There’s something about Funfetti Cupcakes that just screams happiness. These fluffy, buttery cupcakes are bursting with colorful sprinkles in every bite, making them the ultimate treat for birthdays, celebrations, or simply brightening up your day. Trust me, once you take a bite of these soft, vanilla-packed cupcakes topped with luscious frosting, you’ll be hooked!
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Why You’ll Love Funfetti Cupcakes
These cupcakes are more than just a pretty dessert—they’re a mood booster in every bite. Here’s why you’ll love them:
Fun & Festive: Perfect for birthdays, parties, or just because. Who can resist sprinkles?
Soft & Fluffy Texture: The tender crumb makes them melt in your mouth.
Easy to Make: No complicated techniques—just mix, bake, and enjoy.
Customizable: Change up the sprinkles or swap in different flavors.
Kid-Approved: Little ones (and adults!) love these colorful treats.
Ingredients in Funfetti Cupcakes
These cupcakes come together with simple baking staples:
Flour: The base for a soft and fluffy cupcake. Use cake flour for an extra light texture.
Baking Powder & Baking Soda: Helps them rise perfectly.
Butter: Adds richness and buttery flavor.
Sugar: For the perfect amount of sweetness.
Eggs: Provide structure and moisture.
Vanilla Extract: The key to a classic funfetti flavor.
Buttermilk: Keeps the cupcakes ultra-moist.
Sprinkles: The star of the show! Use jimmies (not nonpareils) for best results.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s whip up these delightful cupcakes step by step:
Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake tin with liners.
Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the Butter & Sugar: Beat butter and sugar until light and fluffy. This step helps create that perfect cupcake texture.
Add the Eggs & Vanilla: Mix in eggs one at a time, then stir in the vanilla.
Alternate Wet & Dry: Gradually add the dry ingredients and buttermilk, mixing until just combined. Be careful not to overmix!
Fold in Sprinkles: Gently fold in the sprinkles to avoid bleeding colors.
Bake: Fill cupcake liners 2/3 full and bake for 18-20 minutes until a toothpick inserted comes out clean.
Cool Completely: Let the cupcakes cool before frosting.
How to Serve Funfetti Cupcakes
With Classic Buttercream: A fluffy vanilla or cream cheese frosting is perfect.
Chocolate Drizzle: A little melted chocolate on top adds extra indulgence.
Extra Sprinkles: Because more sprinkles = more fun!
Ice Cream Pairing: Serve with a scoop of vanilla or strawberry ice cream.
Birthday Candles: The ultimate celebration cupcake!
Additional Tips
Use Room Temperature Ingredients: Helps the batter mix smoothly.
Don’t Overmix: Overmixing makes cupcakes dense instead of fluffy.
Let Them Cool Completely: Frosting melts on warm cupcakes, so be patient!
Storage: Store in an airtight container for up to 3 days at room temperature.
Freezing: Unfrosted cupcakes freeze well for up to 3 months.
FAQ
Q1: Can I use regular milk instead of buttermilk?
A1: Yes, buttermilk adds moisture and tang. If substituting, mix 1 tbsp lemon juice or vinegar into 1 cup milk.
Q2: Can I make these ahead of time?
A2: Yes! Bake a day ahead and store covered. Frost just before serving.
Q3: What’s the best type of sprinkles to use?
A3: Jimmies (rod-shaped sprinkles) work best as they don’t bleed into the batter.
Q4: Can I double the recipe?
A4: Absolutely! Just be sure to mix everything evenly.
Q5: How do I make mini funfetti cupcakes?
A5: Use a mini muffin tin and bake for about 10–12 minutes.
Q6: Can I use gluten-free flour?
A6: Yes, a 1:1 gluten-free baking flour works well in this recipe.
Q7: How do I prevent dry cupcakes?
A7: Don’t overbake, and use buttermilk to keep them moist.
Q8: Can I use oil instead of butter?
A8: Butter gives the best flavor, but you can swap in vegetable oil for a slightly lighter texture.
Q9: How do I make these dairy-free?
A9: Use dairy-free butter and swap the buttermilk for almond milk + vinegar.
Q10: What frosting pairs best with these cupcakes?
A10: Vanilla buttercream, cream cheese frosting, or even a whipped chocolate ganache!
Final Thoughts
These Funfetti Cupcakes are pure joy in every bite—light, fluffy, and full of vibrant sprinkles. Whether you’re baking for a party, a special occasion, or just to treat yourself, this recipe will bring smiles all around. Try them out and let me know how you decorate yours!
Print
Funfetti Cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These funfetti cupcakes are a fun and festive treat, made with a moist vanilla cake base, colorful sprinkles, and a fluffy buttercream frosting. Perfect for birthdays, celebrations, or just because, these homemade cupcakes are easy to make and full of flavor!
Ingredients
Cupcakes:
- 150g (3/4 cup) granulated sugar
- 113g (1/2 cup) unsalted butter (softened)
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 185g (1 1/2 cups) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 120g (1/2 cup) whole milk (room temperature)
- 85g (1/2 cup) sprinkles
- 1/2 tsp baking soda
- 1/2 tsp white vinegar
Frosting:
- 350g (1 1/2 cups) unsalted butter (softened)
- 540g (4 1/2 cups) powdered sugar (sifted)
- 5 tbsp heavy cream
- 1 1/2 tbsp vanilla extract
- 1/2 tsp salt
- 170g (1 cup) sprinkles
- Gel food coloring (optional)
Instructions
Make the Cupcakes:
- Preheat oven to 175°C (347°F) and line a 12-cup muffin tin with liners.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, sift together flour, baking powder, and salt.
- Reduce the mixer speed to low and add dry ingredients in thirds, alternating with the milk.
- Gently fold in the sprinkles, ensuring they are evenly distributed.
- In a small bowl, mix vinegar and baking soda (it will bubble). Fold it into the batter.
- Fill muffin liners ¾ full and bake for 20-22 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Make the Frosting:
- In a stand mixer, cream butter for 3 minutes until light and fluffy.
- Gradually add powdered sugar, mixing at low speed, then whip for another 4 minutes until smooth.
- Add vanilla extract, salt, and heavy cream, whipping for another minute.
- Gently fold in sprinkles and add food coloring if desired.
Assemble the Cupcakes:
- Transfer frosting to a piping bag and chill for 30 minutes before decorating.
- Pipe frosting onto cooled cupcakes and decorate with extra sprinkles or fresh fruit.
Storage & Serving
- Best served fresh.
- Store in an airtight container in the fridge for 2-3 days.
- Bring to room temperature before serving for the best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 515
- Sugar: 48g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg