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Picture of a funfetti cupcake with a bite taken out of it

Funfetti Cupcakes

Perfect cupcakes with rainbow sprinkles resembling confetti are a must make for your next celebration.
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Course: Dessert
Cuisine: American
Keyword: cupcakes, funfetti, sprinkles
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: 446kcal

Equipment

  • Cupcake Pan

Ingredients

For the cupcakes:

  • 1/12 cups cake flour
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 2/3 cup granulated sugar
  • 6 tbsp butter, melted and slightly cooled
  • 2/3 cup buttermilk
  • 1/2 cup assorted sprinkles jimmies work best; avoid nonpareils

For the frosting:

  • 1 cup butter softened
  • 4 1/2 cups powdered sugar
  • 1/4 cup heavy whipping cream
  • 2 tsp pure vanilla extract
  • pinch of salt

Instructions

Cupcakes

  • Preheat oven to 325 degrees F.  Line a cupcake pan with 12 paper liners.
  • Whisk together cake flour, baking soda, baking powder and salt in a bowl and set aside. In a separate bowl whisk together eggs and vanilla until well blended. Whisk in sugar until well blended. Slowly whisk in butter and mix well to combine.
  • Add ½ of the dry mixture to the wet mixture and mix until combined. Mix in the buttermilk and stir until combined. Mix in remaining dry mixture and mix just until combined.
  • Gently fold in sprinkles and mix just until combined. Do not over mix or the sprinkle colors will bleed into the cake batter.
  • Scoop batter into prepared cupcake liners, each should be about ⅔ full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pan for approximately 10 minutes. Remove from pan and allow to cool completely on a wire cooling rack prior to frosting.

Funfetti Frosting

  • With a mixer, beat butter until light and creamy, approximately 3 minutes.
  •  Add powdered sugar to the butter mixture and mix until combined. Add in heavy cream and vanilla extract and once combined mix for 2-3 minutes on high speed. If frosting seems too thin, add more powdered sugar, 1 tablespoon at a time. If frosting seems too thick, add more heavy cream, 1 teaspoon at a time, until desired consistency is reached.
  • Spread or pipe frosting onto cooled cupcakes. Garnish with sprinkles.

Notes

  • If needed, the 3 cups cake flour in this recipe can be replaced by measuring out 1 ½ cups of all-purpose flour, removing two tablespoons of flour from the 1 ½ cups and replacing it with 2 tablespoons of cornstarch. Make sure to mix flour and cornstarch together well prior to using.
  • Jimmies style sprinkles work best in this recipes. Nonpareils sprinkles tend to bleed their colors almost immediately which results in a dingy looking cupcake.

Nutrition

Calories: 446kcal | Carbohydrates: 58g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 336mg | Potassium: 68mg | Sugar: 56g | Vitamin A: 782IU | Calcium: 42mg | Iron: 1mg
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