These Homemade Funfetti Cupcakes are a super light, fluffy, and beautifully flavored with vanilla colored with decadent sprinkles. Topped with an amazing buttercream frosting these cupcakes are better than any box mix you can find!
I have been in a full on baking mood lately! I have been loving baking cookies and cupcakes like my Vanilla Cupcake Recipe. These Funfetti Cupcakes had to be on my list to make just due to how fun and tasty they are! If you remember I just recently made these Gideon's Bakehouse Copycat Funfetti Cookies that are to die for! So sticking with that Funfetti theme I had to make these for you!
How to make these Funfetti Cupcakes:
These cupcakes are very easy to make. I make the cupcake batter first, then while they are cooking I make the frosting. This fluffy batter loaded with sprinkles and vanilla flavoring make these cupcakes wonderful. Everyone will love these when you make them!
Ingredients for Cupcakes:
- All-Purpose Flour
- Baking Powder
- Salt
- Eggs (at room temperature)
- Sugar
- Unsalted Butter (melted)
- Vanilla Extract
- Milk
- Sprinkles (I used these Jimmies)
Directions:
- Cooking Tip: You want to mix on low. Over mixing will cause the air to leave the batter and you will have dense cupcakes.
- Tip -Â A dense or dry cupcake is a result of not enough liquid in the batter. If you batter is really thick or dry, add 1 tablespoon of water at a time to get to a nice smooth and creamy consistency.
Step Five: Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing.
- Tip - One thing an eager baker may do is check their cupcakes early. One big tip to help keep this moist and fluffy is to not open that oven until they have been in the over for about ¾ of the time. Opening the oven will offset the temperature by bringing in outside cool air, and this could affect the fluffiness.
How to make Buttercream Frosting:
Did you know there are actually three kinds of Buttercream Frosting? I will be making the American Buttercream style for this recipe. There is also a Swiss Meringue Buttercream and an Italian Meringue Buttercream.
Buttercream Frosting is a frosting made with Butter, Sugar and some dairy. I use Heavy Whipping Cream as it is more flavorful and rich than just milk, and helps the frosting a lot more.
Ingredients:
- Confectioners Sugar
- Unsalted Butter (softened)
- Vanilla Extract
- Heavy Whipping Cream
- Sprinkles
Directions:
Step Two: Add to a piping bag and top on cooled cupcakes. Optional: Top with more sprinkles.
What is so special about Funfetti cakes?
If the name alone doesn't answer that question for you, just take a bit out of one! Yes, these cupcakes are basically a vanilla cake mixed up with sprinkles, but that is what makes them so FUN!!! Originally introduced to the world by Pillsbury in 1989 this has been a kids birthday staple ever since!
Tips for making a great cupcake:
- Use room temperature ingredients:Â Room temperature ingredients will not cause any drastic temperature changes to your batter when mixing. Yes, you need to melt the butter, but allow it to cool to room temperature before you mix it in with the ingredients.
- Make sure to use accurate measurements:Â If you do not measure accurately and use a heaping "cup" of flour you will have too much and your cupcakes will be dense and/or dry. One thing about this recipe is it is very simple to make but does need to be precise. Making a fluffy, moist cupcake is tough for a lot of people (including me), and using accurate measurements definitely helps!
- Allow to cool before icing:Â This may sound like a no-brainer, but icing these cupcakes that are still even a little warm will melt your frosting and make the frosting look runny. part of the appeal and deliciousness of cupcakes is how the frosting looks. Having beautiful frosting will make your mouth water before even tasting them!
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Funfetti Cupcakes
Ingredients
Cupcake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs room temperature
- â…” cup sugar
- ¾ cup unsalted butter melted
- 2 teaspoons vanilla extract
- ½ cup milk
- ¼ cup sprinkles ( I used jimmies)
Frosting
- 2 cups confectioners sugar
- 1 cup unsalted butter softened
- ½ teaspoon vanilla extract
- 1 teaspoon heavy whipping cream
- 1 tablespoon sprinkles (optional: plus more for topping)
Instructions
- Preheat your oven to 350 degrees. Prepare a muffin tin with cupcake liners. Sift together flour, baking powder, and salt then set aside.
- Using an electric mixer to beat eggs and sugar. Beat for 1-2 minutes until eggs are a light yellow. While still mixing very slowly pour in melted butter and vanilla extract.
- Slowly mix in milk and your dry ingredients. Adding in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined
- Fold in sprinkles then spoon cupcake batter into your prepared muffin tin about ¾ the way full.
- Bake for 15-18 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing.
Frosting:
- With an electric mixer cream together confectioners sugar and softened butter. Once well combined add in vanilla extract and heavy whipping cream then mix in again. Then fold in sprinkles.
- Add to a piping bag and top on cooled cupcakes. Optional: Top with more sprinkles.
Notes
- Cooking Tip: You want to mix on low. Over mixing will cause the air to leave the batter and you will have dense cupcakes.
Nutrition
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