Funfetti Cupcakes
Funfetti Cupcakes are vanilla cupcakes with rainbow sprinkles folded directly into the batter, so every bite has a little color. They're topped with a simple vanilla buttercream and more sprinkles for a finished look. The whole batch bakes up in about 45 minutes and makes 12 cupcakes.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour sifted for a lighter texture
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk room temperature
- ⅓ cup rainbow sprinkles nonpareils for a pop of color
Frosting
- ½ cup unsalted butter softened
- 1 ¾ cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk or as needed for consistency
Instructions
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes. This incorporates air for a lighter texture.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the rainbow sprinkles, being careful not to overmix as this can cause the colors to bleed.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely on a wire rack.
- To make the frosting, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed.
- Add the vanilla extract and 1 tablespoon of milk, then increase the mixer speed to high and beat for 2-3 minutes until light and fluffy. Add more milk if needed until desired consistency is achieved.
- Frost the cooled cupcakes using a piping bag for a professional finish. Top with additional sprinkles for decoration.
Notes
To enhance the flavor, consider adding a teaspoon of almond extract to the batter. For a dairy-free variation, substitute the milk with almond milk and use a dairy-free butter alternative.
Nutrition
Calories: 366kcalCarbohydrates: 51gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 73mgSodium: 112mgPotassium: 54mgFiber: 0.4gSugar: 39gVitamin A: 538IUCalcium: 52mgIron: 1mg
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