Brighten up your celebrations with these homemade Funfetti Cupcakes! Moist, fluffy, and speckled with colorful sprinkles, these cupcakes are a fun treat for kids and adults alike. Topped with a creamy vanilla buttercream frosting, they’re guaranteed to bring joy to any occasion.
Ingredients
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
- ½ cup rainbow sprinkles (jimmies work best)
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream
- Additional sprinkles for decorating
Instructions
Making the Cupcakes
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk and sour cream. Mix until just combined.
Step 6: Fold in Sprinkles
- Gently fold in the sprinkles, being careful not to overmix to avoid color bleeding.
Step 7: Fill Cupcake Liners
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 8: Bake
- Bake in the preheated oven for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Cool
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Making the Frosting
Step 10: Cream Butter
- In a large mixing bowl, beat the butter until creamy, about 2–3 minutes.
Step 11: Add Powdered Sugar
- Gradually add powdered sugar, 1 cup at a time, mixing on low speed until incorporated.
Step 12: Add Vanilla and Cream
- Mix in vanilla extract and heavy cream until the frosting reaches your desired consistency.
Step 13: Decorate
- Pipe or spread the frosting onto cooled cupcakes. Top with additional sprinkles for a festive touch.
FAQs
Can I make these cupcakes in advance?
Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them on the day you plan to serve.
What type of sprinkles should I use?
Use jimmies (long sprinkles) as they hold their color during baking. Avoid nonpareils, which can bleed into the batter.
How do I store leftover cupcakes?
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
