Funfetti Cupcakes
These buttery, soft, and colorful cupcakes are sure to bring smiles! They are perfect for kids parties, birthdays, and more!
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Servings: 15
Ingredients
- ½ cup Rainbow Colored Jimmies sprinkles 90g
- ½ teaspoon salt 3g
- ½ teaspoon baking soda 3g
- 2 sticks unsalted butter softened (226g)
- 2 teaspoons baking powder 8g
- 1 ½ cups buttermilk 352g (*see note for substitutions if needed)
- 1 Tablespoon vanilla extract 12g
- 4 large eggs room temperature (speed up by placing in warm water for 5 minutes)
- 3 cups cake flour 342g
- 2 cups white sugar 400g
Vanilla Buttercream Frosting:
- ⅓ cup milk or cream 72g, adjust for desired consistency
- 5-6 cups confectioners' sugar 690g, can be adjusted to taste
- 2 teaspoons vanilla extract 8g, clear vanilla can be used for a whiter appearance
- ½ teaspoon salt 3g
- 2 sticks unsalted butter softened but still holding shape (226g)
Instructions
For the Funfetti Cupcakes:
- Preheat your oven to 350°F (177°C). Line your cupcake pans with cupcake liners.
- In a medium-sized bowl, combine the cake flour, baking powder, baking soda, and salt, whisking them together for about 30 seconds to ensure they are well blended. Set this bowl aside.
- In a separate bowl, stir together the buttermilk and vanilla extract. Set this aside as well.
- In the bowl of a stand mixer, beat the softened butter on medium speed until it becomes smooth. Gradually add in the sugar, continuing to mix on medium speed for 3-5 minutes until the mixture turns pale and fluffy.
- Add the eggs one at a time, mixing well after each addition until the yellow of the yolk disappears.
- With the mixer on low, alternate adding the dry flour mixture and the buttermilk mixture to the batter. Begin and end with the dry ingredients, adding in three parts of dry ingredients and two of liquid. Mix just until combined after the final addition—avoid over-mixing.
- Gently fold in the rainbow sprinkles. Feel free to add a bit more if you prefer extra bursts of color.
- Scoop about ¼ cup of batter into each lined cupcake well.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few crumbs. To prevent over-baking, remove the cupcakes from the pan immediately and let them cool on a wire rack.
For the Vanilla Buttercream:
- Beat the softened butter in a large mixing bowl until creamy and smooth. Add in the vanilla extract and blend well.
- Gradually add half of the powdered sugar and most of the milk or cream, mixing on medium speed until well incorporated.
- Add the remaining powdered sugar and milk, continuing to mix on medium speed for an additional 3-4 minutes. Scrape down the sides of the bowl occasionally. Finally, mix on low speed for 1-2 minutes until the frosting becomes silky smooth.
- If the frosting is too thin, add more sugar. If it’s too thick, thin it out with a little extra milk.
Decorating:
- Frost the cooled cupcakes using your favorite decorating technique. The vanilla buttercream is easy to work with; try using a French tip (8B) for a polished finish.
How to Store:
- Store your cupcakes at room temperature for up to 2 days in an airtight container, sealed bakery box, or under a cake dome. For longer storage, place them in the refrigerator to maintain freshness.