Description
Delight in these colorful and festive Funfetti Cupcakes, featuring a tender vanilla cake base filled with rainbow sprinkles and topped with a luscious, creamy vanilla buttercream frosting. Perfect for celebrations and any joyful occasion, these cupcakes combine classic flavors with a fun twist, baked to perfection in just 30 minutes.
Ingredients
Cupcake Batter
- 1 ¾ cups cake flour (see note for easy substitution)
- 1 ¼ cups all-purpose flour
- 1 ¾ cups granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (2 sticks, room temperature)
- 4 eggs (room temperature)
- 1 cup whole milk
- 2 teaspoons vanilla paste
- ½ cup rainbow sprinkles (jimmies)
Frosting
- 1 cup unsalted butter (2 sticks, softened, not melted)
- 3 to 4 cups powdered sugar (sifted)
- ¼ teaspoon salt
- 1 tablespoon vanilla paste
- Up to 4 tablespoons heavy cream (or half and half, or milk)
Instructions
- Prepare Ingredients and Oven: Bring the unsalted butter and eggs to room temperature to ensure a smooth batter. Combine the milk and vanilla paste in a liquid measuring cup. Preheat your oven to 350°F (175°C) and line a 24-cup cupcake pan with liners.
- Mix Dry Ingredients: In a mixing bowl fitted with a paddle attachment, add cake flour, all-purpose flour, granulated sugar, baking powder, and salt. Mix on low speed for 1 minute to blend the ingredients evenly.
- Add Butter and Eggs: Gradually add the room temperature butter a little at a time while mixing on low speed; the mixture will resemble coarse sand. Then, add the eggs one at a time, maintaining low speed for even incorporation.
- Add Milk and Vanilla: Slowly pour in the milk and vanilla paste a few tablespoons at a time while mixing on low speed. Once combined, increase mixer speed to medium and beat for 2 minutes until the batter is smooth and creamy.
- Fold in Sprinkles: Remove the bowl from the mixer and gently fold in the rainbow sprinkles using a rubber spatula, ensuring they are evenly distributed without bleeding color.
- Fill and Bake Cupcakes: Fill each cupcake liner two-thirds full with batter. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cupcakes moist.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting – Beat Butter: In a clean mixing bowl with the paddle attachment, beat the softened butter on medium speed until creamy.
- Incorporate Powdered Sugar: Turn off the mixer, add 3 cups of sifted powdered sugar, and mix until the sugar is fully incorporated, though the mixture will look clumpy at this stage.
- Add Flavor and Cream: On medium speed, add vanilla paste, salt, and 2 tablespoons of heavy cream. Beat for 2 to 3 minutes until the frosting becomes light, fluffy, and creamy.
- Adjust Frosting Consistency: If the frosting is too stiff or you prefer it sweeter, gradually add more sifted powdered sugar. If it’s too thick, thin it out by adding the remaining heavy cream one tablespoon at a time until desired consistency is reached.
- Frost and Decorate: Using a piping bag fitted with a Wilton 2D tip or your preferred method, frost the cooled cupcakes. Finish by sprinkling additional rainbow sprinkles on top for a festive touch.
Notes
- To substitute cake flour easily, measure 1 ¾ cups all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons cornstarch. Sift well.
- Bring eggs and butter to room temperature before mixing to create a smoother batter and better texture.
- Do not overmix the batter once the flour is added to avoid tough cupcakes.
- Do not overbake cupcakes; overbaking can cause dryness.
- Use rainbow jimmies sprinkles instead of non-pareils to avoid color bleeding during mixing.
- For a lighter frosting, substitute part of the butter with cream cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
