Funfetti Cupcakes

4.50 from 2 votes

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!

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American, Cupcakes, dessert

Keyword: Funfetti Cupcakes, Homemade Funfetti Cupcakes

Servings: cupcakes

Author: Jennie Duncan

Ingredients

Cupcake:

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2 eggs room temperature
⅔ cup sugar
¾ cup unsalted butter melted
2 teaspoons vanilla extract
½ cup milk
1/4 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

Tips for making a great cupcake:

Use room temperature ingredients: 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: 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: 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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