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Funfetti Cupcakes

There's always a reason to celebrate something, and what better way than with scrumptious and delightful-looking Funfetti Cupcakes!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 24 cupcakes
Calories: 378 kcal
Course: Dessert
Cuisine: American

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

Instructions

Cupcakes
    Cup of Yum
  1. 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.
  2. In the bowl of a stand mixer (see note), whisk together the all-purpose flour, sugar, baking powder, and salt.
  3. 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.
  4. Divide the cupcake batter evenly between the prepared muffin tin cups, about 1/4 cup each.
  5. 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.)
  6. Remove from the oven and transfer to a wire rack to cook completely before icing.
Frosting
  1. 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.
  2. 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.
  3. Transfer the frosting to a piping bag fitted with a tip. Frost the cooled cupcakes and sprinkle with more rainbow jimmies.

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

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

% 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.