutes to restore its fluffy texture before piping.

FAQs

Can I use any brand of cake mix?
Yes! Betty Crocker, Duncan Hines, or Pillsbury all work perfectly. Yellow cake mix gives the most authentic “batter” flavor, but white cake mix works well if you want a stark white frosting.

Why did my buttercream become grainy?
This usually happens if the powdered sugar wasn’t sifted or if the butter was too cold. Make sure your butter is at true room temperature and beat it thoroughly before adding dry ingredients.

Do I have to use clear vanilla extract?
No, regular pure vanilla extract is fine, but it will tint your frosting a slight off-white or ivory color.

Note

Do not use nonpareils (the tiny round sprinkles) as they tend to bleed their color immediately when mixed into the frosting. Stick to traditional rod-shaped “jimmies” or flat quins for the best Funfetti look.

Nutrition information

Serving Size: 2 tablespoons (approx. 1/14 of recipe)
Calories: 215 kcal
Carbohydrates: 28g

Protein: 0g
Fat: 12g
Saturated Fat: 7g

Sugar: 25g
Sodium: 45mg

Tips and Tricks

If you want a less sweet frosting, you can use half salted butter and half unsalted butter, or simply increase the pinch of salt slightly.

Sifting the dry cake mix along with your powdered sugar ensures you won’t have any hard lumps of cake mix clogging your piping tips.
For an extra burst of flavor, swap out the vanilla extract for almond extract, which strongly mimics the flavor profile of bakery cakes.