Homemade Funfetti Cupcakes
User Reviews
4.7
Homemade Funfetti Cupcakes
Description
The recipe begins with mixing all-purpose flour, sugar, baking powder, and salt, then cutting in room-temperature butter until crumbly. Eggs, milk, and vanilla extract blend in to form a smooth batter folded with rainbow sprinkles. The batter fills liners around two-thirds full and bakes at 350 degrees F for 15-20 minutes until a toothpick comes out clean. After cooling, the cupcakes receive a generous swirl of homemade vanilla buttercream made by creaming butter, powdered sugar, milk, and vanilla until light and fluffy.
The sprinkles create a festive, colorful effect inside the cakes and on top, adding cheerful crunch and sweetness. The cupcakes are tender and moist, with a classic vanilla flavor balanced by the buttercream's sweetness. Using a piping tip shapes the frosting attractively, enhancing presentation.
The recipe includes tips to make both cupcakes and frosting ahead of time and methods for storing and freezing to preserve freshness and convenience for future occasions.
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter room temperature, unsalted
- 2 large egg
- 1/2 cup milk whole
- 1 1/2 teaspoons vanilla extract
- 1/3 cup Rainbow sprinkles
For the Vanilla Buttercream Frosting
- 3/4 cup butter room temperature, unsalted
- 3 cups powdered sugar
- 1/4 cup milk
- 1 Tablespoon vanilla extract
- Rainbow sprinkles , for decorating
Instructions
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
- In a large mixing bowl combine flour, sugar, baking powder and salt. Slice the butter into pieces and add to the flour mixture. Mix on low until the mixture resembles coarse crumbs.
- With the mixer on, add the eggs one at a time, scraping down the bowl after each addition. Add the milk and vanilla and mix until batter is smooth. Fold in the sprinkles with a rubber spatula.
- Fill the cupcake liners about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
For the Frosting:
- In a mixing bowl cream the butter for several minutes until light and fluffy, scraping the bowl down as needed. Gradually add the powdered sugar, milk and vanilla and mix until light and fluffy, about 2 minutes.
- Frost the cupcakes (I used a Wilton 1M tip) and add sprinkles as desired.
Notes
- Both cupcakes and frosting can be made ahead and refrigerated separately to maintain freshness.
- Cupcakes freeze well for up to 3 months; frost while frozen or after partial thawing.
- Allow frosting to reach room temperature before applying for easier spreading or piping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 53mg | 18% |
| Sodium | 69mg | 3% |
| Potassium | 51mg | 1% |
| Sugar | 24g | 48% |
| Vitamin A | 460IU | 9% |
| Calcium | 26mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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