One Dozen Funfetti Cupcakes
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These are the cupcakes you bring to a party when you want people to think you put in way more effort than you actually did.
Yield: 24 cupcakes | Prep Time: 5 minutes | Bake Time: 15-17 minutes | Total Time: 22 minutes
What Are Homemade Funfetti Cupcakes?
Homemade Funfetti Cupcakes are soft, fluffy vanilla cupcakes loaded with bright rainbow sprinkles that melt into little pockets of joy.
Ingredients You Will Need
unsalted butter
granulated sugar
eggs
vanilla extract
all purpose flour
salt
baking powder
buttermilk
rainbow sprinkles
powdered sugar
milk of choice
Our Tips for Homemade Funfetti Cupcakes
• Room temperature ingredients are non negotiable if you want a smooth batter and tall cupcakes.
• Mix the dry and wet ingredients gently to avoid dense cupcakes.
• Let the cupcakes cool fully before frosting or you will end up with melted buttercream.
How to Store Homemade Funfetti Cupcakes
Room temperature or fridge- Store frosted cupcakes in an airtight container with enough height so the frosting does not smush. They keep well at room temperature for up to two days or in the fridge for up to five days. Bring refrigerated cupcakes back to room temp before serving for the best texture.
Freezer- Freeze unfrosted cupcakes by wrapping each one tightly in plastic wrap and placing them in a freezer safe bag or container. They keep for up to two months. Thaw at room temperature, then frost fresh.
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One Dozen Funfetti Cupcakes
These cupcakes are basically your shortcut to looking impressive without actually trying that hard.
Ingredients
- ½ cup unsalted butter, room temperature
- 1¹⁄₂ cups granulated sugar
- 2 eggs, room temperature
- 1¹⁄₂ tablespoons vanilla extract
- 1¹⁄₂ cups all purpose flour
- 1¹⁄₂ teaspoon salt
- 1¼ teaspoons baking powder
- ¹⁄₂ cups buttermilk
- ½ cup rainbow sprinkles
- ¹⁄₂ cup unsalted butter, room temperature
- 2¹⁄₂ cups powdered sugar
- 1 tablespoons vanilla extract
- ½ teaspoon salt
- 1 to 2 tablespoons heavy cream
Instructions
- Make the Cupcakes: Preheat your oven to 350°F and line 12 cupcake tins with liners.
- Cream the Fats: In a large bowl, beat the butter until light and fluffy.
- Add the Sugar: Mix in the granulated sugar on high speed until pale and fluffy.
- Add the Eggs: Add the eggs one at a time, mixing well and scraping down the bowl after each. Stir in the vanilla and beat for three minutes to incorporate air.
- Combine Dry Ingredients: In a separate bowl whisk together the flour, salt and baking powder.
- Bring the Batter Together: Add the dry ingredients in alternating additions with the buttermilk, beginning and ending with dry. Mix gently to avoid overworking the batter.
- Add the Sprinkles: Fold in the rainbow sprinkles until evenly dispersed.
- Bake: Fill each cupcake liner with about 3 tablespoons of batter and bake for 15-17 minutes or until they spring back when lightly pressed. Cool completely before frosting.
- Make the Frosting: Beat the butter and powdered sugar together until light and fluffy. Add the vanilla and salt, then mix in milk one tablespoon at a time until the frosting is smooth and spreadable.
- Frost the Cupcakes: Pipe or spread the buttercream over the cooled cupcakes and finish with extra sprinkles.
Notes
- Buttermilk Creates Tenderness: The acidity softens the gluten structure, giving the cupcakes a softer crumb and better rise.
- Proper Mixing Prevents Tunneling: Overmixing creates large holes in the crumb, so combine only until smooth.
- Romans 10:9–10 If you declare with your mouth, ‘Jesus is Lord,’ and believe in your heart that God raised him from the dead, you will be saved. For it is with your heart that you believe and are justified, and it is with your mouth that you profess your faith and are saved.
