Funfetti Cupcakes Recipe
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Funfetti Cupcakes Recipe
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Make the perfect cupcakes for birthday parties and various special events with this recipe for Funfetti Cupcakes. Make these baked goods from scratch with easy-to-find ingredients.
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Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter melted (1 stick)
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- ½ cup Rainbow sprinkles
For the Icing
- 6 ounces cream cheese room temperature (¾ brick)
- 6 tablespoons unsalted butter room temperature (¾ stick)
- 1 teaspoon pure vanilla extract
- 2½ cups powdered sugar
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Instructions
For the Cupcakes
- Preheat the oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, combine the flour, baking powder, and sugar and whisk to combine. Set aside.
- In another bowl, whisk together the eggs, butter, buttermilk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding just until no large lumps of flour remain.
- Fold in the sprinkles.
- Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean, about 15 minutes.
- Allow the cupcakes to cool completely on a wire rack before icing them (see below).
For the Icing
- Using a hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
- Add the vanilla and mix to combine.
- On low speed, add the powdered sugar a little at a time.
- Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy, about 2 minutes.
- Transfer the icing to a piping bag fitted with your choice of tip (I used a Wilton 2D) and frost the cupcakes as desired. Top with sprinkles and enjoy!
Notes
- Storage: Store funfetti cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Check the centers of your cupcakes with a toothpick after 15 minutes to see if they’re done or not. If not, let them bake a few extra minutes.
- Store your cupcakes at room temperature. They’ll stay good for up to two days.
- If you don’t have a piping bag for the frosting, use a Ziplock bag. It works when you’re in a pinch!
Nutrition Information
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Serving
1cupcake
Calories
426kcal
(21%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
102mg
(4%)
Potassium
57mg
(2%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
421IU
(8%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 426kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 102mg | 4% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 421IU | 8% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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