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Funfetti Cupcakes

Perfect cupcakes with rainbow sprinkles resembling confetti are a must make for your next celebration.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Course: Dessert
Cuisine: American

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

Instructions

Cupcakes
    Cup of Yum
  1. Preheat oven to 325 degrees F.  Line a cupcake pan with 12 paper liners.
  2. 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.
  3. 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.
  4. Gently fold in sprinkles and mix just until combined. Do not over mix or the sprinkle colors will bleed into the cake batter.
  5. 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
  1. With a mixer, beat butter until light and creamy, approximately 3 minutes.
  2.  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.
  3. 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

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

% 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.