Homemade Funfetti Cupcakes
User Reviews
5.0
3 reviews
Excellent
Homemade Funfetti Cupcakes
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My kids love funfetti cupcakes and this recipe for Homemade funfetti cupcakes is so easy. It is so simple that I almost didn't share it.
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Ingredients
For the Cupcakes:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs room temperature
- 1 1/2 cups granulated sugar
- 1 Tablespoon vanilla extract
- 1 cup vegetable oil
- 1 1/2 cups whole milk room temperature
- 1/2 cup Rainbow sprinkles
For the Frosting:
- 3/4 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 Tablespoon vanilla extract
- 3 Tablespoons heavy cream
- Rainbow sprinkles (for decorating)
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Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and fill 2 cupcake pans with cupcake liners.
- Whisk together flour, baking powder, soda and salt. Set aside.
- In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds until the mixture is light and fluffy.
- Add oil and vanilla extract, beat until well combined.
- Gradually add dry ingredients alternating with whole milk.
- Beat until well combined, batter will be thin.
- Use a spatula to gently mix in the rainbow sprinkles. Be careful not to over mix.
- Divide the batter into cupcake liners. Fill them approximately 2/3 of the way full.
- Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on wire racks.
For the Frosting:
- In a large mixing bowl, beat the butter until it's creamy, light and fluffy.
- Gradually mix the powdered sugar into the butter mixture ½ cup at a time. Make sure that the powdered sugar is completely mixed in before adding more.
- Turn the mixer speed to low and add in the heavy cream and vanilla extract. Beat for approximately 30 seconds to 1 minute until the frosting is a good consistency.
- Pour the frosting in a decorator’s bag fitted with a star tip. Pipe the frosting onto each of the cupcakes and top with more rainbow sprinkles.
- Then the cupcakes are ready to serve and enjoy!
Notes
- Refrigerate any leftover cupcakes in an air tight container for up to 5 days.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
50mg
(17%)
Sodium
198mg
(8%)
Potassium
54mg
(2%)
Fiber
0.4g
(2%)
Sugar
17g
(34%)
Vitamin A
275IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 198mg | 8% |
| Potassium | 54mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 48mg | 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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