Funfetti Blondies

Easy Funfetti blondies are exploding with color and covered in a creamy homemade frosting. They are fun, delish, and ready in a jif!

These Funfetti Blondies are great! The kids were especially fans because of all the color and because they tasted a little like cupcakes. For more Funfetti fun, check out our Funfetti Cookies and Funfetti Pancakes.

Slice of funfetti blondies covered in blue frosting and sprinkles

Blondies have more fun

Blondies are like regular brownies except it contains vanilla instead of cocoa. True blondies contain no trace of chocolate, other than the optional chips you can add in.

Today’s recipe is a FUN version of blondies that are beyond simple. That’s right, these Funfetti Blondies are made with Funfetti Cake Mix and are beyond easy! Consider it a cupcake brownie bar dessert. 🙂

If you’re like me, I am always looking for quick and easy desserts. I usually resort to a cookie or bar because they seem easiest and often find myself looking for great brownie and bar recipes. That’s when I found Funfetti Blondies, and was hooked!

Funfetti Cake Mix Box

Making the blondies

BATTER. In a bowl, mix cake mix, egg, and oil until well combined. Add milk slowly to the mixture. Stir in chips and mix well.

BAKE. Pour batter into a greased 7 x 11 pan. Bake at 350 for 25-30 minutes. May be a little gooey in the middle but they will set up after a few minutes. Let cool.

FROST. Mix all ingredients for frosting until smooth. Spread over bars.

Note: Line the baking pan with parchment paper. Once the blondies are done cooling off you can simply lift them out of the pan for easy cutting. 

Frosting for funfetti bars

How to Change Up + STore

To make these dairy free switch out the milk for almond/soy/cashew milk. I would suggest using the original or perhaps slightly sweetened kinds, rather than unsweetened. You can also substitute the butter for margarine, which is oil based, rather than cream based.

Increase the Fun-fetti: Try adding in extra sprinkles to the batter. It will give the blondies more color and get even more excitement from the kiddos.

  •  Avoid nonpareils as they may bleed too much and dye your batter. Instead use confetti or quins
  • Add festive colorful sprinkles on top of the frosting.
  • Add whole and chopped M&Ms

STORE these tightly covered at room temperature for up to 3 days. You can also keep the frosting separate in the fridge until you’re ready to eat the rest later.

  • FREEZE (unfrosted) for up to 3 months, after they’ve been wrapped in plastic wrap and foil and placed in a freezer safe bag
  • Keep them soft by STORING them in an airtight container
Funfetti bar on a white plate.

 

More Blondies:

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Funfetti Blondie Recipe

5 from 1 vote
Easy Funfetti blondies are exploding with color and covered in a creamy home made frosting. They are fun, delish, and ready in a jif!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 258 kcal
Author Lil’ Luna

Ingredients

Cake

  • 1 box funfetti cake mix
  • ¼ cup vegetable oil
  • 1 egg
  • cup milk
  • ¾ cup white chocolate chips

Frosting

  • ½ cup butter softened
  • 3 tbsp milk
  • 1 tsp vanilla
  • 2 cups powdered sugar

Instructions
 

  • In a bowl, mix cake mix, egg, and oil until well combined. Add milk slowly to the mixture. Stir in chips and mix well.
  • Pour batter into a greased 7 x 11 pan. Bake at 350 for 25-30 minutes. May be a little gooey in the middle but they will set up after a few minutes. Let cool.
  • Mix all ingredients for frosting until smooth. Spread over bars.

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Thank you to Julie’s Eats and Treats.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. They look marvelous! So glad you enjoyed them. Thanks for linking back 🙂

  2. The recipe called for 7×11 pan……it made them really thick! Should it have been a 9×13 pan? I will try that next time!

  3. You have 1/3 cup of milk in the ingredients but you don’t say what to do with it in the directions, and I found afterr all the ingredients are mixed it is really thick. Do you spread it or should it be runny?

  4. I followed everything but it was so thick and would barely spread 🙁 I’ll have to try something different.

  5. How do you store these? I assume in the fridge since the frosting has milk? Please let me know, I don’t want to dry them out 🙂 Thank you!

    1. We usually don’t have any to store, but if we did I would put them on a plate and cover with saran wrap or put in a gallon bag.