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Homemade Funfetti Cupcakes

Delicious, moist Funfetti Cupcakes that taste so much better than a boxed cake mix!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 20
Calories: 264 kcal
Course: Dessert
Cuisine: American

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 unsalted butter , room temperature
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup Rainbow sprinkles
For the Vanilla Buttercream Frosting
  • 3/4 cup unsalted butter , room temperature
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 Tablespoon vanilla extract
  • Rainbow sprinkles , for decorating

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
  2. 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.
  3. 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.
  4. 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:
    Cup of Yum
  1. 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.
  2. Frost the cupcakes (I used a Wilton 1M tip) and add sprinkles as desired.

Notes

  • Make Ahead Instructions: The cupcakes and the frosting can both be made ahead of time. Allow the cupcakes to cool completely, then place in an airtight container and refrigerate for up to 1 week. Refrigerate frosting separately for up to 2 weeks. Allow frosting to come to room temperature before using.
  • Freezing Instructions: Allow cupcakes to cool completely, then store in a freezer-safe container for up to 3 months. Frost the cupcakes frozen, if desired (allowing 30 minutes for them to thaw, before serving). To freeze frosted cupcakes, I suggest flash-freezing them on a tray for 30 minutes (to help the frosting keep its shape) before placing them in a freezer safe container.

Nutrition Information

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%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 264

% 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.