Funfetti Cupcakes
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5.0
3 reviews
Excellent
Funfetti Cupcakes
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There's always a reason to celebrate something, and what better way than with scrumptious and delightful-looking Funfetti Cupcakes!
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Ingredients
Funfetti Cupcakes
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 cups whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ⅓ cup rainbow jimmies sprinkles
Buttercream Frosting
- 1 cup unsalted butter at room temperature
- 5 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- 4 tablespoons heavy cream plus more as needed
- rainbow jimmies sprinkles for topping
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Instructions
Cupcakes
- Preheat your oven to 350 degrees F. Line 24 muffin tin cups with paper liners and generously grease the liners with non-stick cooking spray.
- In the bowl of a stand mixer (see note), whisk together the all-purpose flour, sugar, baking powder, and salt.
- To the dry ingredients, add the milk, oil, eggs, and vanilla. Mix until well combined. (The cupcake batter will resemble pancake batter and be more on the liquidy side.) Use a rubber spatula to mix in the sprinkles.
- Divide the cupcake batter evenly between the prepared muffin tin cups, about 1/4 cup each.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. (The cupcakes may look wet and not ready, so be sure to do the toothpick test.)
- Remove from the oven and transfer to a wire rack to cook completely before icing.
Frosting
- Fit your stand mixer with the paddle attachment. Add the butter to the bowl and beat until pale and fluffy, about 1-2 minutes. Add the powdered sugar to the butter, ½ cup at a time, and mix until incorporated.
- Add the vanilla and 1 tablespoon of heavy cream and mix. Add more heavy cream 1 tablespoon at a time until the frosting reaches your desired consistency.
- Transfer the frosting to a piping bag fitted with a tip. Frost the cooled cupcakes and sprinkle with more rainbow jimmies.
Equipments used:
Notes
- Store any leftovers in the fridge in an airtight container for 3-5 days.
- If the frosting is too thin, add more powdered sugar. If it is too thick, add more heavy cream.
- Store any leftovers in the fridge in an airtight container for 3-5 days.
- If you don't have a stand mixer, use a large mixing bowl with a hand mixer.
- If the frosting is too thin, add more powdered sugar. If it is too thick, add more heavy cream.
Nutrition Information
Show Details
Serving
1cupcake
Calories
378kcal
(19%)
Carbohydrates
59g
(20%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
41mg
(14%)
Sodium
64mg
(3%)
Potassium
57mg
(2%)
Fiber
0.4g
(2%)
Sugar
49g
(98%)
Vitamin A
329IU
(7%)
Vitamin C
0.01mg
(0%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 378kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 64mg | 3% |
| Potassium | 57mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 49g | 98% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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