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Funfetti Cupcakes

Funfetti Cupcakes made from scratch! These homemade cupcakes are fluffy and filled with sprinkles. Topped with a creamy buttercream frosting.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 24 cupcakes
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes:
  • 1 ¾ 1 ¾ cups cake flour (see note for easy substitution)
  • 1 ¼ 1 ¼ cups all-purpose flour
  • 1 ¾ 1 ¾ cups granulated sugar
  • 2 ½ 2 ½ teaspoons baking powder
  • 1 1 teaspoon salt
  • 1 1 cup unsalted butter (2 sticks, room temperature)
  • 4 4 eggs room temperature
  • 1 1 cup whole milk
  • 2 2 teaspoons vanilla extract
  • ½ ½ cup Rainbow sprinkles (jimmies)
For the Vanilla Buttercream:
  • 1 1 cup unsalted butter (2 sticks softened, not melted)
  • 3-4 3-4 powdered sugar sifted
  • ¼ ¼ teaspoon salt
  • 1 1 tablespoon vanilla extract
  • Up to 4 tablespoons heavy cream half and half, or milk

Instructions

    Cup of Yum
  1. For the Cupcakes: Bring the unsalted butter and eggs to room temperature; combine the milk and vanilla in a liquid measuring cup. Preheat the oven to 350 degrees F. Prepare cupcake pan with 24 liners.
  2. In a mixing bowl with the paddle attachment, add the flours, sugar, baking powder, and salt; mix on low-speed for 1 minute. Then add the butter a little at a time keeping on low-speed. It will begin to look like coarse sand.
  3. Continuing on low-speed add the eggs one at a time. Very slowly, a few tablespoons at a time, add in the milk and vanilla. Increase the speed of the mixer to medium and beat for 2 minutes, until batter is smooth. Remove the bowl from the mixer and using a rubber spatula, gently fold in the sprinkles.
  4. Fill the liners two-thirds full and bake for 15-20 minutes, or until an inserted toothpick comes out clean. Do not overbake! Cool in the pan for 10 minutes and remove to cool completely on a wire rack.
  5. For the Frosting: In a mixer, using the paddle attachment, beat the butter on medium speed.
  6. Turn off the mixer and add 3 cups of the sifted powdered sugar and mix until the sugar is incorporated. It will look clumpy!
  7. On medium speed, add the vanilla extract, salt, and 2 tablespoons of the heavy cream and beat for 2-3 minutes, until it is whipped, fluffy, and creamy.
  8. If your frosting needs more stiffness (or you like it a little sweeter), add more sifted powdered sugar, a little at a time. If it needs to be thinned out, add remaining heavy cream, 1 tablespoon at a time.
  9. Frost cooled cupcakes and add additional sprinkles on top. I used a Wilton 2D tip for these cupcakes.

Notes

  • Cake Flour Substitute: 1 cup cake flour= 1 cup all-purpose flour, minus 2 tablespoons, and 2 tablespoons cornstarch; sifted 5 times together to incorporate and lighten the flour. 
  • Use unsalted butter to be able to adjust the desired flavor. When the butter is at room temperature, it will feel like soft-serve ice cream.
  • Source: my friend and chef Louise Rio