Description
Light and fluffy funfetti cupcakes bursting with rainbow sprinkles, topped with creamy vanilla buttercream. Perfect for birthdays, celebrations, or a cheerful treat any day.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) whole milk
- ⅓ cup (50g) rainbow sprinkles (sturdy jimmies or non-melting)
- For the Vanilla Buttercream:
- 1 cup (225g) unsalted butter, softened
- 3 cups (375g) powdered sugar, sifted
- 1 ½ teaspoons pure vanilla extract
- 2–3 tablespoons (30-45ml) heavy cream
- Pinch of salt
- Extra rainbow sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together flour, baking powder, and salt. Set aside.
- In another bowl, beat softened butter and granulated sugar on medium speed until pale, fluffy, and light (about 4-5 minutes).
- Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract until smooth.
- Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk in two parts, starting and ending with dry ingredients. Mix just until combined.
- Gently fold in rainbow sprinkles with a spatula, being careful not to overmix.
- Divide batter evenly among cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should be golden and spring back when pressed.
- Transfer cupcakes to a cooling rack and cool completely before frosting.
- To make buttercream: Beat softened butter until creamy. Gradually add powdered sugar on low speed. Add vanilla extract, salt, and heavy cream. Increase speed to medium-high and whip until light and fluffy. Adjust consistency with more cream if needed.
- Frost cupcakes generously using a piping bag or spatula. Top with extra sprinkles. Serve immediately or store as directed.
Notes
[‘Use room temperature ingredients for best texture.’, ‘Do not overmix batter after adding flour to avoid toughness.’, ‘Use sturdy sprinkles like jimmies or nonpareils to prevent color bleeding.’, ‘Beat butter and sugar thoroughly to aerate batter for fluffiness.’, ‘Cool cupcakes completely before frosting to prevent melting buttercream.’, ‘Adjust buttercream consistency with heavy cream as desired.’, ‘Cupcakes can be baked a day ahead and frosted the next day for fresher frosting.’, ‘For extra moist cupcakes, replace ¼ cup milk with sour cream or Greek yogurt.’, ‘Gluten-free and dairy-free substitutions are possible as described in variations.’, ‘Frosted cupcakes do not freeze well; freeze unfrosted cupcakes up to 3 months.’]
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake with frost
- Calories: 320
- Sugar: 28
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 0.5
- Protein: 3
Keywords: funfetti cupcakes, vanilla buttercream, birthday cupcakes, fluffy cupcakes, rainbow sprinkles, easy cupcake recipe