Funfetti Cupcakes
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Funfetti Cupcakes
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Perfect cupcakes with rainbow sprinkles resembling confetti are a must make for your next celebration.
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Ingredients
For the cupcakes:
- 1 and 1/2 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
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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.
- 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 Information
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Calories
446kcal
(22%)
Carbohydrates
58g
(19%)
Protein
2g
(4%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Cholesterol
91mg
(30%)
Sodium
336mg
(14%)
Potassium
68mg
(2%)
Sugar
56g
(112%)
Vitamin A
782IU
(16%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 2g | 4% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 91mg | 30% |
| Sodium | 336mg | 14% |
| Potassium | 68mg | 1% |
| Sugar | 56g | 112% |
| Vitamin A | 782IU | 16% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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